Finally it’s June , and summer flavours are here to stay! This gorgeous salad packs a flavour punch, comes together in 10 minutes, and is perfect for a backyard BBQ. (Especially when you don’t want to labour in the kitchen all day when you could be working on your tan.) Advertisements
Guilt-free carrot and oat breakfast cookies. These are super soft, packed with oats and nuts, and refined sugar free. Who says cookies can’t be eaten for breakfast? True story: My uncle made a double batch of these one night, and before he got home from work the next day, my aunt had eaten every last one!
What’s more Canadian than pemeal bacon? How about maple caramelized onions? We’ve featured both here in a delicious open faced sandwich with freshly baked brioche.
June, is probably my favourite month of the year. As a kid, nothing was more exciting than when June rolled around because it marked the start of summer, and a two month break from school. Days are longer, the sun is stronger, farmers’ markets are in full swing, and best of all: the end of June marks the beginning of strawberry season. Before heading up to our family cottage for the July long weekend, a day of strawberry picking is in order. It probably takes twice as long as it should since I end up sitting in the fields eating two berries for every one I put in the basket. Eventually we head home with stained fingers and a bounty of berries.
The first time I read about slow-roasted tomatoes was in Gwenyth Paltrow’s cookbook, “My Father’s Daughter”. She claims to have a constant supply of freshly roasted tomatoes in her fridge to add to any dish during the week. I immediately thought, why would anyone dedicate hours to something like this? That was until this Sunday, when I spent 3 hours roasting these bad boys. The aroma that slowly develops is good enough to turn into a candle (that must be someone’s job, right?). I can’t wait to use these in a delicious soup I have planned for the week!
There’s just something about the flavor combination of asparagus and prosciutto. Each ingredient is so versatile that no two dishes taste the same, yet they all possess that familiar saltiness and crunch. We love asparagus roasted, steamed, grilled, and even raw and shaved. We love it for breakfast, incorporated into eggs Florentine, for lunch in a salad, as an appetizer in a tart, and for dinner as a side. The Eastern Europeans have certainly got it right, with restaurants offering an entire menu for asparagus when its in season. (What they haven’t figured out though, is how the addition of prosciutto takes each dish to the next level). Check out Mind over Marmalade’s favorite recipes for the lovely duo: Asparagus and Prosciutto Phyllo Tart Shaved Asparagus and Prosciutto Salad
This basic recipe is one I learned at an Italian cooking school here in Toronto, so I’d like to think of it as traditional…enough. I’ve used this recipe for everything from ravioli and pappardelle, to the spinach fettucine here. Every once in awhile, after a hard week, there’s nothing I enjoy more than dedicating an entire Sunday to making fresh pasta dough (is that weird?). I do have a roller, but no cutter so yes it tends to take the entire day! The ingredients and process itself really is quite simple, so if you’re up for the time challenge….read on and prepare
Nanaimo Bars (or “Naomi” bars, as I call them) are the epitome of Canadian desserts, next to tarte au sucre. The traditional recipe is delicious, but why stop there? Here, we tried versions with a mint cream filling, lavender cream filling, and double chocolate cookie as the base. Each small alteration adds a new dimension of flavor while maintaining the integrity of the classic dessert.
A great idea for a quick and easy lunch or dinner side that packs a whole lot of flavor, this shaved asparagus and prosciutto salad is sure to please a crowd. When Ontario asparagus season strikes, the farm stands sell out quickly so we may or may not sneak out of work early to buy a big bunch before they’re gone! While we love asparagus roasted or grilled, shaving it while raw leaves a delicious crunch and retains its strong natural flavor. Pairing with the salty prosciutto and Parmesan, and topping with an lemon vinaigrette gives this dish multiple dimensions that shine through in each