When zucchini, corn and basil are in abundance, you must put them to good use. Let yourself be wowed by these golden, crispy and well-seasoned fritters. Add some grated halloumi for a salty touch and some lime zest for brightness to complete the dish, served with a wonderful green onion and basil sour cream.
Рубрика: Appetizers
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BLT Eggs
In this fun, BLT-inspired recipe, bread slices are replaced with hard-boiled egg whites, half filled with a mix of egg yolks and mayonnaise, and the other half with avocado cream. Filled with tomato slices, bacon and small romaine lettuce leaves, it’s a lunch the kids will ask for again and again. They’re even easier to make using an egg cooker.
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Zucchini and Goat Cheese Phyllo Crinkle Tart
This recipe follows the popular crinkle cake trend from social media. You simply fold sheets of phyllo dough like an accordion and then add the ingredients of your choice. Here, we’ve combined zucchini slices, goat cheese and red bell pepper spread for mouth-watering results. Crunchy and creamy, it’s the perfect appetizer that’ll disappear as soon as you place it on the table.
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Blueberry Smoothie
To make this classic smoothie, simply blend blueberries with milk or plain yogurt. By using milk instead of juice, you get a creamier and less sweet smoothie.
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Virgin Mojito with Lemon Green Tea
To weather the heat waves of summer, there’s nothing better than a refreshing chilled drink! In collaboration with Fuze Iced Tea, we made an alcohol-free version with lemony green iced tea, alcohol-free dark rum and a good dose of fresh mint. It’s the perfect mocktail to sip by the pool.
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Lemony Orzo Salad with Feta
Lunch in the park and pasta salad go very well together. In this recipe, make a lightly sweet and tangy dressing from lemons, raisins, maple syrup and cinnamon. Then pour it over some orzo and feta cheese. Pack everything in a sealed container and, before serving, add baby spinach, walnuts and a blend of herbs for a burst of freshness. It’ll be a guaranteed crowd-pleaser around the table.
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Spicy Antipasto
To capture the freshness of summer, try this antipasto recipe made with your garden harvest. To prepare this Italian condiment, simply chop the vegetables and let them marinate in a mixture of water and seasoned vinegar. Your dishes will taste like sunshine, even weeks later.
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Shrimp Mousse (The Best)
This Nordic shrimp mousse brings a breath of fresh air to any appetizer spread. Light and creamy, it showcases the mildness of this local seafood, paired with mayonnaise and fresh herbs. It’s one of Ricardo’s favourite spreads and always reminds him of Percé vacations in Gaspésie.
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Corn and Cheese Curd Salsa
This sweet and savoury salsa combines flavours from here and beyond to titillate your taste buds. Corn and local cheese curds go well with the cilantro, jalapeño pepper, lime juice and avocado pieces. Serve cold with corn chips and enjoy in a quiet and shady corner.
