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.
Рубрика: Magazines
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Tofu Rolls
For an affordable and more approachable version of a shrimp or lobster roll, try this tofu-based vegetarian sandwich. You’ll find all the usual ingredients like mayonnaise, pickles, celery and, yes, hot dog buns. It’s a weeknight dish that tastes like how a vacation feels.
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Lysanne O’Bomsawin’s Oven Bannock
«In Indigenous communities, this bread is an essential part of our diet. It’s very comforting. We can enjoy it with jam for breakfast, or with soup come dinnertime. It’s made from a prepared flour that already contains salt and baking powder; just add butter to form the dough. It’s an extremely simple and approachable bread that doesn’t even require kneading.»— Chef, Lysanne O’Bomsawin
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Grilled Asparagus with Sweet and Spicy Pancetta Dressing
According to etiquette, asparagus is the only cooked vegetable that can be eaten by hand. That works well here, since it’s exactly what we’re doing with seasonal asparagus. Start with cooking the pancetta, and then mix the cooking fat with garlic, pepper, honey and lemon juice. Coat the asparagus with this syrupy and spicy preparation, and then garnish with crushed pancetta. Serve as an appetizer while it’s still hot.