The Ontario strawberries are out, and I love the sweat and tartness of it all. So, I thought that a savoury first course or lunch would be a fresh and light addition to summer dining. We had friends over last night and made this colourful salad.
I want to share one of my favourite summer salad recipes with you. It is easy to make, it will take just a few minutes to pull it together (if you do your mise en place before) as a first course or a side.
225g package of halloumi, sliced
2 T olive oil
1/2 tsp dried oregano
pinch of dried chilli peppers (if you like spicy food)
1-pint cherry tomatoes, halved
1 tbsp pomegranate molasses
mint and sorrel leaves, to serve (about a cup or more)
sliced romaine lettuce (about a cup)
1/2 cup pomegranate seeds, to serve
- Pour the olive oil into a shallow bowl, add the dried herbs and spice if using and stir to combine. Add the halloumi slices and turn until the cheese is well coated. This can marinate for up to 4 hours or more in the refrigerator.
- Prepare the romaine, mint and/or sorel, toss in a bowl and set aside.
- Have your individual plates or platter ready if serving family style and add the tossed herbs and romaine to the plates just before you begin to grill the halloumi.
- Heat a large griddle pan on either the stove top or the BBQ.
- Add the marinated halloumi to the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides.
- Remove the halloumi from the pan and plate on top of the romaine and herbs on either individual plates or a platter if serving family style.
- Immediately add the cherry tomatoes to the pan (add more olive oil if needed) and quickly saute for about 1 min and add on top of the grilled halloumi.
- Then drizzle over the pomegranate molasses and serve with pomegranate seeds scattered over.
Is bone broth a new craze or a flash from the past? As far back as the 1930's doctors were prescribing bone broth for many ailments. If you were lucky and your parents had time, you were probably given chicken soup when you were ill. Chicken soup made from scratch has always been the potion of choice for self-healing at home, bone broth is not a new phenomenon.
Stock or bone broth as people are calling it today is an essential part of a culinary tradition known all over the world to both indigenous cultures and classic cuisines. It has been the cornerstone of my cooking ever since I studied Cordon Bleu techniques. Bone broth is in just about everything I make. So, if you are a customer, you have been benefiting from our homemade bone broth on a regular basis in our meals and soups.
Brussel sprouts contain high levels of vitamins A and C, folic acid and dietary fibre. In fact, an 80g serving of sprouts contain four times more vitamin C than an orange, and a cup of cooked sprouts contains only 60 calories.
Brussel sprouts have gotten a bad rap over that last 20 years. The main reason is that traditionally, the methods of cooking these sweet little treats was ALL WRONG. Today, we recognize that roasting is the way to go and we have one recipe that will change your mind forever about this neglected veggie.
Try our recipe this Holiday season