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Roasted Potato Salad with Bacon and Pesto

Roasted Potato Salad with Bacon and Pesto

In Accompaniments, Recipe On June 25, 2015 0 Comments

Make this salad a day or two ahead to really take advantage of the pesto flavour!!

Method for Roasted Potato Salad with Bacon and Pesto
Preheat oven or barbecue to 400 F. Rinse diced baby potatoes in cold water and drain well. Cover a baking sheet with parchment paper, spread potatoes on it and sprinkle with ½ tsp salt. Roast In closed barbecue or oven for 15 minutes and toss and continue roasting for another 10 to 15 minutes or until fork tender. Cool the potatoes in a bowl and toss with the red onion, pesto , bacon and extra virgin olive oil. Season with salt and pepper if required.

This recipe can be served as a cold side salad or a warm side dish. To serve warm, reheat in the microwave lightly covered with wax paper for 30 to 60 seconds on high.

*Pesto can be made easily at home or purchased as a prepared condiment.

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

In Appetizers, Recipe On June 25, 2015 0 Comments

This recipe combines two of my favourite ingredients: local asparagus and bacon!!

Method to make bacon wrapped asparagus:
Preheat barbecue or oven to 400 F. Wrap a piece of bacon lengthwise down the stalk of the asparagus. Place on prepared baking sheet. Brush spears from tip to tail with olive oil. Sprinkle asparagus with Parmesan cheese and freshly grated pepper. Place on the barbecue (close lid) or in the oven and bake for 15 minutes or unitl bacon is crispy. Serve with lemon wedges.

Rhubarb Nectar

Rhubarb Nectar

In Recipe, Uncategorized On June 25, 2015 0 Comments

Rhubarb is one of those ingredients that doesn’t get the recognition that it deserves. We grow a plethora in Alberta and that could be why!! Keep in mind that it freezes will if you can use it up right away (just cut it into small pieces, put in freezer bags, remove air and label). It’s also high in Vitamin C and potassium and fibre. For many of us it’s also free!! So here is an easy and delicious solution to using up your rhubarb.

Method for Rhubarb Nectar:
Place rhubarb and water in large pot. Pare off zest of lemon and orange. Add cinnamon and citrus zests to rhubarb. Bring to a boil and lower heat, cover and simmer for 10 minutes. Strain (about 6 cups liquid). Pour into a large saucepan and add ½ cup sugar for each cup of juice. Squeeze lemon and orange and strain juice into saucepan. Stir and boil for 3 minutes. Cool and refrigerate or can.

In a glass place two tablespoons of rhubarb nectar, ice and top with club soda, perrier, ginger or 7-up. Stir and enjoy!! You can also add an ounce of your favourite gin, vodka or rum.

Use the leftover rhubarb mash in muffins, with yogurt and eat as is. It also freezes well.

*adapted from Elizabeth Baird’s book “Summer Berries”.