The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!
Roasted butternut squash and sweet pear soup
- 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
- 3 shallots, quartered
- 3 heirloom carrots, cut lengthwise and then in half
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 3 cup vegetable broth
- 1 cup milk
- 1/2 cup apple cider or water
- 3/4 cup pear purée
- Sour cream or Greek style yogurt for garnish
Preheat oven to 400F.
Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.
Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.
Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.
Serve with a dollop of Greek style yogurt or sour cream mixed into soup.
Tags: butternut squash, soup, sweet pear
Spanish-style clams with fava beans, Iberico ham and sherry
- 1 kg fresh clams, cleaned
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 1 tsp spanish paprika
- 100g Iberico ham, diced
- 200g fresh fava beans
- 100ml dry sherry
- 2tbsp fresh parsley, finely chopped
- 2tbsp olive oil
- Juice of one lemon
- Heat the olive oil over a gentle flame.
- Add the garlic, onions, ham and cook for 2-3 minutes until the onion starts to soften.
- Add the clean clams, stirring so they are evenly coated in the vegetable mixture.
- Add the sherry, cover with a lid and steam until the clams just begin to open (about 2-3 minutes).
- Add the fava beans, paprika, lemon juice and parsley.
- Cover with the lid and cook for a further minute.
- Bring the saucepan to the table, remove the lid and serve.
Courtesy Chef Rob Bragagnolo, executive chef, Marben Restaurant, www.marbenrestaurant.com
Tags: beans, clams, entree, spanish, tapas
Grilled pound cake and peaches
- 1 store-bought pound cake, cut into 1-inch thick slices
- ¼ cup melted butter
- 5 peaches, halved, stone removed
- 1/3 cup maple syrup
- Vanilla ice cream
- Preheat BBQ to medium heat.
- Brush both sides of cake slices with melted butter. In a bowl, toss together peach halves and maple syrup.
- Grill cake slices, uncovered, until grill marks appear, about 1 to 2 minutes per side. Grill peach halves, skin side down until grill marks appear, about 3 minutes. Flip peaches and grill for an additional minute.
- Top each slice of grilled cake with grilled peach halves and a scoop of ice cream.
- Use just ripe peaches for grilling; they’ll hold their shape better when cooked.
- Whipped cream can be substituted for ice cream.
- You can use any fruit topping in place of grilled peaches.
Courtesy Kary Osmond, www.karyosmond.com
Tags: bbq, dessert, grill, peaches, pound cake, summer
Grilling chicken wings is easy, you just need to be mindful of how much heat you’re using. Chicken wings cooked over high heat will melt the fat too quickly, causing annoying flare-ups and burnt chicken wings – no thanks!
Grilled chicken wings
- ½ cup Frank’s Red Hot Sauce
- ¼ cup melted butter
- 3 pounds grilled chicken wings
- Preheat the grill with all burners set to high.
- Brush grill grate clean.
- Turn down one side of the grill to low.
- Place chicken wings on side set to low.
- Place chicken wings on side set to low.
- Grill chicken wings, with the lid down, turning once, until chicken is cooked, 20 minutes.
- Move chicken wings to the high heat side and grill uncovered until skin has crisped, about 5 minutes.
- Remove chicken wings from BBQ and toss in favourite sauce.
- Mix together hot sauce, melted butter and grilled chicken wings. Serve.
Courtesy Kary Osmond, www.karyosmond.com
Tags: bbq, chicken wings, entree, grilled, summer
Soft, gooey marshmallows. Sweet, melted chocolate. Crispy, honeyed cookies. When it comes to everyone’s favourite campfire treat, some might wonder why you’d mess with perfection, but we’re always interested in pushing the boundaries of deliciousness! If you want to make your s’mores extra special this summer, check out our five ways to update this classic dessert.
Chocolate: To make great s’mores, you’ve got to start with great chocolate. Hershey’s is a great, affordable choice, but we also love splurging on gourmet brands like Ghiradelli. For a fun flavour boost, try using flavoured or filled chocolate such as peanut butter chocolate (or a peanut butter cup!), mint chocolate, caramel chocolate, or raspberry chocolate.
Cookies: Who says you have to stick with plain graham crackers? Try mixing things up a bit with chocolate graham crackers, or try using your other favourite cookies like peanut butter, gingersnaps, or even chocolate chip.
Fruit: We love the idea of adding sweet fruit to your s’mores! Strawberries, raspberries, or bananas would be obvious choices to pair with chocolate, but we think some fresh, summer peaches or juicy pineapple would also be delicious! Don’t have any fruit on-hand? A swipe of your fave jam would also be yummy!
Spreads: Nutella, peanut butter (or your fave nut butter), dulce de leche, lemon curd…any of your favourite spreads are totally fair game for trying out on your s’mores!
Toppings: Sometimes a little sprinkle of salt or cinnamon can go a long way! Toasted coconut or crushed nuts also add a nice crunchy texture and a big flavour punch.
With so many great options to add into your s’mores, we really don’t think you can make a bad combo! But if you need some help to push you in the right direction, here’s a few of our faves:
- Strawberry banana s’more: Graham crackers + sliced strawberries + sliced bananas + chocolate + marshmallow
- PB & chocolate s’more: Chocolate graham crackers + peanut butter cup + sliced bananas + marshmallow
- Mint chocolate s’more: Chocolate graham crackers + mint chocolate + marshmallow
- Strawberry nutella s’more: Graham crackers + sliced strawberries + Nutella + marshmallow
- Ginger peach s’more: Gingersnaps + sliced peaches + marshmallow
- Chocolate salted caramel s’more: Chocolate graham crackers + dulce de leche + dark chocolate + sprinkle of salt + marshmallow
- Lemon meringue s’more: Graham crackers + lemon curd + marshmallow
- Tropical s’more: Graham crackers + toasted coconut + pineapple + marshmallow
What kind of s’mores will you be making ’round the campfire this summer? Share your fave combos in the comments below!
Plus, check out more of Cityline’s delicious eats over at Cityline.ca.
Tags: chocolate, dessert, roundup, s'mores, summer
Quinoa rolls with avocado, hearts of palm
Rice Flour Batter
- 180 ml cold water
- 250 ml rice flour
- 25 g cornstarch
- ½ tbsp. garlic brunoise
- ½ tbsp. thai chili brunoise
- ½ tbsp. coriander sliced
- ½ tbsp. fresh ginger chopped
- 1 tbsp. brunoise green onion
Avocado and hearts of palm
- 2 avocadoes cut in 16 pieces
- 8 heart of palm cut in halves
- 1 head of frisee cut
- ½ cucumbers sliced
- ½ cup lemon dressing
- 1 avocado
- ½ Spanish onion brunoise
- 1/4 brunch of coriander
- 1 thai chili
- 3 limes-juiced
- 8 rice paper
- 2 cups quinoa
- 1 tbsp chopped parsley
- 4 tbsp lemon dressing
- 1 tsp lemon confit
- Mix water, corn starch and rice flour, add all other ingredients.
- Dip Avocado and Heart of palm in batter and fry for 45 seconds.
- Mix all ingredients together for guacamole, add salt and pepper to taste.
- For quinoa rolls, mix lemon dressing, parsley and lemon confit.
- Add quinoa to boiled water and put over for 13 mins.
- Strain the water and add lemon dressing, parsley, lemon confit mix.
- Roll in the rice paper.
- To arrange plate, put sliced cucumber, quinoa rolls and guacamole.
Courtesy Executive Chef J.P. Challet, The Living Room at Windsor Arms
Tags: quinoa, rolls, vegan, vegetarian
This dish is a classic Tunisian salad. This salad can be served on its own, or is fantastic with fish or a grilled steak.
Tunisian carrot salad
- 8 large carrots, peeled
- olive oil, to coat and to finish
- ½ cup (125 g) Kalamata olives, pitted and cut into quarters
- 1 ½ Tbsp (25 g) coriander seeds, toasted
- 1 ¼ Tbsp (20 g) cumin seeds, toasted
- 1 ¼ Tbsp (20 g) caraway seeds, toasted
- 2 red bird’s eye chilies, finely sliced
- 1/2 bunch cilantro, leaves picked, divided
- 1 batch Harissa Dressing (recipe follows)
- kosher salt, to finish
- 5 Tbsp (75 mL) Harissa (see below)
- 1 clove garlic, peeled
- 3 Tbsp (45 mL) white vinegar
- ½ cup (125 mL) canola oil (approx)
- kosher salt, to taste
- 4 medium red bell peppers
- 1 tsp (5 mL) whole cumin seeds
- 2 Tbsp (30 mL) whole coriander seeds
- 6 cloves garlic, peeled
- 20 long red bird’s eye chilies, seeds removed
- 20 long red bird’s eye chilies (whole)
- ½ cup (125 mL) grapeseed oil
- kosher salt, to taste
- Preheat oven to 180ºC (350ºF).
- Cut carrots in half crosswise and then quarter each half, lengthwise. Using a knife, carefully cut the core from each section of carrot. Set core aside for stocks, soups, or feeding to the chooks.
- Coat carrots in olive oil and spread carrot batons evenly on a baking sheet. Place in oven, and roast for 15-minute intervals, tossing carrots gently in between, for up to approximately 45 minutes or until tender. Remove carrots from oven and let carrots cool on baking sheet to room temperature.
- In a bowl, combine carrots, olives, toasted seeds, chilies and ¾ of the cilantro leaves. Dress liberally with Harrisa Dressing, tossing to coat evenly. Season to taste with salt.
- To serve, stack salad so carrots are in a wood stack formation on large flat serving plate. Garnish with remaining cilantro leaves, and lightly dress with olive oil. Serve immediately.
- In a blender, combine Harissa, garlic and vinegar. Purée until smooth. Transfer mixture into a bowl. Gently whisk in canola oil to combine. Be careful not to fully emulsify dressing.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Makes about 1 cup (250 mL)
- Over a naked flame, blister the red bell peppers until skin is completely blackened. Place blistered peppers in a bowl and cover bowl tightly with plastic wrap. Set aside and allow peppers to steam while cooling. When peppers have cooled, remove skin and seeds and set peppers aside at room temperature.
- In a dry pan, toast cumin and coriander seeds, tossing continually, for approximately 3 minutes over high heat or until aromatic. Remove seeds from pan and set aside at room temperature to cool.
- In a spice grinder, finely grind cooled toasted cumin and coriander seeds. Tip: Do not grind while hot as spice will burn.
- In a food processor, combine garlic cloves, chilies and ground spices. Process on high until smooth. Add bell pepper flesh and pulse until smooth. Note: Over-puréeing the mixture will turn its colour to orange rather than a desired deep red.
- Transfer mixture to a bowl, and add 115 mL of grapeseed oil. Gently stir to combine. Season mixture to taste with kosher salt, and transfer to an airtight container. Seal the surface of the harissa with 10 mL of grapeseed oil and cover with a lid. Store in refrigerator for up to 2 weeks.
- Makes about 2 ¼ cups (565 mL)
Courtesy Chef Adam Hynam-Smith, author, Curbside: Modern street food from a vagabond chef (November 2014--Whitecap Books)
Tags: appetizer, carrot, salad, side dishes, summer, tunisian, vegetarian
The Muskoka breakfast burger
Prep Time: 5 minutes
Makes: 1 burger
- 1 Ciabatta bun, toasted
- 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
- 1 cooked beef burger
- 1 slice tomato, grilled
- 1 slice back bacon, grilled
- 1 egg, fried, sunny side up
- Grill burgers, prepare ingredients.
- Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!
Courtesy Matt Basile, Lisa Marie Restaurant & Fidel Gastro Food Truck, www.bicks.ca
Tags: Breakfast, brunch, burger, entree, grill, summer
Warm summer lamb-loin salad with honey thyme vinaigrette
- 1/4 teaspoon of chopped fresh Thyme
- 1 tablespoon of chopped shallots
- 1 teaspoon of Dijon Mustard
- 1 teaspoon of Honey
- 6 tablespoons of Extra Virgin Olive Oil
- 2 tablespoons of White Wine Vinegar
- Salt and Fresh Cracked Pepper to taste
- Mixed Greens or any leafy greens of your preference (washed of any sand and thoroughly dried)
- Heirloom carrots (peeled)
- Radishes (washed with cold water)
- Raw Sheep’s Milk Feta (set aside for final assembly)
- Loin of 1 Lamb from your local butcher (cleaned of any fat or sinew)
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- In a small mixing bowl combine all the ingredients except for the Olive Oil.
- Using a whisk, slowly add the Olive Oil to emulsify the vinaigrette.
- Add salt and pepper to taste.
- Set aside.
- If the leafy greens are whole, using a knife, chop the leafy greens into bite sized portions (2 inch cubes) otherwise, set aside.
- Using a peeler, peel long strands of the heirloom carrots and submerge in ice cold water to keep crisp.
- Using a knife or a Japanese mandolin, thinly slice the radishes and also submerge in ice cold water.
- Pre-heat a skillet over medium heat
- Season the Lamb Loin with Salt and Pepper
- Add a few tablespoons of Olive Oil to the pre-heated skillet
- Sear the Lamb Loin for 2 – 3 minutes or depending on the thickness of the Lamb (times may vary depending on what colour you might want to achieve. For this method, we are looking for a medium-rare doneness)
- After the entire Loin is seared, set it aside to rest for approximately 5 minutes.
- Slice thinly before serving.
- On a plate, assemble the mixed greens, shaved carrots and radishes.
- Drizzle the vinaigrette around and on top of the mixed green mixture.
- Place the sliced Lamb Loin around the salad or mixed on top.
- Crumble the Raw Sheep’s Milk Feta around the finished salad.
- Serve and enjoy!
Courtesy Paul Boehmer, Boehmer Restaurant, www.boehmer.ca
Tags: appetizer, entree, grill, lamb, salad, summer