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Cornbread Salad

BT Toronto | posted Tuesday, Nov 15th, 2016



  • 5 cups of cornbread cooked and cubed
  • 3 cups of diced fresh tomatoes
  • 1 cup Vidalia onion or sweet onion
  • 1 cup chopped green and yellow bell pepper
  • 12 slices of bacon cooked crisp and crumbled
  • ½ cup Parmesan cheese
  • 1 cup mayonnaise
  • ¼ cup whole milk
  • ½ cup sweet pickle relish with juice


  1. Layer the cornbread, tomato, onion, peppers, bacon, and cheese in a bowl.
  2. Mix the mayonnaise, milk and pickle relish together and pour over the top.
  3. Toss together just before serving. It can be served at room temperature or chilled.

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Grilled prosciutto and asparagus bundles

BT Toronto | posted Monday, Jun 1st, 2015


Prosciutto provides a touch of saltiness and a crisp contrast to tender grilled asparagus. Serve bundles warm with a drizzle of olive oil.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves 6

Grilled prosciutto and asparagus bundles


  • 36 thin spears fresh Ontario Asparagus (about 1 bunch)
  • Olive oil
  • Salt and pepper
  • 12 thin slices prosciutto


  1. Wash and break asparagus stalks where they snap easily; discard ends. Dry and toss with oil and season with pepper. Bundle 3 spears together; wrap 1 piece of prosciutto around asparagus.
  2. Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes. Drizzle bundles with olive oil.
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