Zimmy's Nook

@zimmysnook

Meatless

Creamy Cauliflower, Spinach + Bok Choy Baked Penne

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A skillet filled with a baked cauliflower penne pasta, with a salad and dressing in the background.

Winter Citrus & Baby Green Salad, served alongside Creamy Cauliflower with Spinach + Bok Choy Baked Penne

During the winter months, the two things I crave most are sunshine and cozy fires. This meal was inspired by those cravings to deliver a wonderful balance between the bright fresh flavours in the salad, and a ‘warm hug’ from the comforting baked pasta.

Packed full of flavour and loaded with goodness, Earthbound Farm Organic Greens & Vegetables ensure that you are not just making healthier choices for yourself, but for the world too!  Plus, the variety and convenience of Earthbound Farm products makes it so easy to eat and cook more whole, fresh, organic produce.

Ingredients
  • 1 large Earthbound Farms Organic Cauliflower (2+lbs/900g), cut into medium florets. (Alternatively, 27oz/765g, Earthbound Farms Organic Cauliflower Florets – 3 bags)
  • 3 small yellow potatoes, peeled & cut into 1/2 inch cubes
  • 1.1 lb (500g) penne pasta
  • 3 tbsp olive oil
  • 3 tbsp all purpose flour
  • 10 oz (300ml) 2% milk (semi-skimmed)
  • 10 oz (300ml) mushroom stock
  • 3 tbsp Dijon mustard
  • 3 tbsp butter
  • 14 oz (400g) button mushrooms, halved
  • 5 cloves garlic, minced
  • 1 tsp hot chilli flakes
  • 8 sprigs fresh thyme, leaves picked
  • 5 oz (142g) container of Earthbound Farms Organic Spinach+Bok Choy (or Spinach+Kale)
Toppings
  • 6 tbsp Panko breadcrumbs
  • 60 g Parmesan cheese, grated
  • 6 sprigs fresh thyme, leaves picked
A top down view of ingredients for a cauliflower pasta.
Preparation

Bring a large pot of salted water to a boil. Add the cauliflower florets and potato cubes. Return to a boil, then lower the heat to a simmer. Cook for 8 minutes until the cauliflower and potatoes are soft. Use a slotted spoon or spider strainer to remove the cauliflower & potatoes from the water and place into a full-size blender.

Using the same pot and water, add the pasta and bring back up to a boil (adding more water if required). Lower the heat to simmer and cook the pasta for 2/3 of the package recommended time (do not cook fully). Drain the pasta and rinse under cold water. Strain and set aside. Return the pot to the stove.

While the pasta cooks, carefully place the lid on the blender and blend until cauliflower & potatoes are mostly smooth.

Combine the milk and stock together in a saucepan or microwaveable container and warm through.

In the drained pasta pot, add 3 tbsp of olive oil, along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Gradually pour the warmed liquid, 1/2 cup at a time, into the flour paste in the pot, stir until smooth before adding next portion of liquid. Once all the liquid has been added, simmer over medium-low heat for 2 minutes (mixture will remain relatively thin, not saucy).

Pour the hot contents of the pot into the blender with the cauliflower mixture and add the Dijon mustard. Ensure the lid stays on and blend until silky, smooth and thick. Season to taste with salt and black pepper.

Preheat the oven to 335°F convect bake (350°F regular bake).

In a 5 quart (12 inch) ovenproof skillet or sauté pan, heat the butter over a medium heat. Add the mushrooms and cook, stirring occasionally until beginning to shrink and release liquid (about 5 minutes). Next add the garlic, thyme, chilli flakes and a pinch of salt to the frying pan, turn the heat down to low and cook for 1 minute. Add the Spinach+Bok Choy to the pan, cover with a lid and steam for 3-5 minutes until the greens have wilted. Remove from the heat.

Add the pasta to the pan and toss to coat. Add the sauce and stir to fully combine sauce, pasta, mushrooms & greens.

Mix the topping ingredients in a small bowl and sprinkle over the pasta. Place the pan into the oven and bake for 25-30 minutes until the sauce is gently bubbling and the topping is slightly browned.

If desired, turn on the broiler for the last 3 or 4 minutes for a crispier top… but watch carefully and don’t let it burn!!

Divide between bowls and serve hot.

A table setting, top down of a skillet filled with a baked cauliflower penne pasta, with a bright citrus salad.

Disclosure: I have participated in a paid partnership with Earthbound Farms.  Opinions in this post are my own.

Roasted Vegetable Soup

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Two bowls of soup with croutons, cheese and pepitas plus a pot of soup.

This roasted vegetable soup started out as a way to clean up some odds and sods of vegetables I had in the kitchen… but after my mother proclaimed this to be one of her favourite soups ever, I figured I’d better write the recipe so that I can recreate it for her again.

Ingredients
  • 5 tablespoons olive oil (plus more for roasted vegetables)
  • 2 pound butternut squash (halved lengthwise, seeds removed)
  • 3 carrots (cut into 2 inch pieces)
  • 1 medium red onion (quartered)
  • 1 stalk of celery, roughly chopped
  • 2 tablespoons yellow onion, diced
  • 3 medium yellow potatoes (cut into 1 inch pieces)
  • 1 small sweet potato (cut into 1 inch pieces)
  • 3 leeks (large white and tender green parts, thinly sliced, raised well & dried)
  • 7 sprigs fresh thyme
  • 8 cups stock (vegetable or chicken – no salt added)
  • 1/2 teaspoons salt (plus more for roasted vegetables)
  • 1/2 teaspoon freshly ground pepper (plus more for roasted vegetables)
  • 1/2 teaspoon ground cinnamon
For serving
  • blue cheese, crumbled
  • pumpkin seeds, toasted
  • croutons
Preparation

Position oven rack in middle position of oven. Preheat the oven to 400°.

Lightly brush the cut side of the squash with olive oil, season with salt and pepper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Add the carrots, red onion, sweet potato, and thyme drizzle with olive oil and season with salt & pepper. Roast for 20 minutes, mixing carrots, onions and sweet potato and thyme halfway through. Remove carrots onions and sweet potato, discard woody thyme sprigs then return squash to the oven and roast for 20 minutes more until tender. Let cool slightly. Using a spoon, scoop the squash from the skin.

Roasted squash, cut side down, on a baking sheet lined with parchment paper.

Meanwhile, in a large heavy saucepan warm the olive oil over low heat. Add the yellow onion, celery, leeks and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Add the carrots, red onion, sweet and yellow potatoes, salt, pepper and cinnamon to the pot, then pour in the stock. Simmer over moderate heat for 20 minutes. Add the squash and cook for 10 minutes more until potatoes are tender.

Stock poured into a saucepan with onions, celery, leeks, carrots and potatoes, salt and pepper.

Use an immersion blender and purée until very smooth. Alternatively, use a blender or food processor to puree the soup in batches until smooth. Pour the soup back into the pan, taste, and season with salt and pepper if required.

A pot of roasted vegetable soup surrounded by vegetables.

To serve, ladle the soup into bowls and garnish with sprinkle of blue cheese, toasted pumpkin seeds, croutons and a drizzle of quality olive oil. (Or try sour cream, chives & bacon)

This Roasted Vegetable Soup was made and served in my Hestan ProBond Forged Stainless Steel 4-quart Saucepan

Proud Hestan Culinary Ambassador. Opinions in this post are always my own.


Roasted Vegetable Curry

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Roasted Vegetable Curry is comfort food at its finest! This silky sauce is packed with flavourful spices, ginger, garlic and veggies, then served with a mixture of roasted vegetables, raw tomatoes, green onions and crispy chickpeas to add delicious layers of tastes and textures.

Don’t have these vegetables available? No worries! Try using roasted squash, potatoes, zucchini or mushrooms! Add cilantro and sour cream for even more incredible flavour!

Ingredients
  • 3.5 cups Curry Base sauce (recipe here)
  • 14 oz (400 ml) can of light coconut milk
  • 1 cup water
  • Olive oil
  • 1 medium red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 small cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 cup frozen peas
  • Salt & freshly ground pepper
  • 3 green onions, thinly sliced
  • 20 multi coloured cherry tomatoes, halved
  • Crispy Chickpeas (recipe here)
  • Salt & freshly ground pepper
  • 2 cups basmati rice (cooked as package instructions)
  • Naan/flatbread (optional, but highly recommended – recipe here)
Preparation

Preheat oven to 400°F (205°C).

In a 3 quart saucepan, combine curry base, coconut milk and water, simmer gently until vegetables are ready.

Lightly oil 2 large baking sheets. On one baking sheet, spread the cauliflower & broccoli florets out into a single layer on the baking sheet. Drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast the cauliflower for 25 minutes, or until the tops are lightly brown.

On the other baking sheet, spread the peppers and onions out, drizzle with olive oil, sprinkle with salt & pepper and toss to combine.

Roast with the cauliflower/broccoli for final 10 minutes.

Blanch peas in water or microwave and set aside.

To serve, pour a layer of the hot curry sauce in a shallow bowl or deep plate. Top with a mix of the roasted vegetables, a pile of rice, then garnish with the peas, green onions, tomatoes and crispy chickpeas.

Use the naan to soak up all that delicious roasted vegetable curry and leave the plate clean!

Hestan Copper Bond

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Orecchiette with Heirloom Tomatoes and Mozzarella

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A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil. Surrounded by a dish of chili oil, a basil plant and an olive loaf.

Simple quality ingredients make best meals! This Italian inspired combination of pasta, basil, mozzarella, and fresh tomatoes is no exception. Delicious served hot or at room temperature as a pasta salad! If serving this orecchiette dish as a salad, try adding extra veggies, like corn, red onions and/or roasted red peppers.

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp red chilli flakes
  • 1/4 tsp salt
  • 1 pint ripe heirloom cherry tomatoes – cut in halves
  • 1 lb. dry orecchiette*
  • 170 g mozzarella cheese – cut into bite size pieces
  • 1/4 Fresh basil leaves – larger leaves roughly torn
  • Freshly ground pepper to taste
Preparation

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet on med-low heat, add the garlic, chili flakes and salt. Cook slowly for 3-4 minutes until garlic just begins to turn golden. Add the tomatoes, stir and turn off the heat.

Cook the pasta, as per package directions until just al dente. When pasta is cooked reserve 3/4 cup of pasta water and set aside. Drain pasta, then add to the tomato pan, add 1/2 cup of the reserved pasta water and toss until well coated. (Add the rest of the pasta water if desired).

Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve.

*If you do not have orecchiette, try using fusilli, penne, or other small pasta.

A large pan of Orecchiette with Heirloom Tomatoes, Mozzarella and basil.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Orecchiette with Heirloom Tomatoes and Mozzarella recipe, you can find more of my favourite pasta recipes here.

Cooked and served in my Hestan Culinary NanoBond 11″ Titanium Skillet

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Skillet Flatbread

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Top down image of a flatbread in a pan, a pot of Thai green curry, a pot of rice and peas and a stack of flatbread (naan).
Skillet Flatbread & Thai Green Curry Chicken

Drop by my kitchen and you are likely to find a bag of store-bought naan, pita, or some other flatbread. But, did you know that you can make delicious flatbread at home, in a non-stick skillet? It just takes a few common kitchen ingredients, a bit of time (for the dough to rise) and before you know it, you’ll have a piping hot pile of flatbreads ready for anything from breakfast pizza topped with an egg, to wraps for grilled meat & veggies, an addition to a charcuterie board, or simply to scoop up some homemade hummus.

INGREDIENTS
  • 2 cups all purpose flour, plus more for rolling
  • 3 teaspoons sugar
  • 1 x 8g pouch active dry yeast
  • 1 teaspoon salt
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup warm water (about 100°F)
  • 3 tablespoons olive oil, for brushing on finished flatbread
PREPARATION

In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.

In a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt. Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.

Lightly oil a large clean bowl (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, or until doubled in size.

Let dough sit in a warm place for 1 to 2 hours, or until doubled in size.

Dust a work surface with flour and place the dough on top. Sprinkle some flour on top of the dough. Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.

Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.

Warm a heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into a circular shape about 1/8-inch thick (it should be about 6.5-7” circle). Gently shake the dough to release any excess flour; then lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, 2-3 minutes. Flip the flatbread and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots.

A flatbread (naan) being made in a skillet on the stove top.

Remove the flatbread from the skillet and brush with olive oil. Place the flatbread on foil, then fold foil over to cover flatbread. Repeat with the remaining flatbread, adjusting the heat lower if necessary as you go (I usually remove the pan from the heat as I roll out the next flatbread, so it doesn’t get too hot and burn the flatbread).

Keep the cooked flatbread warm, by placing the foil packet in a 200°F oven. Store leftovers in a Ziplock bag.

Servings: 6 flatbread
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Inactive Time: 1 to 2 hours rising time

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Ontario Winter Produce Tacos

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Local Ontario Winter produce vegetable tacos on a platter
Ontario Winter Produce Tacos in partnership with Foodland Ontario

Throughout the summer months and into the fall, Ontario explodes with farmer’s markets. As a result, produce stands pop-up on the side of the roads and the grocery stores are full to the brim, with delicious, fresh, local ingredients. But, did you know that the availability of delicious, local Ontario produce doesn’t end in the winter just because the days are shorter, and the nights are colder?

In January, you can still purchase an abundance of local Ontario winter produce: beets, cabbage, carrots, cucumbers, garlic, leeks, lettuce, mushrooms, onions, parsnips, potatoes, rutabaga, sprouts, squash, sweet potatoes, along with apples, rhubarb and strawberries!

I’ve used many of these ingredients in my Ontario Winter Produce Tacos. Not only is this meal delicious, it is also good for you, as it’s all veggies!

Don’t feel you have to use every ingredient I’ve included, but I encourage you to roast some Ontario veggies, make a flavourful puree, add some freshness and crunch (like the slaw), then experiment with your favourite local cheeses and have fun at the table eating with friends & family.

Local Ontario Winter Produce
Ingredients
  • Marinated Ontario Red Onions (make ahead – recipe below*)
  • Roasted Ontario Apple & Butternut Squash Puree (make ahead – recipe below**)
  • Roasted Ontario Winter Root Vegetables (recipe below***)
  • Crispy Ontario Red Cabbage, Green Apple & Carrot Slaw (recipe below****)
  • 2 Ontario Beets, roasted & thinly sliced (roast yourself or buy precooked)
  • 2 cups, thinly sliced Ontario Cucumber
  • 1 cup, Ontario Carrots, thinly sliced into matchsticks
  • 1 cup shredded or crumbled, Ontario Cheese (your favourite – cheddar, blue, brie, etc.)
  • ½ cup sour cream
  • ½ cup plain Greek yogurt
  • 1 Ontario Leaf or Bib Lettuce (washed, dried and left as whole leaves)
  • 8 Ontario Cremini Mushrooms, thinly sliced (sautéed in butter & thyme)
  • 4 tablespoons butter
  • ½ teaspoon dried thyme
  • 16-20 medium size tortillas
  • Hot sauce (optional but suggested)
Preparations

The night before (or the morning of), make the Marinated Ontario Red Onions.

Make ahead the Roasted Apple & Butternut Squash Puree and refrigerate until ready to use (warm slightly in a pan or microwave).

90 minutes before, preheat oven to 400 °F and prepare Roasted Ontario Winter Root Vegetables as per the recipe.

While the vegetable roasted, prepare the Crispy Ontario Red Cabbage, Green Apple & Carrot Slaw as per the recipe. Cover and refrigerate until ready to serve.

Prepare the Ontario Beets, Cucumbers, Carrots and grate the cheese. Refrigerate until ready to use.

In a small bowl, mix the sour cream & yogurt together and refrigerate until ready to use.

10 minutes prior to serving, heat a large skillet with the butter and thyme. Add the mushrooms and sauté over medium heat until cooked through (stirring occasionally).

To serve

Heat tortilla in a pan, the oven or microwave and wrap in foil to keep them warm.

Spread a little puree on a tortilla, add roasted vegetables, mushrooms and/or beets, add some red onions, then add the crispy slaw, cucumbers and/or carrots, finish with sour cream mixture, cheese and/or hot sauce.

Use the lettuce in your tortilla or replace the tortilla with a lettuce leaf wrap.

In short you can mix and match the ingredients and play with cheese options to find your favourite combination!

* Marinated Ontario Red Onions

Ingredients
  • 1 medium Ontario Red Onion
  • ¾ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried Italian seasoning
Preparation

Mix the Italian seasoning, vinegar & oil in a small bowl or small mason jar.

Thinly slice the onion and place the onion in the oil mixture. The oil should cover all the onions, so that they all get marinated evenly.

Cover and leave at room temperature for at least 12 hours before serving.

Tip

Leftover onions should be stored at room temperature for 2-3 days and used in salads, with eggs, steaks or other dishes that would pair well with onions. Any leftover oil should be also be used in a salad dressing or marinade.

Prep Time: 5 minutes | Inactive Time: 12 hours

** Roasted Ontario Apple & Butternut Squash Puree

Ingredients
  • 2 large Ontario apples (Macintosh or Cortland)
  • One 2-3 pound Ontario butternut squash
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon smoked paprika (or sweet paprika if preferred)
  • 4 tablespoons olive oil
Preparation

Preheat oven to 400°F.

Peel & core the apples, then cut them into 8 equal chunks (not slices). Set apple pieces onto a small baking sheet lined with parchment.

Cut the squash in half and scoop out the seeds, cut the halves in half, separating the neck from the base. Set skin side down onto a large baking sheet lined with parchment.

Roasted Squash and Apples

Slide both baking sheets into the oven, with the apples closest to the heating element. Cook for 30 minutes, or until the apples are nice and caramelized around the edges. Remove apples from oven and set aside to cool.

Flip the squash so the flesh is down and return to the oven in the lower position (closest to the heating element). Cook the squash for another 25-30 minutes, until the surfaces have caramelized, and the flesh is soft all the way through. Remove from oven and set aside to cool.

Add apples to the bowl of a food processor. Once the squash is cool, scoop the cooked flesh from the peel and add to the food processor, making sure to include all the caramelized bits. Add the salt, pepper, paprika, and olive oil, then pulse until completely smooth (scraping down the sides with a spatula). Taste for seasoning and add more if desired. Serve warm.

This puree keeps in the fridge for up to a week, in an airtight container. Any leftover puree should be also be used as a side dish with other meals.

Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 8-10 (as a condiment/spread)

*** Roasted Ontario Winter Root Vegetables

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 large Ontario carrots, peeled and sliced into ¼” semi circles
  • 2 Ontario parsnips, peeled and sliced into ¼” semi circles
  • 3 Ontario leeks, white & light green only, slice into ½” circles
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
Preparation

Preheat oven to 400°F.

Place carrots, parsnips, leeks in a large bowl and toss with oil and salt & pepper. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don’t overlap. Roast for 45 minutes to 1 hour, until the vegetables begin to crisp and are easily pierced with a fork.

Roasted Ontario Winter Root Vegetables

Wrap with foil, return to oven and turn off oven. Let veggies sit in oven 10 – 20 minutes until ready to serve. Remove from oven and serve warm!

Prep Time: 15 minutes | Cook Time: 1 hour | Serves: 6-8

**** Crispy Ontario Red Cabbage, Green Apple and Carrot Slaw

Ingredients
  • 2 cups thinly sliced Ontario Red Cabbage
  • 2 small (1 large) Ontario Green Apples, cored and thinly sliced into strips
  • 1 small Ontario Carrot, thinly sliced into matchsticks or grated
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce
  • ½ tablespoon sugar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon finely chopped fresh dill (optional but suggested)
  • 1 tablespoon olive oil
Preparation

In a bowl mix together cabbage, apples and carrots.

In a small jar, combine vinegar, hot sauce, sugar, mustard, pepper, dill and oil. Shake well and pour over cabbage mixture. Mix well to coat. Cover and refrigerate at least 15 minutes or until ready to use.

Prep Time: 10 minutes | Serves: 6-8 (as a taco topping)

Crispy Ontario Red Cabbage, Green Apple and Carrot Slaw

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Disclosure: I have participated in a paid partnership with Foodland Ontario. Opinions in this post are my own.

Grilled Hasselback Potatoes

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Six hasselback potatoes, sliced thinly with cheese and herbs.

Grilled hasselback potatoes are great for entertaining. Prep ahead, cook until crunchy on the edges, moist in the center and coated with delicious herb garlic butter for lots of flavour!

Ingredients
  • 6 to 8 medium sized russet potatoes or sweet potatoes
  • 6 – 8 tablespoons Herb Garlic Butter (plus more for serving)
  • Salt, Freshly Ground Pepper & Paprika
  • Optional – Fresh herbs & feta cheese for serving
Preparation

Place the potatoes on a cutting board and cut a narrow 1/4-inch slice from the bottom of each potato; discard the slice (this will help the potato lie flat when cooking).

Place two long handled wooden spoons lengthwise on each side of the potato. 

Slice each potato crosswise, making ¼ inch slices, cutting down until the knife hits the spoons.

Completely rinse the potatoes with cold water. While rinsing, fan apart potatoes to rinse out starch.

Dry potatoes after rinsing.

Place the potatoes in the microwave (3 or 4 at a time) and microwave on high for 4-5 minutes.

Brush each potato all over with 1 tablespoon of herb garlic butter (including between each of the slices).

Sprinkle with salt, pepper & paprika.

Heat grill to 425°F – 450°F leaving a portion of the grill for indirect cooking. Place potatoes on a sheet pan and place sheet pan over the indirect heat area. Cook for 35-45 minutes until potatoes are cooked through and crispy. 

** If you want to make the hasselback potatoes earlier in the day, cook them until almost done and then just finish them for about 15 minutes before serving. If reheating, first brush with a little more butter. Best served piping hot so you get the crispy edges and steaming moist insides.

Herb Garlic Butter

Ingredients
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • ½ tablespoon fresh flat leaf parsley minced
  • ½ tablespoon fresh thyme minced
  • ½ tablespoon fresh rosemary minced
  • ½ tablespoon fresh squeezed lemon juice
  • 1 cup butter room temperature
Preparation

Mix all ingredients together in a mini food processor until combined.

Click here for more salads and sides inspiration.

*Weber Grills Canada Ambassador.  Opinions in this post are my own.

Pear, Port, Potato & Stilton Soup

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A large pot of Pear, Port, Potato & Stilton soup with three bowls filled with garnishes. Three glasses of port, pears, cheese and bread are also on the table

Felt like autumn today and it was time to start making soup to share with my mother & father. So, I kicked off soup season with their favourite soup recipe… Pear, Port, Potato & Stilton*! Served with a shot of white port to really warm your insides!

*Full disclosure: my parents favourite soup recipe is from the LCBO Food and Drink Holiday 2000 edition

Ingredients
  • 2 tbsp (25 mL) butter
  • 3 Bosc or Bartlett pears, peeled, cored and chopped
  • ½ cup (125 mL) white Port
  • 6 cups (1.5 L) chicken or vegetable stock
  • 1 cup (250 mL) chopped onion
  • 3 leeks, white part only, cleaned and chopped
  • ¼ cup (50 mL) chopped celery
  • 2 cups (500 mL) peeled and chopped Yukon Gold potatoes
  • ¼ cup (50 mL) whipping cream
  • Salt and freshly ground pepper
  • 4 oz (125 g) Stilton cheese, crumbled
Preparation
  • Melt butter in a skillet on medium heat. When butter sizzles add pears and cook for 7 to 10 minutes or until tender and browned. Add Port and bring to boil. Reserve Port and pears.
  • Add stock to large pot. Add onion, leeks, celery and potatoes. Bring to boil on medium heat. Reduce heat to low, cover and simmer for 15 minutes or until all vegetables are tender. Add pears and Port and cook together 5 more minutes.
  • Purée in food processor or blender until smooth. Return to pot, add cream, season with salt and pepper and simmer together for 5 minutes to blend flavours.
  • Serve topped with cheese

If you like this Pear, Port, Potato & Stilton Soup recipe, you can fine more of my favourite soup recipes here.

Grilled Corn Salad

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Rectangular white enamel tray with a corn, tomato feta and onion salad. Forks and plates are ready for serving.

Grilled corn and tomato salad is my summer go-to side! It can be made in advance so less time preparing and more facetime with your guests! It’s delicious on its own, but also adds a punch of flavour to your tacos, nachos or fish!

Ingredients
  • ¼ cup melted butter
  • ½ cup extra-virgin olive oil,
  • Juice of 2 limes
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8 ears of corn, husks and silks removed
  • 3 cups cherry tomatoes, stemmed and halved
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 lb. feta cheese, diced
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
Preparation

In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.

Preheat the grill to medium-high. Brush a little of the butter mixture on each ear of corn. Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes, baste each ear 2- 3 times as turning.

A row of seven nicely charred cobs of corn on a flaming grill.

When cool enough to touch, stand each ear of corn in a large bowl and, using a sharp knife, cut down along the cob to strip off the kernels.  Add the tomatoes, onion, cilantro, olive oil and white balsamic vinegar, toss to coat evenly.

In addition to this Grilled Corn Salad recipe, you can find more of my favourite salad recipes here.

Grilled Guacamole

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A large molcajete and tejolete (mortar and pestal) with cube of avacados ready to be smashed. Grilled avocados are ready to be scooped and added to the molcajete.

Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?

Ingredients
  • 3 ripe avocados (cut in half, seed removed)
  • 1 lime, juiced
  • 2 tablespoons sweet onion, finely diced
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil (plus more for brushing avocados)
  • 1 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 2 cloves of roasted garlic
  • 2 tablespoons cilantro leaves, finely chopped
Preparation

Heat grill to medium heat. Brush cut side of avocados with olive oil. Place avocados cut side down on preheated grill. Grill for 2-3 minutes (without moving).

Remove avocados to board until cool enough to handle.

Place all ingredients into a molcajete (mortar) and tejolete (pestle)… or use a bowl & fork.

Mash and mix to desired consistency.

** make ahead all ingredients, except avocados and place ingredients in jar until ready to use **

Roasted Garlic

Heat grill (or oven) to 400°F.

Wrap the garlic loosely in foil and set directly on the upper rack.

Roast 45 minutes until fragrant. Remove from oven, unwrap, and let cool 10 minutes.

Squeeze from the bottom of each clove and the soft flesh will come right out. Use extra cloves immediately in sauces, dressings or as a spread.

To store, transfer cooled cloves to a small glass jar and top with olive oil to cover.

Cover with a secure lid and store in the refrigerator up to 2 weeks. (Use the oil too, it will have a lovely garlic essence!)

Serve with your favourite corn tortilla chips!

In addition to this Grilled Guacamole recipe, you can find more of my favourite guac recipes here.