This Vegetable Strudel recipe is a great way to get your veggie quota in! You can vary the ingredients, the amounts to feature your favourite vegetables. Got a lot of zucchini from your garden? This is a great way to use it up. Especially at this time of the year when vegetables are so fresh and good. Continue reading “Vegetable Strudel”
I was experimenting with a dinner I could cook on the grill during a summer heat wave. I made a few versions of meatballs that I could skewer for grilling. I served them with Eggplant Napoleons, also cooked on the grill and a Vegetable Streudel baked in the over. They were a hit all around! Continue reading “Supper on a Stick Meatballs”
We are having a heat wave in Ontario this week so I was planning for a meal that I could cook on the grill. I was working on a ‘supper on a stick’ theme! I experimented with various types of meatballs that I could skewer and then I hit on these little vegetable stacks. They turned out pretty awesome if I do say so myself!
I used Kirkland Basil Pesto sauce ready made. There are lots of awesome pesto recipes out there but I don’t always have enough basil to make my own. And.. have you seen the price of pine nuts lately? They are crazy expensive.. so I looked it up. Apparently pine nuts typically come from China or Russia. The crops have not been up to par for the past 2 years while demand was going up as people became aware of them as an ingredient for pestos, sauces, salads etc. Add to that the process of extracting the nuts from the pine cones is very labour intensive… and here we are today…expensive pine nuts.
You may find that the large end of the eggplant is too big to use for this recipe,depending on the size and the shape of the eggplant you use. I only used the ‘neck’ portion to make 8 vegetable stacks. I used up the fat end in another delicious Vegetable Strudel recipe. Elegant and good for you too!
I also experimented with using mini Bocconcini cheese in the spirit of a Caprese salad on a stick but it melted as it cooked and was too bland. The goat cheese was far better since the eggplant really only takes on whatever flavour you add to it. You could use other dense, flavourful cheeses as well. Just be sure they don’t melt too quickly and slide off the base.
This Garlic Goat Cheese Souffle makes a lovely light lunch or dinner. It is perfect with a side salad or some green vegetables. The goat cheese and broiled cheese topping complement the sides as well. Continue reading “Garlic Goat Cheese Souffle”
This salad makes a substantial addition to a meal since beets tend to be a satisfying vegetable. You can make this year round and if you use canned beets and mandarins it is a cinch to throw together.
The key to this salad is the combination of toasted walnuts and walnut oil. Continue reading “Walnut, Beet , Feta Salad”
I just realized as I was preparing this post…. I guess I really like green salads with fruit in them since my 3 favourites that were posted first all have fruit in them! “Lime” green really says it for this salad. The dressing is predominantly lime flavoured Continue reading “Lime Green Salad”
This recipe is adapted from a recipe from Fine Cooking. Vanilla may sound boring but this cake is to die for and highlights whatever fruit you want to garnish it with. Continue reading “Classic Vanilla Layer Cake with Mascarpone Icing”
I love this salad. It is a bit different than many with the salty prosciutto standing in for the North American bacon fix. The dressing is also flavourful. I use the dressing on all kinds of green salads. I served this salad with Veal Shells with Marsala and Vermouth for an Italian themed lunch. See the wine pairing notes for this meal as well.
These Veal Shells with Marsala and Vermouth were inspired by a delicious lunch my brother served one New Year’s day many years ago. Continue reading “Veal Shells with Marsala and Vermouth”