Canada Day is at our doorstep and boy, does it ever feel like it. Some years Canada Day can be a rainy bummer but this year, at least in my neck of the woods, it’s going to be an absolute stunner of a day. Sunshine, heat, and the high probability of a sunburn – just like the Canada Days of my youth. And to further my current nostalgia, I decided to whip up the perennial Canada Day favorite – Strawberry Shortcake. You got to love it when a good, much-beloved dessert is unintentionally patriotic. Of course, I couldn’t keep it entirely classic because then I wouldn’t be me. So instead I offer this Grilled Angel Food Cake with Pimm’s Macerated Berries.
Summer is peak salad season. I’m sure nutritionists everywhere would prefer salad didn’t have a season. But in my books, the dead of February really isn’t the time for a salad. Thankfully, we’re nowhere near the dead of February, we’re knocking on the door of prime summertime. And salads always seem to be on the menu, whether they be a leafy side-salad affair or a bread-and-cheese-heavy main event, like this Golden Beet Panzanella. And that really is the beauty of a salad – it can really fit any mealtime role you set out for it. Even dessert if you count Snickers Salad as an actual salad – but for the record, I don’t.
Pasta is not a seasonal food. Pasta is an all the time food. Sure, you might not drench it in ragu in the middle of July, but you’ll definitely pair it with bocconcini in a salad. And seafood pasta dishes were made for patios and beer and white wine. Pasta always has a place at the table, but fiddly pasta? Well, that’s a tougher sell. I know the thought of spending time in the kitchen is less than ideal when summer is underway, but I truly believe these Ricotta Agnolotti with Sautéed Fiddleheads are worth the extra time indoors and I intend to prove it to you. You can eat them al fresco and I promise that cold white wine you pair them with will taste all the sweeter.
Yes, this is a Toasted Fluffernutter Sheet Cake. Yes, like the official sandwich of Massachusetts. And yes, the fluffernutter is the official sandwich of Massachusetts. I looked it up. The fluffernutter sandwich gets a lot of flack due to its use of bottled marshmallow cream and utter lack of nutrition. And yeah, okay I can see where people are coming from. Marshmallow cream is generally not part of a high-brow balanced breakfast. But what if you swapped the processed cream for the more respectable Italian Meringue and moved the peanut/marshmallow pairing to a more suitable time of the day, i.e. dessert? Not so trashy afterall.
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