Cheesy Grits with Roasted Oyster Mushrooms

Cheesy Grits with Roasted Oyster Mushrooms
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It may only be Wednesday but I’m already thinking about the weekend. And nothing screams “weekend!” more than an elaborate brunch and acres of time in which to consume it. A mimosa helps too but I suppose it’s not mandatory. So even though its Wednesday, I urge you to conjure up a Saturday or Sunday-like attitude. These Cheesy Grits with Roasted Oyster Mushrooms deserve that. They’re far too good for a mid-week nosh, so please, delete hump day from your mind and pretend your on a seaside deck with nothing but the water and a blissfully blank schedule stretching out before you.

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Layered Horiatiki Salad with Farro & Tzatziki

Layered Horiatiki Salad with Farro & Tzatziki
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This Layered Horiatiki Salad delivers exactly what it promises. The classic Greek salad stacked. This showstopper borrows its format from the legendary Seven-Layer Salad but all the flavors are Greek. The produce on the other hand is local. The tomatoes, cucumbers, and peppers found in this towering beauty are grown year-round right here in Ontario’s vast greenhouses. In the summer it’s easy to lose track of the veggies you always have on standby. It’s understandable, there is an abundance of seasonal produce looking its best right now. But you got to give it up for the veg that always has your back. This salad is a monument to the tasty jewels the Ontario Greenhouse Vegetable Growers consistently serve up.

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Lemongrass Shrimp Vermicelli Bowls (bún tôm nướng)

Lemongrass Shrimp Vermicelli Bowls (bún tôm nướng)
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No, your eyes do not deceive you, this is another Vietnamese cuisine appreciation post. I can’t stop waxing poetic about its wonderful sense of balance. The marriage of raw and charred, herbaceous and sour, sweet and salty. I just love it so much, I can’t believe I lived my first 25 years without it. But I did, so I will kick these Lemongrass Shrimp Vermicelli Bowls (bún tôm nướng) off with my usual disclaimer. This is not an authentic recipe, this is merely the recipe I have concocted over the past five years of making vermicelli salads or bún in my own home with only YouTube and Google to guide me. All this is to say I am not an expert, just a fangirl.

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Grilled Angel Food Cake w/ Pimm’s Macerated Berries

Grilled Angel Food Cake with Pimm's Macerated Berries
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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.

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