Yesterday was the last day of school here in Ontario. And in spite of not having children myself, I can’t help but be excited. That childhood programming is strong. I get depressed in September and happy in June. My schedule remains the same but the end of June always has an air of freedom to it. And I’d venture to say that I’m not the only one who feels that way. It seems like there are invites to backyard BBQs and Patio shindigs arriving almost daily. Everyone is ready to party. And if you’re looking to draw up invitations of your own, have I got the dish for you. Allow me to introduce you to these Eggplant Chips with Honey and Goat Cheese.
I’m ringing in June with this Crispy Hot Honey Halloumi with Radish Snap Pea Salad. And it’s quite fitting because this is pretty much late spring on a plate. Peak season radishes and sugar snap peas perched on top of a bed of tzatziki paired with crisp oven-fried halloumi doused in hot honey. This plate has everything I love, a tangy creamy base, sweet and salty flavors, crisp vegetables, and a solid crunch. It also plays nicely with a cold glass of white or rose. What more could a patio party ask for?
Today’s Creamy Roasted Pepper Soup is brought to you by my fridge. In my line of work, you often wind up with an excess of something. It could be a glut of apples, an abundance of pie filling, or a small shop’s worth of cheese. The cheese scenario is not as enjoyable as you would imagine. Honestly, handling leftovers is one of the hardest parts of my job. I know you probably don’t feel remotely sorry for me. And I get it, an excess of cake sounds like one of those good problems to have. But trust me, keeping leftovers interesting is no small feat. On the flip side, however, there is nothing more satisfying than transforming leftovers into something completely new.
As I mentioned on Instagram, today’s Pappardelle Au Poivre is likely to be somewhat divisive. This pasta dish is of course based on the French classic Steak au Poivre. But it contains no steak, involves vegetables, and is actually a plate of carbs. So yeah, not steak au poivre. But, in my opinion, the magic of the classic dish lies in its sauce and the sauce is very much present in today’s recipe. So we can argue over whether this dish is deserving of the “au Poivre” moniker or we can grab a fork and dive right in. This dish comes together in 30 minutes, is creamy and comforting, and loaded with pepper. What’s not to love?