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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Golden Beet Panzanella w/ Sherry Roasted Onions

Golden Beet Panzanella with Sherry Roasted Onions
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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.

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Creamy Asparagus Orzo with Herbed Goat Cheese

Creamy Asparagus Orzo with Herbed Goat Cheese
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Want a bowl of pasta that eats a heck of a lot like a bowl of risotto? Look no further than this Creamy Asparagus Orzo. I don’t know about you but I’ve always had trouble choosing between pasta and risotto. Sure, I eat a lot more pasta than I do risotto because pasta is quick and risotto is, well, meditative? But in a restaurant setting, when my time and effort aren’t remotely on the line, it’s a really tough call. And when I’m confronted with a tough decision, I do what any rational, responsible person would – I find a way around it.

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