fruits and veggies Archives - Page 7 of 14

Jul 18, 2016

All About Celery

Crisp and fresh celery is a must have side for your summer meals! That’s why we are featuring it as…

Jul 14, 2016

Grilled Watermelon Steak Pickled Red Onions & Mint Almond Feta Pesto

By Chef Michael Smith 2016 This is a delicious way to fill Half Your Plate during grilling season with a…

Jul 13, 2016

Celebrate National Pickle month with us!

July is National Pickle month and we think that’s just great! Cucumbers are in season (and maybe even growing in…

Jun 30, 2016

Colourful Nachos

With the sun coming out, what is more fun than sharing a meal with friends! I’m not sure about you…

Jun 23, 2016

Summer Corn on the Cob

With the arrival of summer and beautiful hot weather comes delicious fresh corn. Corn on the cob is a perfect…

Jun 20, 2016

Pasta and veggies: a winning pair!

It isn’t always easy to fill half your plate with veggies when you’re eating pasta. It’s always possible to include…

Jun 15, 2016

Grilled Asparagus Salad

Recipe by Chef Michael Smith During grilling season you can easily fill Half Your Plate with grilled vegetables. Every time…

Jun 9, 2016

All About Strawberries

Sweet juicy strawberries are one of our favourite fresh summer treats! This is why we’ve decided to feature them for…

May 30, 2016

National Salad Month

May is National Salad Month and we absolutely love that! A simple salad is a perfect easy side to fill…

May 27, 2016

Yes to veggies in your smoothies!

Drinking a smoothie is a great way to start your day or to keep up your energy in between meals. …

May 16, 2016

Basil Caesar Salad

When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.

Recipe from Chef Michael Smith, 2016 – Basil Caesar Salad When I toss romaine hearts into my shopping cart, chances…

May 13, 2016

National Salad Month

May is National Salad Month and we absolutely love that! A simple salad is a perfect easy side to fill…

May 10, 2016

Celebrate National Barbecue Month with Grilled Vegetables

For many Canadians, warmer means barbecuing and relaxing in the sunshine with friends. The Canadian Cancer Society encourages you to…

May 5, 2016

Happy Cinco de Mayo

Cinco de Mayo (the fifth of may) commemorates the Mexican army’s victory in 1826. Now, that commemoration goes hand in…

May 2, 2016

All about grapes

For the month of May we are featuring grapes! A perfect sweet snack, great for grab and go, grapes are…

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