Category Archives: In Season

How to Grow Fall Vegetables and What to Do With Them

Sweater weather is here, but growing season is far from over. Just because the days are shorter and the temperatures are dropping, it doesn’t mean you have to abandon your garden. Want your very own harvest of autumn produce? Here are the fall vegetables you should consider and some recipes to try once they’re ready to pick.

How to Grow Garlic

If you’re new to fall gardening, growing garlic is a good place to start. If you’ve ever wonder how to grow garlic, it can be easily planted mid-autumn in a sunny spot with soil that is well-drained. Separate the cloves and set them with the pointed end up and the root side down in rows that are at least one foot or 30 centimetres apart — and you should have some new bulbs by late fall. Take your freshly harvested garlic and roast it, pickle it or add it to  your favourite dishes. Interested in growing garlic indoors? While you can’t grow bulbs if you don’t have any outdoor space, you can easily grow garlic greens in a pot on a sunny window ledge. In about 7 to 10 days, you can snip the greens and add them to soups, salads, baked potatoes and more.

A chicken breast cooked to a golden finish with whole cloves of garlic and a creamy sauce

Get the recipe for The Barefoot Contessa’s Chicken With Forty Cloves of Garlic

How to Grow Cauliflower

It may be the most challenging vegetable in the cabbage family to cultivate, but fall is the perfect time for growing cauliflower. The secret is to start your seeds indoors about four weeks before you plan to plant them. Once the seedlings are ready, select a spot in your yard where they’ll get lots of light and be sure to water them so they grow quickly. Plant them outside when it’s between 18°C and 24°C for a late fall or early winter harvest. Once the florets are densely formed, the cauliflower is ready to harvest. Serve as a side dish with Sunday roast, toss it into a stir-fry or use it in a low-carb mac and cheese.

Cauliflower prepared popcorn style with a red Korean gochujang sauce

Get the recipe for Korean Gochujang Cauliflower Popcorn

How to Grow Beets

Beets are a fall harvest favourite that is best grown from seeds. Plant them in mid-summer or early fall — at least eight weeks before the first heavy frost — in an area with full sun and well-loosened soil. To speed up germination, soak the seeds in water for 24 hours before planting. After planting, add a thin layer of mulch to keep the roots cool on warmer days. When you’re growing beets, you’ll want to give them water regularly to develop healthy roots. Harvest when they’re anywhere from the size of a golf ball to a tennis ball. And don’t discard those greens! They’re packed with nutrients and a tasty whether sautéed on their own or added to pastas and soups.

Roasted red beet quarters tossed with fresh tarragon and parsley

Get the recipe for Valerie Bertinelli’s Roasted Beets With Herbs

How to Grow Brussels Sprouts

It takes patience to grow Brussels sprouts, but they are an easy crop that takes up minimal space in your garden. The seeds have to be planted six to 10 weeks before the first frost in rows three feet or 90 centimetres apart. Water them weekly and harvest after the first fall frost for the sweetest flavour. Twist them off the stem when you’re ready to cook them and any remaining sprouts will stay on the plants through part of the winter, even after the snow has begun. If you plant your seeds in the fall, don’t expect any sprouts until late winter or early spring. Roast them with bacon and maple syrup, shave them into a salad or even try them in your air fryer.

Get the recipe for Orecchiette With Vegan Sausage and Brussels Sprouts

How to Grow Broccoli

Growing broccoli takes time and extra care. You’ll have to plant the seeds in early fall, well before the first frost of the season. Plant them 18 to 24 inches or 45 to 60 centimetres apart in well-drained soil that gets at least eight hours of sun per day, ideally a partially-shaded area. There are so many ways to enjoy fresh broccoli, whether you include it in a sheet pan dinner or serve it steamed with melted Cheddar on top.

Slices of beef and broccoli florets on wooden skewers with teriyaki sauce

Get the recipe for Broccoli Beef Skewers With Teriyaki Glaze

How to Grow Pumpkins

Bright orange gourds and fall go hand in hand. Early June is the time to start thinking about planting as the seeds need warm soil to get started. They also need ample space for the long, rambling vines. Once planted, give them a deep watering of about one inch per week and adjust the amount depending on rainfall to prevent the vines from rotting. Once the pumpkins begin to grow on the vines, you’ll need to raise them off the ground using supports for even colouring and shape. If you have limited space, but still want to grow a pumpkin or two, plant smaller sugar pumpkins that are perfect for cooking and baking. They’re perfect for pies, cakes and soups.

Orange pumpkin soup served in white bowls topped with fresh herbs

Get the recipe for Vegan Pumpkin Soup

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you.

Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

When there’s a dish that incorporates all of our favourite things — squash, tahini and sumac — we know it’s a good one. Delicata squash is a fall delicacy — it’s only available in the autumn months, so take advantage now! You don’t have to peel it (woohoo!), and since it’s on the smaller side, it cooks fairly quickly, unlike other heartier squashes. It’s sweet and earthy and so perfectly takes on the natural lemony flavour of sumac. Once roasted, grab some kale and tahini drizzle — and for pops of juicy, fruity flavour, some craisins or pomegranate seeds. This dish is the epitome of fall flavours we love.

Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 delicata squash, halved, de-seeded and sliced into ¼ -inch thick semi circles
1 red onion, sliced into strips
1-2 Tbsp extra virgin olive oil
3 tsp sumac
½ tsp sea salt, divided
Pinch of pepper
¼ cup tahini
¼ cup cold water
2 Tbsp lemon juice
1 small garlic clove, minced
3 cups chopped kale
½ cup toasted walnuts
½ cup craisins or pomegranate seeds
Few Tbsp freshly chopped parsley

Directions:

1. Preheat the oven to 375°F. Prep the squash and onion, place them on a baking sheet lined with parchment paper.

2. Drizzle olive oil on top and season with sumac, ¼ tsp salt and pepper. Toss around. Then roast in the oven for 20 minutes.

3. Meanwhile, prep the tahini sauce in a bowl. Mix together tahini, cold water, lemon juice, garlic and ¼ tsp salt.

4. On a long platter or in a big bowl, place the chopped kale. Add a pinch of salt and a small drizzle of extra virgin olive oil. Begin massaging the kale (basically, just squeezing the kale in your hands) to help make it more digestible and easier to eat.

5. Layer the roasted squash and onion on top. Scatter the toasted walnuts, craisins and parsley on top, then drizzle the tahini sauce.

Like Tamara and Sarah’s sumac-spiced delicata? Try their slow cooker beef Bolognese or their no-bake chocolate oat bars.

Easy Paleo Butternut Squash Tart Recipe: Your Fave Seasonal Squash Transformed!

We can all agree that the fall season is popular for all things pumpkin, particularly pies and tarts. However, you can also enjoy delicious fall desserts by transforming another seasonal favourite into a tasty tart. Introducing this rustic paleo butternut squash tart, made with a grain-free crust and a decadent buttery filling. It’s easy to make and a great way to enjoy butternut squash all season long.

Paleo Butternut Squash Tart

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 55 to 60 minutes
Total Time: 3 hours, 30 minutes
Servings: 6 to 8

Ingredients:

Crust
1 ¼ cup almond flour
½ cup arrowroot starch or tapioca starch
1 Tbsp cane sugar
½ tsp ground cinnamon
¼ tsp kosher salt
1 stick unsalted cold butter, cubed
¼ cup ice water

Filling
2 cups cooked and pureed butternut squash
½ cup pure maple syrup
2 Tbsp paleo-approved brown sugar
4 ½ tsp arrowroot starch or tapioca starch
1 Tbsp ground cinnamon
1 stick unsalted room temperature butter
2 eggs
3 tsp pure vanilla extract
¼ cup warm water

Tip: To save time, you can purchase frozen prepared butternut squash cubes. Heat them up with 1.5 Tbsp of water in the microwave on high for five minutes. Puree in a food processor or blender until smooth.

Directions:

1. In a large bowl or a food processor, start by combining the almond flour, starch, sugar, cinnamon, salt and butter until the batter is crumbly. Add in 1 tsp of ice water at a time until the dough starts coming together. You may not need the full ¼ cup of ice water in the event that your dough already sticks together, so play it by ear. Once your dough is formed, but not too sticky, flatten it out into a 1 inch disk and wrap in saran wrap. Refrigerate for two hours or overnight.

Related: The Ultimate Squash Guide: All the Varieties and Their Best Uses

2. When your dough is ready to roll out, remove from the fridge and preheat your oven to 350°F. Roll out the dough between two pieces of parchment paper into a 10 inch round disk. If you find that the dough is too hard to roll, leave it at room temperature for about a minute. Remove the parchment paper and transfer the dough into a greased 10-inch round tart pan. Press the dough into the pan until all the edges are covered, then return it to the fridge.

3. Combine all filling ingredients in a large bowl. Using a hand mixer, mix for 3 minutes until you get a smooth batter. It’s normal to see tiny clumps of butter in the batter after mixing.

4. Pour the filling into the tart crust and place the tart pan on a baking sheet. Place the tart in the oven and bake for 55 to 60 minutes or until a toothpick comes out clean. When ready, cool the tart on a wire rack for 15 minutes. Serve with toppings of choice.

Like Valerie’s paleo butternut squash tart? Try her 30-minute low-carb lamb burger recipe.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas With a Quick Fruit Salsa

Empanadas are those wildly popular half-moon shaped pastries seen throughout Latin America, and commonly stuffed with savoury ingredients like seafood, meat and cheese, and that’s just the beginning. These portable pies are the original “hot pockets”, and can also be filled with beautiful seasonal fruit and enjoyed on-the-go.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours (accounts for chill time)
Servings: 10

Ingredients:

Dough
1 cup all-purpose flour
1 Tbsp granulated sugar
tsp salt
½ cup cold unsalted butter, cubed
⅓ cup 2% Greek yogurt or Balkan-style yogurt
2-3 Tbsp ice water
1 egg, beaten
1 tsp water

Filling
1 ¼ cups chopped rhubarb, cut in ½-inch pieces
½ cup hulled strawberries, cut in ½-inch pieces
½ cup granulated sugar
2 Tbsp cornstarch
2 tsp granulated sugar (optional)

Rhubarb Strawberry Salsa
⅓ cup finely chopped rhubarb
3 strawberries, hulled and finely chopped
1 Tbsp finely chopped mint
1 tsp granulated sugar

Kitchen Tip: To freeze your overflowing rhubarb bounty, peel off excess tough fibres and trim the ends. Wash, dry and cut in 1-inch pieces and freeze on a tray. Store in small resealable freezer bags, removing excess air for up to 6 months, and enjoy the blushing fruit throughout the year.

Directions:

Dough
1. In a large bowl, whisk flour, sugar and salt. Add butter; using hands, rub together until coarse crumbs form. Stir in yogurt and cold water until ragged dough forms.
2. Transfer to a floured surface; gather and lightly knead into a ball. Wrap in plastic wrap and flatten into disc. Refrigerate until firm, 1 hour or up to 2 days.
3. On a floured surface, roll out dough to ¼-inch thickness. Using a 5-inch round cookie cutter, cut out 10 rounds, re-rolling scraps. Refrigerate until firm, if needed.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.

Filling
1. In a bowl, toss rhubarb, strawberries, sugar and cornstarch until combined.
2. Spoon 2 rounded Tbsp of the rhubarb mixture onto centre of each round. Fold dough over the filling to form a half moon, starting at pointed edges, pressing well to seal.
3. Crimp edge with a fork; return to prepared baking sheet and refrigerate for 15 minutes.
4. Cut steam vents on top of each pie. Whisk together egg and water to make egg wash; brush over empanada and sprinkle with sugar (if using).
5. Bake until puffed up and golden brown, 18 to 20 minutes. Let cool on a rack.

Rhubarb Strawberry Salsa
Meanwhile, stir together rhubarb, strawberries, mint and sugar in a small bowl. Serve with empanadas.

Kitchen Tip: Don’t worry if the filling bubbles out during the cooking process, it’s the nature of fruit pies to generously drip out, and it’s a good indicator that the thickener is thoroughly cooked.

Strawberry and rhubarb are an unbeatable summer duo, and these 20 Spectacular Strawberry Rhubarb Desserts are here to prove it.

No-Bake Pumpkin Spice Latte Pretzel Pie (No Pastry Skills Required!)

For those who avoid making pie dough at all costs, this cream pie-style “PSL” is just the ticket. A no-bake, salty-sweet pretzel crust holds a stove top pumpkin-coffee filling, all topped with maple whipped cream. It’s a taste of fall’s famous café beverage in delicious dessert form, and perfect for autumnal entertaining this Thanksgiving and beyond.

No-Bake Pumpkin Spice Latte Pretzel Pie

Prep Time: 20 minutes
Cook Time: 15 minutes
Cool Time: 3 hours
Total Time: 3 hours 35 minutes
Makes: 1, 9-inch pie

Ingredients:

Pumpkin Spice Latte Pudding
1¾ cup whole milk
¾ cup canned pumpkin purée (not pie filling)
1½ Tbsp ground coffee (regular or decaf), plus more to garnish
½ cup dark brown sugar
½ cup cornstarch
5 large egg yolks
1 tsp pumpkin pie spice
½ tsp kosher salt
2 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract

Pretzel Crust
20 pretzel twists (from a 200g bag, about 1/3 bag)
16 square or 8 sheets (150g, 1 sleeve) graham crackers
½ cup dark brown sugar
¼ tsp kosher salt
½ cup unsalted butter, melted

Topping
1 cup fridge-cold heavy cream
1 Tbsp fridge-cold maple syrup

Directions:

Pumpkin Spice Latte Pudding
1. In a medium saucepan, whisk to combine milk, pumpkin and coffee. Heat over medium-low heat, whisking often, until steaming.
2. Meanwhile, in a medium heatproof bowl, whisk to combine brown sugar, cornstarch, pumpkin pie spice and salt; whisk in the egg yolks.
3.
Temper the egg mixture by pouring in one-third of the hot milk mixture while whisking constantly. Return tempered egg and milk mixture to the pot and continue to whisk constantly for 5 to 10 minutes, until the mixture has thickened considerably. Make sure a few large bubbles pop in the centre – this ensures an enzyme in the egg breaks down so your pudding will stay firm, not loosen once cool.

4. Remove the pot from the heat and whisk in butter and vanilla. Press through a fine mesh sieve over a large clean bowl, discard any coffee solids in the sieve and press plastic wrap directly on the surface of the pudding.
5. Cool to almost room temperature, and then refrigerate until chilled, about 2 hours.

Pretzel Crust
1. In a food processor or blender, pulse pretzels, graham crackers, brown sugar and salt until pulverized.
2. Tip into a large bowl and stir in melted butter until fully combined and mixture holds together when pressed between two fingers (if it won’t hold its shape, add more melted butter or plain water, 1 tablespoon at time until it does).
3. Firmly press the crust into the bottom and up the sides of a 9-inch pie plate.
4. Refrigerate the crust to firm up while you wait for the pudding to cool down.

Assembly
1. Once the pudding mixture has cooled and the crust is chilled, spread the cold, thick pudding evenly over the crust using an offset spatula or the back of a spoon to help.

2. Place the same piece of plastic wrap over the pudding portion of the pie again and refrigerate to firm up and come together, at least 1 hour or up to 2 days (before topping with whipped cream).

Topping
1. Right before serving, whip the cream to medium-stiff peaks, adding the maple syrup when it’s almost reached its full volume.

2. Remove plastic wrap from pie and dollop or pipe over whipped cream, swooshing haphazardly or being neat and tidy. Sprinkle with a touch of additional ground coffee. Slice and serve.

Here are 50 more creative recipes to use up the rest of that can of pumpkin purée, plus 45 perfect pumpkin desserts and 30 delicious ways to get your pumpkin spice fix.

This Heirloom Tomato Galette is a Summer Show-Stopper

Sun-ripened tomatoes are my favourite thing about the late summer. They taste so fresh and sweet. I remember my grandma slicing up tomatoes from her garden, drizzling them generously with olive oil and sprinkling with sea salt, to serve to us as the perfect snack. Sometimes the simplest things in life are the best. Maybe it’s the Italian in me, but I can’t help but love every variety of tomato. This galette combines a rainbow of heirloom tomatoes, but regular red cherry tomatoes will do the trick.

Heirloom Tomato Galette

Prep Time: 25 minutes (prep pie dough ahead of time)
Cook Time: 45 minutes
Total Time: 70 minutes
Serves: 6 to 8

Ingredients:

Single Pie Dough
½ cups all-purpose flour, sifted
¼ tsp fine salt
⅓ cup unsalted butter, cold and cubed
3 Tbsp shortening, cold
¼ cup ice water

Galette
1 batch Single Pie Dough, chilled
⅓ cup basil pesto, homemade or store-bought
½ cup thinly sliced fresh mozzarella cheese
2 cups mixed heirloom cherry tomatoes, halved
2 Tbsp extra- virgin olive oil
Pinch of fine salt
Pinch of freshly ground pepper
1 egg, whisked, for egg wash
¼ cup freshly grated Parmesan cheese

Directions:

Single Pie Dough
1. In a large mixing bowl, stir together the flour and salt. Add the butter and shortening. Using your hands or a pastry cutter, work the butter and shortening until the mixture forms pea-sized crumbs. Add the water 1 Tbsp at a time, tossing until the dough begins to come together.
2. Turn the dough out onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours. Use within 2 days or freeze for up to 2 weeks. Thaw in the fridge the day before using.

Galette
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pie dough into a circle that is ¼ inch (5 mm) thick. Gently lift and transfer the dough to the prepared baking sheet.
3. Brush the dough with the pesto, leaving a 1-inch (2.5 cm) border. Layer the mozzarella over the pesto.
4. In a large mixing bowl toss together the tomatoes, oil, salt and pepper. Spread the tomatoes over the cheese. Gently fold the dough border over, pleating it as needed. Brush dough with the egg wash and sprinkle the edges with the Parmesan.
5. Bake for 45 to 50 minutes, until the crust is golden brown and the tomatoes burst. Serve immediately.

Recipe Excerpt:
Excerpted from Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout The Year by Marcella DiLonardo. Copyright © 2019 Marcella DiLonardo. Photography by Marcella DiLonardo. Published by Penguin Canada®, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved. 

This Simple Cherry Crisp Will Make Your Summer That Much Sweeter

Nothing complements a summertime meal quite like a fruit-laden dessert – and this cherry crisp is easier to make than pie. There’s no better way to showcase the popular summer fruit in its prime than with a sweet, buttery golden oat topping that beautifully contrasts with the warm fruit beneath. Serve with a scoop of vanilla ice cream that can melt into both layers.

Easy Summer Cherry Crisp

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4-6

Ingredients:

Topping
½ cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup old fashioned rolled oats
½ teaspoon cinnamon
1/8 teaspoon salt
¼ cup unsalted butter, melted

Filling
6 cups cherries, pitted and halved
½ cup granulated sugar
¼ cup cornstarch

Directions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine flour, brown sugar, oats, cinnamon and salt. Stir in butter until combined.
3. In a large bowl, combine cherries and sugar. Let stand 5 minutes. Stir in cornstarch and pour into 9×5-inch pan. Sprinkle with oat mixture.

4. Bake until fruit is bubbling and topping is golden brown, about 40 minutes, covering with aluminum foil to prevent excess browning if necessary. Let cool 20 minutes. Serve warm or at room temperature.

Looking for more desserts that will satisfy your sweet tooth? We have 20 grilled desserts you can make on the BBQ, plus 40+ no-bake desserts you need to make this summer.

30-Minute Pasta with Green Garlic Pesto and Roasted Tomatoes

It’s always exciting when the farmers’ market stands start to show signs of spring and summer. Often, though, this produce doesn’t stick around for very long, so you need to take advantage when it’s available. One way of making spring last a little longer is to make pesto from some of the best seasonal offerings – in this case, green garlic (also known as young garlic that boasts a milder, more delicate flavour) but you can easily substitute for garlic scapes or ramps – then freeze to relish the flavours even when they’ve disappeared from the market.

The best thing about this recipe? Even though it features a few different components, if you multitask, it’s ready in about 30 minutes – leaving you more time to enjoy those lovely longer daylight hours we’re all so grateful for this time of year.

Spring Pasta with Green Garlic Pesto and Roasted Tomatoes

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients: 

Pasta
250g dried bucatini pasta

Roasted Tomatoes
3 cups cherry tomatoes, halved
Olive oil
Sea salt and freshly ground black pepper

Pesto
6-8 green garlic shoots
1 cup Parmesan cheese, finely grated (approx.)
⅓ cup toasted pumpkin seeds
½ – ¾ cup olive oil
½ tsp salt

Assembly
Freshly grated Parmesan cheese
Fresh basil leaves

Directions:

1. Pre-heat the oven to 400˚F.
2. Line a baking tray with parchment paper and lay the tomatoes in a single layer on the tray.
3. Drizzle with a little olive oil and season with salt and pepper.
4. Roast the tomatoes for 15 minutes, remove from the oven and set aside.
5. While the tomatoes are roasting, prepare the pasta. Cook according to the directions on the package. Drain and set aside.
6. Make the pesto: Clean and trim the green garlic, and roughly chop.
7. Place the green garlic in a food processor with the Parmesan and the pumpkin seeds.
8. Start processing the mixture, slowly pouring in the oil until you reach your preferred consistency. Season to taste with salt.
9. Add approximately ½ cup of pesto to the pasta, using tongs to toss so the pasta is completely coated. Season with flaky sea salt and freshly ground black pepper.
10. Divide the pasta between four bowls, and top with the roasted tomatoes. Serve with freshly grated Parmesan and fresh basil leaves.

Notes:
● This makes approximately 1 cup of pesto, which is more than you’ll need for this recipe.
● If you won’t use the pesto immediately, place it in the fridge with a piece of plastic wrap touching the surface. You can also freeze the pesto for up to 2 months (in ice cube trays for convenient portioning!)

Looking for more easy and ultra-satisfying pasta recipes for spring? This 15-minute three-cheese pasta with peas is a seasonal must-make. We’ve also rounded up 25 spring dinners ready in 30 minutes or less.

pumpkin-seed-feature-image

The Best Pumpkin Seed Granola to Make When Pumpkin Carving

Roasted pumpkin seeds are a delicious way to turn your Jack O’Lantern innards into a tasty treat. But this crunchy and flavourful pumpkin seed granola takes your favourite season snack one step further. Crunchy nuts and seeds are mixed with cinnamon and maple syrup, then baked with oats and coconut make a sweet and simple granola you’ll want to eat by the handful. Finish off by stirring in dried cranberries and a little cayenne for subtle heat. Eat for breakfast or save for snacking as you wait for trick-or-treaters.

pumpkin-seed-granola-in-jar

Pumpkin Seed Granola Recipe

Prep Time: 5 minutes
Total Time: 1hr 5 minutes (includes 20 minutes cooling)
Makes: 4-1/2 cups

Ingredients:
1/4 cup maple syrup
3 Tbsp canola oil
2 Tbsp packed brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp cayenne pepper
1-1/2 cups rolled oats
1 cup raw pumpkin seeds (cleaned and dried if removed from carving pumpkin)
1/2 cup shaved coconut
1/2 cup chopped pecans
1/2 cup sunflower seeds
1/2 cup dried cranberries

pumpkin-seed-granola-recipe

Directions:
1. Heat oven to 300°F. Line a rimmed baking sheet with parchment.
2. In a medium bowl, whisk together maple syrup, oil, brown sugar, cinnamon, salt and cayenne.
3. In a large bowl, combine oats, pumpkin seeds, coconut, pecans and sunflower seeds. Pour oil mixture over and stir to combine.
4. Spoon mixture onto prepared sheet and bake until golden, stirring halfway about 35 to 40 minutes.
5. Cool completely and stir in cranberries.

pumpkin-granola-yogurt

Looking for more roast pumpkin seed recipes? Try these Tasty Ways to Use Pumpkin Seeds.

Peach-and-Proscuitto-toast-on-plate

These Fresh, Easy Appetizers Will Save Your Summer

Summer entertaining doesn’t have to be fancy. In fact, it can be as easy as toast … especially when you can lean on the abundance of beautiful fresh stone fruit that is soon to be in season. We’d love to show how to turn your fruit bowl into an easy summer appetizer, with a baguette and some simple toppings.

Peach-and-Proscuitto-toast

Peach & Prosciutto Crostini Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 12 crostini

Ingredients:
1 demi baguette, cut diagonally into 12 slices
12 slices prosciutto or speck
1 ripe peach, cut into thin wedges
1/4 cup pistachios, roughly chopped
1/4 cup basil, torn
Good quality olive oil to garnish

Directions:
Preheat oven to 375ºF. Arrange baguette slices on a baking sheet, then drizzle with oil. Bake until golden brown, 5 to 7 minutes. Cool slightly, then drape 1 piece of prosciutto over each toast. Top each with 2 peach wedges. Garnish toasts with pistachios and basil, then finish with a drizzle of olive oil.

Plum & Ricotta Crostini Recipe

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 12 crostini

Ingredients:
1 demi baguette, cut diagonally into 12 slices
3/4 cup ricotta
1 ripe plum, cut into thin slices
2 Tbsp balsamic glaze
3 Tbsp pine nuts, toasted
1 Tbsp tarragon, finely chopped

Directions:
Preheat oven to 375ºF. Arrange baguette slices on a baking sheet, then drizzle with oil. Bake until golden brown, 5 to 7 minutes. Cool slightly, then smear 1 Tbsp ricotta over each toast. Top each with 3 plum slices. Drizzle with balsamic glaze, then garnish with pine nuts and tarragon.

Cherry & Goat Cheese Crostini Recipes

Prep Time: 10 minutes
Total Time: 10 minutes
Makes: 12 crostini

Ingredients:
1 demi baguette, cut diagonally into 12 slices
1 1/2 cups cherries, pitted and halved
1/4 cup goat cheese, crumbled
1/4 cup almonds, roughly chopped
2 Tbsp honey
1 Tbsp fresh thyme leaves
freshly ground black pepper to garnish

Directions:
Preheat oven to 375ºF. Arrange baguette slices on a baking sheet, then drizzle with oil. Bake until golden brown, 5 to 7 minutes. Cool slightly, then divide cherries between toasts. Top with goat cheese and almonds. Drizzle with honey, then garnish with thyme and a crack of freshly ground black pepper.

Fruit-Toasts-spread

Looking for more recipes? Try these Sensational Summer Appetizers Your Guests Will Love.

What’s in Season? Your Ultimate Guide to Canadian Fruits and Vegetables

Crisp lettuce and juicy tomatoes in your favourite salad. A ripe peach fresh from the farmstand. Sweet, earthy leeks in a creamy soup. Is your mouth watering yet? As Canadians, we have a plethora of seasonal produce at our fingertips throughout the year and knowing what and when to buy seasonally empowers home cooks with the best local flavours possible. Whether you are looking to shop local or support Canadian farmers coast-to-coast,  make food shopping a breeze all year round with our Canadian seasonal produce guide covering January to December.  Grab your tote bags and get shopping – bounty awaits!

potatoes-white-red-in-basket

What’s in Season in  Winter

The dead of winter brings the blahs for most of us. Winter fare, however, can be quite inspiring. Think warm soups and stews, gorgeous roasts with luscious mashed or roasted potatoes, sweet potatoes, squash and rutabagas. Fry onion rings and add sautéed garlic to everything. Braise cabbage or roll it around meat and rice filling for cabbage roll perfection. Dream even bigger with a moist, cream cheese frosted carrot or parsnip cake (yes, parsnip cake!) or rich, dark and dreamy chocolate beet cake. With dishes like these, winter won’t seem long enough!

What’s in Season in December:

Pears, Brussels Sprouts, Rutabagas / Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes, Pears

What’s in Season in January:

Rutabagas, Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes

What’s in Season in February:

Rutabagas, Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes

What’s in Season in March:

Rutabagas,  Turnips, Beets, Carrots, Cabbage, Red Onions, Garlic, Leeks, Potatoes, Squash, Sweet Potatoes

asparagus-cooked-sauce

 

What’s in Season in Spring

As the seasons change so does the fresh produce. Asparagus arrives – April in British Columbia, May in the rest of the country, continuing into July towards the East Coast –  along with fiddleheads, radishes, spinach and later peas, beans, cauliflower and broccoli. We begin to see fresh lettuce and radicchio along with celery and fennel in British Columbia, following in July in the rest of Canada. Fruit also begins with outdoor rhubarb as well as strawberries and cherries in May, continuing into July. Make the most of these months with light pastas, simple salads, pies, tarts and where weather allows a little grilling.

What’s in Season in April:

Asparagus, Radishes, Fiddleheads, Spinach, Fava Beans,  Rhubarb, Peppers (greenhouse), Tomatoes (greenhouse)

What’s in Season in May:

Asparagus, Radishes, Fiddleheads, Spinach, Rhubarb, Kale, Salad Greens, Morel Mushrooms, Arugula, Swiss Chard, Green Onions, Peas, Cherries,

What’s in Season in June:

Asparagus, Radishes, Spinach, Rhubarb, Kale, Salad Greens, Arugula, Beets, Lettuce, Green Onions, Gooseberries, Saskatoon Berries, Strawberries, Broccoli, Celery, Swiss Chard, Garlic (Fresh), Peas, Summer Squash, Tomatoes, Turnips, Zucchini, Fennel, Cherries

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What’s in Season in Summer

As summer hits, things kick into high gear with seemingly unending produce options. Stone fruits like peaches, plums, apricots and later nectarines burst onto the scene, tending towards an earlier arrival in British Columbia, soon ripening across the country and finally arriving in the Atlantic provinces in September. Berries also arrive this time of year, making it the perfect opportunity for crumbles, preserves and general good eating. Melons are now in full bloom, begging to be soaked in summery sangrias, wrapped in prosciutto and added to salads. And early pears and apples make their way onto the scene in late August, rounding out fruit season. Vegetables like homegrown corn, peppers, tomatoes, zucchini and rapini are now in their prime, and it’s the start of leek and eggplant season in August.

What’s in Season in July:

Gooseberries, Saskatoon Berries, Strawberries, Raspberries, Currants, Cherries, Blackberries, Apricots, Nectarines, Green Beans, Broccoli, Carrots, Cauliflower,  Celery, Swiss Chard, Cucumber, Garlic (Fresh), Leeks,  Lettuce, Green Onions, Peas, Peppers, Potatoes (New), Radishes, Rhubarb, Salad Greens, Spinach, Summer Squash, Tomatoes, Turnips,  Zucchini, Beets, Peaches, Watermelon, Kale

What’s in Season in August:

Raspberries, Currants, Cherries, Blackberries, Apricots, Apples, Crab Apples, Blueberries, Gooseberries, Melons, Nectarines, Pears, Plums, Prunes, Strawberries, Artichokes, Green Beans, Broccoli, Cabbage, Carrots, Cauliflower,  Celery, Swiss Chard,  Corn, Cucumber, Garlic (Fresh),  Leeks,  Lettuce, Green Onions, Parsnips,  Peppers,  Potatoes (New), Radishes, Rhubarb, Rutabagas,  Salad Greens, Shallots, Spinach, Summer Squash,  Tomatoes, Turnips,  Zucchini, Beets, Eggplants, Grapes,  Peaches, Watermelon, Kale, Pears

fall-apples-on-a-cutting-board

What’s in Season in Fall

We end our big season on a high note with pumpkin, leeks, eggplant, Brussels sprouts, cranberries, crabapples and the continuation from August of muskmelon and grapes. We begin to crave in-season apples and pears, and as cool weather approaches so does the need for warmer dishes. Back indoors, get set for roasting, holiday feasting and all of the apple desserts.

What’s in Season in September:

Cranberries, Apples, Crab Apples, Blueberries, Grapes, Melons, Pears, Plums, Prunes, Artichokes, Green Beans, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Celery, Swiss Chard, Corn, Cucumber, Garlic (Fresh),  Leeks,  Lettuce, Green Onions, Onions, Parsnips,  Peppers,  Potatoes (New), Pumpkin, Radishes, Rutabagas, Salad Greens, Spinach, Tomatoes, Turnips,  Zucchini, Beets, Eggplants, Nectarines, Watermelon, Kale,

What’s in Season in October:

Cranberries, Apples, Crab Apples, Pears, Quince, Artichokes, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Celery, Swiss Chard, Corn, Garlic (Fresh),  Leeks,  Lettuce, Green Onions, Onions, Parsnips,  Peppers, Potatoes, Pumpkin, Radishes, Rutabagas, Salad Greens, Spinach, Turnips, Beets, Eggplants, Kale

What’s in Season in November:

Cranberries, Pears, Quince, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower,  Leeks, Onions, Parsnips, Potatoes, Pumpkin, Radishes, Rutabagas, Turnips, Apples, Beets

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What’s in Season in Canada Year-Round

Don’t forget about options available regardless of the season. Take mushrooms, for instance, which are grown year-round and across the country. In addition, many greenhouse farms are using methods that help cut down on waste and reuse water, soil and energy, producing year-round. Cucumbers, peppers, tomatoes and lettuce are excellent greenhouse-bought options in winter when local outdoor choices have dwindled so you can enjoy a taste of summer, whatever the weather.

Make the most of your market haul any time of year with all of our in-season recipes.

Fiddlehead-tart-slided

Savour Spring With This Fresh Fiddlehead Tart

The first signs of bring a sigh of relief into the kitchen. No more cold cellar scrounging or heavy stews filled with root vegetables. The thawing earth brings the first bounty of fresh, wild food: maple syrup, wild leeks and fiddleheads. The fiddlehead is the small curled frond of a young fern with a delicious earthy flavour, similar to a green bean. Despite their relatively short growing and harvesting season, the possibilities with these green tendrils are nearly endless. They are delicious when simply steamed, or pan-fried in butter. In this recipe, we bake them into a delicious cheesy tart, perfect for your spring brunch.

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Gruyere Fiddlehead Tart Recipe

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients:

Pastry
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Filling
2 Tbsp butter
2 shallots, thinly sliced
1 cup fiddleheads, washed and trimmed
3 eggs
3/4 cup whole milk
1/2 cup grated Gruyere cheese
1/4 cup grated Parmesan cheese
1 tsp salt
1 tsp pepper

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Directions:
1. Preheat oven to 425°F. Grease a 9-inch tart pan with a removable bottom.
2. In a food processor mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water a teaspoon at a time, through the spout on the top until dough comes together into a smooth ball.
3. On a floured surface, roll dough in a circle until about 12 inches in diameter and 1/4 inch thick.
4. Place rolled out dough into the tart pan and gently press into and up sides. Discard excess dough. Poke the surface of the dough with a fork. Place a piece of parchment over dough and place baking weights on top. Bake until edges of crust begin to turn golden, about 12 minutes.
5. Remove from oven and remove baking weights and parchment. Let cool. Reduce oven temperature to 400°F.
6. Heat butter on a non-stick pan over medium. Sweat shallots until translucent and fragrant.
7. In a medium pot, bring water to boil. Using a steamer basket, steam fiddleheads for 10 minutes until bright green and tender.
8. In a large bowl beat eggs with milk. Add in cheeses, fiddleheads, shallots, salt and pepper. Pour mixture into tart shell.
9. Bake until mixture is set and turning golden, about 25 minutes. Let cool for 10 minutes before serving.

Apple Granola Bars

Apple Pie Granola Bars That Taste Just Like Fall

We’ve made apple pie healthier and snack-sized, but have still kept all the classic, cozy fall flavour you know and crave. These apple pie granola bars have all of the perks of the traditional slice, without any of the fuss of making pastry. Filled with dried apples, cinnamon, nuts and honey, they have serious comfort food appeal, but are wholesome enough for an on-the-go breakfast. If you’re feeling decadent, dip one side of these bars in melted butterscotch chips or serve a la mode.

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Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Makes: 8 to 10 bars

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Ingredients:
1⁄2 cup unsalted whole roasted almonds
1⁄2 cup unsalted roasted hazelnuts, chopped
1⁄2 cup unsalted roasted walnuts, chopped
1/3 cup rolled oats, toasted
1⁄4 cup honey
2 Tbsp almond butter
1⁄2 tsp vanilla extract
1⁄2 tsp cinnamon
1⁄2 tsp salt
1⁄2 cup dried apple rings, diced
1/3 cup butterscotch chips or salted caramel chips, melted (optional)

Directions:
1. Line an 8-inch baking pan with parchment paper, leaving overhang.
2. In a medium bowl, mix to combine almonds, hazelnuts, walnuts and oats. Set aside.

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3. In a small saucepan, combine honey, almond butter, vanilla, cinnamon and salt. While continuously whisking over low heat, warm mixture until it starts to gently bubble. Remove from heat and pour mixture into nut mixture.

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4. Using a spatula fold in diced dried apples and mix until everything is thoroughly combined. Transfer into lined pan and tightly pack the mixture with the back of the spatula. Make sure there are no gaps.
5. Refrigerate for at least 30 minutes to firm up.

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6. Using parchment overhang, lift granola bar mixture from baking pan onto a cutting board. Cut the chilled granola bar mixture into 8 to 10 bars or squares. If desired, dip one side of the chilled bars into the melted butterscotch chips or salted caramel chips and place on parchment until set. Serve.

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Enjoy more bountiful fall apple desserts with this mouthwatering list of perennial favourites.

Pesto

5 Pesto Recipes to Preserve That Garden-Fresh Flavour

It’s the end of summer, and gardens around the country are overflowing with beautiful, aromatic herbs. While this bountiful news is very welcome for flavour-craving home cooks, it can also be a little daunting. One can only garnish so many pizzas with fresh basil, and there’s a limit to the amount of tacos one can top with cilantro. But don’t let those gorgeous greens go to waste; instead, make pesto.

From classic basil-pine nut to a more modern kale-walnut creation, there are countless pesto possibilities and combinations to inspire new dishes and brighten up old favourites.

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Classic Basil Pesto
In a food processor, blend 2 cups packed fresh basil, 1/2 cup grated parmesan cheese, 1/3 cup toasted pine nuts, 2 minced garlic cloves, 1/2 cup extra-virgin olive oil and salt, to taste. Continue to blend until a thick, green paste forms.

 Parsley and Pistachio Pesto
In a food processor, blend 1 1/2 cups packed fresh parsley leaves, 1/2 cup chopped fresh chives, 1/3 cup pistachios, 1/3 cup grated Parmesan cheese, 1/2 cup extra virgin olive oil and salt, to taste. Continue to blend until a thick, green paste forms.

Cilantro, Mint and Pumpkin Seed Pesto
In a food processor, blend 1 cup packed fresh cilantro (including tender stems), 1 cup packed fresh mint leaves, 1/2 cup toasted unsalted pumpkin seeds, 1/3 sliced green onion, the zest and juice of 1 lime, 1 tsp ground cumin, 1/2 cup extra-virgin olive oil and salt, to taste. Continue to blend until a thick, green paste forms.

Arugula and Almond Pesto
In a food processor, blend 2 cups packed baby arugula, 1/2 cup toasted almonds, zest and juice of 1 lemon, 1 minced garlic clove, 1/2 cup extra-virgin olive oil and salt, to taste. Continue to blend until a thick, green paste forms.

kale-pesto

Kale and Walnut Pesto
In a food processor, blend 11/2 cups packed green kale leaves including ribs, tough ends discarded, 1/2 cup packed fresh parsley leaves, 1/2 cup Asiago cheese, 1/3 cup toasted walnuts, 1 minced garlic clove, 1/2 cup extra-virgin olive oil and salt, to taste. Continue to blend until a thick, green paste forms.

How To Store Pesto
Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green colour. Or, spoon into an ice cube tray and freeze; pop out pesto “ice cubes” and store in a zip-top bag for portioned use throughout the fall and winter.

How To Enjoy Your Resh Pesto
– Mix pesto with your favourite vinegar to create an herbaceous salad dressing
– Mix pesto with mayonnaise to create a herby dipping sauce for kebabs, vegetables and chips
– Spread pesto onto sandwiches, burger buns or avocado toast
– Dress warm or cold pasta with pesto for a vibrant pasta dinner or lunchtime pasta salad
– Add a pop of freshness to soups and stews with a dollop of pesto on top
– Mix pesto with cream cheese for a fresh bagel topper
– Mix pesto into quiches, frittatas or spoon into omelettes

While you have the food processor out, try your hand at a few more pesto variations.

Fruit Bruschetta

Fresh, Fruity Bruschetta to Sweeten Your Summer

Bruschetta is a crunchy Italian appetizer that celebrates summertime tomatoes, fresh basil, garlic and olive oil, all of which is spooned over crispy, toasted bread. With all of that goodness packed into one bite, it’s no wonder it’s so popular!

While tomatoes are lovely, the concept of bruschetta is open to interpretation. Instead of the standard tomatoes, we put some of summer’s best stone fruit in the spotlight, creating three scrumptious, tomato-free bruschetta using peaches, cherries and apricots. Enjoy one, two or all three of these sweet-meets-savoury creations for a bright, stunningly beautiful alternative to typical tomatoes.

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Peach and Radish Bruschetta
Thinly slice 2 ripe peaches and place in a medium bowl with 2 thinly sliced radishes, 1 Tbsp thinly sliced green onion and 2 Tbsp fresh cilantro leaves. Toss in 1 Tbsp olive oil and 2 Tbsp fresh lime juice. Season with salt and pepper, to taste. Mix and let peach mixture stand for 10 minutes. Garnish toasted crostini with peach mixture and serve immediately. Makes 8 to 10.

cherry-bruschetta

Cherry and Chive Bruschetta
Pit and slice 2 cups cherries and place in a medium bowl with 1/4 cup minced fresh chives, 1 Tbsp balsamic vinegar and 1 Tbsp olive oil. Season with salt and pepper, to taste. Mix and let cherry mixture stand for 10 minutes. Smear extra-smooth ricotta on toasted crostini and top with cherry mixture, spooning over residual cherry juices. Serve immediately. Makes 8 to 10.

Apricot-Basil

Apricot and Basil Bruschetta
Slice 2 cups ripe apricots and place in a medium bowl with 1/4 cup sliced red onion and 1/4 cup finely chopped basil. In a small bowl whisk 1 Tbsp white wine vinegar with 2 Tbsp apricot jam and microwave for 30 seconds. Toss apricot mixture with jam mixture and let stand for 10 minutes. Top toasted crostini with apricot mixture and garnish with crumbled feta. Serve immediately. Makes 8 to 10.

Don’t get us wrong, we still love tomatoes! Here are our finest fresh tomato recipes for summertime and beyond.

gremolita-pasta

Savour Summer with Garlic Scape Gremolata ‘Pasta’

It’s officially garlic scape season! Garlic scapes are the gorgeous, winding green stalks that twirl above garlic bulbs buried beneath the soil. They have a milder, less pungent garlic taste and can be stir-fried, stewed, grilled, minced, blended, turned into pesto, pickled and fermented. You can find garlic scapes at many grocery stores, farmers’ markets or for lucky gardeners, your own backyard.

Garlic scapes are a vibrant addition to classic gremolata, a zippy, chopped herb condiment that pairs well with sweet potato and zucchini “noodles,” juicy grilled shrimp and plump cherry tomatoes. This healthy dish is so fresh and zesty, it’s basically summertime in a bowl.

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Garlic Scape Gremolata Grilled Shrimp over Sweet Potato and Zucchini Noodle Pasta

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Serves: 2 to 4

Ingredients:
Gremolata:
6 (6-inch) garlic scapes or 6 peeled cloves garlic
1 bunch curly parsley, tough ends discarded
Zest of 1 lemon (about 1 Tbsp)
Juice of 1 lemon (about 1/4 cup)
1/4 cup extra-virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper

Noodles:
1 large zucchini
1 large sweet potato, peeled
2 tsp extra virgin olive oil
1/8 tsp salt
1/8 tsp ground black pepper

Shrimp:
Olive oil, as needed
15 raw, peeled and deveined shrimp, tails intact
3 to 4 Tbsp Gremolata (recipe above)

Assembly:
5 cherry tomatoes, halved
Hulled hemp seeds, to taste

Directions:
Gremolata:
1. Add garlic scapes or garlic and parsley to a food processor and pulse until finely minced. Add lemon zest, lemon juice, olive oil, salt and pepper and pulse until fully combined, leaving some rustic texture. If you don’t have a food processor, mince ingredients finely by hand and stir together in a bowl.

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Noodles:
1. Using a spiralizer, spiralize zucchini and sweet potato into spaghetti-style pasta. Or use a vegetable peeler to make thin, long strips. Or use prepared spiralized vegetable noodles, which can be found at most grocery stores.

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2. Heat a large skillet over medium heat and add oil, followed by noodles. Sauté for 5 to 7 minutes, until tender but not falling apart. (You can skip cooking and eat raw, if you prefer.) Season with salt and pepper. Remove noodles from heat.

Shrimp:
1. Heat grill or grill pan to medium-high and lightly brush with enough oil to coat grates.
2. In a large bowl, mix to coat shrimp with 3 to 4 Tbsp gremolata.
3. Grill shrimp for 3 minutes per side, or until bright pink and firm.

Assembly:
1. Place noodles in a large bowl and top with cherry tomatoes and shrimp. Spoon 1/4 to 1/3 cup of additional gremolata overtop bowl and gently mix everything to coat. Divide between serving bowls, sprinkle with hemp seeds, to taste and serve. Store any extra gremolata airtight in refrigerator up to 1 week.

Garlic lovers, rejoice! Here are 20 more zesty recipes featuring the flavour-packed bulb. 

Watermelon-Fattoush-Salad-feature-image

3 Delicious Ways to Use All That Leftover Watermelon

There is nothing better than a cold, crisp slice of watermelon on a hot sunny day. Biting into sweet, refreshing fruit that leaves juice dripping down your face is one of the quintessential moments of summer.

Unless you’re having a seed spitting contest, chances are, you won’t eat the whole melon in one sitting. Watermelon loses its fresh texture when it’s been in the fridge for a few days, getting soft and mealy. To make the most of this seasonal melon, you’ll need to think beyond the standard wedge. Don’t feel burdened by this extra large fruit; instead, try one of these recipes to savour those watermelon leftovers.

Watermelon Fattoush

Watermelon Fattoush Salad
Watermelon and feta salad is old news. Replace it with this fresh and flavourful summer salad. Drizzle pita with olive oil and za’atar and toast until crisp. Break the pita into bite-size crackers. If you don’t have za’atar, just use some sesame seeds and salt. Cube watermelon into 1-inch chunks and toss with sliced cucumber and some finely sliced red onion. Mix the pita, onion, cucumber and melon together with some parsley leaves. Drizzle with olive oil, salt and pepper. Slice halloumi cheese into 1/2-inch slices. Grill it over high heat until crisp and then top the salad with it.

watermelon basil lemonade

Watermelon Basil Lemonade
Muddle 1/2 cup fresh basil leaves with 1/3 cup sugar and 1/2 cup fresh lemon juice. Blend 3 cups watermelon with 1 1/2 cups cold water. Pour through a fine-mesh strainer and transfer to pitcher. Mix in the basil and lemon mixture. Pour over ice and garnish with fresh basil, lemon and lime slices.

watermelon pops

Watermelon Kefir and Kiwi Popsicles
Blend two cups of chopped watermelon with 1 cup kefir, the juice of one lime and 1 tablespoon of honey. Slice 2 kiwis into 1/4-inch slices. Divide kiwis into 6 popsicles molds and then pour in the watermelon mixture to fill. Place in freezer until frozen through, about 4 hours.

Looking for more marvelous melon? Try these Refreshing Watermelon Recipes.

The Ultimate Grain Salad for a Summer Picnic

Combine the freshest produce of the picnic season with nutrient-rich quinoa, hearty white beans and a quick vinaigrette for a grain salad that won’t wilt or spoil on your next outdoor adventure.

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Here, we mix crunchy quinoa, cooked beets, white beans, cucumber, basil, dried cranberries, pine nuts and dill, and mix it all up with a zesty dressing. Vibrant purple beets infuse the entire salad with a beautiful and subtle pink hue. While we love the summery flavour here, you can also  mix and match with your favourite ingredients, adding or subtracting as you see fit.

Prep Time: 15
Cook Time: 1 hour 15 minutes
Serves: 6

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Ingredients:
3 large beets, quartered
1 cup uncooked quinoa
11/2 cups water
1 Tbsp diced preserved lemon or 1 tsp lemon zest
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 (19 oz) can white beans, drained and rinsed
1 English cucumber, peeled and thinly sliced
1/2 cup chopped fresh basil
1/4 cup dried cherries or cranberries
1/4 cup toasted pine nuts
1 Tbsp chopped fresh dill

Food-Netword-Canada-Picnic-Salad-Recipe-Allison-Day-2

Directions:
1. Preheat oven to 375ºF. Add beets to a covered ovenproof casserole dish with a splash of water or bunch up in a ball of foil. Roast for 45 minutes to 1 hour, until tender when pierced with a knife. When cool enough to handle, remove beet skins and thinly slice.
2. Meanwhile, in a medium saucepan, bring 1½ cups water and quinoa to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from heat and steam covered for 5 minutes. Fluff with a fork and add to a large bowl along with beets; all mixture to cool for 15 minutes.
3. For the dressing, in a small bowl, whisk preserved lemon or lemon zest, lemon juice, olive oil, vinegar, garlic, salt and pepper. Reserve.
4. To cooled quinoa and beets, add beans, cucumber, basil, cherries or cranberries, pine nuts, dill and prepare dressing. Mix well to combine. Refrigerate until ready to pack and serve, up to 5 days.

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Try this recipe for Fully-Loaded Summer Picnic Potato Salad.

Simple Pan-Roasted Brown Butter Radishes

Raw radishes have a sharp, pungent flavour, but pan roasting them brings out their natural sweetness. For this fresh and flavourful side dish, radishes are first sauteed and then tossed in brown butter and lemon juice until fragrant and topped with fresh chives.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6

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Ingredients:
2 bunches radishes, assorted colours and types
1 Tbsp oil
1/2 tsp salt and pepper
2 tbsp butter, melted
1 tsp lemon juice
1 bunch chives, chopped
Lemon wedges

Directions:
1. Trim the radishes so 1/2-inch (1 cm) of the stem is intact; trim and discard roots. Scrub well and dry well. Wash the leafy green tops, dry well and coarsely chop and set aside.
2. Heat the oil in a large skillet set over medium-high heat. Add the radishes, cut side down. Sprinkle with salt. Cook, shaking occasionally but not turning, for 5 to 7 minute until golden. Cook, stirring often, for an additional 3 minutes or until lightly coloured all over.
3. Meanwhile, melt the butter in a small saucepan over medium heat. Cook, swirling the pan, for 3 minutes or until butter is starting to brown and smell nutty, then remove from heat.
4. Stir the brown butter and lemon juice into the radishes. Remove from heat and stir in the chopped chives. Serve with lemon wedges.

Looking for more seasonal recipes? Check out our collection of spring dinners that can made in 30 minutes or less.

3 Fun Ways to Spice up Roasted Pumpkin Seeds

Save the pumpkin seeds from your Jack ‘O Lantern this fall and bake up a crunchy, high-protein snack that you’ll be eager to add on top of soups, salads — even ice cream! Including garlic honey mustard,  maple bacon, and chocolate pumpkin spice, we’ve got three fantastic flavour combos for tasty snacks that will satisfy you all week long.

Roasted-Pumpkin-Seeds

Note: One sugar (pie) pumpkin yields approximately 1/2 cup of seeds.

Prep time: 5 minutes (per recipe)
Cook time: 30 minutes (per recipe)
Makes: 1/2 cup (per recipe)

Garlic Honey Mustard Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp honey
1/2 tsp dried mustard powder
1/4 tsp granulated garlic powder (not garlic salt)
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine honey, mustard powder, garlic and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Roasted-Pumpkin-Seeds-Baking-Sheet

Maple-Bacon Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 tsp bacon fat, melted
1/4 tsp smoked paprika
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, bacon fat, smoked paprika and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Chocolate Pumpkin Spice Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 Tbsp unsweetened cocoa powder, sifted
1 tsp coconut oil, melted
1/2 tsp pumpkin spice
Pinch of salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, coconut oil, pumpkin spice and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.