Tag Archives: summer

These Oven-Baked Zucchini and Corn Fritters Are the Perfect Dinner Side Dish

Got too much summer zucchini and corn? Don’t quite know what to do with it? This recipe combines two of summer’s greatest hits and uses the oven to bake crispy vegetable fritters without all the hassle of deep frying. Lots of corn fritter recipes use only corn, but by adding grated zucchini, you’ll add a different texture (and a pop of colour!). The fritter is perfect on its own, served with a little sour cream and some pesto for the ultimate light summer meal. However, they’re also a great side dish, served with roast chicken or as an accompaniment to a summer BBQ. These will be on repeat in the summer and can just as easily be made in winter using frozen corn.

Oven-Baked Zucchini and Corn Fritters

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Servings: 16 fritters

Ingredients:

2 medium zucchini, washed and grated (approx. 2 cups grated)
1 ½ cups corn kernels (from 3 small cobs or thawed and drained if frozen)
¼ cup panko breadcrumbs
1 cup shredded cheese (use something sharp, like Cheddar)
3 large eggs, lightly beaten
1 tsp flaky sea salt
½ tsp freshly ground black pepper
Pinch red pepper flakes (optional)
Sour cream and pesto to serve

Directions:

1. Preheat the oven to 375˚F. Line two baking trays with parchment paper. Place a few layers of paper towel on your countertop.

2. Squeeze the water out of the grated zucchini with a cheesecloth or tea towel. Place the squeezed zucchini on the paper towel in a single layer. Place a few more paper towels on top and gently pat dry.

3. Once dry, place the zucchini in a large bowl with the corn kernels, breadcrumbs, cheese, eggs, salt, pepper and optional red pepper flakes and mix well to combine, using a wooden spoon or your hands.

Related: 50+ Zucchini Recipes You’ll Absolutely Love

4. Using a 3-Tbsp cookie scoop and packing the mixture in tightly, scoop out mounds of the mixture and place them about 1 inch apart on the baking trays. If you don’t have a cookie scoop this size, use a ¼ measuring cup filled ¾ full of the mixture. If you notice lots of liquid in your mixture, make sure to drain it before you place on the tray.

5. Bake for 15 minutes, then use an offset spatula to carefully flip the fritters flattening them slightly as you do. Be careful, they are a bit fragile still!

6. Bake a further 10 to 15 minutes, until the fritters are crispy and golden on both sides. Serve with sour cream and pesto. Enjoy!

Like Mardi’s fritters? We also love her cheesy, comforting butternut squash tartiflette and mixed berry galettes for a sweet treat.

These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients

There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.

No-Churn Rose-Pistachio Ice Cream Sandwiches

Prep Time: 20 minutes
Rest Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 10 to 12 ice cream sandwiches

Ingredients:

9 oz (266 ml) sweetened condensed milk
1 tsp pure vanilla extract
½ tsp culinary-grade rose water
¼ tsp salt
2 cups (480 ml) heavy cream
1 ½ cups (160 g) fresh raspberries, divided
½ cup (60 g) roasted pistachios, coarsely chopped
20 to 24 cookies of choice

Directions:

1. Line a 9 x 13–inch (23 x 33–cm) baking pan with parchment paper, leaving some parchment paper hanging over both sides. Set the baking pan aside.

2. In a large bowl, combine the condensed milk, vanilla, rose water, and salt. Set the milk mixture aside.

Related: 20 Easy Baking Recipes for Kids (All Less Than 10 Ingredients!)

3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form.

4. Fold about 1 cup (60 g) of the whipped cream into the condensed milk mixture to lighten the milk mixture. Then fold in the remaining whipped cream.

5. In a small bowl, mash ¾ cup (80 g) of the raspberries with a fork. Fold the mashed raspberries and their juices, the remaining ¾ cup (80 g) of raspberries and the pistachios into the ice cream mixture.

Related: This No-Bake S’mores Cheesecake Was Made for Summer

6. Transfer the ice cream mixture into the prepared baking pan and cover the pan tightly with plastic wrap. Freeze the ice cream for 4 to 5 hours (or preferably overnight) until it is firm.

7. Lift the ice cream from the baking pan and use a large knife or cookie cutter to cut out 10 to 12 portions roughly the same size as the cookies you are using.

8. To assemble the ice cream cookies, top a cookie with the ice cream, then place another cookie on top. Serve immediately.


Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020. Photo credit: Amy Ho

Love Amy’s beautiful baking creations? Try your hand at her Nanaimo bar popsicles or sweet honeycomb cake.

Vietnamese Coffee Popsicles: Transform Your Favourite Drink Into a Cool Treat!

Vietnamese coffee is traditionally made with two ingredients: strong drip coffee and sweetened condensed milk, served hot or cold. With summer in full swing, I wanted to transform one of my favourite drinks into a fun and cool treat. These Vietnamese coffee popsicles are creamy, sweet and perfect when you need a little caffeine kick!

Related: Our Best 5-Ingredient Popsicle Recipes (From Fruity to Fudgy Chocolate!)

Vietnamese Coffee Popsicles

Prep Time: 10 minutes
Freeze Time: 7 hours (or overnight)
Total Time: 7 hours, 10 minutes
Servings: 10 popsicles

Ingredients:

Base Layer
1 cup freshly brewed strong coffee or espresso
1 cup heavy cream
½ cup sweetened condensed milk
2 tsp espresso powder (optional)

Top Layer
¾ cup heavy cream
¼ cup condensed milk

Directions:

1. In a large measuring cup, whisk together the freshly brewed coffee, heavy cream and condensed milk. Pour the mixture into a 10-popsicle mold about ¾ of the way full. Cover and freeze for an hour until set.

2. Mix together the heavy cream and condensed milk for the top layer. Carefully pour the mixture on top of the coffee layer, cover and insert popsicle sticks and freeze for at least 6 hours or overnight.

3. Run the mold under warm water to release and enjoy!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, these pastel-happy fruity cheesecake pastry pockets and white chocolate funfetti cookies.

Ree Drummond’s Rustic Strawberry Tart is the Perfect Way to Celebrate Canada Day

Baking doesn’t always require hours in a hot kitchen, especially if you try something as quick and simple as The Pioneer Woman‘s rustic strawberry tart. Ree Drummond skips the homemade pastry and opts for store-bought pie crusts to cut down on prep time, then she fills it with ripe summer strawberries and bakes the tart for 30 minutes until golden. Topped with sweetened whipped cream, it’s the perfect dessert for your Canada Day celebration at home.

Related: Ina Garten’s Easy Recipes That Start with Store-Bought Ingredients

The Pioneer Woman’s Rustic Strawberry Tart and Sweetened Whipped Cream

Total Time: 1 hour (plus cooling time)
Serves:
6

Ingredients:
4 cups strawberries, halved
1/2 cup granulated white sugar
2 Tbsp all-purpose flour, plus more for dusting your work surface
1 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice
2 store-bought pie dough crusts, thawed if frozen
1 large egg
1 Tbsp water plus a splash
1/3 cup apricot preserves
Sweetened Whipped Cream, for serving, recipe follows

Sweetened Whipped Cream:
1 cup heavy cream
1 tsp granulated white sugar

Related: The Pioneer Woman’s Best Summer Grilling Recipes

Directions:

1. Preheat the oven to 400°F.

2. Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.

3. Lightly flour your work surface so the crust doesn’t stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.

4. Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined sheet pan.

5. Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren’t too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.

Related: The Pioneer Woman’s 30 Most Popular Cake and Pie Recipes

6. In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.

7. Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.

8. When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.

Sweetened Whipped Cream:

1. With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.

Related: Red and White Desserts to Celebrate Canada Day

If you’re looking for more of Ree Drummond’s kitchen shortcuts, check out The Pioneer Woman’s Top Cooking Tips for Easier Weeknight Dinners.

Watch The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Baked Salmon With Spicy Mango Avocado Salsa, Because Summer is Coming

Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!

Baked Salmon With Spicy Mango Avocado Salsa

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 2

Ingredients:

Salmon
2 pieces salmon (5 oz each)
½ tsp chili powder
¼ tsp sea salt
Pinch of pepper
Splash of extra-virgin olive oil

Salsa
½ large or 1 small mango, diced (or heaping ½ cup diced frozen mango, defrosted)
1 avocado, diced
3 Tbsp cilantro, finely chopped
1 stalk green onion, finely sliced or 2 Tbsp finely diced red onion
½ to 1 jalapeno pepper, finely diced
3 Tbsp lime juice
½ tsp sea salt
Pinch of pepper

Directions:

1. Preheat your oven to 375°F.

2. Season salmon with chili powder, sea salt and pepper.

3. Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.

4. Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

5. Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.

6. While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.

7. Add the remaining salsa ingredients and mix until well combined.

8. When the salmon is done, remove from the oven and top with fresh mango avocado salsa.

Craving more easy summertime recipes? You can whip up this simple miso chicken and this salad with tuna in almost no time!

strawberry-jam-what-to-do-with-fruit

10 Brilliant Ways to Use Fruit That’s Going Bad

Spring and summer are full of bright and fresh flavours, especially in the fruit department. Beautiful berries are calling our name, melons are at their ripest, baskets of juicy peaches and nectarines are readily available, and perfect plums take us well into the fall.

That’s probably why it’s so easy to overstock on some of these offerings—especially as we tell ourselves we’re going to eat better, lighter and fresher.

So what do you do with that big batch of berries once it’s starting to get mushy, or that basketful of peaches that’s starting to bruise?
Well we have a few ideas!

raspberry-smoothie

1. Blend up a Smoothie
The best part about ripe fruit is that it’s usually sweetest. That makes it a great natural sweetener for your next power breakfast smoothie. Can’t use it all at once? Freeze washed and prepared fruit in airtight containers or plastic bags and enjoy summer-inspired smoothies long into fall. Try this recipe for a Raspberry Refresher Smoothie.

how-to-make-fruit-popsicles

2. Freeze Fruity Popsicles
Turn that fruit into a natural popsicle that’s loaded with flavour and good-for-you ingredients. Puree ripe fruit in a blender until smooth then either pour directly into popsicle moulds or mix in some Greek yogurt or milk for a creamier treat. Learn How to Make Summer Fruit Popsicles.

cornmeal-pancakes-with-blueberry-sauce

3. Whip up Pancakes
Who doesn’t love fresh fruit on top of their stack with a little maple syrup? So why not alter your recipe and incorporate a fruit puree either on top or in the actual batter? It’s a great way to use aging fruit while switching up your weekend breakfast routine. Try The Pioneer Woman’s Cornmeal Pancakes with Blueberry Syrup.

Citrus-chicken-with-raspberry-barbecue-sauce

4. Make a Marinade
We don’t often think of mixing meat and fruit, but some fruits actually make for great tenderizers. Chicken and pork can always benefit from a little fruity marinade; in fact we pretty much consider them a match made in heaven. Try Citrus Chicken with Raspberry Barbecue Sauce.

spinach-and-strawberry-salad-with-warm-bacon-vinaigrette

5. Toss Together a Summer Salad
We’re fans of fruit in our salad, especially when you play around with the flavour profiles. Peaches and steak go great with arugula and goat cheese, while strawberries, spinach, toasted pecans and chicken are a classic match. Riper fruit adds an unexpected sweetness that really livens up your plate. Try Valerie Bertinelli’s recipe for Spinach and Strawberry Salad with Warm Bacon Vinaigrette.

Summer Berry Sangria

6. Shake up a Fruity Cocktail or Boost Water with Flavour
Muddled fruit adds infinite flavour to regular old booze like vodka and gin. Create a signature cocktail (bonus points if you can mix in some fresh herbs too) for your next barbecue, or just stick to regular old sparkling water if you want to go easy on the drinking under that hot sun. Try this Summer Berry Sparkling Sangria.

ree-drummond- strawberry jam

7. Jam Out
There’s nothing quite like fresh jam, is there? When done correctly it keeps forever and makes for great gifts. Jam is a terrific way to use up fruit that’s about to expire, especially if you want to liven up plain old toast or cookies. Try The Pioneer Woman’s Strawberry Jam.

plum-cheesecake galette

8. Fill a Pie
We’re always fans of pie, no matter what the season. If you’ve got extra fruit, go ahead and whip up a few to freeze for later. Or, if you’re in the mood for a single serving of pie flavours, cut up some fruit into a bowl, add a little cinnamon and microwave it for a minute or so. Or try this Plum Cheesecake Galette.

Berries-Romanoff-Parfait-bobby-flay

9. Jazz up Your Yogurt
Know those “fruit-on-the-bottom” yogurts you buy? Yeah, they’re loaded with cornstarch and other added sugars. Why not whip up a healthier, fruity yogurt on your own? Muddle or blend your fruit and stir it into plain Greek yogurt. Add a little granola or chopped nuts for some extra crunch. Try Bobby Flay’s Berries Romanoff Parfait.

Raspberry Peach Fruit Leather

10. Make Fruit Leather
This works best if you have a food dehydrator, but you can do it with a regular old oven too. These “fruit roll-ups” are perfect for children and adults alike, and make for a perfect snack to-go. Try Anna Olson’s recipe for summer Raspberry Peach Fruit Leather, subbing in ripe fruit for the frozen stuff.

Too much fruit? Learn how to Get Rid of Fruit Flies for Good.

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 Berry, Lemon & Tahini Pound Cake is Summer in Dessert Form

Tahini adds a pleasingly nutty, bitter note to this sophisticated summer berry pound cake, while lemon zest and juice, in both the cake and glaze, cut through this dessert’s richness. The addition of the oil-rich tahini keeps the cake moist for days on the counter, though it will keep for up to a week in the refrigerator. It’s just sweet enough without tasting cloying, allowing every ingredient to shine through. The cake gets a final flourish from edible flowers, making summer tea time that much more magical. And, it’s dairy-free!

Dairy-Free Summer Berry, Lemon and Tahini Pound Cake

Prep Time: 15 minutes
Bake Time: 1 hour 25 minutes
Cooling Time: 6 hours
Total Time: 7 hours 40 minutes
Makes: 1 loaf
Serves: 10

Ingredients:

Cake
½ cup well-stirred tahini, room temperature
½ cup extra-virgin olive oil
2 large eggs, room temperature
1 cup granulated sugar
2 Tbsp lemon juice
1 tsp vanilla extract
1½ cups all-purpose flour
1¾ tsp baking powder
1 tsp baking soda
1 tsp fine-grain salt
½ cup unsweetened plain almond milk
Zest of 1 lemon
2 cups fresh or frozen (do not defrost) berries (raspberries, blueberries, sliced strawberries)

Glaze
2 cups icing sugar, sifted
2 Tbsp lemon juice
2 Tbsp almond milk
Zest of ½ lemon
Edible flowers

Directions:

Cake
1. Preheat oven to 350ºF. Grease a standard loaf pan and line with parchment paper, leaving overhang for easy removal.
2. In a stand mixer fitted with a paddle attachment, beat tahini, oil, eggs, sugar, lemon juice and vanilla. Beat on medium speed for 2 minutes, until lighter in colour and texture.
3. In a medium bowl, whisk to combine flour, baking powder, baking soda and salt.

4. Turn on mixer to low and slowly add flour mixture, alternating with milk and finishing with flour mixture. Stop mixer before all of the flour is incorporated. Using a spatula, gently fold in fresh berries and lemon zest. Spread evenly into prepared pan.
5. Bake for 1 hour 5 minutes to 1 hour 25 minutes, until a toothpick inserted in the centre comes out with just a few damp crumbs but is mostly clean. Cool in the pan for 10 minutes, then loosen the edges with a knife. Using the parchment overhang, transfer pound cake to a wire cooling rack and cool completely.

Glaze
1. In a medium bowl, whisk icing sugar, lemon juice and milk until smooth. Keep the fully cooled pound cake on the wire rack and place the rack on top of a clean baking sheet.
2. Pour glaze evenly over cake, allowing it to drip down the sides. While glaze is still wet, top with lemon zest and edible flowers. Let glaze set, if desired, about 2 hours, and then slice and serve.
3. Store pound cake (with set glaze) airtight at room temperature for 3 days, or refrigerate for up to 1 week.

Baking with tahini lends a certain creaminess and earthy flavour you never knew you were missing. Want more? We recommend these Healthy 7-Ingredient Tahini Chocolate Chip Cookies!

Annie Sibonney’s Comforting North African Shakshuka

Ever since we were little, my twin sister has always been willing to cook, and I’ve always been willing to eat. No one was surprised when Annie Sibonney became a chef (and Food Network host ), while I became a journalist who writes a lot about food. Though we pursued different interests and have even lived in separate countries over the years, sharing food together brings us back to our roots.

Growing up in a French Moroccan home, one of the most cherished food memories from our childhood is shakshuka, an impressive North African dish of eggs poached in a bubbling, fragrant stew of tomatoes and spices. This was the dish that got everyone out of bed in our house. It’s the kind of one-skillet meal that connects everyone around a table. It’s cutlery-optional. All you really need is a perfectly crusty loaf of bread for sopping up the sauce and the rich, runny egg yolks.

Shakshuka-ready-on-a-table

Photo by Claire Sibonney
Claire Sibonney

Shakshuka is wildly popular throughout the Middle East for breakfast or brunch but can stand on its own for any meal of the day. With its heady aromas of garlic, onion, paprika and cumin, it’s the kind of dish that gets people’s attention.

Eggs simmered in a spicy sauce is so simple and satisfying that it’s eaten in many iterations around the world—from Italian eggs in purgatory to huevos rancheros in Mexico and menemen in Turkey—all of these dishes involve a little magic as the resulting meal is so much more than the sum of its parts.

Some people add feta, olives, sweet bell peppers or even potatoes to shakshuka, but for purists it’s not necessary. Although a bowl of labneh—Lebanese strained yogurt—or olives on the side never hurt.

More than anything, it’s a dish that’s meant to be shared—the bigger and louder the gathering, the better. When it’s served, the shakshaka pan (Annie uses a cast-iron bottom of a traditional Moroccan tagine here) is placed in the centre of the table and the portion closest to you is yours. One of the only rules of sharing shakshuka: never dip your bread into someone else’s yolk, even if it’s your twin sister’s!

annie-sibonney-with-Shakshuka-ingredients

Photo by Claire Sibonney
Claire Sibonney

North African Shakshuka Recipe

Prep time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Makes: 4 servings

Ingredients:
1/4 cup olive oil, plus more for drizzling over the final dish
2 pounds ripe tomatoes, coarsely chopped (or 28 oz canned whole peeled tomatoes, crushed by hand)
1 medium onion, finely sliced
6 garlic cloves, chopped
1 small green chili pepper such as jalapeño or serrano, seeds removed and finely chopped
4 large eggs
1 ½ Tbsp sweet paprika
1 tsp hot paprika or substitute with ground ancho powder, optional
1 tsp ground cumin
1 tsp turmeric
1/2 cup water, plus more if necessary
salt and pepper to taste
1 handful of roughly chopped cilantro or parsley leaves, or a mix of both

Shakshuka-ingredients

Photo by Claire Sibonney
Claire Sibonney

Directions:
1. Heat a medium-sized heavy skillet, such as cast iron over medium heat. Add the olive oil and sauté the onions until they have softened but not browned. Add the garlic, chili pepper and spices and stir for 1 minute, just enough for the kitchen to smell wonderfully aromatic.
2. Add the chopped tomatoes, water and salt to taste and increase the heat to high for 1-2 minutes, stirring the mix so that the tomatoes start to break down into a sauce and comes to a bubbling simmer. Reduce heat to medium once more. Taste and adjust for seasoning.
3. The sauce should have a pungent flavour and a deep-red colour from the spices. Cook for an additional 15 minutes, stirring occasionally, being careful not to scorch the sauce. Add more water if necessary to maintain the consistency of a rustic pasta sauce.
4. With the back of a large spoon, make room for each egg in the pan by creating little wells in the sauce. Carefully crack the eggs one at a time into a small bowl, making sure to keep the yolks intact.
5. Gently tip in your eggs, one at a time into the sauce, making sure to leave enough space between them. Season each egg with a little more salt. Cook for 10-13 minutes longer at a gentle simmer, rotating the pan constantly (do not stir!) to poach the eggs evenly in the sauce. The shakshuka is ready when the egg whites are set and cooked but the yolks are still bright, golden and velvety. Sprinkle the chopped cilantro and parsley over the finished dish with a liberal drizzle of olive oil.
6. For an authentic family-style meal, serve the shakshuka in its pan at the centre of the table and don’t forget plenty of good quality crusty bread to soak up the tomato sauce and to dip into the decadent yolks.

claire-and-annie-sibonney-eating-Shakshuka

Photo by Masumi Sato

Looking for more fresh summer recipes? Try our 40 Fresh Tomato Recipes.

 

These Easy Banana Split Cheesecake Bars Will Make Your Summer That Much Sweeter

This twist on a summertime classic is perfect for those hot summer days since it has no need for the oven to be on for hours. This nearly no-bake dessert starts with an easy vanilla cookie crust, creamy cheesecake and whipped topping. The best part is that it can be made ahead of time, so it’s ready to feed a hungry crowd in an instant. Consider this your go-to summer dessert for barbecues, potlucks and any meal that needs a cool and sweet ending.

slice-of-banana-cheesecake

Banana Split Cheesecake Bars

Prep Time: 15 minutes
Chill time: 3 hours
Bake Time: 10 minutes
Makes: 16 Servings

Ingredients:
Crust
1 (312 g) box (5 cups) vanilla wafer cookies
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted

Filling
2 ¼ cups heavy cream, divided
3 ozs (93 g) semi-sweet chocolate, chopped
3 (250g) packages cream cheese, room temperature
1 (96g) package of instant banana cream pudding
1 cup granulated sugar

Topping
1 (1 L) container frozen whipped topping, thawed
2 bananas, peeled and sliced
¾ cup maraschino cherries, drained
½ cup dry roasted peanuts
2 Tbsp rainbow sprinkles

dish-of-banana-split-cheesecake

Directions:
Crust
1. Preheat your oven to 350°F. Lightly spray a 13×9-inch pan with nonstick cooking spray and line with parchment paper.
2. In the work bowl of a food processor, pulse together cookies, sugar, and salt until small crumbs remain. Pour in melted butter and pulse until combined.
3. Press into bottom of prepared pan. Bake until lightly golden brown, about 10 minutes. Let cool completely.

Filling
1. Place chopped chocolate in a medium bowl. In a small saucepan, heat ½ cup heavy cream over a medium heat. Bring to a simmer. Pour over chocolate and let stand 2 minutes. Slowly stir together until combined. Let cool completely.
2. In a large bowl, beat cream cheese and sugar with a mixer at medium speed until smooth. With the mixer running, gradually add remaining 1¾ cup cream, beating until fluffy, about 3 minutes. Beat in pudding mix until combined.
3. Spread cream cheese mixture and drizzle with chocolate sauce in alternating layers over the crust, reserving ¼ cup chocolate sauce for later use. Refrigerate for at least 3 hours or overnight.

Topping
1. Spread whipped topping over cheesecake. Garnish with a drizzle of remaining chocolate sauce, bananas, cherries, peanuts, and sprinkles.

Looking to satisfy your sweet tooth? Try our best No-Bake Summer Desserts.

One-Pot Campfire Mac & Cheese is the Ultimate Camping Comfort Food

Mac and cheese is one of the easiest recipes to prepare, which is why it’s perfect to make on a camping trip. Perfectly al dente noodles, surrounded in creamy cheese it’s hard to improve on perfection. But the smoky, woodsy flavour from a roaring campfire takes the classic comfort food to a whole new level. This is a meal that feeds a crowd, is simple, fast and best of all, only requires the use of one pot!

Easy Campfire Mac and Cheese Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-3

Ingredients:

2½ cups whole milk
1 cup water
2 cups macaroni noodles
1 Tbsp unsalted butter
2½ cups grated cheddar cheese
½ tsp dry mustard powder
½ tsp salt
1/8 tsp ground black pepper

Directions:

1. Get your fire going or turn your grill to medium-high heat.
2. Pour milk and water into a medium pot and bring to a boil, then add the macaroni noodles and stir. Cook the noodles, stirring often, until tender, about 7 to 10 minutes.
3. Take the pot off the fire or grill and immediately stir in butter, grated cheese, mustard powder, salt and pepper. Mix well so the noodles are cheesy, gooey and delicious. Serve hot.

Looking for more camping ideas? Try our Brilliant Camping Food Hacks.

campfire-pizza

How to Make Easy Campfire Pizza in a Cast Iron Skillet

Cooking pizza over a fire adds such incredible flavour, you won’t want to make pizza in a conventional oven again. Our homemade dough is simple and fast, so there’s no “knead” to feel intimidated while quickly whipping it up near the campfire. Pizza will become your new camping staple, especially when you’re with a crowd because everyone can customize a crust with their favourite toppings. Keep it simple or go big with lots of veggies and meats – either way, this campfire pizza is a welcome addition to your backyard fire pit or camping trip.

Easy Campfire Pizza Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

Pizza Dough
1 pkg rapid rise instant yeast
1 cup lukewarm water
1 Tbsp extra-virgin olive oil, plus more for pan
2½ cups spelt flour or whole wheat flour, plus more for kneading and shaping

Toppings and Assembly
⅓ cup prepared tomato sauce
1 ball buffalo (fresh) mozzarella, sliced into thin circles or 1½ cups shredded mozzarella
¼ red onion, sliced into thin circles
¼ cup black olives, pitted and sliced
¼ cup fresh basil leaves, roughly chopped 

Directions:

Pizza Dough
1. In a large bowl, mix the yeast in warm water and stir for 1 minute, until dissolved. Add the olive oil and flour and mix until a ball of dough comes together. Using your hands, knead the dough until a smooth ball forms. Add more flour to the bowl if the dough is too sticky.
2. Cover the bowl with a towel and let sit, preferably in a warm place, for 15 minutes.
3. Divide the dough in half and make two balls. Set one ball aside in the bowl.

Toppings and Assembly
1. Get your fire going or heat a grill to high.
2. Coat the bottom of a cast iron skillet with additional olive oil and spread 1 of the balls of dough out on the pan. Use your fingers to push the dough to the edge of the skillet and cover the bottom evenly.
3. Cook the dough on the fire for 3 to 5 minutes, until the dough forms a firm crust.
4. Remove the pan from the heat using a heatproof glove, and carefully flip the crust over.
5. Add half of all of the toppings, except basil, on the pizza and place the pan back on the fire. Cook for about 5 minutes, or until the cheese has melted. If you have lots of toppings, cover the pizza with aluminium foil to help them cook.
6. Once the first pizza is ready, take it off the pan and repeat these steps with the second half of the dough and remaining toppings. Sprinkle basil over top, slice and serve.

Planning a camping trip? Try these Brilliant Camping Food Hacks.

A Saskatoon Musician’s Easy Saskatoon Berry Jam Recipe

There is an especially fun dynamic between the two women standing in the kitchen. Musicians Alexis Normand and Allyson Reigh are two-thirds of the popular Western Canadian band, Rosie and The Riveters. The trio is made up of equally talented singers, instrumentalists and songwriters.

Being a triple threat is a feat in and of itself, of course, but being able to cook on top of that trio of skills would make Normand the quadruple threat of the talented bunch.

“She’s always cooking while we’re on tour, it doesn’t matter what city we’re playing in,” says Normand’s bandmate, Reigh as she measures sugar for the Saskatoon berry jam they’re about to make. “She’s one amazing cook.”

saskatoon-berry-jam-on-toast

It’s clear that Normand is the foodie of the group. Growing up in Saskatoon, her grandmother was an avid cook and passed down a love of the kitchen to her mother, which she has also come to embrace whether she’s at home or on the road.

Her speciality? Making big batches of Saskatoon berry jam that she cans, labels and brings on tour. Family, friends and fans alike have come to love the edible keepsake that pays homage to her prairie roots.

“It’s a really hot item, people love it,” says Normand as she adds the Saskatoon berries to the pot. “It’s funny, though, because they aren’t as ‘Saskatchewan’ as you would think. I learned that after travelling across the country, that you can find Saskatoon berries in abundance [in B.C. and Alberta too], but there, they’re called Saskatoons. That’s where I’m from and making this jam this is a family tradition!”

Alexis-Allyson-tea-and-toast

Like most jam recipes, Normand’s family recipe for Saskatoon berry jam only calls for a few ingredients: berries (fresh or frozen, though frozen is the most easily obtained year-round), sugar and a bit of water. You can feel free to add some lemon zest or a few drops of vanilla if you’d like, but good quality Saskatoons don’t need much to make a lasting impression.

“There’s always something to be said about giving someone an item that’s homemade. It’s someone’s time that they’re gifting you, really. That’s the really nice thing about it,” she says.

One big misconception about making jam at home is that you need to make a dozen jars and can them. Normand does make big batches before she goes on tour, but her small-batch recipe is just as good, and easily lasts a couple of weeks in the fridge.

“Nothing about this process is hard, but when I was younger I was under the impression that it was challenging. I think people just need to try it once,” says Normand. “You cook down the ingredients, you put it in jars, cool it down and it tastes delicious! It doesn’t get any better or easier than that, does it?”

saskatoon-jam-complete

Simple Saskatoon Berry Jam Recipe

Makes: 3 Cups
Total Time: 25 Minutes

Ingredients:
4 cups Saskatoon berries (fresh or frozen)
1 cup sugar
1 cup water
¼ tsp grated lemon zest (optional)
¼ tsp vanilla extract (optional)

Directions:
1. Place ingredients in a medium pot and bring to a simmer on medium-high heat.
2. Reduce to medium heat and let cook, uncovered, for 20 minutes, stirring occasionally.
3. Transfer to a heat-safe container and allow to cool to room temperature.
4. Cover and place in refrigerator to use as desired. Will keep for up to 2 weeks refrigerated.

Make the most of Saskatoon season with these Sweet and Savoury Saskatoon Berry Recipes.

5 Fresh Portuguese Dishes to Shake up Your Summer BBQ

Spain is known for its delicious food and wine, but neighbouring Portugal rarely gets the praise they deserve for their equally tasty cuisine. Summertime is the perfect time to celebrate Portugal’s love for fresh ingredients, flavours and passion for grilling. Piri piri chicken is perhaps the most well-known barbecue recipe and rightly so, it’s very tasty. We have a great recipe for it below, but we’re really excited to introduce you to a few the lesser known classics. This summer, bring the flavours of Portugal to your table with these simple, fresh and delicious recipes.

chorizo-portuguese-chicken-bbq

How to Make Piri Piri Chicken

Piri piri chicken, the classic centrepiece of the Portuguese barbecue doesn’t need much of an introduction. It’s barbecued chicken seasoned with a spicy blend of fresh herbs, chillies and spices. Here’s how to make it: In a food processor place 8 red chillies, 6 garlic cloves, a small knob of peeled ginger, 1 Tbsp of dry oregano, 1 Tbsp. of paprika, 1/3 cup olive oil and 1/4 cup red wine vinegar. Pulse until a smooth paste form and rub all over the chicken. You can spatchcock your bird or cut it into parts. Let marinate in the refrigerator for 3 hours or overnight. Heat the grill to medium-high and cook until chicken is cooked through. Time will depend on the size of your bird. Garnish with fresh cilantro and serve.

grilled-tomatoes-with-garlic

How to Make Grilled Garlic Tomatoes

Grilled garlicky tomatoes make an easy side dish. They are bold enough to stand up on their own or great stacked on grilled bread. Eat them with your chicken and let them or let ooze all over. Here’s how to do it: Mince 2 cloves of garlic and stir into 1/4 cup of olive oil. Toss about 3 cups cherry tomatoes in oil. Place tomatoes on a medium-high heated grill for about 2-3 minutes. Remove from grill and season with salt and pepper. Garnish with fresh chopped parsley.

How to Make BBQ Grilled Bread

Having grilled bread to slather up all the delicious sauces and juices from your barbecue feast is necessary. We top it with a delicious aioli inspired by the classic flavours in Portugal. To make grilled bread with garlic aioli: Mix 1 cup of mayonnaise with 1 minced garlic clove, 1/2 cup chopped fresh parsley and 1 tsp smoked paprika. Brush slices of sourdough bread with olive oil. Grill until charred then slather with mayonnaise mixture! Serve alongside your main or eat on it own.

grilled sardines

How to Make Grilled Sardines

With the Atlantic ocean hugging Portugal top to bottom, it’s no surprise that they’re regarded for their fresh seafood. Simple and delicious, grilled sardines are a Portuguese staple. To make them: Rub cleaned sardines with olive oil and salt. Cook over a medium-high heated grill until charred and cooked through, about 3 minutes per side. Remove from grill. Garnish with thinly sliced red onions and fresh squeezed lemon juice. Drizzle with extra virgin olive oil and season with salt and pepper.

grilled-bbq-chorizo-and-peppers

How to Grill Chorizo Sausage with Peppers

Chorizo sausage is among the most prevalent in Portugal. It’s usually found in a traditional soup called clad verde. Here we grill it with a rainbow of peppers for the summertime. Here’s how: Slice 2 cups worth of assorted bell peppers. Cook 5 chorizo sausage over medium-high heat until cooked through, about 4 minutes per side. Toss peppers in olive oil, salt and minced garlic. Place on grill until fragrant and tender, about 2 minutes. Place grilled chorizo on a plate and garnish with grilled peppers.

Looking for more great grilled dishes? Try Bobby Flay’s Best BBQ Recipes.

campfire-nachoes-with-cheese

These Campfire Nachos Are the Ultimate Camping Snack

This crowd-pleasing appetizer shouldn’t be reserved exclusively for game day, it also makes a fabulous summertime camping recipe, whether you’re in the backyard or deep in the woods. This is a one-pot wonder recipe where all ingredients are cooked together in a single dish, which then doubles as the serving platter, making for ultra-easy cleanup. If your campfire is in the backyard, we recommend using a cast iron skillet, but if you’re really roughing it, a disposable aluminium pan will do the trick.

Campfire Nachos Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3

Ingredients:

Extra-virgin olive oil, as needed
1 cup tomatoes, diced
½ bag tortilla chips
1 (14 oz) can black beans, drained and rinsed
1 cup shredded cheddar cheese
3 green onions, sliced
1 avocado, pitted, peeled and diced
½ cup fresh cilantro, roughly chopped
½ lime, for serving

Directions:

1. Make your fire or heat your grill or burner to medium-high, and place on your cast iron or aluminium pan. Add a splash of olive oil when the pan is hot.
2. Evenly distribute ½ cup of the diced tomatoes into the pan, followed by ½ of the tortilla chips, ½ cup of the black beans, ½ cup of the grated cheese, ¼ cup of the diced tomatoes and ¼ of the sliced green onions on top.
3. Repeat all layers again until remaining ingredients have been used, except for the avocado, cilantro and lime.
4. Cover the pan with aluminium foil and let cook for 10 minutes, or until the cheese melts.
5. Remove from heat, uncover, top with diced avocado, fresh cilantro and a squeeze of lime.

Planning a camping trip? Try these Brilliant Camping Food Hacks.

460x307-winning-butter-tarts

Meet the Winning Bakers of Ontario’s Best Butter Tart Festival

It was the sweetest day of the year for Diane Rogers. The baker and owner of Doo Doo’s Bakery in Bailieboro, Ont. took home not just one, but the three top prizes at Ontario’s Best Butter Tart Festival, held in Midland on June 9.

The award-winning baker beat out more than 60 competitors to win first place in both the professional traditional and fusion competitions, plus took home ‘Best in Show’ with her stunning strawberry-rhubarb butter tarts. The annual one-day festival, which is a butter tart lover’s dream come true, saw more than 60,000 people descend on the town of Midland, eager to satisfy their sweet tooths. Not only is this a chance to taste tarts from the best bakeries, it is home to the ultimate annual baking competition. The top professional and home bakers enjoy the sweet taste of butter tart baking victory.

diane Rogers

Diane Rogers of Doo Doo’s Bakery took home three of the top prizes in Midland’s Best Butter Tart Festival on Saturday, June 9, 2018. Photo by David Hill.
Photo by Rodrigo Moreno

And Rogers is one of them. In 2016, she swept the professional, non-classic category, taking home first, second and third prize with her tarts. Yet, despite the accolades, the award-winning baker wasn’t confident that she’d bake a winning batch this year. Doo Doo’s placed 12th in last year’s competition, which had Rogers wondering how her tarts really measured up.

After going back to the drawing board, Doo Doo’s reclaimed its title and more this year. The classic, plain butter tart is simple, but judges found it to be simply the best.

“I’m a purist,” the self-taught baker said. “I like them plain.”

Rogers used the classic pastry and perfectly sticky-sweet tarts as a launching pad for the creation that earned her both top prize in the fusion category, plus Best in Show. Taking advantage of fresh strawberries and seasonal rhubarb, Rogers baked the award-winning batch at midnight the night before the competition.

“I’ve kind of got a knack for pairing flavours with butter tart filling,” Rogers said. “We’re always experimenting in our kitchen – even down to the last minute.”

best in show midland butter tart festival

The Winner of Best in Show at Midland’s Best Butter Tart Festival, Saturday, June 9, 2018. Strawberry Rhubarb Crumble Butter Tart from Doo Doo’s Bakery in Bailieboro, Ont. Photo by Rodrigo Moreno.

The sweet and tangy tart was so good,  that as soon as the judging ended, a crowd descended on her booth before Rogers even heard that they’d won.

“I call it Butter Tart Christmas because that really is what it is,” she said. “It was fun, it is always lots of fun.”

While the winning strawberry-rhubarb creation wasn’t among the thousands of tarts Doo Doo’s sold that weekend,  fans can taste the award-winning tart at their bakery and cafe. Butter tart lovers can also seek them out at the Cobourg Farmers’ Market and the Peterborough Market.

While Rogers has had years of competition under her belt, Tonya Louks thought the festival would just be a fun weekend away. The amateur baker from Welland, Ont. is usually one to shy away from the spotlight, which is why she never expected to be crowned champ of the traditional amateur competition on Saturday.

“I thought I didn’t have a chance, but you just never know,” said Louks, who has been making butter tarts for her family for years. Armed with a family-filling recipe passed down from her husband’s great-great-grandmother, she’s perfected her thin, flaky crust and studded her tarts with raisins for a mouthwatering treat her family raves about.

Tonya-Louks-butter-tart

Amateur baker Tonya Louks’ award-winning traditional butter tart. Photo by Rodrigo Moreno.

“My family kept bugging me to enter and I said ‘you are all biased,’” said Louks, who relented after her family insisted she share her tarts with the world. Even though she made it through the first round of the competition with ease, she was worried how her thin crust would stand up against the competition, who had thicker pastries.

“You never know what the judges are going to like or not like,” said Louks, who was excited to see The Baker Sisters as part of the judging panel.

With the surprise win under her belt, Louks is already getting requests from friends and family, who want a bite of her award-winning treats. While she isn’t taking orders, she’s definitely taking inspiration from this year’s winners and from the variety of tarts available at the festival, including some impressive gluten-free tarts and ‘puptarts’ she brought home for her dog.

Looking to try some tasty tarts? Hit the road this summer and discover 10 Butter Tart Spots to Satisfy Your Sweet Tooth.

Strawberry Rhubarb Pie

The Ultimate Strawberry Rhubarb Pie for Canada Day

Every year July 1st, I catch some of the festivities of the Canada Day celebration in my city. They have a large open fire salmon barbecue at the centre of the festival grounds surrounded by many vendors selling lemonade, fresh kettle corn and cotton candy. My favourite part of the festivities is the pie-by-the-slice fundraiser inside the local community centre.

There’s always quite a large selection; pies made with plump local blueberries or Okanagan peaches are always popular choices. But my go-to has always been the strawberry-rhubarb. There’s just something so irresistible about the combination of the sweet and tangy pink filling and the (optional but mandatory) à la mode, that keeps me going back year-after-year. So here’s an ode to my favourite July 1st treat, with an added Canada Day-inspired touch.

Strawberry Rhubarb Pie

Canada Day Strawberry Rhubarb Pie

Prep Time: 30 minutes
Chill Time: 60 minutes
Cook Time: 50 minutes
Makes: One double crust 9-inch pie

Ingredients:
Crust:
2 1/2 cup all-purpose flour
1 tsp salt
1 Tbsp granulated sugar
1 cup cold butter, unsalted, cut into 1/2-inch pieces
1 cup cold water
4 Tbsp cider vinegar
1 cup ice

Egg Wash:
1 egg
Coarse sugar

Filling:
5 cups chopped rhubarb, trimmed and cut into 1/2 inch pieces
3 cups strawberries, halved
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 tsp lemon juice
1 tsp cinnamon
1/4 cup cornstarch

Strawberry Rhubarb Pie

Directions:

Crust:
1. In a large bowl, stir together flour, salt and sugar. Set aside.
2. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay!).
3. Combine the water, cider vinegar and ice in a small bowl.
4. Add 2 Tbsp of the liquid mixture over the flour mixture. Mix and cut it in with bench scraper or spatula until fully incorporated. Continue adding the liquid, 1-2 Tbsp at a time. Mix until the dough comes together in a ball.
5. Shape the dough into 2 flat discs, wrap in plastic, and refrigerate for at least 1 hour.

Strawberry Rhubarb Pie

Filling:
1. Prepare the rhubarb and strawberries. Set aside.
2. In a separate bowl, combine sugars, cinnamon and cornstarch.
3. Toss together the fruit and dry mixture. Add lemon juice and combine.

Strawberry Rhubarb Pie

Assembly and Baking:
1. Once the dough has chilled, roll out the dough in between two sheets of parchment and fit it on the pie plate.
2. Line pie pan with rolled out bottom crust.
3. Roll out top crust. Using a maple leaf-shaped cutter, punch out maple leaves into the rolled out top crust. Save all the maple leaf cut outs to use for decorating the edge of the pie.

4. Pour filling into the bottom crust, leaving behind any excess liquid from filling.

Strawberry Rhubarb Pie

5. Gently place on top crust. Take the reserved maple leaf cut outs to create a border around the pie.

6. Coat top crust with a simple egg wash and sprinkle with coarse sugar. Place pie on a baking sheet before putting it in the oven, just in case any juices bubble over.
7. Bake at 425°F for 10 to 15 minutes, or until the pastry is set and beginning to brown. Lower the oven temperature to 375°F and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.
8. If the top crust is starting to get a little dark too quickly, place a pie shield on the pie.

Strawberry Rhubarb Pie

9. Once ready, let pie set for at least 1 hour before cutting into it. Serve as is or with a big scoop of ice cream.

Strawberry Rhubarb Pie

Looking for more inspiration? Try our 60 Great Canadian Recipes.

Watch this video to get Anna Olson’s top tips on baking fruit pies.

10 Perfect Red and White Drinks for Canada Day

If you plan on throwing the ultimate Canada Day bash, you might be stumped as to what to serve when it comes to drinks. With the exception of domestic beer, it can be difficult to think of “Canadian” drink recipes — besides the Caesar of course. Spice up your drink menu by incorporating these red and white cocktails your guests are sure to love.

strawberry-sour

1. Strawberry Sour

Start your Canada Day bash right with this gorgeous red and white cocktail from Chef David Hawksworth. Nothing says summer like strawberries!

cranberry-kir-royale

2. Cranberry Kir Royale

Tyler Florence combines frozen cranberries, orange juice and Champagne for the ultimate summer drink. Bring

shuggieJPG

3. Shuggie

Why is this drink called a Shuggie? Your guess is as good as ours, but we’re certain you and your guests will love this rum-based cocktail infused with rhubarb, ginger, lime and Thai basil flavours.

citrus-berry-spritz

4. Citrus Berry Spritz

This sweet fizzy drink from Giada De Laurentiis is filled with berry ice cubes and a hint of mint for freshness.

WATERMELON-­STRAWBERRY SANGRIA, Bobby Flay, Barbecue Addiction: Bobby’sBasics/Bobby’s Basics: Simply Skewers, Food Network, Watermelon, Strawberries, RoseWine, Vodka, Orange Juice, Orange Liqueur, Orange, Lime

5. Watermelon Strawberry Sangria

Bobby Flay’s sweet, citrus-infused summer drink is ideal for a party or get-together with friends.

lava-flow-mocktail

6. Lava Flow Mocktail

What’s more Canadian than the combination of red and white? These sweet dessert-worthy drinks start with a base of raspberry purée, then a milky topping, a generous amount of whipped cream and finished with sugared frozen raspberries on top. Don’t forget to rim the glasses with red-coloured sugar!

rum-punch

7. Rum Punch

Try this refreshing booze-infused punch filled with tropical flavours and Jamaican white rum from Bobby Flay.

Cranberry-Mojito

8. Cranberry Mojito

To keep with the red and white theme, don’t forget to serve this fizzy bevvy with floating cranberries and fresh, muddled mint leaves.

watermelon-martinis

9. Watermelon Martinis

Sure to quench your summertime thirst, Bobby’s fruity martini is loaded with tons of fresh watermelon and melon liquor for the utmost melon flavour.

Classic Canadian Caesar
10. Classic Canadian Caesar

The ultimate Canadian drink — thanks to our nation’s love of Clamato juice. This classic drink is a must-have for any Canada Day celebration. This version adds fresh sage and lime for a fresh new twist.

Looking for more recipes for your party? Try these Great Canadian Desserts.

French-Toast-Bake

How to Master Cottage Meal Planning Like a Pro

When it comes to the dog days of summer, all we want is a little R&R at the cottage. And, of course, we want to eat well while we’re there, but who has time to slave over a hot stove when that gorgeous lakeside dock and campfire are calling? Take the hassle out of hustling to the cabin with these easy ideas for cottage meal planning that will have you relaxing and enjoying delicious dishes, from morning to night, in no time at all.

Map Out Your Staples

Some people are all about breakfasts and brunch, while others like to nibble in the morning and then enjoy a heartier lunch. Figure out your group’s style of eating and plan around that. Maybe it’s easier to let everyone fend for themselves with some toast or cereal at breakfast, and then throw some burgers on the grill at lunch. Or if your group is a big mid-morning brunch type, plan some easy but delicious brunches that don’t require a lot of heavy lifting, like this Italian Sausage and Egg Bake, or this Blueberries and Cream French Toast Bake that only takes 10 minutes to assemble and you can do it the night before.

Figure Out Your Star Recipes

Once you’ve got your staples out of the way, then it’s time to focus on a few cottage-worthy recipes that make you salivate. Not every meal has to be a big affair, but if you can find a couple of star courses to spatter into your overall menu, you’ll definitely feel like you’re eating like royalty. Just don’t confuse slaving over a hot stove with a great meal; when looking for your star recipes, go with elevated classics that are simple to prepare, like Giada’s herb-infused Pasta Primavera, or opt for a drool-worthy, no-cook salad like the Ina Garten’s Arugula with Prosciutto and Burrata salad.

Make Friends with Make-Ahead Meals

After a breezy morning on the lake or a lazy afternoon spent dockside, what’s better than heading inside and pulling out a meal that’s already prepared? Try to plan for a few of these delicious timesaver options, especially for a quick lunch or snack. Whip up some of this one-pot Broccoli with Bow Ties and Peas or Giada’s Orzo Salad to keep in the fridge for when your hunger strikes. For dessert, it doesn’t get much cozier than this Make-Ahead Apple Crisp

Use Up Freezer Meals

We’re always looking for easy weeknight dinners at home, which means we like to prep lots of delicious freezer meals in advance. If that sounds like you, why not just bring one or two of those freezer meals up with you to the cottage? If you have a short drive, you can just pop them in the freezer when you get there, or if it’s a long haul the meal could make an easy opening-night entrée to enjoy after you’re done unpacking. No freezer meals on hand? Consider making some in advance – that way, your freezer will be stocked for when you get home too, making this one a double win!

Bring Your Slow Cooker or Instant Pot

At home, you love programming your Instant Pot or slow cooker so that you just throw a bunch of ingredients together in the morning, and then by dinner you have an awesome meal. So, what’s to stop you from doing that at the cottage? There are myriad ideas for great cottage-friendly slow cooker recipes, recipes that will have you eating well with very little actual cooking at all.

Befriend the BBQ

Who wants to spend time at the stove when you can hang out by the grill with a cold drink in your hand and good company? Barbecued meals are the essence of cottage living! Burgers and sausages are always easy options, but there’s a whole world of grilling recipes out there that take your meal to the next level, most of which are quick to whip up.

Stick to the Basics

If you’re a foodie, odds are you love tinkering around in the kitchen. But, you probably also stress over creating the perfect dish. Some of the best dishes around feature simple ingredients with bold flavours, which is the perfect mandate for cottage living. If it sounds like an easy weeknight dinner you’d try at home, odds are it’s perfect cottage fare too. For something elegant yet simple, this Garlicky Grilled Chicken, Portobello and Radicchio Salad from Tyler Florence boasts that leftovers make great sandwiches for lunch tomorrow, too.

Stock Up on Snacks

One of our favourite things about the cottage is sitting back and enjoying tons of food! That means snacks, snacks and more snacks. And while we love reaching for a bag of chips or digging into an array of pre-cut veggies, don’t underestimate the power of a delicious but simple dip. This Honey Yogurt Dip is always a winner. Or, if you want something with a little more oomph, try Michael Smith’s Avocado Corn Guacamole. Feeling something a little sweeter? Whip up some Power Squares or some (healthy!) No-Bake Chocolate Crunch Brownies if you need a boost before climbing in the canoe, or stir up this addictive, easy, Canadiana-inspired Saltine Cracker Toffee with a Butter Tart Twist.

watermelon-strawberry-sangria

Don’t Forget the Drinks

If you’re eating well, you might as well be drinking well. When it comes to staples, you’re going to want to bring water, wine, beer and juice. But why not add some cottage-inspired beverages for a treat? We’re fans of Bobby Flay’s Watermelon-Strawberry Sangria and this thirst-quenching pitcher of Spiced Maple Iced Tea.

Make a Grocery List

Once you’ve decided on all of the great food you’re going to nosh on during your cottage week or weekend away, then it’s time to put together a grocery list. No one wants to have to make a trip to town when you run out of an ingredient, especially not when there’s a beautiful lake waiting for you.

Co-ordinate Meal Planning with Guests

Want to make meal planning even simpler? Get everyone involved. If you’re heading to the cottage with friends or other families, split up that grocery list or have certain people in charge of different meals – just make sure someone is on duty to make these Peanut S’mores Magic Bars. Sharing is caring, especially when it comes to everyone enjoying some time away together with good views and good food.

So what are you waiting for? Get planning already! Here are 40 cottage-friendly make-ahead dishes to get you going. 

trail-mix-in-a-bowl

Snacking Just Got a Little More Canadian with Butter Tart Trail Mix

Cottage canoe rides, road trips, relaxed barbecues and outdoor summer concerts all have one thing in common: they’re better with snacks! We’ve come up with a healthy staple trail mix that takes less than 5 minutes to make, along with a few fun Canadian twists to tickle your fancy and tantalize those taste buds, no matter where the summer takes you. Get out there and hike, paddle, cruise, grill and sway to your heart’s content – we’ll bring the snacks

four-trail-mixes

Basic Canadian Trail Mix Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Makes: 3½ cups

Ingredients:

1 cup roasted salted or unsalted almonds
1 cup roasted salted or unsalted cashews
½ cup roasted salted or unsalted sunflower seeds
½ cup roasted salted or unsalted pepitas (pumpkin seeds)
½ cup dried cherries

Directions:

1. Mix together almonds, cashews, sunflower seeds, pepitas and cherries. Serve. Store airtight at room temperature, up to 1 month.  

nanaimo-bar-trail-mix

Take all your favourite flavours of Nanaimo bars into the woods with you by making some chocolatey trail mix. Not a fan of coconut? Our original trail mix is simply satisfying.

Nanaimo Bar Trail Mix Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Makes: 4 cups

Ingredients:

1 cup roasted  walnuts halves
1 cup toasted, shaved coconut
¾ cup dark chocolate chunks
½ cup roasted salted or unsalted cashews
¼ cup roasted salted or unsalted sunflower seeds
¼ cup roasted salted or unsalted pepitas
¼ cup dried cherries   

Directions:

1. Mix together walnuts, coconut, chocolate, cashews, sunflower seeds, pepitas and cherries. Serve. Store airtight at room temperature, up to 1 month.  

butter-tart-trail-mix

The choice is yours: candied pecans or candied bacon? There’s no wrong answer! Both our tasty butter tart trail mix and sweet and savoury bacon mix are satisfying.

Butter Tart Trail Mix Recipes

Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 20 minutes
Makes: 3½ cups

Ingredients:

¼ cup brown sugar
1 Tbsp water
2 tsp salted or unsalted butter
1 cup pecans
1 cup roasted salted or unsalted cashews
½ cup roasted salted or unsalted sunflower seeds
½ cup roasted salted or unsalted pepitas
½ cup raisins

Directions:

1. Line a rimmed baking sheet with parchment and set aside.

2. Melt brown sugar, water and butter in a large, non-stick skillet over medium heat. Add pecans and cook, stirring occasionally until the mixture foams and the pan starts to look dry, about 5 minutes. Spoon onto prepared sheet and cool completely, about 10 minutes.

3. Mix together candied pecans, cashews, sunflower seeds, pepitas and raisins. Serve. Store airtight at room temperature, up to 1 month. 

Candied Bacon Trail Mix Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Makes: 4 cups

Ingredients:

6 strips bacon
⅓ cup brown sugar
1 cup roasted salted or unsalted almonds
1 cup roasted salted or unsalted cashews
½ cup roasted salted or unsalted sunflower seeds
½ cup roasted salted or unsalted pepitas
½ cup dried cherries   

Directions:

1. Preheat oven to 350ºF. Fit a rimmed baking sheet with a cooling rack. Spray rack with cooking spray. Set aside.

2. Place bacon in a shallow dish and sprinkle with brown sugar, turn to coat, pressing sugar onto bacon to adhere. Place on prepared cooling rack on baking sheet and bake 20 to 25 min, or until golden and crispy. Set aside to cool. Once cooled, crumble or roughly chop.

3. Mix together almonds, cashews, sunflower seeds, pepitas, cherries and bacon. Serve immediately.

More bites this way with our Best Road Trip Snacks made for traffic jams and car singalongs.

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