Ingredients

• 2 lbs (1 kg) Brussels sprouts
• 1 medium onion, diced
• 2 tbsp (30 mL) grainy mustard
• 1 tbsp (30 mL) honey
• Salt and pepper to taste
• 8 oz (250 g) bacon, cut into 1″ (2.5 cm)strips

Directions

Slice Brussels sprouts thinly. In heavy skillet set over medium-low heat, fry bacon until crisp. Add onions to pan and sauté until golden. Add Brussels sprouts to pan and let them get nice and brown before stirring them. When the Brussels are nicely caramelized, add mustard and honey; mix in well. Season with salt and pepper to taste. I like to serve this with sausage and potatoes.

Serves 4

Ingredients

• Fried Yuca:

  • 6 cups (1.5 L) water
  • 1 tsp (5 mL) minced garlic
  • 3/4 tsp (4 mL) salt
  • 1 lb (500 g) frozen yuca
  • Canola oil for frying

• Curtido (Salvadoran cabbage salad):

  • 3 cups (750 mL) shredded cabbage
  • 1/4 cup (60 mL) shredded carrot
  • 2 tbsp (30 mL) chopped green onion
  • Lemon juice
  • Salt and pepper to taste

Directions

Fried Yuca:
In a stockpot set over medium-high heat, bring water, minced garlic and salt to a boil. Add yuca and boil until soft, approximately 20 minutes. Drain yuca and refrigerate overnight. In a large skillet set over medium-high heat, add enough canola oil to fill pan by 1 1/2″ (4 cm). Deep fry yuca in batches until golden brown. Drain on paper towels and serve warm.

Curtido:
In a bowl, mix cabbage, carrot and green onion; add lemon juice to taste. Season with
salt and pepper. Serve yuca with curtido (or your favourite salad) along with slices of cucumber and tomato.

Serves 4 – 6

Credit: Sonia Valdes of La Fiesta Cafecito and Bakery

Ingredients

• 4 ripe tomatoes, stemmed and halved
• Olive oil
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 tbsp (15 mL) balsamic vinegar
• 1/4 cup (60 mL) breadcrumbs
• 1 tbsp (15 mL) fresh parsley, chopped
• 1 tbsp (15 mL) fresh oregano, chopped
• 1 tbsp (15 mL) fresh tarragon, chopped
• 1 tsp (5 mL) whole black peppercorns
• 1 tsp (5 mL) sea salt

Directions

Preheat oven to 350 F (180 C). Cover a baking sheet with foil and place cut tomatoes facing upwards onto sheet. Drizzle tomatoes generously with olive oil and sprinkle each one with shallots, garlic and vinegar. Bake in oven for 2 to 3 hours, depending on size of tomatoes. Remove from oven and let cool. Heat 1 tbsp (15 mL) of olive oil in a skillet set over medium heat and toast breadcrumbs until golden. Dust tomatoes with breadcrumbs and herbs. Season with fresh cracked pepper and sea salt. Serve two halves to each person with a little of the reserved liquid from the baking sheet drizzled on top.

Serves 4

Ingredients

• 3 cups (750 mL) seedless watermelon, cubed
• 1 cup (250 mL) diced cantaloupe
• 1 yellow bell pepper, cored, seeded and diced
• 1 cup (250 mL) peeled, seeded and diced cucumber
• 1/2 cup (125 mL) purple onion, finely diced
• 1 jalapeño, stemmed, seeded and minced
• 1/4 cup (60 mL) finely chopped cilantro
• 2 tbsp (30 mL) lime juice
• 2 tbsp (30 mL) orange juice
• 2 tbsp (30 mL) tequila
• 1/4 cup (60 mL) canola oil
• Salt and pepper

Directions

Combine watermelon, cantaloupe, pepper, cucumber, onion and jalapeño in a large bowl. In a separate bowl, combine cilantro, juice, tequila and oil, whisking to mix. Season lightly with salt and pepper then pour over watermelon mixture. Gently stir to mix. Cover and refrigerate for 15 minutes before serving. Use as a dip with tortilla chips or serve on top of grilled chicken or white fish.

Serves 5 cups

Credit: Brie Delacruz

THIS IS GREAT ON IT OWN OR IS A YUMMY SIDE DISH TO BARBECUE PORK CHOPS OR RIBS

Ingredients

• 8 OZ (250 G) FRESH GREEN BEANS
• 8 oz (250 g) shelled broad beans, fava beans or lima beans (optional)
• 8 oz (250 g) shelled green peas (optional)
• 4 cobs of corn
• 1 medium white or yellow onion, diced
• 1 zucchini, diced
• 1 red pepper, diced
• 1 jalapeño or hot pepper, finely chopped
• 1 clove garlic, minced
• 1 tsp (5 mL) cumin seed
• Juice from 1/2 lime
• 1 tbsp (15 mL) canola oil
• Salt and pepper to taste

Directions

Cut green beans into 1″ (2.5 cm) pieces. In a large pot with boiling salted water, blanch beans (and other beans and peas, if using); plunge immediately into an ice bath. This will give you the best colour. Boil or grill corn; remove niblets from cob (grilling gives this dish a nice smoky flavour). In a large skillet, sauté onions, peppers, jalapeño, garlic and cumin seed. Add beans, peas, zucchini and corn. Sauté until just tender; add lime juice and season with salt and pepper.

Serves 4

Credit: Alex Svenne

Ingredients

• Potatoes

  • 16 assorted baby potatoes (such as fingerling, purple, yellow or red)
  • 4 hard-boiled eggs, cut into quarters
  • 20 pitted olives

• Spicy Cheese Sauce

  • 2 tbsp (30 mL) olive oil, divided
  • 1/2 cup (125 mL) chopped onion
  • 2 minced garlic cloves
  • 1 cup (250 mL) Monterey Jack cheese with jalapeño peppers
  • 1 cup (250 mL) horseradish cheddar cheese
  • 1/2 cup to 3/4 cup (125 mL to 175 mL) evaporated milk
  • Zest from 1 lime
  • Salt and pepper to taste
  • Chopped parsley, for garnish

Directions

Potatotes:
Place potatoes in a large pot and fill with enough cold water to cover potatoes by 2″ (5 cm); season water with kosher salt. Bring to a boil, reduce heat to a simmer and cover; let cook for about 15 minutes or until potatoes are soft. Drain potatoes and let cool. When cool, cut in half.

Spicy Cheese Sauce:
Heat 1 tbsp (15 mL) olive oil in a skillet set over medium heat. Add onion and cook until lightly browned. Add garlic and cook for another 2 minutes. Remove from heat and let cool.

Place onion mixture, cheese, milk, lime zest and remaining oil in a food processor (or blender) and process until smooth, adding more evaporated milk as necessary to achieve a smooth mixture. Season with salt and pepper.

To Assemble:
Divide potatoes, egg and olives evenly among 4 plates. Drizzle each with equal amounts of cheese sauce and garnish with chopped parsley.

Serves 4

Credit: Brandon Boone

THESE MAKE A GREAT SIDE DISH FOR A SUMMER PICNIC AND ARE GREAT WITH GRILLED FISH OR CHICKEN. YOU CAN ALSO WIPE THE MUSTARD OFF AND USE THEM TO GARNISH YOUR FAVOURITE CAESAR OR BLOODY MARY COCKTAIL

Ingredients

• 1 lb (500 g) green beans, trimmed
• 1/4 cup (60 mL) vinegar
• 1/4 sugar (60 mL) or honey
• 1/2 cup (125 mL) water
• 1/4 cup (60 mL) bright yellow ballpark mustard
• 1/4 cup (60 mL) grainy Dijon mustard
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) salt

Directions

In a small saucepan set over medium-high heat, combine all ingredients, except beans; bring to a boil. In a large pot of boiling salted water, blanch the beans, cooking for about 1 minute. Remove beans from water and plunge immediately into an ice bath to refresh. Drain and place beans into a heatproof bowl. Pour hot mustard mixture over beans and place in the refrigerator until chilled.

Serves 4

Credit: Alex Svenne

Ingredients

• 31/2 cups (875 mL) vegetable broth
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) butter
• 1 onion, diced
• 1 tbsp (15 mL) minced fresh ginger root
• 1 red cayenne pepper, stemmed, seeded and minced
• 4 cloves garlic, minced
• 11/2 tbsp (22 mL) curry powder (or more to taste)
• 1 cup (250 mL) Arborio rice
• 1/4 cup (60 mL) dried cherries
• 1/2 cup (125 mL) coconut milk
• Salt and pepper
• Peach chutney
• 1/2 cup (125 mL) peanuts, toasted and chopped

Directions

Place stock into a pot and bring to a gentle simmer. In a separate pot, bring coconut milk to a gentle simmer. In a large, heavy saucepan set over medium heat, melt butter with oil. Add onion and cook until softened but not beginning to brown. Add ginger, garlic, curry powder, chile and rice to pan, cooking for another 3 minutes, stirring often. Add 3/4 cup of stock to pan and continue to cook until liquid has been absorbed, stirring often. Repeat with remaining stock. When there’s 3/4 cup stock remaining, add cherries and coconut milk to rice, stirring often, until coconut milk is absorbed. Test risotto to see if it’s al dente; add remaining stock if the rice is not soft enough. Season with salt and pepper to taste. Divide equally among 4 plates and garnish with a dollop of chutney and peanuts.

Serves 4

Credit: Brandon Boone

THIS FACSIMILE OF A FESTIVE RICE DISH IS EASILY CONVERTED INTO AN EVERYDAY STAPLE BY ELIMINATING THE SYRUP AND NUTS

Ingredients

• Syrup

  • 1/4 cup (60 mL) rosehips or dried cranberries
  • 1/4 cup (60 mL) pomegranate molasses
  • 1 lemon, juice and zest
  • 1 cup (250 mL) water

• Rice

  • 1 tbsp (15 mL) olive oil
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1 cup (250 mL) basmati rice
  • Kosher salt to taste
  • 2 cups (500 mL) boiling water
  • Almonds, slivered or sliced, toasted for garnish

Directions

Syrup:
In a small pot, combine rosehips (or cranberries), pomegranate molasses, lemon and cold water. Bring to a boil and simmer until the fruit is tender and the liquid is reduced to a thick syrup. Keep warm.

Rice:
Heat the oil in a heavy pot; add the onion and garlic and cook over medium heat until the onion is golden and fragrant. Add the rice, stir well and season to taste. Add the boiling water, stir, cover and reduce the heat to low. Set the timer for 16 minutes. Do not peek or uncover. When the rice is cooked, scoop 1/3 of it into a small bowl and stir in the fruit mixture. Scoop the remaining rice into a bowl, top with the flavoured rice and garnish with the toasted almonds.

Serves 4 Cups

Credit: dee Hobsbawn-Smith

Ingredients

• 1 tsp cold-pressed canola oil
• 1/4 cup (60 mL) butter
• 2 cups (500 mL) frozen tiny peas, rinsed in cold water
• 3 green onions, white part only, sliced on diagonal
• 6 small red radishes, quartered
• 1 cup (250 mL) young pea shoots, packed
• Salt and pepper

Directions

Heat a frying pan to medium-hot. Add canola oil and melt the butter in the oil. Add peas, onions and radishes and stir-fry 1 minute. Rinse pea shoots in cold water; shake dry and add to pan. Turn quickly for 30 seconds, only until coated with butter. Add salt and a good grinding of black pepper. Serve as a side dish to roast chicken with a mesclun salad tossed with a handful of fresh sprouts, dressed with roasting juices and a bit of your chosen wine.

Serves 4

Credit: Courtesy of Judy Schultz