Jul 19, 2013
Comprising of just a few simple ingredients – tomato, mozzarella, basil leaves, olive oil and balsamic vinegar, Caprese Salad, or Caprese Insalata (salad of Capri) is a classic, flavorful go-to salad for busy cooks and a wonderfully simple side for summer meals.
However, with such few ingredients, quality counts! Use the freshest basil, mozzarella and plump, ripened tomatoes you can find, and splurge on a good quality extra virgin olive oil and aged balsamic vinegar for drizzling.
Ingredients:
- 4 large vine-ripened tomatoes, sliced 1/4 inch thick
- 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
- Fresh basil leaves, about one bunch
- Extra virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- fine sea salt to taste
- freshly ground black pepper to taste
Alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves on a large, shallow platter. Drizzle with olive oil and balsamic vinegar. Season with sea salt and pepper, to taste.
Other simple summer sides you may enjoy:
Watermelon & Arugula Salad
Grilled Asparagus
Easy Potato Salad
Jul 18, 2013
A simple and light recipe that won’t overpower the delicate flavour of fish. So versatile, this stuffing can also be used in chicken or turkey. For fish, simply combine all ingredients and pack lightly into cavity – bake or grill until fish is cooked.
Ingredients:
1/2 cup butter, melted
1/2 cup finely chopped onion
1/2 cup finely grated carrots
1/2 cup chopped raw mushrooms
1/4 cup finely minced parsley
1/2 cup fine dry bread crumbs
1 egg
1 tbsp. lemon juice
1 tsp. salt
1/8 tsp. pepper
Preparation:
In a large bowl, toss all ingredients to mix well.
Pack lightly into fish. Makes approx. 2 cups
Jul 17, 2013
Sub Bun Made with 8g Whole Grain per Serving
Good Source of Vitamin C, Protein, Iron
Excellent Source of Calcium
Lean Ham
Includes: Oscar Mayer Lean Ham–water added, Kraft American–pasteurized prepared cheese product, Kraft Fat Free Mayo, 6-inch Sub Bun, Spring Water, Kool-Aid Tropical Punch Singles, Pringles® Snack Stacks®–Original Potato Crisps, Hershey’s Kisses.
Now available in Lindo’s stores
Jul 17, 2013
Made from parsley, garlic and other spices and herbs, Chimichurri sauce is a bright and flavourful accompaniment to grilled steak. It can also be used as a marinade for beef, fish, or chicken. You can even toss vegetables with Chimichurri sauce and grill on the barbie.
Ingredients:
8 oz Sweet Potato Fries
Argentinian Chimichurri Sauce:
2 tablespoons fresh oregano leaves (optional)
½ teaspoon chili pepper flakes
¾ cup vegetable or olive oil
½ teaspoon freshly ground pepper
1 teaspoon salt
3 tablespoons sherry wine vinegar, or red wine vinegar
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced
6 oz of fresh washed asparagus
Steak:
1 tablespoon cayenne pepper
3 tablespoons salt
2 ½ pounds rib-eye, New York strip, or sirloin steak, 1 ½ inches thick.
Directions
- Preheat a skillet.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Heat oil in separate pot, and fry sweet potato fries until lightly browned. Place aside and keep warm.
- Toss asparagus in a small mixing bowl with olive oil salt and pepper. Place in heated oven (350F) for 10 minutes.
- While the asparagus is cooking, place the steak directly over a hot skillet, baste with the chimichurri sauce and heat steak until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the skillet and slice long strips from the outer edges of the steak. Return the steak to the skillet, baste, and cook until more of the steak has reached ideal degree of doneness. Remove steak and plate. Spoon chimichurri sauce over steak. Serve with Sweet Potato Fries. (Sauce also works well on any grilled fish or chicken).
Gosling’s Wine of the Week
SANTA CAROLINA RESERVA MERLOT
Gosling’s have chosen Santa Carolina Reserva Merlot to pair with Chef Will’s steak this evening.
This wine from Chile, has a medium deep ruby red colour; very spicy, rich yet elegant with cherries and plum on the nose. The wine is dry, full bodied with plum, black cherry and cinnamon spice flavours. It is crisp, well balanced and has a ripe tannin finish.
The retail price is $13.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 16, 2013
Jul 17, 2013
Whether you choose President’s Choice Concerto™ Milk Chocolate cookies or opt for the deep, rich flavour of President’s Choice Concerto™ Dark Chocolate cookies, the result is the same. Yum!
Jul 10, 2013
Poached scallops marinated in beet juice, and plated with a swirl of sweet beet puree, Riesling Gelée and a garnish of micro beet tops.
Poach the scallops in a sealed bag with salt and beet juice in a 123°F degrees water bath for 35 minutes.
For the beet puree, boil a large beet until very soft and place in a blender, with salt and sugar to taste, and blend until smooth.
For the gelée, bring one pint of Riesling to a boil and add two sheets of bloomed gelatin.
Lay out in a flat container in the refrigerator until set.
Chop until very shiny.
Plate and serve.
Gosling’s Wine of the Week
CHATEAU STE MICHELLE EROICA RIESLING
Gosling’s have chosen Chateau Ste Michelle Eroica Riesling to compliment Chef Michael’s beet poached scallops.
This wine exudes mandarin peel with white peach aromas and flavours with subtle mineral notes.
It has scents of lime and lemon revealing a mineral spice straight to the finish.
It’s produced in the Columbia and Yakima Valley regions in Washington State and the wine bottle has a cork closure.
The retail price is $28.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 9, 2013
