Lemongrass gazpacho with chili crab
This is a great lunch dish with some Asian flavour and chili crab to spice it up
This casserole is best in summer when the tomatoes ripen on the vine, but the herbs and balsamic vinegar perk up winter tomatoes, too. If you like, assemble it ahead of time and bake it at the last minute.
Large and puffy baked pancakes are popular throughout Europe; this one is from Finland. The proportion of eggs, milk and flour varies from one recipe to another. It puffs up to make a golden, crusty cradle that can be filled with fruit or berries. A 17-inch (43-cm) slope-sided paella pan is perfect for baking the pancake.
This recipe traditionally uses a split and skinned Indian chickpea called chana dal, but canned chickpeas work just as well. Also it uses dill leaves in the typical Indian style: as a vegetable, rather than an herb.
Shrikhand is one of those rare desserts that’s not only yummy, but virtually guilt free. The only fat here comes from the whole-milk yogurt. You could also use low-fat yogurt, but it yields less yogurt cheese and you will have to adjust the sugar accordingly.
These spicy shrimp cakes take a little time to form and fry, but it’s worth the effort. You can cut corners by buying peeled and deveined frozen shrimp, and prepare ahead by forming the cakes and refrigerating them overnight, then frying the next day.
Tomatoes and peaches taste great together, with the sweetness of the peach balancing the acidity of the tomato. I call this a gazpacho salad because you can roughly purée any leftovers in a blender and chill for a delicious gazpacho.
The marinating time in this recipe is short, so you can heat your grill while you’re prepping. Buy your shiitakes from a bulk bin, so that you can pick out the biggest ones. Large or medium caps are best for grilling; the little ones tend to fall through the cracks.
As it sits, cooked chard begins to release liquid which, enhanced with butter and balsamic, is delicious. This dish would be perfect with polenta or a grain pilaf to soak up the liquid, and its deep, earthy flavours would also marry particularly well with a juicy steak.
Any fruit cooked on the barbecue is delicious, and grilled apple quarters make a juicy accompaniment for these easy pork chops.
Throughout the Maritimes, chowder recipes are numerous and are often well-guarded secrets. This one from Cape Breton, Nova Scotia, calls for poaching the seafood, but I love the bolder flavours roasting imparts in this contemporary version, which has just a hint of cream.
Elizabeth Baird suggested I include this sophisticated version of the old-fashioned favourite, lemon meringue pie. This one is her choice, created in the Canadian Living Test Kitchen. It is tangy and truly lemony. The pastry is my recipe.
Fish gains a new dimension of flavour on the barbecue. Cooked skin side down, it holds its shape for this fun take on an old favourite sandwich.
This Mexican-inspired recipe adds mint to this terrific combo of sweet corn, jicama, and edamame