“This is probably the most requested recipe from our kitchens;” says Morrison. “It signals the start of the growing season and goes great with all seasonal vegetables. For this recipe we use the yellow or red miso paste when preparing the vinaigrette.”
1/4 cup (60 mL) miso paste
2 tsp (10 mL) wasabi powder
1/2 cup (125 mL) rice wine vinegar
4 tsp (20 mL) soy sauce
2 tsp (10 mL) sugar
1/2 tsp (2 mL) garlic, diced
1/2 tsp (2 mL) Asian fish sauce
1/2 tsp (2 mL) ginger, diced
1 1/3 cups (315 mL) canola oil
2 Tbsp (30 mL) green onions, chopped
4 tsp (20 mL) sesame seeds, toasted
36 spears asparagus
1/2 lb (225 g) seasonal greens
In a large bowl combine the miso paste and wasabi, add the vinegar, and stir to dissolve the paste and wasabi. Add the soy sauce, sugar, garlic, fish sauce, and ginger; whisk to combine, adding the oil to emulsify. Stir in the onions and toasted sesame seeds.
Blanch the asparagus in boiling water (about 1 to 2 minutes) and, when cooked, chill in an ice bath and set aside to dry. In a large bowl place greens and enough dressing to coat, and toss gently. Serve with the asparagus.
source: "Emerald Lake Lodge", alive #305, March 2008
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.