Originating from Cyprus, semisoft and slightly nutty halloumi cheese is unique in that it resists melting when heated, so you can luxuriate in its warm, golden crust and velvety centre. Look for this high-protein cheese in Middle Eastern markets or in some supermarket cheese aisles. When boiled and oven roasted, quinoa is transformed into tasty crunchy crumbs. Soon you’ll want to sprinkle them on everything from salads to pasta dishes and stir-fries to soups in lieu of bread crumbs or nuts.
Come stone fruit season, you can swap out the strawberries for juicy peach slices. If you can’t locate fiery-sweet peppadew peppers, use roasted red peppers.
Place quinoa in small saucepan with 1 cup (250 mL) water. Bring to a boil, reduce heat, cover, and simmer until tender, about 12 minutes. Drain any excess water.
Preheat oven to 350 F (180 C). Place quinoa on baking sheet and toss with paprika. Bake for 25 minutes, stirring a couple of times, or until crispy. Remove from oven and let cool.
Divide salad greens, mint, peppadew peppers, and strawberries among serving plates. Whisk together oil, lemon juice, parsley, capers (if using), garlic, and pepper.
Preheat grill to medium-high. Brush halloumi with olive oil. Cook slices for about 1 1/2 minutes per side or until golden. Alternatively, pan-sear halloumi in greased hot skillet for 1 to 2 minutes per side.
Place halloumi on salad and drizzle dressing over top. Garnish with quinoa crumbs.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.