Asparagus and beans are a classic salad combo. We’ve kicked it up a notch with a zesty lemon dressing and served it with seared scallops dusted with smoked paprika for an added robust flavour. And for extra crunch? Scatter some crisped onions or shallots overtop, if you wish; these are easy to make, but also available in various local food stores.
In large bowl, make dressing by combining lemon juice, mustard, lemon zest, and syrup or honey. Stir to blend. Slowly whisk in olive oil until emulsified. Set aside.
Snap woody ends from asparagus spears and discard. Using mandoline or vegetable peeler, shave spears lengthwise into long fronds. Place in bowl with dressing. Do not toss.
In small pot of boiling water, cook fava beans for about 4 minutes, or until tender but still bright green. Remove with slotted spoon to bowl of ice water to immediately stop the cooking. Drain and remove outer shells, and add beans to asparagus.
Add snap peas to boiling water and blanch for 1 minute, or just until bright green but still crisp. Remove with slotted spoon to bowl of ice water to stop the cooking. Drain and blot dry. Add to asparagus and fava beans. Set aside.
Remove side muscle from scallop and discard. Pat scallops dry with paper towels. Dust proportionately with paprika and cumin. In large skillet, heat oil on high. Add butter to pan. When it sizzles, gently add scallops to hot pan, being careful that scallops don’t touch each other. You may need to cook scallops in batches, adding a little more oil and butter to pan depending on size of skillet. Sear scallops for about 2 minutes per side or until a light golden crust forms. Transfer to clean plate as they are done. Drizzle with lemon juice.
To serve salad, toss asparagus, beans, and peas together with dressing from bottom of bowl.
Serve individual portions with a couple of seared scallops on top of each. Garnish with pea shoots and scatter some crispy onions overtop, if using.
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.