There are a few ways to take the sting out of nettles, but nothing can remove their goodness. Choose your source from an organic, pesticide-free location. Harvest carefully, only picking leaves from younger plants while allowing mature plants to continue propagating.
Heat up some vegetable or chicken stock and add cleaned nettle leaves. Simmer until soft, and then purée. Excellent sipped hot or cold. Swirl in a little yogurt or sour cream, if you wish. It can be seasoned with all sorts of flavours, from ginger or mint to cinnamon and cardamom.
Did you know that nettle is almost 40 percent protein? Plus, it’s been studied for its use in reducing pain in people with osteoarthritis, and is said to provide fodder for more milk in dairy cows and to induce chickens to lay more eggs.
If you live in an area with a bounty of wild stinging nettle, you can harvest it yourself. There are ways to harvest stinging nettle without arming oneself with protective clothing gear. But for a novice, the best approach is to wear long pants and a shirt with long sleeves and gloves. Thin latex gloves work perfectly.
Wash nettle leaves thoroughly. Add to saucepan with water and honey, if using. Bring to a gentle boil, then reduce to simmer. Cover and simmer for 15 minutes.
Remove from heat and set aside to cool. Then strain through fine-meshed sieve into jug and refrigerate until chilled.
Using tongs, pop a fresh mint leaf into the bottom of cup. Add ice cubes and pour chilled tea overtop.
This recipe is part of the Thirsty? collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.