Chilled soup is perfect for those hot summer nights and this is a refreshing change of pace from more traditional gazpachos. The acidity and sweetness of the soup is beautifully balanced by the rich warmth of the scallop.
8 cups ( 2 L) seedless watermelon, hulled/cubed
3 cups (750 mL) cucumber, peeled/cubed
1 honeydew melon, hulled/cubed
1/4 cup (60 mL) cilantro, chopped
1/4 cup (60 mL) dry white wine
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) grapeseed oil
1 Tbsp (15 mL) lemon juice
Salt and pepper, to taste
Place all ingredients in a blender and blend until thoroughly combined. If you prefer more texture, pulse rather than puree. Add water as needed if blending proves difficult.
6 fresh large jumbo scallops
3 Tbsp (45 mL) canola oil
Salt and pepper, to taste
2 Tbsp (30 mL) extra-virgin olive oil (reserved)
Heat a cast iron pan until slightly smoking. Toss scallops, canola oil, salt, and pepper in a bowl. Remove pan from heat and quickly place scallops in pan before replacing pan immediately back on high heat. Cook for 1 minute or until seared golden around the sides. Add olive oil and allow it to spread across pan before quickly turning all the scallops and cooking for no longer than 1 minute.
To serve, pour chilled soup mixture in wide-based bowls to no more than 1 1/2-in (3.75-cm) depth. In the centre of each, position a seared scallop while still piping hot for delicious contrast and aroma.
source: "Glowbal Thinking", alive #297, July 2007
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.