Cooked hard-shell clams are an unbeatable two-for-the price-of-one delight. You get the clams themselves and the clam liquid they give off as they cook, which creates an instant sauce with astonishing depth of flavour. And it’s simple.
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By Sara Moulton The Associated Press
This recipe for Stone Fruit Almond Upside-Down Cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.
Three Melon Soup, a real showstopper, is as much fun to look at as it is refreshing to eat. The key, though, is to start with the ripest and most fragrant fruits available. In the case of cantaloupes and honeydews, the first move is to smell the stem end to make sure it smells strongly of melon.
Summer’s here and the time is right for summer salads gussied up with light proteins. Boiled shrimp is the perfect candidate, especially when it’s paired with orange, avocado and mint, as it is here.
Throughout The Maritimes, the traditional entree of choice for dinner on Dominion Daywas salmon served with a side of peas. This happy pairing capitalized on the region’s seasonal bounty it just so happened that the salmon were running and fresh peas were at their peak.
Simple and delicious straight out of the garden, abundant corn on the cob is one of the great things about summer. You boil it up, spread on a little butter, dig in and thank your lucky stars. But even perfection gets boring after a while. This cold refreshing soup is a way to have your corn and spoon it, too.
In honour of Father’s Day, I’ve conjured up a recipe featuring an arsenal of steakhouse delights, starting with steak itself and including potatoes, spinach and blue cheese. But I’ve prepared and combined these ingredients in a way that’s slightly healthier than usual, namely in a salad. The bulk of it is given over to spinach, tomatoes and cucumbers.
Chicken salad, that summertime classic, often suffers from Chewy Chicken Syndrome, a pitfall that requires a tightrope walk to avoid.
You’d think quiche would be a summer picnic staple. In practice, the beloved cheese pies are too darn messy. Cutting one into slices while you’re sitting in the wild or at the beach can be tricky. And if you figure, “Aha! I’ll slice it up ahead of time,” you discover there’s no easy way to transport the individual wedges.
Mushroom and Cheese Burritos are a delicious vegetarian dish hearty enough to satisfy even the most die-hard carnivore in your family: a burrito stuffed with portobello mushrooms, chiles and cheese. It’s perfect for Meatless Mondays and ‚Äî bonus! ‚Äî all the ingredients are cooked together in a single rimmed sheet pan, which means cleanup is a snap.