La Terrazza, a new restaurant recently opened by local resident James Brown, is now offering up a tasty selection of Italian and Greek dishes.
When Brown learned the former “Pizza Connection” building on Scott Street was available, he made some phone calls and secured the location for his new venture.
“I’ve been interested in opening a restaurant for about five years,” he explained, noting after working in the industry for the past 10 years, he felt it was time to open a restaurant of his own.
And he thought an Italian and Greek restaurant was the way to go.

When it’s grilling season, it’s much easier to avoid the takeout dinner trap.
Spending a few minutes in the morning creating a quick marinade for a healthy protein such as chicken or fish can ensure you have a tasty entree ready for quick cooking on the grill when you get home.
But when you leave food in a marinade all day, it’s important to select your ingredients with care.

With more information known about the nutritional value of almonds, it makes sense to include them in meals.
Research shows a 30-gram (1 oz), 164-calorie serving of almonds, or about a handful, is a good source of vitamin E and magnesium and fibre. It also offers heart-healthy monounsaturated fat, protein, potassium, calcium, phosphorous and iron.
Besides being a healthy snack, almonds can be used in many recipes. Here are two to try.

Almond-Crusted Pork
160 ml (2/3 cup) ground almonds
5 ml (1 tsp) fresh thyme leaves
2 ml (1/2 tsp) each salt and pepper

This comforting blueberry dessert is complemented with a zing of citrus and a rich, creamy maple sauce.

Blueberry Bread Pudding with Maple Cream Sauce

Bread Pudding

4 egg yolks
4 eggs
1 l (4 cups) cubed fresh white bread (about 10 slices, crusts removed)
1 l (4 cups) blueberries
250 ml (1 cup) white chocolate chips
150 ml (3/4 cup) 35 per cent whipping cream
125 ml (1/2 cup) granulated sugar
Grated zest of 2 lemons
Pinch each salt and red pepper flakes.
Preheat oven to 180 C (350 F). Butter a 2.5 l (12-inch) oval glass baking dish.

Welcome the 2008 outdoor grilling season with this spectacular salmon recipe flavoured with a scotch whisky based marinade.
Serve the salmon fillets with a mixture of springtime greens.

Salmon with Whisky Marinade
4 175 g (6 oz) pieces of centre cut salmon fillets
50 ml (1/4 cup) Scotch whisky
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) honey Dijon mustard
30 ml (2 tbsp) chopped fresh dill
1 clove garlic, minced
5 ml (1 tsp) grated lemon zest
2 ml (1/2 tsp) salt, and sprinkling of pepper
Preheat greased barbecue grill.

Brighten up a weeknight supper by serving this curried rice with pork. It’s an easy to prepare meal with a Thai zip of red curry paste.

Red Curry Coconut Rice with Pork
250 ml (1 cup) coconut milk
10 ml (2 tsp) Thai red curry paste
5 ml (1 tsp) canola oil
500 g (1 lb) pork tenderloin, trimmed, cut into 1 cm (1/2 inch) slices
5 ml (1 tsp) salt
500 ml (2 cups) diced fresh pineapple (or 540 ml/19 oz) can of pineapple tidbits, drained
1 l (4 cups) long grain white rice, cooked
125 ml (1/2 cup) chopped fresh basil leaves
1 red bell pepper, sliced (for garnish)

Try this refreshing pick-me-up any time of the day. It’s a Grape Buttermilk Frappe and it’s delicious.

Grape Buttermilk Frappe
125 ml (1/2 cup) white grape juice
250 ml (1 cup) red or green seedless grapes
250 ml (1 cup) buttermilk
22 to 30 ml (1 1/2 to 2 tbsp) sugar or to taste
2 ml (1/2 tsp) vanilla extract
2 chilled glasses
Six to 8 hours before preparing, freeze the grape juice in an ice cube tray to make about 4 cubes.

    Strawberries and cream is always a summertime favourite. Show someone how much you care and take the heat out of the season with this beautiful heart-shaped frozen treat.

Iced Strawberry Hearts
450 g (16 oz) fresh or frozen strawberries, hulled and roughly chopped
90 ml (6 tbsp) superfine sugar
375 ml (1 1/2 cups) low-fat vanilla yogurt
6 heart-shaped freezer-proof moulds

 Salty. Sweet. Velvet on the lips. Just like a first kiss.
    Oysters have earned their romantic reputation.
    So steeped in lore and history are these elegant shellfish that Aphrodite, the Greek goddess of love, was said to have risen from the sea on an oyster shell.
    Much sought after and consumed for centuries, they brought their weight in gold from Roman emperors while legendary lover Casanova is reputed to have started every meal by consuming dozens of oysters for their stimulative properties.

    Oysters have always had a romantic reputation. Paired with champagne or a crisp white wine like Muscadet, it’s easy to understand their salty-sweet appeal.     Whether ‘‘au naturel’’ or topped with a crisp, smoky pancetta and brie, they evoke a certain passion — for food, if not more.
    Sean Doucet, executive chef of the Delta Hotels in Halifax, offers these suggestions for oysters as appetizers.

Oysters With Crispy Pancetta and White Bean Stew
12 medium Nova Scotia oysters
115 g (4 oz) white beans