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Recipes

Eggs and half-and-half help make fluffy strawberry shortcake

The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.

Our Strawberry Topping was perfect here; it had clean, pronounced berry flavour and a thick, chunky texture that didn’t slip off our tender biscuits. For fluffy, not dense, biscuits, we called on our food processor for streamlined, foolproof mixing.

This summer, drink your vinegar as part of a delicious shrub

When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do with it. I usually make a pie or a crisp with rhubarb but I wanted to do something different.

This gazpacho shines after a sherry vinegar marinade bath

Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.

Chopping the vegetables by hand ensured they retained their colour and firm texture. Letting them sit briefly in a sherry vinegar marinade guaranteed well-seasoned vegetables, while a combination of tomato juice and ice cubes (which helped chill the soup) provided the right amount of liquid.