This risotto is inspired by the classic Siclian pasta dish alla Norma
Gluten-Free recipes
Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishin
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
Adapted from a recipe found on kozliks.com
This is such a comforting and soul satisfying dish. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. –Kelsey Johnson, exec chef TypTop Bakery and NAIT culinary instructor
Effortless and the rhubarb doesn’t get stringy. Delicious on ice cream (lemon gelato), with yogurt, on pavlova, or as rhubarb shortcake. You could probably cook it on the barbecue if you didn’t want to turn on the oven.
Got lots of ripe tomatoes? Gazpacho is delicious on a hot day. This recipe doesn’t involve peeling the tomatoes, contributing to the easy breezy summer feeling
This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be. The silky potatoes bathed in sweet and garlic-tinted cream could be a meal on their own. Or serve them with a crispy, pan-fried fish fillet or with a bison pot roast or a simple roast chicken. –Shane Chartrand
This fresh and light salad, rich in nutrients, textures and flavours is at its peak in the middle of our market season –Daniel Costa, Corso 32
This salad takes the savoury anchovy, garlic and cheese flavours of a classic Caesar salad and runs with it. Grill your cabbage on the barbecue or in a skillet. Adapted from a recipe by chef Andrew Carmellini.
This is best made with summer beets, when they are still quite small and soft. The charring takes away moisture and brings out that sweet minerality that beets possess in spades Adapted from a recipe by Israeli chef Eyal Shani, Gourmet Traveler
Not quite ready to move on from the light and fresh tastes of summer? This Thai-influenced tomato and cucumber salad does the trick. Adapted from a recipe by chef Alexa Weibel
Veggie-packed and gluten-free. It uses up the zucchini that might be a bit long in the tooth, takes advantage of spinach’s second coming and is nice and cheesy to boot. Adapted from a recipe by Donna Hay
Levi Biddlecomb, Why Not Café
Serve this at your next brunch or as part of Thanksgiving celebrations. –Larry Steward, Hardware Grill