Food & Entertaining
Tea time recipes
Tea time recipes of
Tea Sandwiches with Three Fillings Tea Sandwiches with three fillingsMakes 6 to 8 servingsDainty tea sandwiches are even more appealing when flavoured with fresh herbs. These three variations are perfect for a gathering of herbal tea lovers. Roasted Red Pepper, Mint, Cucumber & Chèvre¼ cup (60 mL) finely chopped fresh mint leaves¼ cup (60 mL) unsalted butter, softened1 small roasted red pepper, seeded, diced¼ cup (60 mL) chèvre (goat’s cheese) or a herbed cream cheese16 slices white or whole wheat bread½ seedless cucumber, peeled, very thinly sliced, patted drySoftened butter as needed for spreadingSalt and white pepper to tasteIn a small bowl, combine mint, butter, red pepper and chèvre. Using a rubber spatula, gently blend ingredients.Lay bread slices on a dry surface; lightly butter 8. Arrange cucumber on each buttered slice. Add salt and white pepper to cucumbers to taste. Spread cheese mixture over surface of each unbuttered bread slice. Sandwich slices together. Trim crusts from each; cut in half diagonally, then cut in half again to form smaller triangles.Chicken With Rosemary Mayo & Boston Lettuce2 large chicken breasts, cooked, chopped½ cup (125 mL) whipping creamSalt and freshly ground pepper to taste 3 tbsp. (45 mL) good-quality mayonnaise1 large sprig fresh rosemary, leaves only, very finely chopped6 slices white or whole wheat bread4 leaves Boston lettucePlace chicken and cream in a food processor. Pulse until as smooth as desired. Scrape mixture into a small bowl; stir in salt and pepper. Combine mayonnaise and rosemary. Lay 3 bread slices on a dry surface and lightly spread with herbed mayonnaise. Add a portion of lettuce to each slice. Spread chicken mixture on remaining slices. Sandwich bread together, trim crusts and cut each into four squares. Smoked Salmon With Dill & Caper Mayo¼ cup (60 mL) good-quality mayonnaise1 slender green onion, trimmed, minced1 tbsp. (15 mL) fresh dill, minced1 tbsp. (15 mL) capers, drained1 tsp. (5 mL) creamed horseradish¼ tsp. (1 mL) lemon zest, mincedFreshly ground pepper to taste8 slices pumpernickel breadButter as needed for spreading4 slices smoked salmon12 slices seedless cucumberCombine mayonnaise, green onion, dill, capers, horseradish, lemon zest and pepper in a small bowl. Blend together well; set aside. Lay bread slices on a dry surface and spread butter on 4; spread mayonnaise mixture over remaining slices. Divide salmon and cucumber among the slices with mayonnaise mixture. Sandwich bread together; trim crusts, if desired. Cut into long finger shapes or as preferred. Late-Summer Fruit Compote with Mint & Rose-Scented Geranium Late-Summer Fruit Compote with Mint & Rose-Scented GeraniumMakes 6 servingsAlmost any scented, pesticide-free geranium (apple, lemon or cinnamon, for example) can be teamed with fresh mint in this lovely presentation, which features lightly cooked peaches, apricots, red plums, blueberries and raspberries. There is no need to peel the soft fruits. Serve just chilled with cool custard, vanilla ice cream or whipped cream.3 large peaches, halved, sliced6 apricots, halved, sliced6 large plums, halved, sliced1 cup (250 mL) blueberries1 cup (250 mL) raspberries¼ cup (60 mL) sugar15 leaves fresh mint15 leaves rose-scented geranium (pesticide-free), wiped with damp cloth1 cup (250 mL) dry white wine, such as Sauvignon or dry RieslingJuice of 1 small lemonPlace all ingredients into a large, shallow, non-reactive skillet or saucepan. Carefully stir to dissolve sugar, bringing mixture to a gentle boil over medium heat. Simmer for about 20 minutes as fruit juices begin to run and colour the liquid. Taste, and add more sugar if desired.Remove from heat and let cool. When room temperature, remove mint and geranium leaves; transfer to a bowl, cover with plastic wrap and chill in refrigerator until ready to serve.Grow your own herbal tea.
- Credit
- Kathleen Sloan-McIntosh
More Food & Entertaining
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Tea time recipes Tea time recipes
Tea time recipes ofTea Sandwiches with Three Fillings Tea Sandwiches with three fillingsMakes 6 to 8 servingsDainty tea sandwiches are even more appealing when flavoured with fresh herbs. These three variations are perfect for a gathering of herbal tea lovers. Roasted Red Pepper, Mint, Cucumber & Chèvre¼ cup (60 mL) finely chopped fresh mint leaves¼ cup (60 mL) unsalted butter, softened1 small roasted red pepper, seeded, diced¼ cup (60 mL) chèvre (goat’s cheese) or a herbed cream cheese16 slices white or whole wheat bread½ seedless cucumber, peeled, very thinly sliced, patted drySoftened butter as needed for spreadingSalt and white pepper to tasteIn a small bowl, combine mint, butter, red pepper and chèvre. Using a rubber spatula, gently blend ingredients.Lay bread slices on a dry surface; lightly butter 8. Arrange cucumber on each buttered slice. Add salt and white pepper to cucumbers to taste. Spread cheese mixture over surface of each unbuttered bread slice. Sandwich slices together. Trim crusts from each; cut in half diagonally, then cut in half again to form smaller triangles.Chicken With Rosemary Mayo & Boston Lettuce2 large chicken breasts, cooked, chopped½ cup (125 mL) whipping creamSalt and freshly ground pepper to taste 3 tbsp. (45 mL) good-quality mayonnaise1 large sprig fresh rosemary, leaves only, very finely chopped6 slices white or whole wheat bread4 leaves Boston lettucePlace chicken and cream in a food processor. Pulse until as smooth as desired. Scrape mixture into a small bowl; stir in salt and pepper. Combine mayonnaise and rosemary. Lay 3 bread slices on a dry surface and lightly spread with herbed mayonnaise. Add a portion of lettuce to each slice. Spread chicken mixture on remaining slices. Sandwich bread together, trim crusts and cut each into four squares. Smoked Salmon With Dill & Caper Mayo¼ cup (60 mL) good-quality mayonnaise1 slender green onion, trimmed, minced1 tbsp. (15 mL) fresh dill, minced1 tbsp. (15 mL) capers, drained1 tsp. (5 mL) creamed horseradish¼ tsp. (1 mL) lemon zest, mincedFreshly ground pepper to taste8 slices pumpernickel breadButter as needed for spreading4 slices smoked salmon12 slices seedless cucumberCombine mayonnaise, green onion, dill, capers, horseradish, lemon zest and pepper in a small bowl. Blend together well; set aside. Lay bread slices on a dry surface and spread butter on 4; spread mayonnaise mixture over remaining slices. Divide salmon and cucumber among the slices with mayonnaise mixture. Sandwich bread together; trim crusts, if desired. Cut into long finger shapes or as preferred. Late-Summer Fruit Compote with Mint & Rose-Scented Geranium Late-Summer Fruit Compote with Mint & Rose-Scented GeraniumMakes 6 servingsAlmost any scented, pesticide-free geranium (apple, lemon or cinnamon, for example) can be teamed with fresh mint in this lovely presentation, which features lightly cooked peaches, apricots, red plums, blueberries and raspberries. There is no need to peel the soft fruits. Serve just chilled with cool custard, vanilla ice cream or whipped cream.3 large peaches, halved, sliced6 apricots, halved, sliced6 large plums, halved, sliced1 cup (250 mL) blueberries1 cup (250 mL) raspberries¼ cup (60 mL) sugar15 leaves fresh mint15 leaves rose-scented geranium (pesticide-free), wiped with damp cloth1 cup (250 mL) dry white wine, such as Sauvignon or dry RieslingJuice of 1 small lemonPlace all ingredients into a large, shallow, non-reactive skillet or saucepan. Carefully stir to dissolve sugar, bringing mixture to a gentle boil over medium heat. Simmer for about 20 minutes as fruit juices begin to run and colour the liquid. Taste, and add more sugar if desired.Remove from heat and let cool. When room temperature, remove mint and geranium leaves; transfer to a bowl, cover with plastic wrap and chill in refrigerator until ready to serve.Grow your own herbal tea.- Credit
- Kathleen Sloan-McIntosh
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Honey recipes Honey recipes
Honey recipes ofCookie delight Chocolate Chip Cookies - makes 3 dozenI like the combination of chocolate and orange. If you prefer more traditional chocolate chip cookies, substitute milk for the orange juice and vanilla for the orange extract. These cookies are meant to be slightly soft.1/2 cup (125 mL) butter, softened1/2 cup (125 mL) light, mild honey2 tbsp. (30 mL) fresh or frozen orange juice1/2 tsp. (2 mL) pure orange extract1 egg1 1/4 cups (300 mL) whole wheat or white flour1/2 tsp. (2 mL) baking soda1/4 tsp. (1 mL) salt1/2 tsp. (2 mL) cinnamon1/2 cup (125 mL) pecans, chopped1 cup (250 mL) semi-sweet chocolate chips Preheat oven to 375°F (190°C). In a large bowl, cream butter and honey until smooth. Beat in orange juice and extract. Beat in egg.In another bowl, combine flour, baking soda, salt and cinnamon. Add to honey/butter mixture along with pecans and chocolate chips.Place teaspoonfuls of batter on an ungreased baking sheet and bake for 10 to 12 minutes or until golden.Honey Mustard Dressing - makes 2 cups (500 mL)This salad dressing also makes a wonderful glaze for ham or chicken if you leave out the mayonnaise.1/2 cup (125 mL) light, mild honey1/4 cup (60 mL) fresh or frozen orange juice1/4 cup (60 mL) Dijon mustard1/2 tsp. (2 mL) mustard powder1 cup (250 mL) mayonnaiseSalt and pepper, to tasteBlend honey, orange juice and mustard until smooth. Add mustard powder, whip in mayonnaise, then add salt and pepper. Mix well. Keeps for up to two weeks if refrigerated.Honey Garlic Glazed Ribs - serves 4Powdered garlic works best in this dish because it won't burn and get bitter the way fresh garlic can.4 lb. (1.8 kg) pork back ribs1 cup (250 mL) honey1-2 tsp. (5-10 mL) garlic powderPlace ribs in a pot with enough water to cover; bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Remove thin membrane from inner side. (Ribs can be refrigerated overnight at this point.)Preheat oven to 400°F (200°C). Mix honey and garlic powder in a small saucepan and heat on low.Place ribs in a foil-lined baking pan and drizzle with half the honey mixture. Bake for 30 minutes, basting with remaining mixture every 10 minutes, or until ribs are glazed and crisp.- Credit
- Kathleen Sloan-Mcintosh
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Sweet asparagus recipes Sweet asparagus recipes
Sweet asparagus recipes ofAsparagus ideas Asparagus, Scallop & Shrimp Soup (Serves 6)In a medium-sized saucepan, bring 2 cups of lightly salted water to a boil. Add asparagus and cook just until tender-crisp, about 3 minutes. (Alternatively, you could steam the asparagus.) Drain and refresh under cold water; drain again and set aside.Rinse saucepan, then melt butter over medium heat. Add green onions and sauté gently-do not brown- until softened, about 3 minutes. Add wine and bring to a gentle boil. Add stock, salt and pepper, and return to a boil. Reduce heat to low, cover loosely and simmer for about 4 minutes. Rinse shrimp and scallops with cold running water and add, along with asparagus, to hot broth. Simmer very gently (not at a boil) until shrimp turn pink and begin to curl, about 3 minutes. Garnish with coriander and serve immediately.Spring Risotto (Serves 4 to 6)This risotto makes a lovely luncheon or supper dish. The vegetables can be varied according to availability, but asparagus and tiny peas should always be included. Any leftovers can be stored in the fridge for a couple of days, then shaped into small patties and sautéd in a little butter or oil until golden brown.In a large pot of lightly salted boiling water, cook asparagus and peas (if fresh; frozen peas are added at the end) for 2 minutes or until tender-crisp. Drain and refresh under cold running water; drain again and set aside.In a large saucepan, bring chicken stock to a boil. Reduce heat, keeping the stock at a slow simmer.In a heavy-bottomed saucepan, heat olive oil and butter over medium-high heat. Add onion and cook for 2 minutes or until translucent. Stir in garlic and rice; cook for 2 minutes or until grains are well coated with butter and oil. Pour in wine; stir for 1 minute or until wine is absorbed.Using a ladle, add simmering stock 1/2 cup (125 mL) at a time, stirring rice constantly to keep from sticking to saucepan; do not add more stock until last addition is absorbed. If stock is absorbing too quickly, reduce heat to maintaina slow, steady simmer. Repeat process, ladling in stock and stirring, for 15 minutes. As the end of the cooking time nears, reduce amount of added stock to 1/4 cup (60 mL) at a time. (You may not need all the stock.)Stir in asparagus and zucchini (and peas, if frozen). Continue to cook, adding more stock as necessary, until rice is tender but with a firm heart and overall creaminess; it should not be too soupy or runny-looking. One minute before completion, stir in cheese, basil and parsley. Season with salt and pepper and serve immediately.Asparagus & Mushroom Strata (Serves 6)The new-found popularity of these savoury bread puddings is doubtless due to their delicious versati-lity. They work well as a breakfast, brunch, lunch or light supper dish and can be prepared the night before and baked the next day. For slightly heartier fare, add cooked sausage or ham to the filling.Lightly grease an 8-inch square (2-L) glass or ceramic baking dish with a small amount of butter. Use the remaining butter to spread on one side of each slice of bread. Place one layer of bread in baking dish, buttered side up. Sprinkle with half the cheese. Scatter half each of asparagus, mushrooms and chives over the cheese. Add remaining slices of bread and repeat layering.In a mixing bowl, whisk together eggs, milk and seasoning. Pour mixture over bread layers, pushing the top layer down into the mixture, if necessary, to ensure all slices are coated. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.Remove from refrigerator about 45 minutes before baking. Preheat oven to 375°F (190°C). Remove plastic wrap and place strata in upper part of oven for 30 to 35 minutes, until it has puffed up and turned brown, and a tester inserted in the centre comes out clean.Remove from oven and let stand for about 15 minutes before serving.- Credit
- Kathleen Sloan-Mcintosh
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Juicy fruit recipes Juicy fruit recipes
Juicy fruit recipes ofYummy treats Pear & Almond Tart (Serves 6 to 8)This is a simple, classic tart with few ingredients. It'simportant to roll the pastry as thin as possible-it will puff up when baked. You can make six or eight individual tarts instead of one large one, and use fresh peaches, apricots or apples in place of the pears. 1/2 pkg. (375 g) frozen puff pastry, thawed1/2 cup (125 mL) ground almonds3 fresh pears (any kind), peeled, cored and thinly sliced3 tbsp. (45 mL) unsalted butter, melted3 tbsp. (45 mL) sugarRoll out pastry very thin, about 1/8 in. (3 mm), and about 10 to 11 in. (25 to 28 cm) in diameter. Wrap pastry over the rolling pin and transfer to a fluted tart shell. Use a fork to prick the pastry in a few places. Refrigerate for about 20 minutes.Preheat oven to 425°F (220°C). Sprinkle pastry shell with almonds and arrange pear slices in a concentric pattern, ending with a few in the centre. Brush or drizzle with butter and scatter sugar over the surface.Bake for 30 minutes until light golden brown. Serve warm with unsweetened whipped cream or vanilla ice cream.Pickled Peppery Peaches (Makes 2 pints - 1 litre)Wonderful with ham, sausage or any rich meat, this easy recipe uses just a few peaches, although you could double the amount. Choose slightly underripe peaches so they retain their crunch. Don't worry about peeling them; just use a coarse towel to rub off most of the fuzz. Because this isn't a traditional canning process, the finished product must be kept in the refrigerator.1 cup (250 mL) white wine vinegar2 tbsp. (30 mL) granulated sugar2 tbsp. (30 mL) black peppercorns, coarsely cracked4 small- to medium-sized peaches, left wholeHave ready two sterilized pint jars, lids and seals. Using a whisk, combine vinegar, sugar and peppercorns in a mixing bowl. Stir until sugar is completely dissolved.Pack peaches into pint jars. Add vinegar mixture until it comes 3/4 of the way up the peaches. Cover with lids and turn jars upside down a few times to evenly distribute liquid.Refrigerate, giving the jars the same upside-down treatment once or twice a day. After about a week, peaches will be ready to serve. They'll keep for approximately two weeks in the refrigerator.Red Pears & Blue Cheese with Watercress (Serves 4 to 6)Few foods complement each other as well as pears and blue cheese. In this colourful salad, fresh watercress provides a pleasant peppery counterpoint to the sweet pears and pungent cheese. Bring cheese to room tempera-ture before using.Vinaigrette1/4 cup (60 mL) extra-virgin olive oil2 tbsp. (30 mL) fresh lemon juice1 tbsp. (15 mL) Dijon mustard1 tsp. (5 mL) granulated sugar1 tsp. (5 mL) saltFreshly ground black pepper, to tasteSalad1/2 cup (125 mL) walnut halves2 bunches watercress, rinsed and dried thoroughly2 'Red Bartlett' pears (unpeeled) cored, quartered and sliced1/2 lb. (225 g) Gorgonzola cheese (or your favourite blue)To make vinaigrette: In a large bowl, whisk together oil and lemon juice. Whisk in mustard, sugar, salt and pepper. Adjust seasoning. Reserve.Preheat oven to 350°F (180°C). Scatter walnuts in a single layer on a baking sheet; toast for about 10 to 12 minutes-no more, or the walnuts will burn.Meanwhile, pick through watercress, discarding any tough bits, then transfer to a wide mixing bowl.Just before serving, toss watercress with vinaigrette and distribute dressed greens on individual plates. Crumble cheese over greens, then arrange pears, followed by walnuts. Serve immediately.- Credit
- Kathleen Sloan-Mcintosh
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Cooking with chicories Cooking with chicories
Cooking with chicories ofTasty salads and more Radicchio, Green Bean & Cherry Tomato Salad with HazelnutsServes 4This is a crunchy, colourful summer salad with lively flavours. It pairs nicely with simply prepared grilled fish or chicken.Salad1/4 cup (60 mL) whole hazelnuts2 cups (500 mL) green beans, tailed and halved on the diagonal2 small heads radicchio1 medium bunch watercress2 cups (500 mL) cherry tomatoes, quartered2-3 oz. (50-75 g) chèvre (goat cheese), crumbledFreshly ground pepper, to tasteVinaigrette2 tbsp. (30 mL) white wine vinegar2 tbsp. (30 mL) maple syrup1 shallot, choppedPinch of salt2 tbsp. (30 mL) hazelnut oil (or substitute 2 tbsp. extra-virgin olive oil)2 tbsp. (30 mL) extra-virgin olive oil1. Place hazelnuts in a dry skillet over medium-high heat; toast for 8 to 10 minutes or until they begin to brown. Wrap hazelnuts in a tea towel and rub to remove skins. Coarsely chop peeled nuts and set aside.2. Meanwhile, cook beans in a small pan of boiling, salted water until just tender, about 3 to 5 minutes. Drain, rinse with cold water and drain again.3. Prepare vinaigrette: place first four ingredients in a blender. Purée until smooth. With motor running at the purée setting, slowly add oils and blend until emulsified. Reserve.4. Tear 12 leaves from radicchio. Wash, dry and set on 4 plates to form cups. Tear remaining radicchio into pieces, trim stems from watercress and wash and dry leaves.5. Toss radicchio, watercress, green beans, cherry tomatoes and hazelnuts in a salad bowl with the vinaigrette. Spoon salad into radicchio cups; top with chèvre and pepper.Belgian MusselsMakes 4 dinner servings or 6 to 8 appetizer servingsBelgian endive and Dijon mustard provide the punch in this lovely mussel dish. Be sure to have plenty of crusty bread on hand to mop up the sauce.1 tbsp. (15 mL) extra-virgin olive oil2 tbsp. (30 mL) butter1 large leek, white part only, halved and sliced3-4 small cloves garlic, halved1 tsp. (5 mL) dried thyme1 cup (250 mL) dry white wine2 tbsp. (30 mL) Dijon mustard4 lb. (1.8 kg) mussels, scrubbed and debearded2 cups (500 mL) Belgian endive, julienned1 large carrot, peeled and coarsely grated1/2 cup (125 mL) 15% creamFreshly ground pepper, to taste1. Heat oil and butter in a soup pot over medium-high heat. Add leek, garlic and thyme; sauté, stirring continuously until leek softens, about 5 to 10 minutes. Do not brown.2. Stir in wine and mustard, bring to boil, then reduce heat and simmer for 5 minutes. Add mussels, endive and carrots to pot. Stir to mix thoroughly. Cover pot and cook mussels until they open, about 5 to 6 minutes.3. Transfer mussels to soup bowls using a slotted spoon. Add cream to mixture in pot and heat through on low for 5 minutes. Add pepper. Pour sauce over mussels. Serve immediately.Minestrone with White Beans & Italian Dandelion GreensMakes 4 dinner servings or 6 to 8 appetizer servingsSpinach is often added to minestrone soup to provide colour and flavour. In this recipe, sharp-tasting Italian dandelion leaves, a type of chicory, are the green of choice.2 tbsp. (30 mL) extra-virgin olive oil1 small onion, chopped1 large potato, peeled and diced1 large carrot, sliced vertically, then horizontally1 small fennel bulb, chopped1 small zucchini, sliced vertically, then horizontally2 small cloves garlic, minced1/2 tsp. (2 mL) each dried oregano, basil and thyme1/4 tsp. (1 mL) red pepper flakes1 bay leaf4 cups (1 L) vegetable stock2 cups (500 mL) canned tomatoes with juice1 19 oz. can white (cannellini) beans3 cups (750 mL) torn Italian dandelion leavesSalt and pepper, to taste1. Heat oil in a large saucepan over medium-high heat. Add onion, potato, carrot, fennel, zucchini and garlic; sauté for about 8 to 10 minutes.2. Stir in dried herbs and spices. Add stock and tomatoes. Bring to a boil; then reduce heat, cover pan and simmer for 25 to 30 minutes or until vegetables soften.3. Add beans and leaves. Simmer soup for an additional 10 minutes. Season with salt and pepper; serve immediately.- Credit
- Tracey Syvret
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Spinach recipes Spinach recipes
Spinach recipes ofEat your greens BABY SPINACH SALAD (serves 4)Baby spinach and pears come alive with the rich taste of toasted walnuts and creamy gorgonzola.4 slices of French bread, cut about 1/4 in. (5 mm) thick on the diagonalVinaigrette2 tbsp. (30 mL) red wine vinegar1 small shallot, minced1 tbsp. (15 mL) honeyPinch each salt & freshly ground pepper6 tbsp. (90 mL) extra virgin olive oilSalad4 cups (1 L) baby spinach2 cups (500 mL) field or mixed greens1 ripe small pear, cored & thinly sliced1/4 cup (60 mL) walnut pieces, toasted2 oz. (50 g) gorgonzola cheese1 Whisk vinegar with shallot, honey, salt and pepper. Slowly add oil, whisking continuously until emulsified. Reserve.2 Preheat oven to 350°F (180°C). Bake bread slices until golden, about 8 minutes. Toss greens with pears and walnuts; divide among 4 plates. Remove bread slices from oven and top with cheese. Lay them over greens and drizzle salad with vinaigrette.WHITE BEAN DIP (makes 3 cups)White beans are used as a base for this Greek-inspired appetizer.6 oz. (150 g) fresh spinach, stemmedPinch salt1 19-oz. (540-mL) can cannellini or white kidney beans, rinsed & drained1 14-oz. (398-mL) can artichoke hearts, drained & chopped1 cup (250 mL) feta cheese, crumbled1/4 cup (60 mL) red onion, finely chopped1 roasted red pepper, peeled, seeded & chopped2 cloves garlic, minced2 tbsp. (30 mL) fresh dill, finely chopped2 tbsp. (30 mL) lemon juice1 tsp. (5 mL) lemon zest2 tbsp. (30 mL) extra virgin olive oil2 dashes Tabasco sauce1 Rinse spinach but don't dry; sauté with salt in large frying pan over medium-high heat until just wilted, about 2 to 3 minutes. Squeeze out liquid.2 Purée spinach with rest of ingredients in a food processor until smooth. Serve with warm pita bread.TOMATO SOUP WITH SPINACH (serves 4 to 6)This soup can be prepared in advance.4-6 slices French bread, cut about 1 in. (2.5 cm) thick2 tbsp. (30 mL) extra virgin olive oil1 medium cooking onion, chopped1/2 cup (125 mL) carrots, thinly sliced1/2 cup (125 mL) celery, thinly sliced2 cloves garlic, minced1 bay leaf1 tsp. (5 mL) dried rosemary, crumbled1/2 tsp. (2 mL) dried thyme1/2 tsp. (2 mL) red pepper flakes1/4 cup (60 mL) white wine1 28-oz. (796-mL) can diced tomatoes, drained4 cups (1 L) vegetable stock1 19-oz. (540-mL) can chickpeas, rinsed and drained4 cups (1 L) spinach, coarsely chopped2 tbsp. (30 mL) fresh parsley, finely choppedPinch granulated sugarSalt & freshly ground pepper, to taste1/2 cup (125 mL) freshly grated parmesan1 Preheat oven to 300°F (150°C). Bake bread on a baking sheet until lightly browned, turning once, 10 to 15 minutes. Remove from oven.2 Heat oil in a soup pot over medium-high heat. Add onion; sauté, stirring frequently, until it starts to soften, about 5 minutes. Add carrot, celery, garlic, dried herbs and spice; sauté for another 5 minutes. Add wine and cook until liquid evaporates.3 Add tomatoes, stock and chickpeas to pot and bring to a boil. Reduce heat to medium low, cover and cook for 30 minutes. Just before serving, add spinach, parsley and sugar. Season with salt and pepper.4 Place a slice of bread in individual bowls; sprinkle with parmesan. Ladle soup over bread and serve.- Credit
- Tracey Syvret
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Summer artichoke recipes Summer artichoke recipes
Summer artichoke recipes ofAntipasto artichokes and chicken paella Summer Antipasto Artichokes in Wine Sauce (Makes 4 servings)This is one of the simplest ways to serve globe artichokes; the accompanying juices are delicious when mopped up with crusty bread and butter.4 medium to large globe artichokes1/4 cup (60 mL) olive oil4 large cloves garlic, thinly sliced1 1/4 cups (300 mL) dry white wineSalt and freshly ground black pepper1/4 cup (60 mL) freshly chopped flat-leaf (Italian) parsley1 tbsp. (15 mL) butterPrepare artichokes (see “Eat Your Heart Out”). Divide each artichoke into 6 wedges.In a skillet, heat oil over medium-high heat. Add garlic and place each artichoke piece, cut-side down, in skillet. Fry artichokes for about 2 minutes, then carefully add wine, salt and pepper. Cover and poach artichokes for about 10 to 12 minutes.Using tongs, transfer artichokes to a serving dish. Whisk butter into remaining liquid, then add parsley; pour over artichokes. Can be served immediately, at room temperature or cold.Artichoke & Chicken Paella (Makes 4 servings)A variation on the beloved Spanish dish, this version includes another export from Spain-oloroso sherry. If you can't find traditional paella rice (available at specialty food shops or those specializing in Spanish, Mexican or other Latin American products), use any good-quality short-grain rice, such as arborio.6 tbsp. (90 mL) olive oil1 lb. (450 g) boneless, skinless chicken (breasts or thighs), cut into 1-in. (2.5-cm) cubes2 large Spanish onions, finely chopped3 medium-sized globe artichokes6 cloves garlic, finely chopped1 cup (250 mL) paella rice2/3 cup (150 mL) sherry (preferably a medium-sweet to dry oloroso or medium-dry amontillado sherry from Spain)3 1/3 cups (800 mL) hot chicken stockSalt and freshly ground black pepper1 small bunch fresh flat-leaf (Italian) parsley, rinsed, dried, roughly chopped4 fresh lemon wedges for garnishPlace a 12- to 16-inch (30- to 40-cm) paella or frying pan over medium-high heat and add 2 tbsp. (30 mL) of oil. When hot, add chicken; stir-fry for about 2 minutes. Use a slotted spoon to transfer the partially cooked chicken to a bowl; set aside. Add remaining oil and onions. Reduce heat to medium and cook onions until quite soft, about 20 minutes; don't let them brown.Meanwhile, prepare artichokes. Cut each artichoke into 4 to 6 pieces, depending on its size. Add artichokes and garlic to onions; continue cooking over medium heat for another 10 minutes or until onions and garlic begin to brown and caramelize.Stir in rice, making sure it's well coated with onion mixture; cook for about 1 minute.Increase heat to medium-high and add sherry. Cook for 1 minute, then add chicken stock. As mixture comes to a gentle boil, season with salt and pepper and add half the parsley. Reduce heat and simmer gently for about 10 minutes. Return chicken to the pan, submerging each piece in the liquid.Further reduce heat to medium-low and continue to cook for about 5 minutes or until chicken is cooked through and most of the liquid has been absorbed; there should be a small amount remaining beneath the rice.Turn off heat, cover pan and let sit for 3 to 4 minutes before serving. Sprinkle with remaining parsley and garnish with lemon wedges.- Credit
- Kathleen Sloan-Mcintosh
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Delicious herb recipes Delicious herb recipes
Delicious herb recipes ofChicken kabobs Chicken Kebabs with Dill Pesto (serves 4)In this recipe, the feathery herb dill combines with other ingredients to create a refreshing spring pesto that adds wonderful colour and flavour to chicken.Dill Pesto2 cups (500 mL) fresh dill, coarsely chopped1/2 cup (125 mL) fresh parsley, coarsely chopped1/2 cup (125 mL) fresh mint leaves, loosely packed1 tsp. (5 mL) lemon zest2 tbsp. (30 mL) lemon juice1 tbsp. (15 mL) pine nuts, toasted2 cloves garlic1 tsp. (5 mL) Dijon mustard3/4 cup (175 mL) extra virgin olive oil1/4 tsp. (1 mL) each salt and pepper, or to tastePinch granulated sugarCombine all ingredients in a blender or small food processor; purée until smooth. Reserve.Kebabs6 boneless, skinless chicken breasts1 small zucchini, cut into 8 rounds,1/2 in. (1 cm) each1 yellow pepper, cut into 16 squares,1 in. (2.5 cm) each1 small red onion, cut into 16 chunks, 1 in. (2.5 cm) each2 tbsp. (30 mL) extra virgin olive oilPinch each salt and pepper, or to tasteSauce1/4 cup (60 mL) dill pesto1/4 cup (60 mL) cucumber, peeled, seeded and grated1/4 cup (60 mL) tomatoes, seeded and diced1 cup (250 mL) plain yogurtCut each chicken breast into 8 diagonal strips and place in a bowl with all but 4 tbsp. (60 mL) of the dill pesto. Cover and refrigerate for 30 to 60 minutes. Meanwhile, soak 8 large wooden skewers in warm water for 30 minutes. Toss vegetables with olive oil, salt and pepper. Reserve.Preheat grill to medium-high. Remove skewers from water. Thread each skewer as follows: 2 pieces of chicken, 2 onion chunks, 2 more pieces of chicken, 1 zucchini round, another 2 pieces of chicken and 2 pepper squares. Place skewers on grill and cook, with barbecue cover down, for approximately 20 minutes, turning skewers every 5 minutes.Combine sauce ingredients, drizzle over kebabs and serve with pita bread and rice or potatoes.Smoked Salmon, Chive & Tarragon SpreadIn this elegant appetizer, smoked salmon gets a sprightly boost from chives and tarragon.1 cup (250 g) regular cream cheese spread, softened (8-oz. container)2 tbsp. (30 mL) sour cream1 cup (250 mL) smoked salmon, finely chopped1/4 cup (60 mL) red onion, finely chopped3 tbsp. (45 mL) fresh chives, finely chopped2 tbsp. (30 mL) fresh tarragon, finely chopped2 tsp. (10 mL) hot prepared horseradish2 tsp. (10 mL) fresh lemon juice 1 tsp. (5 mL) lemon zest2 dashes Tabasco saucePinch each salt and pepper, or to tasteGarnish2 chives cut to fit bottom of bowl3 thin cucumber slicesPlace all ingredients in a medium-sized bowl; using an electric mixer or wooden spoon, beat until mixture softens and is well combined.Line a 2-cup (500-mL) bowl with enough plastic wrap to overlap edges. Lay 2 chives criss-crossed on bottom of bowl, then top with 3 cucumber slices. Scrape salmon spread over top and cover tightly with additional plastic wrap. Refri-gerate for several hours.When ready to serve, unmould spread from plastic wrap and gently place, chive-cucumber side up, on a dish with crackers and crudités. Makes 2 cups (500 mL).Spring Fling Salad with Mint Vinaigrette (serves 4)This lovely green and pink salad comes to life with a vinaigrette that has a sweet hint of mint, the perfect herb for spring vegetables.Salad1 cup (250 mL) green beans, tailed and halved on the diagonal1/4 cup (60 mL) sliced almonds1 large ruby red grapefruit1 avocado, peeled, pitted and diced4 cups (1 L) salad greens1/2 cup (125 mL) radishes, halved and thinly slicedVinaigrette3 tbsp. (45 mL) fresh mint, coarsely chopped2 tbsp. (30 mL) fresh basil, coarsely chopped2 tbsp. (30 mL) fresh grapefruit juice2 tbsp. (30 mL) white wine vinegar1 tbsp. (15 mL) liquid honey1 tbsp. (15 mL) shallots, finely chopped1 tsp. (5 mL) Dijon mustardPinch each salt and pepper, or to taste6 tbsp. (90 mL) extra virgin olive oilCook green beans in a small pan of boiling, salted water for about 5 minutes, or until just tender. Drain, rinse with cold water and drain again. Reserve.Lightly toast almonds in a small frying pan over medium-low heat until golden, about 5 to 7 minutes. Set aside.Remove peel and pith from grapefruit. Using your hands, separate citrus segments from membrane over a small bowl to catch the juice needed for vinaigrette.Prepare vinaigrette by puréeing first eight ingredients together in a blender until smooth. With the motor running, slowly add the oil; mix until emulsified.In a large bowl, combine green beans, almonds and grapefruit with remaining salad ingredients; toss with just enough vinaigrette to coat. Tip: You can use any leftover vinaigrette to dress a popular springtime treat-asparagus.- Credit
- Kathleen Sloan-Mcintosh
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Fabulous fig recipes Fabulous fig recipes
Fabulous fig recipes ofProsciutto-wrapped figs and fig tarts Prosciutto-wrapped Figs with Cambazola (makes 8 servings)Cambazola is a cross between camembert and gorgonzola and works particularly well with the sweetness of figs and the saltiness of prosciutto, but you may use any creamy blue cheese in this recipe.8 large figs2 tbsp. (30 mL) pure maple syrup1/4 lb. (115 g) cambazola cheeseFreshly ground black pepper8 slices prosciutto or thinly sliced, good quality hamPreheat oven to 425°F (220°C). Slice stems off figs and, keeping the bottom 1/4 intact, cut each fig into quarters lengthwise. Drizzle a little maple syrup into the centre of each fig, then fill with 1 tbsp. (15 mL) cambazola. Season with black pepper and wrap each fig snugly with a piece of prosciutto to enclose the cheese; secure with a toothpick if necessary.Using tongs, place figs on a non-stick baking sheet (or spray baking sheet with cooking spray). Bake for 6 to 8 minutes just until prosciutto is beginning to crisp and cheese is melted. Serve immediately.Fresh Fig Tart with Crème Fraîche (makes 6-8 serving)Thanks to frozen puff pastry, you can make this elegant tart in no time. The ground almond and sugar base, known as frangipane, can be made in advance.Frangipane filling1/4 cup (60 mL) butter1/4 cup (60 mL) granulated sugar1/4 cup (60 mL) ground almonds1 egg1 tsp. (5 mL) almond essenceTart1/2 lb. (225 g) frozen puff pastry, thawed1 lb. (450 g) figs, halved, stems removed2-3 tbsp. (30-45 mL) clear honeyPreheat oven to 425°F (220°C). Combine butter, sugar and almonds in a food processor and pulse until well blended. Add egg and almond essence; blend again to form a smooth paste.Roll out and line an 8-by-12-in. (20-by-30-cm) tart tin with the pastry. Place a piece of parchment paper overtop and hold in place with pie weights or dried beans. Bake pastry until just golden (about 10 minutes). Remove from oven and let cool for about 15 minutes. Reduce oven to 350°F (180°C). Pour filling over pastry as evenly and smoothly as possible. Arrange fig halves in neat rows in the filling. Bake for 45 to 55 minutes until pastry is golden brown and figs are beginning to release their juices. Toward the end of the cooking time, warm honey slightly in a saucepan or microwave. Using a pastry brush, apply honey to outside of figs. Return to the oven for a final 5 minutes.Remove from oven and let sit for a few minutes before slicing. Serve warm with the crème fraîche (or unsweetened whipping cream). Crème fraîche and panna cotta Crème fraîche1 cup (250 mL) whipping cream2 tbsp. (30 mL) buttermilk or sour creamGently warm whipping cream (being careful not to let it boil). Remove from heat and combine with buttermilk in a glass bowl. Mix well, cover and let stand at room temperature overnight. Give it a good stir once it has thickened, cover and refrigerate. It will keep well for up to 10 days in the refrigerator.Port-soaked Figs with Panna Cotta (makes 8 servings)You can prepare the figs a day in advance; the longer they sit in the port and orange mixture, the tastier they will be.Figs2 cups (500 mL) port1/2 cup (125 mL) superfine granulated sugar3 strips of orange zest, pith removed8 figs, halvedPanna cotta4 cups (1 L) whipping cream3/4 cup (175 mL) granulated sugar1 tsp. (5 mL) pure vanilla extract2 tbsp. (30 mL) gelatin1 cup (250 mL) boiling waterCombine port, sugar and orange zest in a medium-sized saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Add figs and reduce heat to simmer for one minute. Then remove from heat, cover with a lid and leave to cool. Transfer to the refrigerator and let steep for at least 6 hours and up to 24 hours.In a heavy saucepan over medium-low heat, warm cream, sugar and vanilla, just until cream is rippling slightly around the edges. Reduce heat and simmer for 10 minutes. In a small bowl, pour gelatin into 1/2 cup (125 mL) of boiling water. Then add another 1/2 cup (125 mL) of boiling water, stirring to dissolve, about 1 to 2 minutes. Pour into hot cream mixture and stir to dissolve completely. Spray bottom and sides of 8 ramekins or custard cups with cooking spray. Use a ladle to pour the mixture into the cups. Refrigerate for at least 4 hours or up to 24 hours until completely set.To serve, hold a sieve over a bowl and pour figs and liquid through the sieve. Discard orange zest. Run a paring knife around edges of panna cotta and turn out onto a dessert plate. Pour some of the fig's soaking liquid around panna cotta and add 2 fig halves to each. Repeat with remaining panna cotta and figs. Reserve any leftover liquid for the table. Serve immediately.- Credit
- Kathleen Sloan-Mcintosh
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Family secret tomato sauce Family secret tomato sauce
Family secret tomato sauce ofFamily secret tomato sauce How do you preserve your abundance of tomatoes and not let one juicy fruit go to waste? If you are into canning and preserves, you can turn your bounty into rich sauces, relishes or jellies. Here is a recipe from Barbara Kingsolver's Animal, Vegetable, Miracle that might just make you want to double your crop next year.Family secret tomato sauceThe point of this recipe is to make a large amount at one time, when tomatoes are in season. If you’re canning it, stick closely to the recipe; adding additional fresh vegetables will change the pH so it’s unsafe for water-bath canning. If you’re freezing it, then it’s fine to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 quarts*—you can use a combination of pint and quart canning jars or freezer boxes.10 quarts tomato puree (about 30 pounds tomatoes)4 large onions, chopped1 cup dried basil½ cup honey4 tablespoons dried oregano3 tablespoons salt2 tablespoons ground dried lemon peel2 tablespoons thyme2 tablespoons garlic powder (or more, to taste)2 tablespoons dried parsley2 teaspoons pepper2 teaspoons cinnamon½ teaspoon nutmegSoften onions in a heavy 3-gallon kettle—add a small amount of water if necessary but no oil if you are canning (very important!). Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for two to three hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning. Meanwhile, heat water in canner bath, sterilize jars in boiling water or dishwasher, and pour boiling water over jar lids.Bottled lemon juice or citric acid—NOT optional!Add 2 tablespoons of lemon juice OR ½ teaspoon citric acid to each quart jar (hald that much to pint jars). This ensures that the sauce will be safely acidic. When the sauce is ready, ladle it into the jars, leaving ½-inch headspace. Cap jars, lower gently into canner and boil for 35 minutes. Remove, cool, check all seals, label, and store for winter.*1 quart = 4 cupsFrom Animal, Vegetable, Miracle. Published by HarperCollins Publishers Ltd. Copyright © 2008 by Barbara Kingsolver. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.- Credit
- Barbara Kingsolver
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Tips for planning a backyard potluck picnic Tips for planning a backyard potluck picnic
Tips for planning a backyard potluck picnic ofPreparing garden for the party The family picnics I remember from the early 1960s usually began with a long, hot car ride to a public park for a full day of softball games, horseshoes and sunbathing with myriad aunts, uncles and pesky cousins. This was merely the prelude to the big event: a late-afternoon supper at wobbly tables dragged close to one of the park's charcoal grills, on which hot dogs and hamburgers sizzled. Bowls and platters of potato salad, baked beans, devilled eggs, coleslaw, chocolate cake, fruit pies and half-melted homemade vanilla ice cream would be laid before us. (Given the lack of refrigeration and the abundance of mayonnaise-based salads, it's a wonder food poisoning doesn't figure into my childhood memories.)Fast-forward a generation, and today's outdoor meals are more often adult affairs served just outside the patio door, with co-ordinated linens and plates, and all the ambience (and stress) of fancy dinner parties. But there's no reason you can't combine the casual comfort of old-style family picnics with today's convenience of a backyard barbecue (and indoor refrigeration). A potluck picnic held in a garden with plenty of space to spread out can be fun, festive and stress-free, especially when everyone pitches in.Garden prepTwo days before the event, give the lawn a thorough soaking. Watering on the morning of the picnic means paths and lawn areas will be squishy underfoot. On the big day, water containers and flower beds.Deadhead spent blooms, stake floppy plants and weed just the front edges of perennial beds if you're short on time. (Remember, it's a picnic, not an inspection by the local horticultural society.) If your beds are looking a bit tired, fill in blank spots by moving in containers from the patio—this will also free up seating areas. Pack up hoses and tools (to prevent accidents), tie brightly coloured yarn to the tops of garden stakes (to make sure no one smelling the flowers gets a poke in the eye) and stabilize teetering steps or loose paving stones (so no one stumbles).The host family's kitchen will get heavy use, too. Clear space in the refrigerator for salads and entrees that need to be kept cold. Also have on hand extra sunscreen and bug spray, hats and old blankets or rugs for kids to spread on the grass for games and giggling. Make sure you have plenty of propane (or charcoal). It's all about the food It's all about the foodTraditional favourites are always crowd-pleasers. Here are a few time-saving ideas and special touches for picnic standbys:?• Add slices of fresh lemon to a pitcher of lemonade made from concentrate. Or make ice cubes with a maraschino cherry or two in each ice cube compartment. Keep small bottles of water and juice boxes chilling in a cooler outside to minimize trips into the house.• Top store-bought chocolate chip muffins with vanilla frosting for quick cupcakes. If your picnic falls on Canada Day weekend, decorate each with small Canadian flags purchased at a dollar store.• It wouldn't be a picnic without potato salad. Dress up a deli-made version with a chopped hard-boiled egg, diced dill pickles, thinly sliced radishes and chopped fresh parsley.• No one can resist a homemade cookie or two—or more! Have each family bring a dozen of their family's favourite, along with photocopies of the recipe. Line up the containers on a small table for taste-testing.Setting the sceneA potluck picnic may be practical, but it can be pretty, too. Pull a large kitchen table out onto the lawn to allow room for everyone to mill about. A plain white tablecloth sets off brightly coloured, mismatched plates. Garden flowers displayed in simple glass bottles and jars, and a string of swinging paper lanterns overhead add a jaunty note. A visit to the dollar store may yield tea towels or bandanas to use as generous napkins. While you're there, look for large, plastic platters or trays, handy for piling up barbecued chicken, burgers and hot dogs.If possible, move the barbecue to a secluded area, away from traffic, games and little ones running about. If you're short on seating, ask people to bring their own chairs.Picnics generate plenty of garbage throughout the day, so line a couple of clean, plastic garbage bins with bags and have an empty box ready for recyclables.Divvy up the dutiesThe key to a great neighbourhood or family picnic is sharing the planning and execution. Co-ordinate who's bringing what to the potluck. Kids may like it if everyone ends up bringing a dessert, but planning ahead ensures a wide assortment of mains, sides, appetizers and drinks.Select one family to host the event—ideally the one with the most space in the back for kids to play, adults to chat, tables for food and a barbecue to grill some simple fare. Other families can take charge of organizing activities for kids, cleaning up at the end of the day and planning evening entertainment. Fun and games; as twilight falls Fun and gamesOrganizing activities for children means adults will be able to relax and have a good time, too. Here are some simple games and projects that will make for a memorable day.• Give the teenagers (or a creative mom or dad) an assortment of face paints and treat the kids to a session of face painting. If it's Canada Day, use white face paint and draw maple leaves on cheeks and foreheads with bright red lipstick. Or follow the garden theme and make butterfly and spider faces.• Set up a small table with squares of heavy cardboard, sheets of waxed paper and a few bricks for pressing flowers. Let children select four or five blooms (pansies, daisies and ferns work well) and arrange them between two sheets of waxed paper. Place the cardboard on top and below, then put the “press” on a flat surface and weigh it down with bricks. At the end of the evening, they can take their mementoes home.• Croquet is a game for all ages and it's easy to set up a course, as long as you have a reasonably level playing surface; precise measurements between stakes are not required.• Hand out small sketchbooks and boxes of crayons, and encourage children to play artist in the garden. As each sketch is finished, clip it to a line of twine strung along a railing for everyone to admire. (Keep crayons out of the hot sun when not in use.)• In lieu of white tablecloths, cover tables with white craft paper (be sure to tape the edges) and let children loose with the crayons to make one-of-a-kind tablecloths.Lawn pick-me-upIf too much foot traffic has left your lawn looking downtrodden, these tips will perk it right up. [1] Use a spring-loaded fan rake to fluff it up. [2] Water well. [3] Aerate the most compacted areas using a core aerator while the soil is still slightly moist—wait a couple of hours after you water. [4] Fertilize with a quality lawn food (appropriate for the season). [5] Replace heavily worn areas with new sod, or top-dress and seed (fall or spring) thin areas.As twilight fallsA good picnic unfolds at a leisurely pace from the set-up to the food, the squeals of playing children and the slower, quieter mood that falls when the sun begins to set. Plan for a magical send-off with plenty of sparklers to light up the night. Perhaps one of your neighbours has an acoustic guitar and is willing to lead a singalong. And before the coals die down completely (or the gas barbecue is shut down), be sure to roast a few marshmallows for that authentic picnic finale.Hazardous materialsSome or all parts of the following plants are poisonous or can cause skin rashes, so keep kids away from them or temporarily move planters to an inaccessible part of the garden. For a more complete listing, see the Canadian Poisonous Plants Information System.In the gardenMonkshood (Aconitum spp.), Lily-of-the-valley (Convallaria majalis), Daphne (Daphne spp.), Delphinium, Bleeding heart (Dicentra spp.), Foxglove, Hellebore (Helleborus spp.), Honeysuckle, Hydrangea, Holly (Ilex spp.), Morning glory (Ipomoea spp.), Iris, Privet (Ligustrum spp.), Lupine, Virginia creeper, (Parthenocissus quinquefolia), Rue (Ruta spp.), Potato (Solanum tuberosum)—the above-ground parts, Yew (Taxus spp.), Stinging nettle (Urtica dioica), WisteriaON THE PATIOAngels' trumpets (Brugmansia spp.), dieffenbachia spp.,Oleander (Nerium oleander), Castor bean (Ricinus communis)-Anne Marie Van Nest- Credit
- Beckie Fox
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Savoury onion recipes Savoury onion recipes
Savoury onion recipes ofFrench Onion Tart French Onion TartMakes 6-8 servingsThis dish is lovely paired with a salad of bitter greens dressed in a mustardy vinaigrette.1⁄4 cup (60 mL) butter1 lb. (450 g) onions, peeled, very thinly sliced1⁄2 tsp. (2 mL) salt1⁄2 tsp. (2 mL) freshly ground black pepper3 large eggs1 cup (250 mL) whipping cream1⁄2 cup (125 mL) milk1⁄4 tsp. (1 mL) ground nutmeg3 green onions, trimmed, chopped1⁄3 cup (75 mL) chives, freshly chopped1 10-inch (25-cm) baked pastry shellIn a large skillet, melt butter over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions begin to caramelize, about 30 minutes. Remove from heat; set aside. Preheat oven to 350°F (180°C).In a mixing bowl, whisk together eggs, cream, milk and nutmeg until well blended. Spread cooked onions in pastry shell. Sprinkle on green onions and chives. Then pour egg mixture on top.Bake for 30 to 35 minutes, until filling sets. Remove from oven and let sit for about 20 minutes. Serve warm. Chive & Ricotta Gnocchi Chive & Ricotta GnocchiMakes 6 servingsThese delicate dumplings are easy to make and taste absolutely delicious.1 lb. (450 g) fresh ricotta cheese2 eggs2 egg yolks3⁄4 cup (175 mL) chives, freshly choppedPinch of salt1⁄2 cup (125 mL) grated parmesan cheese11⁄2 cups (375 mL) all-purpose flour1⁄4 cup (60 mL) melted butter (more, if desired)Freshly ground black pepper, to tasteGarnish with whole lengths of chive (with blossom, if possible)Place ricotta in a sieve set over a bowl and let stand for a few minutes. If ricotta is quite wet, press it against the sides to remove as much water as possible. Discard liquid and wipe bowl clean. Combine ricotta, eggs, egg yolks, chives, salt and half the parmesan until well mixed.Working with 1⁄4 cup (60 mL) at a time, add 1 cup (250 mL) flour. Stir in enough of remaining flour to make a firm but soft dough.Using a 1-tablespoon (15-mL) measuring spoon, portion out dough and form into oval-shaped dumplings. Place on a large baking sheet lined with waxed paper, spacing them apart so they don't stick to each other.Place a large pot of lightly salted water on to boil. Cook gnocchi a dozen at a time for 5 minutes, or until they bob to the surface. Cook for about 30 seconds longer, then remove with a slotted spoon to a warmed serving dish; keep warm.Drizzle with butter, sprinkle with remaining parmesan and pepper; garnish with chives. Serve immediately. Two-Onion Soup Two-Onion SoupMakes 4-6 servingsThis soup is topped with melted gruyère-covered toasts, which allows more onion flavour to come through.Soup1⁄4 cup (60 mL) unsalted butter1 tbsp. (15 mL) olive oil2 large Spanish onions, peeled, thinly sliced4 medium shallots, peeled, thinly sliced2 bay leaves1⁄4 cup (60 mL) all-purpose flour1 cup (250 mL) dry white wine10 cups (2.4 L) chicken or vegetable stock3 branches fresh thymeSalt and freshly ground black pepper, to taste1⁄4 cup (60 mL) brandy (or dry sherry or port)Frizzled Leeks1 cup (250 mL) all-purpose flour1⁄4 cup (60 mL) cornstarchVegetable oil for deep-frying1 leek, trimmed, rinsed, thinly slicedToasts8 slices baguette, 1⁄2 inch (1 cm) thick1⁄4 lb. (115 g) gruyère cheese, gratedIn a heavy-based saucepan, melt butter with oil over medium-high heat. Add onions, shallots and bay leaves. Cook, uncovered, for about 25 minutes until they're softened and a bit sticky; don't allow them to brown. Stir in flour, cook for 1 to 2 more minutes, then add wine, stock and thyme. Bring to a boil and season with salt and pepper. Reduce heat and let simmer for about 30 minutes, stirring once or twice.Remove and discard bay leaves and thyme. Add brandy and stir. Simmer for another 5 to 10 minutes.To prepare leeks, blend flour and cornstarch in a medium-sized bowl with a fork or whisk. Pour vegetable oil into a large, deep skillet to a depth of 11⁄2 inches (4 cm). Place over high heat. Working quickly, add leeks to bowl and toss with flour mixture to coat pieces, shaking off the excess. When oil is just beginning to smoke, reduce heat slightly and, working in batches, fry leeks for about 3 minutes until they're crisp and golden brown. Use a slotted spoon to transfer leeks to a paper-towel-lined plate. Repeat with remaining leeks. Set aside.To make toasts, preheat broiler to 400°F (200°C). Place bread on a baking sheet and toast on one side, then the other. Sprinkle cheese on top of each slice and return to broiler until cheese is melted and beginning to brown.To serve, ladle hot soup into bowls. Float cheese toasts on top and garnish with a portion of frizzled leeks. Serve immediately.- Credit
- Heather Apple
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Sweet potato recipes Sweet potato recipes
Sweet potato recipes ofOven-Roasted Sweet Potato Fries Oven-Roasted Sweet Potato FriesMakes 8 servingsThe secret to the success of oven fries (whether sweet potato or regular) is to roast them in one layer on a baking sheet. If overlapped, they won't crisp up properly, as they'll steam instead. These fries are great with a hefty burger, clubhouse sandwich or baked ham.10 sweet potatoes1⁄2 cup (125 mL) olive oil2 tbsp. (30 mL) chopped fresh thyme (or 1 tbsp./15 mL dried thyme)11⁄2 tsp. (7 mL) each of salt and freshly ground pepper1⁄2 tsp. (2 mL) barbecue seasoning or steak spice (if it contains salt, reducethe amount of salt, above, by half)1⁄4 cup (60 mL) olive oil3 tbsp. (45 mL) chopped fresh chivesPreheat oven to 475°F (240°C). Peel sweet potatoes, then cut in half widthwise. Cut halves into slices about 1⁄4 inch (5 mm) thick. Transfer slices to a large bowl as you work.Add 1⁄2 cup (125 mL) olive oil, thyme, salt, pepper and barbecue seasoning or steak spice. Using your hands, toss slices together with other ingredients.Spray two (or more, if needed) baking sheets with non-stick cooking spray. Place slices in a single layer on sheets and bake for 8 to 10 minutes. (Keep the bowl as is to use later.) Use tongs to turn slices over; continue to bake until slices are crisp but cooked through, another 7 to 8 minutes.When sweet potatoes are ready, remove from oven and transfer back to seasoning bowl. Pour remaining olive oil over slices; use tongs to toss potatoes with oil. Add chives and toss again. Serve immediately. Grow your own sweet potatoes. One Potato-Two Potato Casserole One Potato-Two Potato CasseroleMakes 4 to 6 servingsThe next time you're asked to bring a potato dish to a “big game” party or potluck, this is the one to make. It's a terrific sidekick to sticky ribs, bowls of chili or stew, or roast turkey or chicken.3 large baking potatoes, peeled3 large sweet potatoes, peeledSalt, to taste2 green onions, trimmed, finely chopped1⁄2 cup (125 mL) butter1 cup (250 mL) shredded Swiss cheese1⁄2 cup (125 mL) shredded old cheddarcheese11⁄2 tsp. (7 mL) saltFreshly ground pepper, to taste11⁄4 cups (300 mL) whole milk1 cup (250 mL) fine dry bread crumbs1⁄3 cup (75 mL) grated parmesan cheese3 tbsp. (45 mL) butter, melted2 tbsp. (30 mL) chopped fresh parsleyCut all potatoes into chunks of similar size about 1 inch (2.5 cm) thick. Place baking and sweet potatoes in separate saucepans, just cover each with cold water and bring to a boil. Add a touch of salt and cook until tender, about 20 minutes for baking potatoes, slightly less for sweet.Meanwhile, lightly butter (or use non-stick cooking spray) an 11x7-inch (2-L) baking dish. Preheat oven to 375°F (190°C). When all potatoes are cooked, drain and transfer them to one large bowl. Using a fork, slightly break up (but don't mash) potatoes.Add green onions, the 1⁄2 cup (125 mL) butter, Swiss and cheddar cheeses, salt and pepper. Toss ingredients gently to combine; transfer to baking dish. Pour milk over mixture.In a bowl, mix together bread crumbs with parmesan, melted butter and parsley; sprinkle over potato mixture.Bake casserole for 20 to 25 minutes, or until hot and crusty golden brown on top. Serve hot.Grow your own sweet potatoes. Sweet Potato, Apple & Sausage Stuffing Sweet Potato, Apple & Sausage StuffingMakes about 7 cups (1.75 L), enough for a 10-lb. (4.5-kg) turkeyThis tasty stuffing combines sweet potatoes with sausage and other traditional turkey-stuffing ingredients, but it works equally well for capon or roast pork.3 tbsp. (45 mL) butter2 stalks celery, trimmed, finely chopped1 onion, finely chopped1 apple, peeled, cored, finely chopped4 cups (1 L) mashed sweet potatoes (about 5 medium-sized ones)2 cups (500 mL) dry bread crumbs or stale bread cut into cubes3 tbsp. (45 mL) chopped fresh parsley1 tbsp. (15 mL) dried sage1 tbsp. (15 mL) dried thymeSalt and freshly ground pepper, to taste1 egg, lightly beaten1⁄2 lb. (225 g) sausage meatMelt butter in a large skillet; sauté celery and onion until softened, about 5 minutes. Let cool.In a large mixing bowl, combine celery mixture with apple, sweet potatoes, bread crumbs, parsley, sage and thyme. Season with salt and pepper.Mix in egg and sausage meat, using your hands to combine ingredients well. If stuffing seems too wet, add another 1⁄2 cup (125 mL) or so of bread crumbs; if too dry, add a little orange juice.Let stuffing cool completely before using it to stuff any fowl. If there is extra stuffing, you can bake it alongside the bird in a lightly buttered pan.Grow your own sweet potatoes.- Credit
- Bonnie Schiedel
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Basil recipes Basil recipes
Basil recipes ofFrench Vegetable Soup (Makes 8 servings) French Vegetable Soup (Makes 8 servings)Very similar to Italian minestrone, this hearty soup is finished with the classic French version of pesto (a.k.a. pistou): fresh basil pounded with garlic, olive oil and parmesan.Soup:1 1/2 cups (375 mL) dried, small white kidney beans or navy beans, soaked overnight in water to cover1/4 cup (60 mL) olive oil3 cloves garlic, finely chopped2 stalks celery, trimmed and finely chopped1 onion, finely chopped2 carrots, finely chopped6 cups (1.5 L) chicken broth2 tbsp. (30 mL) tomato paste1/2 small head savoy (or regular) cabbage, cored and shredded (6 cups, 1.5 L)2 leeks, green parts only, chopped2 small zucchinis, trimmed & finely chopped1 cup (250 mL) fresh green beans, cut into 3/4-inch (2-cm) piecesSalt and freshly ground pepper, to tasteDrain beans. In a large saucepan, combine beans with 6 cups (1.5 L) cold water. Bring to a boil; reduce heat and simmer for about 1 hour or until beans are tender.In a large skillet, heat oil over medium heat. Add garlic, celery, onion and carrots; cook for 10 minutes or until vegetables have softened.Then stir vegetable mixture into beans (do not drain), along with broth, tomato paste and cabbage. Bring to a boil; reduce heat to simmer and cook for 10 minutes. Stir in leeks and zucchinis; cook for 15 minutes longer or until vegetables are tender. Meanwhile, cook green beans in a pan of boiling, salted water until tender, about 3 minutes. Drain, plunge into cold water, and drain again. Add beans to soup a minute or so before serving.Pistou:3 large cloves garlic, peeled and finely chopped1 tsp. (5 mL) fine sea salt (or to taste)2 cups (500 mL) loosely packed fresh basil leaves1/2 cup (125 mL) extra-virgin olive oil1/2 cup (125 mL) freshly grated parmesan cheesePlace garlic and salt in a mortar and, using a pestle, mash to form a paste. Add basil leaves a few at a time, grinding and pounding into a paste. Once all leaves have been incorporated, start to add olive oil a little at a time until a creamy consistency is reached. Taste for seasoning. Scrape mixture into a small bowl and gently stir in cheese until well blended.Ladle soup into warmed bowls and place a generous spoonful of pistou into the centre of each serving; stir slightly. Serve with additional grated parmesan. Click here to learn how to grow your own basil. Warm penne salad Warm Penne Salad (Makes 4 servings)A cross between a salad and a main course, this is a very satisfying meatless dish that works well with any sort of wild mushroom but is especially good with curly edged oyster mushrooms. Don't stint on the amount of fresh basil, as it makes this simple dish fabulous.1 lb. (450 g) fresh oyster mushrooms, wiped clean1/3 cup (75 mL) extra-virgin olive oilSalt and freshly ground black pepper, to taste1 large clove garlic, minced3 tbsp. (45 mL) flat-leaf parsley, finely chopped1 lb. (450 g) penne pasta2 tbsp. (30 mL) red wine or red wine vinegar1 1/2 cups (375 mL) basil leaves, roughly chopped (or torn)2 cups (500 mL) baby spinach leavesTear mushrooms into small pieces. Place a large skillet over high heat. Add all but 2 tbsp. (30 mL) of oil; let it get quite hot before adding mushrooms in single layer (do this in batches, if necessary). Cook, undisturbed, until mushrooms begin to brown on the bottom, about 3 to 4 minutes. Then add salt and pepper, and cook for a further 15 minutes or until they're tender. Add garlic and parsley, and cook for another couple of minutes.Place a large pot of water over high heat. When it boils, add pasta and salt, and cook for 6 to 7 minutes, until pasta is al dente. Drain, reserving 1 cup (250 mL) of water. Place pasta in a large bowl (if the bowl is very cold, warm with hot water, drain). Using a spatula, add mushrooms to pasta. Working quickly, return skillet to heat and add reserved pasta water; then scrape up any bits clinging to bottom of skillet. Let mixture boil for a minute or two until it's reduced by half, then add wine. Whisk in remaining oil. Pour mixture over mushrooms and pasta, and toss together. Next, add basil and spinach; toss again. Taste for seasoning and, if desired, drizzle a little extra-virgin olive oil over finished dish. Serve immediately.Click here to learn how to grow your own basil. Pizza Bianca Pizza Bianca (Makes 4 servings)This is one of the fastest pizza recipes ever, thanks to those pre-baked pizza crusts available at supermarkets.2 cloves garlic, halved1 tbsp. (15 mL) dried, red chili pepper, crushed fine (or to taste)1/4 cup (60 mL) extra-virgin olive oil1/4 cup (60 mL) freshly grated parmesan cheese1/2 lb. (225 g) Italian prosciutto, cut into thin strips1 small red or Vidalia onion, thinly sliced1/2 cup (125 mL) fresh basil, roughly chopped1/2 lb. (225 g) mild goat cheese, crumbledExtra-virgin olive oil for drizzlingPreheat oven to 400°F (200°C). Rub pizza crust with garlic. Add chili pepper to oil and brush it over dough surface. Sprinkle parmesan evenly over top. Bake for 10 to 12 minutes until crust is slightly browned.Remove crust from oven and let sit for 5 minutes. Distribute prosciutto over crust, followed by onion and basil. Then crumble goat cheese all over. Drizzle with oil; slice into sections before serving immediately.Click here to learn how to grow your own basil.- Credit
- Kathleen Sloan Mcintosh
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Sweet strawberry recipes Sweet strawberry recipes
Sweet strawberry recipes ofStrawberry-stuffed French toast Strawberry-stuffed French toastmakes 4 servingsA little over-the-top and worth every calorie, this is the breakfast everyone will crave on Sunday mornings during strawberry season. Buy the large supermarket croissants and use the day after, allowing them to dry out slightly so they soak up more mixture. • 4 large, day-old croissants• 1/2 cup (125 mL) softened cream cheese• 16 large strawberries, washed, hulled and sliced• 6 eggs• 1 cup (250 mL) 10% cream (or half and half)• 6 tbsp. (90 mL) granulated sugar• 2 tsp. (10 mL) pure vanilla extract• 3 tbsp. (45 mL) unsalted butter• 3 tbsp. (45 mL) canola or other vegetable oil• Icing sugar and pure maple syrup for toppingSlice each croissant in half lengthwise. Spread portion of cream cheese over surface of each half.Place strawberry slices on four halves,then sandwich croissants together.In a medium-sized mixing bowl, whisk together eggs, cream, sugar and vanilla until well blended. Dip each side of each croissant in egg mixture, making sure to submerge them (they should soak up some of the mixture but not enough to make croissant soggy).In a large skillet, melt butter and oil together, then fry sandwiches until cooked through and golden brown, about 4 minutes per side. (Use a portion of butter and oil and fry in batches, if necessary.) Serve immediately with dusting of icing sugar and warmed maple syrup. Strawberry Bavarian Strawberry Bavarianmakes 4 to 6 servingsA French classic, this creamy dessert combines gelatin, sugar, cream andpuréed fresh strawberries. For special effect, pour into a decorative mould to set, or serve in tall parfait glasses; reserve a few fresh strawberries for garnish and add a crisp accompaniment such as an ice-cream wafer or thin shortbread. • 5 cups (1.25 L, about 1 quart) strawberries,washed, hulled and halved• 3/4 cup (175 mL) granulated sugar• 2 tbsp. (30 mL, or 2 envelopes) unflavoured, powdered gelatin• 1/2 cup (125 mL) cold water• 1/2 cup (125 mL) boiling water• 2 tsp. (10 mL) lemon juice• 1 cup (250 mL) 35% cream, whippedPlace strawberries in a food processor and purée until smooth. Transferberry mixture to a mixing bowl and add sugar. Stir together well, then let stand for a few minutes to ensure sugar has fully dissolved.Sprinkle gelatin over cold water and stir briefly. Let stand for 2 minutes. Add boiling water and stir to completely dissolve gelatin, about 1 to 2 minutes.Add gelatin mixture and lemon juice to berries, stirring well.Using a whisk, gently fold in whipped cream until combined.Pour berry mixture into either a decorative mould lightly sprayedwith cooking oil or individual serving glasses. Cover with plastic wrap andchill until set, about 4 hours, or overnight. (If using mould, when ready to serve, dip base into warm-not hot-water for about 5 seconds. Carefully loosen Bavarian by running just the tip of a sharp knife around the edges.Place serving dish on top and gently flip mould over onto serving dish.) Fragole al Balsamico Fragole al Balsamicomakes 4 to 6 servingsStrawberries with balsamic vinegar is a favourite combination in Modena,Italy, which is where balsamic vinegar originates. When strawberries are allowed to steep in a mixture of the rich vinegar, along with sugar, lemon zest and fresh mint, something magical happens. (Start off with the minimum of sugar and add more depending on the sweetness of the berries.) Perfect following a meal that features Northern Italian dishes, such as osso bucco (braised veal shank) and a rich risotto.•5 cups (1.25 L, about 1 quart) strawberries, washed and hulled•3 tbsp. (45 mL) high-quality (aged atleast 8 years) balsamic vinegar•1 tbsp. (15 mL) grated lemon zest•20 fresh mint leaves, washed, dried, chopped•2 to 3 tbsp. (30 to 45 mL) extra-fine sugarSlice strawberries into thirds and place in a mixing bowl. Add balsamic vinegar and stir well; let marinate for about 25 minutes.Add lemon zest, mint and sugar; mix well and serve.- Credit
- Kathleen Sloan-McIntosh
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How to host a garden tour How to host a garden tour
How to host a garden tour ofHow to Host a Garden Tour Hosting garden tours present an opportunity to swap stories, show off prized plants and raise funds for a good cause. But in the quest for perfection, many gardeners spend more time and money preparing for a one-day tour than they would normally budget for the entire growing season.Jodi DeLong, author of The Atlantic Gardener's Greenbook and veteran garden tour host, says there's no reason to break your budget stuffing every corner of the garden with blooms. "People will be interested in brilliant foliage colours and unusual textures just as much as in flowers." And don't feel you need to brush up on your botany either. Even DeLong, with a degree in Plant Science hasn't memorized everything she grows. Leaving everything to the last minute is another common mistake. Spread the work over a few weeks. Not only will your garden be presentable, you'll be refreshed enough to enjoy it.Two weeks before:Stymie the weeds: Weed the beds and apply fresh mulch to keep upstarts under control. Not only will the beds look tidy, they'll need less watering. Create colour: Sections of your garden will always be past or nowhere near their prime. Fill bald spots with pots of bright annuals then relocate them throughout the summer as different plants cycle through their blooms.Make handouts: You won't have time to talk to everyone. If your garden has a unique history, unusual plants or hidden features that are hard to spot, note these on a handout and create a self-guided tour for your guests. A few days before:Mow the grass: Hate raking? Mow the lawn a few days before the tour and nature will help you out. The clippings will have dried out, some will have blown away and what's left will have started to compost.Trim and tie: Pull obvious weeds and deadhead spent blooms. Walk the tour paths and tie back any climbing roses or hanging vines that might snag guests. Prepare signage: If your garden is hard to find, drive or walk in from different directions to see where your guests might get lost. Create large, easy to read signs and post accordingly. Be sure to include the date, otherwise you could have guests arrive early. That morning:Sweep the paths: This removes twigs and stones that can trip people, and sends a subtle message for guests to use the walking paths.Prepare the exit: Put a garbage can near the exit so people can toss maps, tissues and gum wrappers in it – and not your flower beds. Also set out a clearly labeled box to collect used handouts and recycle them throughout the day.Stay cool: Guests may stay a half hour, but you'll be there all day. If you don't have a shaded area, set up an umbrella and have plenty of water on hand. If it's a scorcher consider having water and disposable cups available for guests.- Credit
- Charmian Christie
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Edible flower recipes Edible flower recipes
Edible flower recipes ofStuffed nasturtium flowers recipe Cynthia's Stuffed Nasturtium FlowersMakes 6 to 8 appetizer servings1 8 oz. (230 g) package cream cheese, softened2 tbsp. (30 mL) unflavoured yogurt1/4 to 1/2 cup (60 to 125 mL) mixed chopped fresh herbs, such as chives, parsley, dill and chervil18 to 24 unsprayed nasturtium flowers1. In a mixing bowl, combine all ingredients well except for nasturtium flowers; chill for 2 to 3 hours.2. Fill each nasturtium bloom with 1/2 to 1 tsp. (2 to 5 mL) of cheese mixture and arrange on a platter; serve immediately.-Recipe courtesy of Forest Glen Herb Farm, 8333 Glendale Dr., R.R. 5, Lambton Shores, Ont. N0N 1J0; 519/899-4372, www.forestglenherbfarm.com Rose petal, lavender and mint liqueur recipe Rose Petal, Lavender & Mint LiqueurMakes 4 cups (1 L)Rose petals and sprigs of fresh lavender combine to make a romantic concoction. This recipe uses vodka as its base, but you may want to vary it with a dry white wine, such as a Sauvignon Blanc. Keep the empty vodka bottle to use when mixture is ready to be strained and stored.1 1/2 cups (375 mL) unsprayed rose petals1/2 cup (125 mL) fresh lavender sprigs1/2 cup (125 mL) fresh mint leaves4 cups (1 L) vodka1 cup (250 mL) granulated sugarSparkling water or club soda to serveFresh mint sprigs for garnish (optional)1. Place flowers and mint leaves in a large jar; bruise them lightly with a wooden spoon.2. Add vodka, stirring once or twice; seal jar and set in a cool, dark place. Allow mixture to steep for two days.3. Add sugar, stirring well; let stand for two weeks, shaking jar thoroughly once or twice a day to ensure sugar dissolves.4. Strain mixture through a fine sieve; pour into a clean bottle. Serve over ice with a splash of sparkling water or club soda. Garnish with mint sprigs if desired. -Kathleen Sloan-McIntosh -
New year's resolution: Plan a garden tour New year's resolution: Plan a garden tour
New year's resolution: Plan a garden tour ofPlan ahead, before people make their travel plans If one of your resolutions this year was to have fun, work with other gardeners and use your skills to raise money for a good cause, consider organizing a self-guided garden tour yourself or through your local garden club. Like gardening itself, a tour requires attention to detail, planning, legwork—and time and effort. Also like gardening, it reaps rewards in spades—and might become an annual event. Working together for a common purpose galvanizes people and allows them to use skills perhaps not often called upon, or to hone new ones. Here are some tips to get you started.Plan ahead• Form a committee of eight to 10 primary volunteers to be responsible for specific projects or areas, and invite someone to be in charge of the overall effort. Count on lining up at least 40 volunteers in all for an average-sized tour of up to 10 gardens.• Provide rough job descriptions and an idea of the time commitment involved—how often you'll meet and for how long, and estimated time for specific projects. Many groups start planning their event a year in advance. Make decisions• Decide early where proceeds will go so volunteers have a sense of what or who their hard work will benefit. State the cause on all advertising material.• Agree on the date or a rough time frame—the third week of June, for example. Ask the local Chamber of Commerce to see if there are other events scheduled for this time that could either detract from or support yours.• Check local bylaws to see if you need a special permit. Your municipality might cover liability insurance, or the charity you're raising funds for might have insurance coverage.• How much should you charge? Prices vary across the country from $8 to $20 for a one-day event. Decide what information is needed on the ticket, such as addresses and brief descriptions of the gardens, a rain date and an easy-to-follow supplementary map. Tickets should be numbered with non-reproducible ink.• Will you be offering refreshments? Lunches and beverages can be made available for sale at selected stops on the tour. (Food-handling bylaws vary, so you might want to arrange this through professional caterers.) Find out how others are running garden tours Peer over your neighbour's fence• To find gardens, comb the community and ask other gardeners for recommendations. Try to have at least half of the gardens clustered near each other. For a one-day tour with nine or 10 gardens, you may need to check out twice as many or more. If you're planning a year ahead, visit gardens at roughly the same time as the proposed tour date. If you don't have the luxury of planning this far in advance, talk to each gardener about what they expect to be in bloom at the time of the tour and how lush the overall effect will be. Then use your imagination. Line up gardens that offer varied inspiration and information; for example, small creative spaces, vegetable gardens grown by the square-foot method, Japanese-themed gardens, expansive beds and borders, water gardens and drought-tolerant plantings. If this is to be an annual event, keep an inventory of gardens you don't use this time around for future tours.• Make sure all the owners of gardens on your tour have homeowners' insurance that covers any accidents that could occur on their properties.Wear a sandwich board• Is your budget for posters and leaflets tiny? Consider a barter arrangement: seek out a graphic designer who may welcome gardening advice or labour in return for design skills. Or run a local art competition to find a winning image for your poster. Ask local businesses to sponsor or subsidize printing in return for acknowledgement of their involvement—it's good promotion for them. Trade garden tour tickets for favours.• You'll need the usual five Ws on all promotional material—who, what, where, when and why—and don't forget the price of tickets and where to buy them (tickets are commonly sold at local garden centres). Proofread everything carefully.• Advertise well ahead of time and wherever you can. Keep in mind that garden magazines that list events should be contacted three to four months in advance; local radio stations and newspapers need less lead time.• Brainstorm about possible places to put up posters and hand out leaflets.• Consider having other events at the gardens. Plant sales are very successful, as are sales of garden-related items. Vendors selling pre-selected wares should pay a fee to your organization. Last-minute preparations Last-minute preparationsThe day before• The garden owners and members of your group should do a dry run the day before to make sure there are no loose paving stones, sharp branches or other hazards that need attention, and that parking arrangements are in place. Make sure to inform neighbours about your event.• Give each garden owner an information sheet, reminding them of what to expect on tour day. Try to persuade them to be on site-visitors enjoy talking to the gardeners.• Write up guidelines for volunteers, too: what to do about gate sales and what's involved in cleanup, for example.The big day• Identify each garden on the tour with a prominent sign, some balloons or other easy-to-spot device. Make sure the identification is the same for all gardens.• Each garden should have one main volunteer who takes the tickets and greets people, a second to make sure no one enters the home or walks away with prize-winning plants (unlikely) and a third for backup. Someone should count people touring by the hour to determine peak times-useful if this is to be an annual event.• One person should continually circulate throughout all gardens during the tour so he or she has an overall view of how the tour is going and can troubleshoot if necessary.• Be firm about closing time. From 10 a.m. to 4 p.m., or about six hours, should be long enough.• Hold a get-together at the end of the day so that you can get volunteer feedback while events are still fresh in everyone's minds. Afterwards• Be sure to send thank-you notes to the garden owners, volunteers, merchants and anyone else who participated.• Enough organizing for the moment? There's one more thing. If the proceeds of your tour are going to a designated charity, set up a time to hand over a cheque within a week following the event and invite local media. This reinforces that the event was for a good cause, in addition to being a fun day out. It's good publicity, too.To share garden tour planning tips-and stories about how you resolved any last-minute challenges-go to our online forum.- Credit
- Suzanne Anderton
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