Category: Salads and Sides

Roasted Brussels Sprouts, Parsnips, and Fennel

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Though potatoes, yams, squash, and carrots are generally the fall side dishes of choice, Brussels sprouts, parsnips, and fennel get crispy and sweet when roasted, and folks who think they don’t like them fall in love. A drizzle of Ice Syrup or maple syrup at the end is the perfect finish. If you opt for the Ice Syrup, a unique Niagara product, www.icesyrup.com lists the many local retailers who carry it.

Roasted Brussels, Parsnips, and Fennel with Ice Syrup

Roasted Brussels Sprouts, Parsnips, and Fennel

1 pound (454 grams) Brussels sprouts, ends trimmed and sliced in half
1 pound (454 grams) parsnips, peeled and cut into thin medallions
1 fennel bulb, cut in 3/4-inch chunks
2 tablespoons (30mL) extra-virgin olive oil
Sea salt and freshly ground pepper to taste
2 to 3 tablespoons (30 to 45mL) Niagara Ice Syrup or pure maple syrup (preferably dark or amber)

Preheat the oven to 425 degrees F. Put the vegetables on a baking sheet and toss the with the olive oil. Sprinkle with salt and pepper. Bake for 35 to 35 minutes, until tender and browned. Drizzle with Ice Syrup or pure maple syrup.

Fingerling, Plum, and Arugula Salad with Maple Vinaigrette

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They’re perfect for cobblers, ideal for eating out of hand, and taste great on the grill, but thinking outside the culinary box lets golden plums shine in a savory salad featuring local, seasonal ingredients.

Fingerling, Plum, and Arugula 1

Fingerling, Plum, and Arugula Salad with Maple Vinaigrette

For the salad ingredients:
2 pounds (908g) fingerling potatoes, any colour
2 tablespoons (30mL) good quality extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground pepper
1/2 cup (120mL) fresh savory, lightly packed and chopped
1 1/2 pounds (681g) shiro plums, cut into quarters
1/2 cup (120mL) chopped pecans, toasted
4 ounces (113g) arugula

For the dressing:
3 tablespoons (45mL) pure maple syrup
2 tablespoons (30mL) cider vinegar
1/2 teaspoon (3mL) Dijon mustard
1/4 cup (60mL) good quality extra-virgin olive oil
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Cut the potatoes in half length-wise—if they are large, cut them in half width-wise, as well. Toss with the olive oil. Spread in a single layer on the baking sheet and sprinkle with salt, pepper, and about 2 tablespoons of the savory. Bake for 35 to 45 minutes, stirring every 15 minutes, under crispy on the outside and tender on the inside. Set aside to cool.

Once the potatoes have come to room temperature, put them in a large bowl. Add the remaining savory, the plums, pecans, and arugula. Toss to combine.

To make the dressing, put the maple syrup, vinegar, and mustard in a small container. Whisk well to combine. Add the olive oil in a steady stream, whisking constantly, until well blended. Season with salt and pepper to taste. Drizzle on the salad, using as much or little as desired. Let stand about 1 hour. Enjoy at room temperature.

Fingerling, Plum, and Arugula 2

Fresh Summer Rolls with Easy Dipping Sauce

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Fresh and light, rice paper wrappers can be filled with your favourite fresh ingredients and easy to adapt to your preferences and to the season. Using some local ingredients, such as beets, put a twist on the traditional types. I often add a spoonful of grated ginger to my sauce for a bit of extra zing.

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Fresh Summer Rolls with Easy Dipping Sauce

For the rolls:
20 small rice paper wraps
1 red bell pepper, thinly sliced
1/2 mid-ripe mango, thinly sliced
1/2 medium beet, peeled and thinly sliced
1/3 English cucumber, thinly sliced
1 small carrot, thinly sliced
4 green onions, thinly sliced
5 asparagus spears, sliced

For the sauce:
1/4 cup coconut aminos*, gluten-free soy sauce, or gluten-free tamari
3 tablespoons rice vinegar (not seasoned; check ingredients to ensure it is gluten-free)
1/4 teaspoon red pepper flakes
1/2 green onion, chopped

Fill a shallow dish with hot water, and have all of your toppings ready to go.

Put two pieces of rice paper in the dish until they are pliable. Set one on a work surface, then top with the other just overlapping so they make a “8” shape. Put strips of the sliced filling ingredients horizontally about an inch from the end closest to you. Wrap the edge of the rice paper around the filling ingredients, then tightly roll it away from you while tucking in the edges. Set the roll aside, and continue with the rest of the paper and the ingredients.

To make the sauce, mix all ingredients together.

Before serving, slice the rolls in half with a sharp knife if desired. Serve cold.

*Use coconut aminos for the soy-free option.

summer rolls with dipping sauce