The local corn and tomatoes are in full swing! Sometimes our eyes are bigger than our stomachs when we buy corn. This is an excellent recipe to use up leftover cooked corn. It’s also a great idea when you have different sizes of tomatoes ripe in the garden at the same time.
There are a variety of fish species in Lake Erie and pike is one of our favourites. They’re best caught in very cold water so spring is a great time to enjoy some fresh caught pike. You can make Blackened Pike Tacos with any type of fish that’s thick and dense enough to stand up to the blackening process without falling apart.
When tomatoes and basil are in season, I make Bruschetta. A lot. It’s quick and easy to make, you can do some of the prep in advance and it’s always popular for happy hour or al fresco dining!
My basil is abundant and ready for pesto! This is an easy recipe that you make in the food processor and it freezes well. I’m making a large batch which is a good idea when you have this much basil. This pesto has excellent flavour and a vibrant colour thanks to the beautiful green ingredients. There are different kinds of pesto but Basil Pesto is my favourite. This version has a little something extra that helps keep the colour vibrant and also adds a little kick of extra nutrition.
My parents used to tell me that during zucchini season they had to lock their cars at night or they’d find the back seat full of zucchinis. I don’t think they were joking! My dad and Mr. Foster next door always had a friendly competition about gardening. One year they both had quite the harvest and couldn’t eat them up fast enough. I’m told Mr. Foster went out after dark and left them at various neighbours’ front doors.
This could be called Blueberry Zucchini Loaf but since there’s more zucchini than blueberries, it’s Zucchini Blueberry Loaf.