This is a super simple salad that’s bursting with zesty flavour and brilliant colours. And since it’s harvest season, this is the perfect time to make Green Bean and Red Pepper Salad with fresh local ingredients! It’s a perfect companion to a Monte Cristo sandwich because of the balance of flavours and colours.
I make regular visits to JLK Asparagus Farms during the short season. I always enjoy visiting with my friend Lisa who owns the farm with her husband Jake. I recently talked to her about how she would recommend cooking jumbo asparagus and she told me she wraps it in bacon along with some cheese and bakes it. Of course I had to try it. Anything is better with bacon!
Creme Brûlée is one of those classic desserts. It’s rich and creamy and silky and, best of all, you make it in advance. In fact the day before is preferable. The crackly caramelized sugar topping takes only a few minutes right before serving and totally takes it to a top level dish! The downside is that the main ingredient is cream. High fat cream. I wanted to see if using a lower fat combination would give the same delicious results. And I was pleasantly surprised!
We eat so much asparagus during the short season that I try to come up with a variety of ways to prepare it. Prosciutto Wrapped Asparagus is a big hit around here. It’s really easy but it looks impressive and there are never any leftovers.
Local asparagus has arrived! Once the season starts we eat tons of it! And lucky for us there’s a farm a few minutes away where we can buy it freshly cut. Roasted Garlic and Asparagus Soup doesn’t actually contain any cream or flour. Instead, I used a couple potatoes to give it the creamy thick texture. If you don’t like the idea of a puréed soup you can leave out that final step. No big deal. It will taste exactly the same.