Recipes

There is nothing like a good Caesar salad. It's a classic, a crowd pleaser, and an easy way to pull a meal together. We think the secret is in the sauce...and the homemade croutons of course. The combination of these two recipes make for a killer Caesar salad. You are definitely going to want to bookmark these recipes, once you try them you will definitely be hooked! 

Quick Caesar Salad Dressing & Fresh Croutons

Ingredients:

Caesar Dressing

• 1/4 Cup Lemon Juice 
• 1/4 Mayo
• 1/4 Finely Grated Parmesan Cheese
•  2 Cloves of Garlic, Crushed
• 2 Tsp of Dijon Mustard
• 1 Tsp Worcestershire Sauce
• Freshly Ground Pepper 

Croutons

• 1 Loaf of Ciabatta Bread (cut into even cubes)
• 1 Clove of Garlic
• 1/4 Cup Butter
• 2 Tbsp of Olive Oil 
• 1/4 Cup Finely Grated Parmesan Cheese
• ½ tablespoon of finely chopped oregano
• ½ tablespoon of finely chopped flat leaf parsley
• Freshly cracked black pepper
• Salt

Instructions:

• Pre-heat oven to 350F
• For the dressing, combine and whisk all together in a bowl, or shake in a jar. 
• Heat butter and olive oil in a large frying pan. Cut most of the crust off the bread and cut it into very small squares.
• Once the butter is melted and the oil is hot – add garlic and sauté for 1 minute. Turn off the heat.
• Add the bread cubes and toss them well in the garlic butter.
• Toss in Parmesan cheese, chopped oregano, black pepper and salt. Toss the croutons so that the herbs and cheese are well distributed.
• Transfer your seasoned croutons to a sheet pan and spread them out evenly.
• Bake for about 15 minutes stirring them occasionally until they are nice and toasty...keep an eye, these little gems go from toasty to toast in no time flat!
• Cool the croutons and store them in a freezer bag or freeze the leftovers.
• Toss dressing and croutons with fresh, romaine lettuce and enjoy!

Last week we picked up the most delicious baby cucumbers at the Langley Community Farmers Market. They were so sweet, and crunchy, I just knew I had to make a batch of pickles! Sweet, sour and so simple! This quick pickle recipe is the perfect way to enjoy some of your farmers market bounty!

Quick Pickles 

Waffleshot Affogato 

Ingredients:

• 4 Scoops of Vanilla Ice Cream
• 4 Shots of Espresso
• 4 Waffle Shots (2 oz)
• 4 Tsp. of Shaved Chocolate
• 4 Tsp. of Crushed Almonds

Instructions:

1. Brew espresso and pour into one into each waffle shot.
2. Top with a scoop of vanilla ice cream and sprinkle chocolate and almonds on top

Enjoy!

There is nothing quite like a warm apple crisp served with ice cream, it's just the perfect dessert. This classic crisp recipe is incredibly simple, and oh so delicious, we just had to share it with you. And with berry season just around the corner feel free to experiment with the filling by adding fresh strawberries or raspberries. Happy baking!

Quick Apple Crisp

I always forget how easy & delicious a good old vanilla crème brûlée is. We made these last night for the dinner party, served with fresh berries, they were fantastic! This delicious five ingredient dessert recipe is also gluten free. 

Vanilla Crème Brûlée

• 2 ¾ cups whipping cream
• 1 tbsp vanilla bean paste
• 4 large egg yolks
• 1 whole egg
• ¾ cup sugar, plus extra for the brûlée

Instructions

1. Preheat the oven to 325 F and place 6 ramekins in a large high sided pan.

2. Heat the cream on medium low with the vanilla paste. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

3. In a separate bowl, whisk the egg yolks, whole egg and sugar together. Whisk in the hot cream slowly, whisking constantly until all has been added. Strain and pour into the ramekins.

4. Pour boiling water into the pan, around the brûlée dishes, so that the water comes up just past halfway up the dishes and carefully take this to the oven. Bake for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Let them cool for 10 minutes in the water bath, then remove & cool completely on a rack. Chill for at least 3 hours.

5. To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.