Sweet Summer Salad

By : Ontario Kitchen | On : 2012-06-24 | Category : Strawberries, Spinach, Salad

Strawberries became widely available a little later than usual this year, but they're out in full force now. This salad is relatively simple, but the addition of the sugared almonds adds a certain special touch. All the parts of this salad can be made in advance, but don't assemble it until right before serving. Also this salad is best served layered, not tossed, since the almonds and strawberries tend to end up at the bottom of the bowl.

Strawberry-Spinach Salad

source: Mary Romanow

Check out the recipe here.

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I tried to not make a "we all begga for rutabaga" joke

By : Ontario Kitchen | On : 2012-06-19 | Category : Rutabaga, Slider, Patty

Rutabaga is one of those foods I've seen, but never even tried to cook before. This week, we decided to change that. If you're in a similar boat as me when it comes to this root vegetable, you can use it and turnip interchangeably. If you're in the exact same boat as me and never cooked with turnip before either, then here's something to get you started.

Roasted Rutabaga and White Bean Sliders

source: Ontario Kitchen

These sliders were originally made using sweet potato and maple syrup instead of the rutabaga and rosemary, giving each method a very different character and taste. The serving method of each changed with the taste, with the sweeter sweet potato and maple sliders working well with garlic aioli and avocado on a multigrain bun, while the more savory rutabaga and rosemary seemed to lend itself well to the bolder mustard of honey mustard (1 part honey to 2 parts dijon mustard worked for me). Try each of these out, and tell us in the comments which one was your favorite!

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Two Apps in One

By : Ontario Kitchen | On : 2012-06-03 | Category : Bruschetta

Bruschetta is very easy to make at home, and uses a lot of tomato, which is available from greenhouses year-round. Being very similar to salsa, we swapped one for the other on nachos. Using roma or other very firm tomatoes is preferable, and be sure to remove as much of the liquid as possible to get the best results. When making nachos, it's easy to end up with a lot of cheese on top, and a lot of plain nacho on the bottom. Take a bit more time, and spread thin layers of chips with their own layer of cheese, and you'll end up with much better results.