Category Archives: Summer

Ingredient of the Week: Summer Savory

by Laura

Summer Savory

Our end of month wildcard ingredient is back, and this week we’re talking summer savory. An easy to grow backyard herb that can add that delicious flavour your dish is craving. Summer savory can be used in subtitution for sage, so if ever you see a recipe calling for sage and are feeling wild and adventurous (okay, maybe not so wild) try this out!

This tasty herb has been shown to provide relief for nose and helps with overall congestion. It is also a useful digestive aid for flatulence and colic. Bet you didn’t know this: Rubbing a sprig of Summer Savory on a bee or wasp sting is said to give instant relief.

Here are some recipes we’ll be trying out this week:

As always, we’re looking for recipes you go to when you have savory lying around the house. Make sure to drop us a comment!

Ingredient of the Week: Fiddleheads

by Laura

Fiddlehead

An ingredient that most of us probably haven’t tried, but boy when you try them you just might be hooked. You’ve seen them when they are in their “uncurled” form, the traditional fern, but as an ingredient their colourful curls, and slightly nutty flavour will have you curious.

Not only are they cool looking, Fiddleheads have antioxidant activity, and are a source of Omega 3 and Omega 6, and are high in iron and fibre.

If you’re ever in New Brunswick, check out Tide Head, it calls itself the “Fiddlehead Capital of the World.” Fiddleheads are also exported fresh and frozen. They are typically steamed or boiled before being eaten hot, with hollandaise sauce or butter and lemon, or chilled, in salad or with mayonnaise, the possibilities are endless!

When you’re ready to buy your Fiddleheads this week, look for bright green with tightly coiled tops. Ideally, you want only 1 to 2 inches of stem attached to the coil. Fiddleheads tend to quickly loose their bright flavor and crisp texture, so use them as soon as possible to experience the best taste and texture. If you need to store them, wrap fiddleheads lightly in plastic wrap and keep chilled.

Join us on this week’s journey and try out a new ingredient with us! Let us know what recipes you plan to try (or have already tried) as we build our favorites. Here are the recipes we’ll be trying out this week:

Ingredient of the Week: Grapefruit

by Lisa Haggis

When you bite into a piece of grapefruit, you know it! The distinct tartness of this fruit isn’t easily missed, and is very likely something you either love or hate. So, we have 2 challenges this week: first, discover new great go-to recipes that include grapefruit (and go beyond the usual breakfast routine), and, second, eat a piece of grapefruit with a straight face :)

Whether or not you appreciate the kick in the taste buds, there is no denying that learning to love grapefruit is a worthwhile endeavor. It is packed with vitamin C and antioxidants for your immune system, along with properties that lower your cholesterol. For the highest amount of health benefits, reach for the pink ones, and aim to buy citrus that feels heavier than it looks (because they have more juice!)

Here are the recipes that Laura and I are going to put to the test this week:

As usual, we are on the search for go-to recipes that include grapefruit. Have an easy, delicious recipe that includes this ingredient of the week? Please share below!

Ingredient of the Week: Artichoke

by Laura

Artichoke

An ingredient that took me years to appreciate, and i’m still learning to like it. I can’t say that i’ve ever prepared a dish with fresh artichoke, I normally resort to buying the bottled artichoke hearts (and they are delicious!). There are many ways to get health benefits from this green leafy vegetable. While most people would probably guess that the goodness lies in the heart, most of the health benefits stem from the leaves.

For instance, it’s good for the liver, studies have even found they may even regenerate liver tissue. Artichokes have long been used in folk and alternative medicine as a treatment for liver ailments and the scientific studies are now proving them to be correct. One large artichoke contains a quarter of the recommended daily intake of fiber. A medium artichoke has more fiber than a cup of prunes. Artichoke leaves have been shown to reduce cholesterol by raising good cholesterol (HDL) and lowering bad cholesterol (LDL). If worrying about your cholesterol isn’t your thing, perhaps you’ll be happy to hear that it’s also used as a hangover treatment, as it helps cleanse your liver.

When you’re ready to pick an artichoke look for a heavy and firm consistently green product. The leaves should look uniform and not wilted. Cooking an artichoke (and no, I don’t mean just opening the jar) can be tricky, but there are tips and tricks you can follow.

Here are the recipes we’ll be testing out this week!

Have you mastered some artichoke recipes? We want to hear about them as we build our recipe box of go-to recipes! Share them in the comments below.

Ingredient of the Week: Garlic

by Lisa Haggis

Garlic cloves

Very few ingredients play as prominent of a role across the full spectrum of cuisines. Whether we’re talking Italian, Lebanese, Chinese, or Greek – many of our favourite dishes start with garlic. Used extensively in herbal medicine, garlic has been said to ward off the common cold and contribute to regular heart health, as well as flush unwanted toxins from your body.

Buy garlic that is dry and fully covered with a healthy papery outer layer and store it in a cool, dark place. Avoid bulbs that have begun to sprout or crumble easily when you apply pressure.

Prefer to live without the lingering scent of garlic on your hands after chopping? You can rid yourself of it once and for all by rubbing your hands on a stainless steel sink or utensil while washing them with cold water. Try it!

Here’s what Laura and I will be cooking this week:

We are on the search for go-to recipes that include garlic! Have an easy, favourite recipe that includes this ingredient of the week? Share below!