Yes, there are treats at the spa. Portions are modest, yet they satisfy that sweet craving. The usual 1/2 cup (125 mL) of butter in a cake like this has been reduced. Serve warm.
Toss this lemony salad with croutons, cucumbers or shaved fennel – or whatever crunchy additions you like.
Grilling the corn "naked" (without the husk) gives it a particularly smoky flavour and attractive grill marks.
Chicken is a natural at absorbing different taste accents when it's marinated or glazed or, maybe even better, when it's stuffed. The bonus? A surprise inside each portion.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
Grill juicy pork at the same time as the vegetables to serve hot or cold.
