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.
If you don't have five-spice powder, use 1/2 tsp (2 mL) cinnamon and pinch each ground cloves and pepper.
In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. It's a simple and refreshing part of this menu. You can chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Dress the salad just before serving.
Serve up this one-pan hash for dinner or for a decadent brunch with toast or tortillas chips—and don't forget the hot sauce!
Panko bread crumbs (which are coarser than regular bread crumbs) give this fish an extra-crunchy crust. Allspice lends the tacos a decidedly Caribbean flavour. For an authentic kick to the salsa, add a dash or two of hot pepper sauce made from Scotch bonnet peppers. Serve with lime wedges.
Why choose between semisweet and white chocolate when you can have both? This homemade version of the light and dark biscotti, a coffee shop staple, brings both luscious types together in perfect harmony.
Eye of round is a roast but can be treated the same as a very thick marinating steak. This naturally lean cut is made more tender by slicing it very thinly on the diagonal across the grain.
