Roasted Potato and Asparagus Summer Salad

Roasted Potato and Asparagus Summer Salad
Serves 12
A delicious twist on a summer favourite! This healthy potato salad alternative will be the star of your next potluck!
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  1. 1 pound of fingerling potatoes (or a mix of small red and white potatoes)
  2. 2 medium sized sweet potatoes
  3. 1 lb fresh Ontario asparagus
  4. 1 cup sliced fresh Ontario radishes
  5. 1/2 cup chopped fresh cilantro
  6. 1/4 cup chopped fresh chives
  7. 1/4 cup olive oil
  8. salt and pepper to taste
  1. 2 medium avocados
  2. 1 large lemon
  3. 1 garlic clove
  4. 3 tbsp Extra Virgin Olive Oil
  5. Salt and Pepper to taste
  1. Pre-Heat the BBQ or Oven to medium high heat
  2. Wash and scrub all potatoes but keep the peel on
  3. Wash asparagus and place in separate bowl, toss with 1 tbsp of the olive oil and a pinch of salt and pepper to coat
  4. Use the remaining olive oil to coat the potatoes then add a few pinches of salt and pepper to season
  5. If you have a grilling pan for the BBQ place the potatoes and asparagus in it to cook over medium heat. If you don't have a BBQ grilling pan, just place directly on the grill. (just make sure to wach the veggies so they don't char too much)
  6. Let the asparagus and potatoes cook turning and stirring every so often
  7. Remove the asparagus from the grill after approximately 5 minutes (or until soft)
  8. Let the potatoes cook for a little while longer (approximately 5-10 more minutes until the potatoes are soft when poked with a fork)
  9. Chop the radishes and herbs and add to the potatoes in a large serving bowl
  10. Zest the lemon over the salad to add flavour, then juice the lemon and set aside for the dressing
  11. Place all the dressing ingredients in a small food processor and pulse until nice and smooth, it should be nice and creamy before adding to the potatoes
  12. Add to the potatoes, asparagus and radishes and toss until evenly coated
  13. Garnish with a some lemon wedges and fresh herbs!
  14. Serve either warm or chilled

Dairy-Free Eggnog

Dairy-Free Eggnog
Unbelievably light and velvety smooth eggnog! This is a dairy-free twist on our favourite holiday drink!
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  1. 4 egg yolks
  2. 1/3 cup turbinado sugar, plus
  3. 1 tablespoon turbinado sugar 2 cups unsweetened almond milk
  4. 1 can 398 ml coconut milk ( use full fat)
  5. 1 ounce rum or 1 teaspoon rum extract
  6. 2 pinches freshly grated nutmeg
  7. 4 egg whites or 3/4 cup pasteurized liquid egg-whites
  1. Beat egg yolks with a wire whisk in a small bowl.
  2. Gradually add the 1/3 cup sugar and continue to whisk until sugar is completely dissolved.
  3. In a medium saucepan, combine the almond milk, coconut milk and nutmeg. Bring to boil, stirring occasionally.
  4. Gradually temper the hot mixture by adding the hot milk a little at a time into the eggs stirring constantly.
  5. Return everything to the pot and cook over medium heat, stirring constantly, until the mixture reaches 160 degrees F.
  6. Remove from heat and add rum or rum extract. Place in the refrigerator to chill. (approximately 2 hours)
  7. When the mixture has chilled, whisk the egg whites over a double boiler with the tablespoon of sugar.
  8. Keep whisking until your mixture reaches 60 C.
  9. Remove bowl from double boiler and beat until stiff peaks form then whisk the beaten egg whites into the chilled mixture.
  10. Serve with a sprinkle of nutmeg or grated dark chocolate (to keep it dairy-free).
You will need
  1. A digital thermometer to ensure proper temperature of milk and eggs
  2. A Double Boiler

Pork Tenderloin and Mustard Sauce

Pork Tenderloin with Mustard sauce
Serves 4
Seared pork tenderloin cutlets with creamy, mustard seed sauce. Easy recipe for even the most novice chef!
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  1. 1 pork tenderloin (about 1 - 2 lbs)
  2. Salt
  3. Pepper
  4. 1 tablespoon olive oil
  5. 1/2 cup White wine
  6. 2 teaspoons grainy Dijon mustard
  7. 2 tablespoons heavy cream (or coconut cream for dairy-free)
  1. Remove silver skin and any visible fat from the pork tenderloin
  2. Slice the raw meat into 1 inch thick rounds
  3. Place the tenderloin pieces between two pieces of plastic wrap and gently pound with a kitchen hammer or rolling pin to flatten slightly (about 1/2 inch thick)
  4. Lightly season tenderloin rounds with salt and pepper on both sides
  5. Heat oil in a large frying pan
  6. When oil has heated, place the tenderloins in the frying pan
  7. Cook on medium high heat for 4 to 5 minutes per side or to your desired doneness (i.e. medium, medium well done)
  8. Remove the pork tenderloin from the pan, cover with aluminum foil and set aside
  9. Turn the heat down on the frying pan (low-medium)
  10. Add the white wine to deglaze the pan (Warning: If the pan is too hot the wine will splatter)
  11. Make sure to scrape up any browned bits
  12. Add the mustard and the heavy cream and cook on medium to low heat for 2 to 3 minutes or until the sauce has thickened
  13. Pour the sauce
  1. Wine Options: You can use whatever white wine you have on hand. But when cooking with wine, it is best to use a stronger, dryer flavour wine so that it accents the dish.
  2. Vegetable Suggestions: We served this dish with steamed green beans. Also works well with grilled asparagus, steamed broccoli or any other vegetables.