From the LCBO Food and Drink Magazine Summer 2012. Sweet and spicy. Oven version provided, but this can also be done wrapped in foil on the barbecue. I usually use a large piece of salmon, but individual fillets or salmon steaks may be substituted and the cooking time adjusted as needed.
From the Ontario LCBO magazine Spring 2013. The shrimp is really just a garnish - leave it off and you have a vegetarian dish. It's described as "a warm soup that is unusual but will become a quick favourite as it is exceptionally healthy, flavourful and fast to make. Don't bother making this soup with underripe avocados." It really is delicious - everyone I served it to really enjoyed it - and I find myself craving it. I put a sprinkling of toasted sliced almonds on top instead of the shrimp and they gave the soup a beautiful nutty crunch.
Different from the other recipes posted in that it contains cornmeal. From B. Jacks - winner of the month in a recipe contest sponsored by Canadian grocery store Metro. Note: I have posted the recipe as written, but I had to add almost 3/4 cup extra flour (I used white for the extra) as the batter was too runny. It may have been because I used medium grind cornmeal (fine grind may have been better) and I didn't let the batter sit. The peaches get nicely grilled which enhances the flavour and you really don't have to peel them - you don't taste the skin at all. Do keep the wedges thin so they lay flat in the pancake.
This recipe is slightly different than the others posted as it doesn't include mustard. Quite sweet with a garlic balsamic ending. I always double the recipe - the amount as posted might serve 2 people. Can be used as a salad dressing or marinade.
Don't be afraid - this unusual but memorable blend of flavours will leave you craving more. Just don't breathe on anyone after eating this. A real family tradition - have been making this for over 25 years after requesting the recipe from my mother-in-law.
Ukrainian-style borscht - my mother-in-law's recipe. I have a jar of Sour Salt I use instead of the salt and vinegar in the recipe. I had only ever tried cold beets once or twice (ew!) before being introduced to borscht. I remember I was reluctant to try the weird red soup. What a wonderful surprise when it hit my taste buds! Now I crave it regularly. You may want to play with the ingredients until it tastes the way you like it.
Is it a cake? Or are they squares? Guess it depends what size pieces you cut! Has a shortbread crust and crumble topping. Two sizes depending on how much rhubarb you have (be careful when reading the ingredient quantities for each to get the corresponding crust and filling). From my lovely mother-in-law.
From a Gay Lea recipe flyer. Definitely not a low fat recipe. Tried numerous recipes previously with mixed results (too dry, too crumbly), but these are always mmmm....perfect! Enjoy with soup, salad, chili. Add grated cheese if you wish. Can be frozen.