Here’s an EASY, colourful, and delicious vinaigrette recipe to brighten your table over the holidays. It’s welcomed back at my table year after year. “Toss it” with mesclun greens or arugula, and “top it” with Three-Seed Brittle Recipe in Edition 290 -Dec 2nd, 2021, of Town Crier.

“Holy… Holidays,” I made this salad two weeks ago for American Thanksgiving when our son was with us here in Fenelon. It was so good! The original recipe is from the November 2021 issue of Bon Appetit. I’ve never been a big fan of raw kale as I find it too tough and fibrous. But if you follow my lead and sprinkle the kale with salt and massage it to render it tender, well it’s a different story. Note my variations below, which I know will be super delicious the next time I serve it. And by-the-way, I used walnuts as that’s what I had on hand.

This brittle is all about caramelized maple syrup embedded with three different seeds. By brittle standards, it’s thinner, softer, and only mildly sweet; no sticky stovetop mess. Enjoy it as a snack, served over yogurt, or over oatmeal. It would be wonderful as a garnish over orange-colored soups, or even over an arugula and orange or beet salad. I think it would be a nice compliment to a cheese platter too. I am very happy to have stumbled across this recipe by Rebecca Katz!

Ontario freshwater pickerel seems to be available year-round. Its flavor is sweet and mild. Sesame seeds add a unique texture that juxtaposes nicely with its small firm flakes. Caramelize lemon wedges (or slices) alongside the fish for some “wow” appeal and serve with simply blanched broccoli. Your dinner entrée will easily be ready in under 30 minutes.

Homemade dressings can be made in minutes, and if you make lots you can have lots of salad throughout the week. Simple or fancy, once you start making your own salad dressings, you will never go back to bottled.

I find dry roasting sturdy vegetables on a grill pan, without any oil or salt, to be a stirring way to dress up a hardy winter salad! Note how the vegetables are then steamed to finish cooking. Here’s one combination of vegetables that goes alongside any protein, such as steak, lamb chop, or chicken.

Here’s what can be done with a few kitchen staples, some cooked white beans, kale, and a Parmesan rind. Steps such as cooking down tomato paste for extra flavor, blending a portion of beans with stock for body and creaminess, adding a parmesan rind for rich & satiating deliciousness, sautéing the kale to tenderize it, and chopping fresh herbs for a punch of flavor & freshness, all may seem tedious but please take note as they are tips for achieving heightened flavor and texture, and ultimately a satiating dish.

This week I replicated the tomato soup I enjoyed while in France last month. I started by roasting the last of the tomatoes from my garden. My version is mildly spicy and quite satisfying.

These Parmesan crisps could not be easier to assemble and are guaranteed to ‘wow’ everyone at your table, including yourself! Serve them as a garnish on salads, soups, pasta dishes, or double the recipe and enjoy as hor d’oeuvres with hot pepper or sweet garlic jelly. The sweet garlic jelly from Kawartha HERB Gardens is superb!