Oh boy, I’ve been harissa’ing the crap out of my food right now. Once I open that little can of spicy Moroccan heaven I can’t stop smearing it on everything. This time though, I took the smoky factor up a notch by roasting a bunch of cauliflower and artichokes with z’atar and lemon, then dipped it all in creamy harissa sauce. Y-U-M.
Obvi, you need some boozy goosy to pair up this smoky meal so I created the recipe with the folks of Kendall-Jackson.
Get the full scoop over at their blog, enjoy, now go get charred!
Recipe created in collaboration with KJ Wines. All views my own. Word
If you’re melting and you’re about to move to the arctic, worry not, I got a cool treat that will help you cool down and make you feel like a fresh forest nymph instead of sweaty rotisserie chicken (salty and all).
This ice cream has an “unsual” combo – so I heard when I made it – but it totally works! It’s so tropical you’ll literally hear coconuts banging in the back while you eat it.
Since I am officially on a little summer break (YAAAASSS) I’ll send you over to Luvo’s Fresh Blog to get the full recipe. Enjoy!
My milkshake brings all the boys to the yard.. ok sorry, that joke has been done like 1000 times, but what can I say? THIS milkshake DOES bring all the boys to the yard, and who doesn’t like a tasty breakfast with a side of hunk? WE ALL DO.
I think I’ve said this before, but I am not a fan of anything oatmeal, it’s just so blah, and especially now in summer, don’t even dare to put a bowl of that boring warm goop in front of me or you’ll end up wearing it as a face mask (seriously though, oatmeal facials are awesome).
This messy – but mighty tasty – breaky was inspired by an ice cream flavour I had a couple weeks ago over at Earnest Ice Cream here in Vancouver (BEST ice cream ever). Lavender is a tricky flavour to mix and I usually find it a bit over the top, but there’s something in the blueberries that just make it work! Add some tangy super thick yogurt, and top it all up with sweet chewy honeycomb and – trust me – your day is going to shine bright like a diamond.
You can easily make this milkshake into a bowl and add your favourite toppings (nuts, granola, the works!) or you could even freeze it into popsicles! A list of boosters is provided at the end of the post.
Ok, grab your blueberries and come over to the kitchen ’cause breaky is served!
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It’s Friday! And it’s happy hour here on the blog, you lucky duck.
Today’s special: Frida’s Mule! A spin on the Moscow Mule. The main ingredient here is jalapeño infused mezcal, which has a delicious smoky taste with a touch of heat. That plus some lime juice and ginger beer make it the ultimate hot-summer-day cocktail.
Pop by West Elm’s Front & Main blog to get the full scoop. Cheers!
I made a new recipe for Baked The Blog (you know, where canadianos get baked together). It’s super yummy and has all the stuff we love about summer: pies, custard, berries, ice cream – seriously, this is the shizzz.
Go get the full recipe on Baked!
I made this recipe for La Crema and I must say it was a total blessing! I was getting ready to go on a trip and had all this beautiful produce from the farmers market and didn’t want it to go bad, so I whipped up one of those “kitchen sink” recipes that turned out SO GOOD.
There are juicy tomatoes, spicy chimichurri made from fresh herbs, and everything is topped with crispy chip-like kale. Seriously yum.
You can find the full recipe over at La Crema’s blog. Perfect for a “cleaning the fridge” weekend dish!
Recipe created in partnership with Jackson Family Wines. All views my own. Word.
More summer fruit? Yep. Using my new favourite surface to take photos? Yep. Wait, what about meringue? Yep yep yep. All of those things just happened and it’s almost magical.
A few weeks ago I got to pick some sour cherries from my friend’s lovely tree and I knew I had to do something epic with them – other than jam. Galette? Yes, that sounds like a good pick, but maybe we can up the game a bit with meringue, because, summer and meringues are definitely besties. The result is super tasty and looks so cool and rustic! Just the way we like it.
If you can’t find sour cherries, you can use regular cherries too! Instead of being bright red it’ll turn out a beautiful deep burgundy. Either way you gotta throw some ice cream in there! Just forget about the word ‘calories; for a while, mmkay.
Full recipe after the jump! See the Rest of this Post