Perfect for a refreshing summer dessert or a sweet and savoury side dish when served with grilled bread.
This recipe can easily be scaled up or down to suite your needs.
2 pints Strawberries
2 tsp Extra virgin olive oil
1 tb. Honey (optional)
Salt & Pepper
1/2 cup Blue cheese
24 leaves Basil, fresh
1. Preheat oven to 400°F (205°C).
2. Wash strawberries. Cut off the leafy top by inserting the tip of a paring knife into the top of the strawberry, at a shallow angle, and rotate to create a hollowed area. Cut strawberries in half.
3. Toss with oil an honey. Season with salt and pepper. Spread out onto a shallow rimmed baking tray. Roast for 12 minutes or until tender but not spongy.
4. Meanwhile, crumble the cheese. Slice basil into thin strips.
5. Remove strawberries from the oven, let cool 2 minutes. Transfer to a bowl. Gently fold in cheese and basil.
6. Serve drizzled with aged balsamic.
Hearty soup offers a delicious health boost
The new <30 Days app from the Heart and Stroke Foundation offers simple daily challenges to help you live a healthier life.
One challenge suggests eating an orange vegetable. Orange veggies and fruit have been shown to reduce your risk of heart disease, stroke and diabetes, thanks to their high vitamin and mineral content.
This delicious soup from the Foundation's recipe collection includes two orange vegetables.
Carrot squash soup
Prep time: 10 minutes
Cook time: 40 minutes
Makes: 7 1-cup servings
• 4 large carrots, chopped
• 3 large whole cloves garlic
• 1 acorn squash, peeled and cubed (about 4 cups/1 L)
• 1 onion, chopped
• 2 tsp (10 mL) curry powder
• 2 tsp (10 mL) dried thyme leaves or 1 tbsp (15 mL) chopped fresh
• 1/2 tsp (2 mL) ground ginger or 2 tsp (10 mL) minced fresh
• 4 cups (1 L) no salt added vegetable or chicken broth
• 1/4 cup (50 mL) light sour cream or yogurt
• 1/4 cup (50 mL) chopped fresh cilantro
1. In a large pot, combine carrots, garlic, squash and onion. Stir in curry powder, thyme and ginger. Pour in broth and bring to a boil.
2. Reduce heat, cover and simmer for about 40 minutes or until carrots and squash are very tender.
3. Ladle soup in batches into a blender, or use an immersion blender to puree the soup until smooth.
4. Ladle into bowls and dollop with a little sour cream and sprinkle with cilantro to serve.
Tip: Make this soup in the slow cooker to bring to a potluck. Put all the ingredients into a slow cooker and cook on low for 6 hours or on high for 3 hours. Use an immersion blender to puree the soup and then serve it right out of the slow cooker, keeping it warm on the buffet.
Find more healthy recipes online at heartandstroke.ca/recipes.
By Chef Elizabeth Peck*
Edamame are young soybeans commonly found in Asian cuisine. This heart healthy vegetable is high in fibre and protein, and can be found in the frozen section of many grocery stores. Try this fresh tasting recipe while watching the big game this weekend.
Edamame Feta Bruschetta
makes 12 pieces
2-3 Roma Tomatoes, diced
1 clove Garlic, minced
1 Tbsp finely Chopped Red Onion
2 Tbsp Fresh Chopped Basil
2 Tbsp Olive Oil
¼ cup Feta, crumbled
¼ tsp Freshly Ground Black Pepper
¼ cup Edamame, cooked
2 pieces Naan Bread
Balsamic Glaze, for garnishing
*Chef Elizabeth Peck is a culinary instructor and owner of Peckish? catering