Grilled Caesar Salad
It might sound strange to put lettuce on the grill, but once you've tried this, you may never go back to regular Caesar salad again. I've included my dressing recipe, but feel free to use your favourite. Plan for about 1/4 to 1/3 of a head of Romaine per person, but this can vary depending on the size of the head (and the appetites of the persons -- when feeding Pendziwols, I use a half head per person.)
These came about out of necessity -- I had planned my weekly grocery shopping around our menu so that we could have fresh buns on hamburger night. And then I forgot the hamburger buns. (Typical Jean E move.) Instead of going back to the store (which I would have done pre-COVID) I opted to try making buns. They turned out to be delicious. This brioche style bun has ruined us for store-bought forever.
Pretzels are super delicious and quite easy to make. Since it's easier to find fresh yeast right now than traditional or instant, I decided to try out the fresh to see how it worked. Fresh yeast requires "proofing" and making a "sponge" is also recommended. This takes a little bit more time, but the results and taste are worth it. We also decided to add prosciutto and Thunder Oak Gouda to our pretzels to make them a great picnic pack-along. For the plain pretzels, we made a sharp cheddar cheese and Sleeping Giant Brewery dip that was also delicious.
Charred Pepper Hummus
Hummus is quick and easy to make, and switching up just a few ingredients can give you some tasty variations. Our favourite is charred pepper, with lots of garlic and lemon juice. Serve with fresh pita bread or veggies for dipping. I also added a dash of local Heartbeat Hot Sauce to this batch for a bit of zing.
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Jean E. Pendziwol
I live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food. Since I'm unable to feed friends and family during this period of COVID-19 isolation, I thought I would share some of my favourite recipes instead. Hope you enjoy!