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CBC
6 days ago
- Lifestyle
- CBC
Grilled zucchini and mozzarella salad: A flavourful side to make during peak produce season
What to make with all that fresh summer produce? You can't go wrong with this grilled zucchini, mozzarella and pesto salad from Andrea Buckett's Essential Cottage Cookbook. And if you're entertaining, you can grill the summer squash in advance for ease. Though it calls for zucchini, radishes, basil and cherry tomatoes, this side is endlessly versatile. Buckett said any tomato variety will work — if they're large, simply chop them up before adding them. And if you're not a fan of zucchini, try using grilled peaches or nectarines instead. ' Swapping ingredients is my favourite!' she said. Buckett also includes her recipe for a budget-friendly pesto, which swaps pine nuts for hemp seeds (also great for those with nut allergies!). Read on for how to make this delightful salad, perfect for serving right now. The following has been reprinted, with permission, from The Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You. Grilled Zucchini & Mozzarella Salad with Pesto We grill a lot of zucchini during the summer cottage season because it's abundant, inexpensive, and the perfect vegetable addition to any summer meal. It's also delicious served at room temperature, in a salad like this one, which means you can either cook it in advance (or use leftovers) and store it in the fridge until you're ready to assemble it. Tossed with a sweet basil pesto and adorned with creamy mozzarella and crispy radish rounds, this salad is a stone-cold stunner! Ingredients 3 zucchini, halved lengthwise 2 teaspoons oil 10 cherry tomatoes, halved ¼ cup Nut-Free Arugula & Basil Pesto (see below) or store-bought pesto Salt and pepper One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip) 4 radishes, thinly sliced Torn fresh basil, for garnish Preparation 1. Preheat a clean barbecue to high heat (425–450°F). 2. To GRILL: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool. 3. Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days. 4. TO SERVE: In a large bowl, combine the zucchini, tomatoes, and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate. 5. Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately. TIP: Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It's much more tender and has a milder, milkier flavor. Serves 4 Nut-Free Arugula & Basil Pesto There's a reason pesto shows up on menus, in cookbooks, and in your fridge over and over again: it's exceedingly delicious and versatile. Everyone has their own version. For me, the non- negotiables are basil, garlic, and Parmesan. Of course, pine nuts are a classic inclusion, but I don't want to have to remortgage my house! So I opt for hemp seeds, which also makes this pesto nut-free for my friends who can't have nuts. Basil is sweet, so adding peppery arugula offers a tasty contrast. While olive oil is traditional, I have found that, depending on the brand, it can make pesto taste bitter. Instead, I add some olive oil for flavor, but mostly use canola, a neutral oil that allows the other flavors to shine. Ingredients: 3 cloves garlic ½ cup hemp seeds ½ teaspoon salt ½ teaspoon pepper 2 cups packed arugula 2 cups packed fresh basil ½ cup canola oil 3 tablespoons olive oil + more to taste 1 tablespoon lemon juice ½ cup grated Parmesan cheese Preparation: 1. TO MAKE IT: In a food processor, combine the garlic, hemp seeds, salt, and pepper. Process on low for 20–30 seconds, scraping down the sides of the bowl as needed, until the mixture looks like sand. 2. Tear up the arugula and add it to the food processor. Add the basil, canola oil, olive oil, and lemon juice. Process on low for 30–45 seconds, scraping down the sides of the bowl as needed. Add the cheese and process on low for 10 seconds. If you like pesto a little thinner, add about 1 tablespoon more olive oil. Transfer the pesto to a glass jar or airtight container. Store in the fridge for up to 2 weeks. 3. TO TAKE IT: Transport in a cooler and place in the fridge when you arrive. 4. TO SERVE IT: Slather it on a sandwich, stir it into pasta salad, use it to top grilled chicken or fish, or add it to my Hearty Chicken & Vegetable Soup with Pesto. Makes about 1¾ cups
CBC
18-07-2025
- CBC
Ribs that cook in half the time for an easy cottage meal
Simplicity is key when cooking on vacation, but how to build flavour fast when you're making a summer standby? That's where this recipe from Andrea Buckett's The Essential Cottage Cookbook comes in — these sweet and sticky ribs are ready in half the usual time (hence their name). And below, Buckett shares her recipes for a home-made spice mix and barbecue sauce. But to cut the prep time even more, you can swap in pre-made, ideally with contrasting flavour profiles. 'So if you buy a spicy spice mix, opt for a sweet BBQ sauce or vice versa,' she said. If you're with a bigger group, Buckett said you can scale up the recipe without much fuss. It's as easy as adding another rack or two of ribs, cut into three-rib portions, to the cooking liquid and using two cups of barbecue sauce instead of one. For an effortless side, pair it with a pre-shredded bag of coleslaw with dressing. And while we highly doubt there will be leftovers, Buckett said they make great sandwiches the next day. Simply remove the meat from the bones, mix in some barbecue sauce, and reheat! The following has been reprinted, with permission, from The Essential Cottage Cookbook: Simply Delicious Recipes for Cottages, Cabins, and Wherever Your Travels Take You. Half-Time Ribs The term half-time isn't a nod to football in this case; rather, it signifies that the ribs cook in 'half the time' (or less!) of standard rib recipes. Instead of cooking low and slow in the oven for a couple of hours, these ribs take a quick dip in a delicious simmering bath of beer, soy sauce, and onions. This trick yields less unctuous and fatty but surprisingly tender, flavor-infused ribs. You can do 90 percent of the work at home and enjoy barbecue ribs the first night you arrive at your destination—a bonus when you're on vacation and want to spend time enjoying the outdoors, not tending to a hot oven. Ingredients Two racks pork back ribs (about 2¼ lb/1 kg each) 2 cups beer (about one 16 oz/473 ml can) 1 cup pickle brine ½ cup soy sauce ¼ cup + 1 tablespoon balsamic vinegar 5 cloves garlic, smashed 2 onions, quartered Oil, for grilling 3 tablespoons All-Purpose Spice Blend (see below) 1 cup Lip-Smacking Barbecue Sauce (see below) Preparation 1. to make it: Place the ribs meaty side down, with the ribs curving up toward you. Starting at a short end, draw the point of a sharp knife lengthwise down the center of the ribs, cutting through the thin membrane. Use your fingers to get underneath the first side of the membrane and begin to peel it off. Use a paper towel to grip the membrane to make it easier to remove the rest. Repeat with the other half. Do the same for the second rack of ribs. Cut each rack into three-rib portions. 2. Add the ribs to a large stockpot and cover with the beer, pickle brine, soy sauce, vinegar, garlic, and onions. Fill with enough water to cover the ribs. Place the pot over medium-high heat and bring to a simmer. Reduce the heat and continue to simmer for 35 minutes. Turn off the heat and let the ribs stand in the pot for 10 minutes. Transfer the ribs to a baking sheet, discarding the cooking liquid, and let cool for 15 minutes. 3. Wrap the cooled ribs in foil and transfer them to a large resealable bag or airtight container. Store in the fridge for up to 2 days. 4. to take it: Transport in a cooler and place in the fridge when you arrive. 5. to serve it: Preheat a clean barbecue to medium heat (325–350°F). 6. Brush the ribs with oil and dust with the spice blend. Place the ribs on the barbecue, bone side down, and slather the tops with barbecue sauce. Cook with the lid down for 5 minutes. Turn the ribs over and slather with more sauce. Cook, uncovered, for 5 minutes, keeping a close eye on the ribs so the sugar in the sauce doesn't burn. If they start to burn, move them to indirect heat and keep turning them. After 5 minutes, turn them one last time and baste with more sauce. Once the ribs are warmed through, they are ready to eat. 7. Serve immediately. Leftovers will keep in an airtight container in the fridge for up to 2 days. TIP: No pickle brine? Use whatever briny liquid you have on hand. Think olive brine, hot pepper brine, etc. COTTAGE SWAP: Replace the spice blend and barbecue sauce with any store-bought versions you love. Serves 4 All-Purpose Spice Blend It's always nice to have a jar of this all-purpose spice blend on hand. It only takes a couple of minutes to make, and you can use it on almost anything. It saves you from pulling out a bunch of spices every time you want to add a little seasoning to something. Used as a dry rub, it's marvelous on pork, steak, chicken, or fish before grilling. It also adds a great punch of flavor when added to any number of vegetables, again before grilling or roasting. Ingredients 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons paprika 2 tablespoons dried oregano 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon salt ¼ teaspoon ground allspice Preparation 1. Add all the spices to a small container with a tight-fitting lid. Shake to combine. 2. Store in a cool, dry area, where it will keep for up to 3 months. Makes about ½ cup Lip-Smacking Barbecue Sauce Barbecue sauce is an easy condiment to whip up. Yes, it uses a bunch of different ingredients, but you can always tweak it to your own taste. This one is punchy and well-rounded: a little sweet and a little tangy, with lots of great additions, like cocoa and allspice, to give it real depth of flavor. It takes no time to make and tastes significantly better than your run-of-the-mill grocery store variety. Ingredients 1 cup ketchup ½ cup water ¼ cup packed brown sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika 1 teaspoon chili powder ½ teaspoon pepper ⅛ teaspoon ground allspice 3 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons fancy molasses Preparation 1. In a small pot over medium-low heat, combine the ketchup, water, brown sugar, cocoa, spices, vinegar, Worcestershire, mustard, and molasses. Cook, stirring often, until the sauce begins to simmer. Turn the temperature down as low as possible, as the sauce will sputter, and cook for 10 minutes, stirring often. 2. Let cool completely, then transfer to an airtight container. Store in the fridge for up to 1 month. Makes about 2 cups
Hindustan Times
11-06-2025
- Health
- Hindustan Times
Ride out the heatwave with these cool and crunchy hydrating dinner ideas
With temperatures touching 40 and beyond, eating a heavy dinner, let alone prepping one, sounds like quite the debilitating task up ahead. These three delicious, hydrating and light but filling recipes are the perfect antidote to your heat woes. Ingredients: For the salad — chickpeas - 1 can, finely sliced celery - 3/4 cup, chopped capers - 2tbsps; for the tzatziki — grated cucumbers - 2 cups, Greek yoghurt - 1.25 cups, lemon juice - 1tbsp, extra virgin olive oil - 2.5tbsps, roughly chopped fresh dill - 1/4 cup, garlic clove - 1, salt to taste Method: Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again. Wait for an hour to allow the flavours to settle in. It's going to taste even more bomb (and crispy cool) the next day. Add the olive oil drizzle right before you dig in. (recipe from NY Times) Ingredients: Peeled and chopped cucumber - 1, ripe avocados - 2, plain Greek yoghurt - 1 cup, roughly chopped jalapeno - 1, chopped green onions - 2, cilantro - 1 packed cup, salt to taste, ground cumin - 1/2tsp, ground coriander - 1/2tsp, iced water - 1/5 cups, cilantro and olive oil for garnish Method: Add the cucumber, avocados, Greek yogurt, jalapeno, green onions, lime juice, cilantro, salt, cumin and coriander in a blender with the ice water. Blend on high until everything is smooth. Adjust the salt and chill the for at least an hour and up to 24 hours before serving. Garnish with olive oil and cilantro. (recipe from Andrea Buckett) Ingredients: Lettuce leaves, kelp noodles (optional) - 1/2 cup, thinly sliced zucchini - 1, thinly sliced mango - 1/2, thinly sliced radish - 2 to 3, scallions - 1/4 cup, Thai red peppers - 1 to 2, fresh mint - handful, choice of protein (chicken/edamame/tofu), lime wedges and sriracha for serving; ginger-soy dipping sauce — soy sauce - 1/4 cup, rice vinegar - 3tbsps, minced ginger - 1tsp, honey - 2tsps, sesame oil - 1/4tsp, diced chili pepper (optional) Method: Mix the sauce ingredients together and set aside. Arrange all the veggies on a firm lettuce leaf. Roll up, dip in sauce and enjoy. (recipe from Love & Lemons) Your friendly reminder that your dinner doesn't need to drain you, it can be flavourful and hydrating!
Vancouver Sun
16-05-2025
- Vancouver Sun
Cook This: 3 recipes from The Essential Cottage Cookbook, including a 'dill-icious' pickle dip
Our cookbook of the week is The Essential Cottage Cookbook by Andrea Buckett. Jump to the recipes: dill-icious pickle dip , grilled zucchini and mozzarella salad with pesto , and honey-lime grilled sweet potato with poblabo peppers and corn . Throughout her 20-plus-year career as a corporate chef, recipe developer, culinary instructor and caterer, going to the cottage was always Andrea Buckett 's escape. She grew up spending summers in Ingoldsby, Ont., at her grandmother's and great-aunts' rustic cottages — 'I'm talking outhouses and no running water' — and then her parents' 'slightly less rustic one' nearby, which she still visits today. 'It's two bedrooms, a little kitchen and then a living room. Very, very small compared to a lot of the other 'homes,' I would say, that are up there that are called 'cottages.'' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. It took some time for Buckett to arrive at the idea of merging her professional culinary life with her refuge in her debut, The Essential Cottage Cookbook (Appetite by Random House, 2025). All the pieces fell into place on a weekend at her parents' cottage. Alone on Kashagawigamog Lake in the Haliburton Highlands , the setting of some of her happiest memories, the chapters came easily. She knew it was her book to write. 'I thought I could put a unique spin on it, given the years that my family has spent up in Haliburton and Ingoldsby cottaging, and lend more of a personal view. I thought it would probably resonate with a lot of people — obviously, Canadians. Cottage, cabin, camp or whatever you call it seems to be a pretty Canadian experience,' says Buckett, laughing. Buckett grew up in Toronto's East York neighbourhood and considers herself lucky to have had the experiences she did at her family's cottages. 'Having that freedom of space and time to explore nature, and run around with my cousin in flip-flops and bathing suits with frog nets and just being outdoors, I think, has really shaped all the things I love to do today.' It wasn't until Buckett started writing the book that she fully understood how much cottage food experiences had influenced her core memories. The strongest one was closing weekend, which fell on Thanksgiving. Each of the four cottages on the Ingoldsby property was a hive of activity. Her aunts would be cooking, and one always made Buckett's favourite cheese tea biscuits. 'We would all come together in this one cottage of mismatched chairs and rickety tables, and it was complete and utter chaos. But looking back, it was probably one of the most joyful meals we ever had. Of course, we were kids. We didn't have to cook, so that surely helped. But then I think about the fact that they all had to boil water to wash the dishes up for 25 people — turkey pans and gravy pans. Would you do that today? I would not.' A sense of simplicity, seasonality and nostalgia flows through The Essential Cottage Cookbook. Its more than 100 recipes showcase peak-season produce picked up from roadside stands or farmers' markets, prepared with minimal steps and basic equipment. Even though some cottagers have kitted-out kitchens, Buckett wanted the book to be adaptable to all styles of getting out of the city. For those cooking in minimally equipped kitchens, she includes a section on cottage hacks and double-duty tools to help with improvisation. From using the unglazed rim on the bottom of a ceramic mug to hone a dull knife to using a potato masher as a punch muddler or guacamole smasher, 'Sometimes you have to be your own MacGyver and figure that out. That's part of the fun.' No matter where you are in the country or whatever you call your getting-away-from-it-all haven, cottage season coincides with a time of bounty. From asparagus to berries, fresh produce is abundant. Buckett likes to stop at local specialty stores to pick up items such as smoked salmon or pickled eggs (the perfect snack or addition to a charcuterie board). Cooking at the cottage may be simple, but she makes meals feel special by incorporating these quality ingredients and pretty plating. She opens the book with a 'Make It and Take It' chapter, including smoked cheddar and caraway shortbread and a Chelsea bun loaf. If you're a guest, arriving with local butter tarts or homemade treats is a nice touch. So is bringing her 'half-time' ribs, which almost entirely come together before you hit the road. The recipe has nothing to do with football and everything to do with speed. (They take half the time as standard ribs.) 'You take them up north and throw them in the barbecue, and they're ready to go,' says Buckett. 'It eases that stress of getting there the first night. And if you have hungry kids or hungry spouses, whatever it will be, food always makes everyone happy at the end of the day.' Buckett takes a relaxed approach to cooking at the cottage. Whether it's a basket of peaches, a bag of freshly picked corn on the cob, a repurposed margarine container filled with foraged raspberries or tinned seafood, it's about maximum enjoyment with minimal fuss. 'I'm very laid back. I also find that people give themselves permission not to have so many food rules, which is lovely because I worked as a chef for so many years, where there were so many food rules. So it's nice that people can let go of that and enjoy the environment they're in and also really enjoy their food.' Buckett thinks of herself as 'an accidental chef.' She grew up as a student of the Food Network, Martha Stewart Living, and cooking shows, such as The Urban Peasant and Yan Can Cook. As much as she loved cooking, Buckett didn't see a culinary career as an option until working part-time at her aunt's catering company while getting a degree in health sciences at Brock University. It was obvious from the start that she had a natural talent for the organization and speed required. 'I love the creativity of being a chef, and I was good at that. My husband calls me the coordinator because I'm always good at coordinating and timing things, which is really important.' At 24, Buckett started teaching culinary classes, first at the LCBO and then at Loblaws, where she went on to manage the cooking school and work as the executive sous-chef. 'I felt like, 'Girl, it's a little bit of a feather in your cap. You're self-taught. You've been learning all along, and you've built this career for yourself that's a little bit unconventional.'' Over more than two decades, Buckett has established herself as a TV food expert, and today, she's an anchor guest on The Good Stuff with Mary Berg . As a published author, she's excited for what the next decade has to offer. 'I feel like all of this is a long time coming. I've felt like I was the underdog for many years, and I feel like, 'Ah, 50. It's happening.'' Makes: about 2 cups 4 1/2 oz (125 g) cream cheese, at room temperature 1 cup sour cream 3/4 cup minced dill pickles + extra for garnish 1/4 cup pickle brine 2 tbsp minced fresh dill 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp salt 1 sprig fresh dill, for garnish In a bowl, use a fork to mash the cream cheese until it's nice and smooth. Whisk in half of the sour cream until the mixture is smooth and homogeneous. Mix in the remaining sour cream, pickles, pickle brine, minced dill, onion powder, garlic powder and salt. Cover and refrigerate for at least 30 minutes or overnight to let the flavours develop. Garnish with additional pickles and a sprig of dill. Leftovers will keep in an airtight container in the fridge for up to 3 days. Tip: If you have a small food processor, add all the ingredients except the dill pickles and dill and blitz until smooth. Transfer to a bowl and stir in the pickles and dill. Serves: 4 3 zucchini, halved lengthwise 2 tsp oil 10 cherry tomatoes, halved 1/4 cup pesto Salt and pepper One 7 oz (200 g) ball fresh mozzarella cheese, drained (see Tip) 4 radishes, thinly sliced Torn fresh basil, for garnish Preheat a clean barbecue to high heat (425-450F/220-230C). To grill: Brush the zucchini with the oil. Grill for about 3 minutes per side or until dark grill marks appear and the zucchini is still tender-crisp. Do not overcook, or it will get soggy as it cools. Transfer the zucchini to a plate to cool. Cut the cooled zucchini on the bias into 1-inch pieces. If not preparing the salad immediately, transfer the zucchini to an airtight container and refrigerate for up to 2 days. To serve: In a large bowl, combine the zucchini, tomatoes and pesto. Season with salt and pepper and stir to combine. Arrange the salad on a serving plate. Rip the cheese into bite-sized pieces and scatter on top of the vegetables. Garnish with the radishes and basil. Serve immediately. Tip: Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It's much more tender and has a milder, milkier flavour. Serves: 4-6 For the dressing: 1/4 cup diced red onion 1/4 cup lime juice 2 tbsp liquid honey 1/4 teaspoon chili flakes (optional) Pinch of salt For the vegetables: 3 sweet potatoes, cut into 1/2-inch rounds 2 large poblano peppers 2 cobs corn, shucked and silks removed 2 tbsp oil Salt and pepper Chopped fresh cilantro or basil, for garnish Preheat a clean barbecue to medium heat (350-375F/177-190C). For the dressing: In a small bowl, whisk together the onions, lime juice, honey, chili flakes (if using) and salt until the honey is completely dissolved. Set aside. For the vegetables: In a large bowl, combine the sweet potatoes, whole poblano peppers and corn. Add the oil and toss to coat. Season with salt and pepper. To grill: Grill the sweet potatoes, poblanos and corn at the same time. For the poblanos and corn, turn often so that all sides develop some light grill marks and they begin to soften, about 12 minutes. When they're cooked, remove the poblano and corn to a bowl. For the sweet potatoes, turn every so often until they have a lovely char-grilled exterior but don't burn, and they can be easily pierced with a fork, about 20 minutes. Transfer the potatoes to a platter. To serve: Cut the poblanos in half lengthwise. Remove and discard the stem and seeds. If the skin is charred enough, you can tear it away, but it's not necessary. Stack the pepper halves on top of one another and cut into 1/4-inch strips. Scatter the strips over the sweet potatoes. Stand each corn cob up on its end over a baking sheet and use a knife to cut off the kernels. Scatter the corn over the potatoes and peppers. Drizzle the dressing over the vegetables and garnish with cilantro. Leftovers will keep in an airtight container in the fridge for up to 3 days. Cottage swap: If you can't find poblano peppers, green bell peppers will do. You can also swap out fresh corn for 1 1/2 cups thawed frozen corn. No need to cook it; simply add it to the grilled sweet potatoes. Recipes and images excerpted from The Essential Cottage Cookbook by Andrea Buckett. Copyright ©2025 Andrea Buckett. Photographs by Betty Shin Binon. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. 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