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CTV News
09-07-2025
- General
- CTV News
RECIPE: Grilled Beef and Halloumi Skewers, Baguette Bites and Faux Ice Cream Sandwiches from Emily Richards
Grilled Beef and Halloumi Skewers Grilling is a great way to add flavour to foods, while enjoying the great outdoors! This summertime meal takes full advantage of all the local produce available. As well, thick-cut grilling steak like top sirloin or strip loin steak go further when cut into cubes for kabob skewers. The addition of halloumi (a grilling cheese) is the perfect partner for the tender beef and vegetables. Try serving it with grilled rapini for a new way to enjoy a summertime veggie. 1/3 cup (75 mL) plain yogurt 1/2 tsp (2 mL) grated lemon zest 2 tbsp (20 mL) lemon juice 2 tbsp (30 mL)) canola oil 2 cloves garlic, minced 1 1/2 tsp (5 mL) dried oregano 1/4 tsp (1 mL) each salt and pepper 1 lb. (500 g) or 1 to 1 1/2 inches (2 to 2.5 cm) thick Beef Grilling Steak (like top sirloin or strip loin), cut into cubes 1 large red bell pepper, cut into 1 1/2 inch (4 cm) pieces 1 large yellow bell pepper, cut into 1 1/2 inch (4 cm) pieces 1 pkg (200 g) halloumi cheese, cut into 1 1/2 inch (4 cm) pieces 8 to 10 button mushrooms In a shallow glass dish, whisk together yogurt, lemon zest and juice, with oil, garlic, oregano, salt and pepper. Add beef and toss well to coat. Cover and refrigerate for at least 15 minutes or up to 1 hour. Preheat barbecue grill to medium-high (400°F/200°C). Thread alternating pieces of beef, halloumi and vegetables onto metal or soaked bamboo skewers; discard any remaining marinade. Grill skewers, turning occasionally, for about 8 minutes for medium-rare or to desired doneness. Makes: 10 skewers Tip: If using bamboo skewers be sure to soak them in water for at least 30 minutes before skewering beef and vegetables. If you want to cook the skewers inside you can use a grill pan or place them on a foil lined tray and broil them, about 4 inches (10 cm) away from the element, turning them once for about 5 minutes. Veggie-Stuffed Baguette Bites Make it and take it! This stuffed baguette has colour, texture and flavour. It can be cut and served for an appetizer or enjoyed as a side dish. It's like veggies and dip all wrapped up in bread! Try your own variations at home too, and the kids can help stir and spread, as well as choose their favourite ingredients. 1 thin baguette (350 g) 1 pkg (8 oz/250 g) light cream cheese, softened 1 carrot, grated 1/2 cup (125 mL) diced red or yellow pepper 1/2 cup (125 mL) diced seeded English cucumber or cooked peas 2 tbsp (25 mL) chopped dill pickles or olives 1 small clove garlic, minced Cut baguette in half crosswise and then cut each half lengthwise to open. Pull out inside of bread, forming about ½ inch (1 cm) thick walls inside. Cut off ends and set aside. In a bowl, stir together cream cheese, carrot, pepper, cucumber, pickles and garlic. Spread evenly over the inside of the baguette, close together and wrap with plastic wrap. Refrigerate for about 1 hour or up to 2 days. Slice into 1-inch (2 cm) pieces to serve. Makes: About 18 pieces Whole Wheat Baguette Option: Substitute the baguette for a whole wheat version. Fruit and Veggie Stuffed Baguette: Omit pepper, cucumber, pickles and garlic. Stir in 1/2 cup (125 mL) chopped pitted Medjool dates, 1/2 cup (125 mL) diced apple and 1/2 tsp (2 mL) cinnamon. Peanut Butter and Fruit Stuffed Baguette: In a bowl, stir together 1 cup (250 mL) smooth or crunchy peanut butter, 3/4 cup (125 mL) diced apple, 1/2 cup (125 mL) chopped banana, 1/3 cup (75 mL) bran buds or chopped nuts. Tips: When buying your baguette, kids tend to prefer the softer crust on the outside. Look for a smooth crusted baguette or the smaller oven fresh baguettes that are very soft and fluffier inside. Adults tend to prefer the artisan baguettes for a chewier texture. Make sure you make the baguette at least 1 day ahead, making cutting the thicker crust easier. Smores Faux Ice Cream Sandwiches Summertime means melted ice cream and sticky messes. So why not try these easy summertime treats with less mess? All the flavour and texture of an ice cream sandwich except no ice cream, so they can be toted along in the cooler without a drop or drip anywhere! 1 cup (250 mL) marshmallow fluff 1/2 cup (125 mL) crushed graham crackers 1/2 cup (125 mL) mini chocolate chips 24 small soft chewy chocolate chip cookies In a bowl, stir together marshmallow fluff, crushed cookies and chocolate chips until combined. Spoon about 1 tbsp (15 mL) on each of 12 of the cookies, top with remaining cookies and squish gently to push out filling slightly. Wrap and store on the counter or refrigerator for up to 3 days. Makes: 12 sandwiches Tip: The longer they sit, the softer the cookie gets on the outside. Brownie Variation: Purchase a store-bought bakery brownie or whip up a box of brownie mix and let cool. Cut it in half crosswise and spoon the filling on top and push the top half of brownie on top to squish the filling. Cut into bars to serve.
CBS News
01-06-2025
- Business
- CBS News
Baltimore Farmer's Market vendors find support, personal connections from customers
More than 160 vendors gather each week at the Baltimore Farmer's Market under the underpass at Jones Falls Expressway to offer homemade and homegrown products. Local produce, pastries, crafts, and other products are sold from 7 a.m. until noon each Sunday from April through December. "We're going to have corn next week, and then we'll be getting into tomatoes and watermelons and cantaloupes, and everything will be full swing," said Stave Knopp, owner of Knopp's Farm on the Shore. Personal connections at the Farmer's Market Knopp will tell you farming isn't just a job to him, but rather his crops are rooted in tradition. "This isn't just like a business or not just a market, this is like family," Knopp said. "I've been coming here since I was two. This isn't just any old regular day, this is family." Knopp's parents sold produce at the Baltimore Farmer's Market before he was born, so he grew up pulling a wagon up and down the aisles. Now, he runs the stand himself. "I know a lot of the customers, I've known their grandparents, now I'm meeting their children," Knopp said. "I'm meeting their grandchildren. I'm telling my age now, but it's really awesome, it's very special." Those personal connections with shoppers keep them coming back. "We really just try to support the local folks who live here as much as we can. If we're not going to, who is?" said customer Jason Ward. Supporting local businesses Delaney Cate, the farmer's market's manager, told WJZ she enjoys watching Marylanders support each other through the Baltimore Farmer's Market. "You get to kind of see the city and the area wake up in a way," Cate said. "It's a great idea to keep money in the community. If you're shopping local, you've also got folks that live here that are being hired to vend." Vendors say what you get at the Baltimore Farmer's Market is not just a vegetable off a shelf, it's also an interpersonal experience. "When you come here, you're talking to the farmer, you're talking to me," Knopp said. "It's know your farmer, know your food."
