Tag Archives: peas

The G20 Series: Italy

8 Jun

by Stephanie Dickison

In Toronto, we have so many Italian restaurants that I could review one a week and never have to do one twice.

We are also fortunate enough to have our very own Little Italy, located on College Street from Euclid Avenue to Shaw Street.¬† This area of the city that became a hub for Italians back in the 50’s,¬† used to house many of the city’s best and most authentic restaurants, which has now become more gentrified, and as a result, offers almost every cuisine you can think of.

But each year, the Taste of Little Italy (happening  June 18-20 2010) festival celebrates foods that Italians make like no one else.

This year, you’ll be able to eat with abandon from one end of the village to the other, with tomato sauce dripping veal sandwiches, prosciutto and arugula-wrapped bread sticks, sausage and peppers on a bun, arancini (rice balls) stuffed with veal and peas, stuffed eggplant paninis, and because it will mostly likely be incredibly hot out, you’ll want to finish it all off an espresso granita.

That is, if you can find the room.

And while there will be plenty of pasta on hand to indulge, there is much more to Italian cuisine than spaghetti and ravioli.

Next time you’re out for an Italian dinner, try:

Grilled Boneless Sardines, Seared Veal Shank, Beet Risotto, Mediterranean Sea Bass, Buratta Mozerlla, Assorted Salumi Tray andRapini with Garlic and Pepperoncino, instead of your usual bowl of ziti.

Friday 5 – What to do with spring vegetables

29 May

By Chris Garbutt

It’s been a while, but I thought it was time for another Friday 5. Vegetables are finally fresh again! So let’s look at five links on what to do with them:

1. Radishes. Radish, Boursin & Chive Tartines.

2. Spinach. Italian Sausage & Spinach Pasta.

3. Asparagus. Well, you can make Chicken, Feta and Asparagus Salad for yourself. Or maybe an Asparagus, Goat Cheese and Lemon Pasta. Of course, you can eat it on its own, but can you eat it with your fingers? Forget all that, just grill it already!

4. Scallions. Make pancakes! Yummy!

5. If you can find some really really fresh peas (I might be pushing this one in Toronto right now), try this one.

Oh, all right…

Anyone who knows me knows that I am not a big fan of rhubarb. But it is a classic spring vegetable, so enjoy. Just don’t ask me over:

Rhubarb Soup

Orange-Rhubarb Compote

Rhubarb Cobbler – I think this would be amazing with any fruit, by the way. If you substitute, please ask me over.