Getting ready for a couple of birthdays...

So today was a busy day with getting Nicolas to the dentist, yeah after 3 tries and a new dentist-success. A meeting this afternoon that was to move forward on recipe development for Christmas, yes Christmas in July. I wouldn't have it any other way!

Tomorrow we celebrate Canada and its birthday, so showcasing the red and white Canadian flags are the way to show your patriotism and also jsut to have a good time for the day. At my house we celebrate another birthday, our daughter Adriana. She will be 2 tomorrow and knows it. She can't wait to blow out candles and open presents, what else could anyone ask for on their big day.

She also gets the bonus of having fireworks on her birthday which many of us can't say the same. Although it will be awhile before she will be able to stay awake to see those fireworks light up the sky. Happy Birthday little one!

Today I also got a link to the demonstration I did for Maple Leaf last month. Always so cool to see how the internet makes information available. Some great products available in stores now that would make an easy dinner on the barbecue. Check it out

Happy Canada Day! Here is a great potato salad recipe I did using Ontario potatoes, perfect for you barbecue on our country's birthday. For more great potato recipes check out Enjoy!

Grilled Potato Salad with White Balsamic Dressing

Crisp golden potatoes absorb the sweet flavour of white balsamic vinegar in this slightly Mediterranean version of a summer favourite. For a fun Canada Day treat, use a maple leaf cutter and cut out leaves from the red peppers to celebrate our country.

6 Ontario Yukon gold potatoes (about 2 1/4 lbs/1.25 kg), scrubbed
2 red peppers, quartered
2 tbsp (25 mL) extra virgin olive oil
2 tbsp (25 mL) chopped fresh basil
1 tbsp (15 mL) chopped fresh rosemary
1/4 tsp (1 mL) each salt and pepper
White Balsamic Dressing:
1/4 cup (50 mL) extra virgin olive oil
2 tbsp (25 mL) white balsamic vinegar
2 tbsp (25 mL) finely chopped sundried tomatoes in oil, drained
1 clove garlic, minced
1/3 cup (75 mL) halved pitted Kalamata olives
2 tbsp (25 mL) chopped fresh basil
1 tbsp (15 mL) capers

Cut potatoes into 8 wedges each and place in large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.

Place potato wedges and pepper on greased grill over medium high heat and grill for about 20 minutes, turning once or until golden and tender. Thinly slice red peppers and return to bowl with potato wedges.

White Balsamic Dressing: Meanwhile, whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers and toss gently to combine.

Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving.

Makes 6 to 8 servings.

Tip: You can substitute 1 jar (340 mL) roasted red peppers, drained and sliced for the 2 red peppers.


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