“The sweet, earthy goodness of beets is balanced with the unique, toasty flavor of freekeh.” – Michael Smith

The post Beets, Fire Grains and Fresh Ricotta with Rosemary appeared first on House & Home.

Q: Recently, I went to Bocado in Prince Edward County and the Ensalada Mixta really stood out! Are you able to get the recipe for me? – Emily, Kingston, Ont.

A: Executive chef Stuart Cameron combined local Ontario and Spanish ingredients to create the Ensalada Mixta. “We gathered ingredients from nearby farms and then got busy preserving and pickling,” says Stuart, referring to the Pickled Blueberries and Crab Apples. “Bitter green salads always remind me of fall and winter, and they’ll hold up to this nice, rich dressing.”

The post Ask A Chef: Bocado Executive Chef Stuart Cameron Shares The Recipe For An Autumnal Salad appeared first on House & Home.

“People look to Klippers Organics for healthy food they can enjoy on the go, and this Buddha bowl is a perennial favorite. Its ingredients change with the seasons, but this vegan and gluten-free version is sure to satisfy. Most of the ingredients can be prepared ahead of time and assembled when you’re hungry. Falafel made with dried chickpeas taste better than canned but requires slightly more effort— start it the night before you plan to serve it.” – Dawn Postnikoff and Joanne Sasvari

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“It fills me with much joy to know that locally made halloumi has become more commonplace in the Prairies these past few years. The first time I tried this cheese was when I was in my early twenties and visiting a friend who had just moved across the pond to London. It was love at first bite, and I have held this salty, firm cheese close to my heart ever since. It’s this grillable cheese that helps take this squash and apple salad to the next level. My backyard boasts a McIntosh apple tree, so that’s what I am using here. If you’ve got a fruitful tree at your house, feel free to use whatever you’re got hanging ripe and ready. Pears work well too!” – Dan Clapson

The post Roasted Squash and Halloumi Salad appeared first on House & Home.

“When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding—nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really loved this version, in which savory beefsteak tomatoes play the part of thinly sliced veal, we just had to include it in here.” – Salad Pizza Wine

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Take advantage of the season’s freshest ingredients with one of these chef-approved salad recipes. Transport your tastebuds to Italy with a Cacio e Pepe-inspired Kale Salad by Mina Stone or try Cory Vitiello’s refreshing crushed cucumber salad.

The post 10+ Refreshing Summer Salads That Are Anything But Boring appeared first on House & Home.

The post Ask A Chef: Steven Molnar Of Quetzal Shares His Recipe For A Sweet & Sour Citrus Salad appeared first on House & Home.

“When I started out cooking at Scaramouche in the late ’90s, this often appeared as part of our staff meal before the shift started. Depending on who was cooking, you’d get flavors and dishes from all over the world. We’d gather together every night before the craziness in the kitchen began to enjoy a civilized moment together. This was always one of my favorite sides, made by an old friend.” – Cory Vitiello

The post Crushed Cucumber Salad appeared first on House & Home.

“This is a great winter salad for when other vegetables aren’t in season. I love the idea of having lots of different roasted vegetables in a salad.” — Bonnie Stern

The post Roasted Beet and Orange Winter Salad with Pomegranate Dressing appeared first on House & Home.

“A bright rainbow of colors, this salad is tasty, crunchy, and relatively easy to prepare. What I love most about this salad is that it can be dressed ahead of time, as the carrots can withstand the dressing — and it can sit eye-poppingly on the table ready to go. I like to freshly toast seeds I have in my pantry — two of my favorites are sesame and pumpkin. You can add any toasted nuts you like, but if you use pistachios, keep them raw to retain their bright green color and delicate flavor.” – Mina Stone

The post Carrot Salad with Toasted Seeds and Nuts appeared first on House & Home.