Creamy Mustard Dill Sauce

Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
Creamy Mustard Dill Sauce
Print Recipe
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Servings Prep Time
    1 cup 10-15 minutes
    Passive Time
    10-15 minutes
    Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
    Creamy Mustard Dill Sauce
    Print Recipe
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Servings Prep Time
      1 cup 10-15 minutes
      Passive Time
      10-15 minutes
      Ingredients
      Servings: cup
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

      Grilled Prosciutto and Asparagus Flatbread

      Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
      Grilled Prosciutto and Asparagus Flatbread
      Print Recipe
        Servings Prep Time
        2 12x8 flatbreads 50 minutes
        Cook Time Passive Time
        10 minutes 70-80 minutes
        Servings Prep Time
        2 12x8 flatbreads 50 minutes
        Cook Time Passive Time
        10 minutes 70-80 minutes
        Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
        Grilled Prosciutto and Asparagus Flatbread
        Print Recipe
          Servings Prep Time
          2 12x8 flatbreads 50 minutes
          Cook Time Passive Time
          10 minutes 70-80 minutes
          Servings Prep Time
          2 12x8 flatbreads 50 minutes
          Cook Time Passive Time
          10 minutes 70-80 minutes
          Ingredients
          Dough
          Flatbread
          Servings: 12x8 flatbreads
          Instructions
          Dough
          1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
          2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
          3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
          Flatbread
          1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
          2. Preheat grill to medium.
          3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
          4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
          5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
          6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
          7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
          8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
          Recipe Notes

          -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

           

          Earl Grey Punch

          Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
          Earl Grey Punch
          Print Recipe
            Servings
            4 - 6 ounce cocktails
            Servings
            4 - 6 ounce cocktails
            Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
            Earl Grey Punch
            Print Recipe
              Servings
              4 - 6 ounce cocktails
              Servings
              4 - 6 ounce cocktails
              Ingredients
              Servings: 6 ounce cocktails
              Instructions
              1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
              2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
              3. Pour over ice and garnish with fresh mint leaves if desired.

              Creamy Caper Smashed Potatoes

              Creamy Caper Smashed Potatoes
              Print Recipe
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Servings Prep Time
                3-4 people 15 minutes
                Cook Time
                30-35 minutes
                Creamy Caper Smashed Potatoes
                Print Recipe
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Servings Prep Time
                  3-4 people 15 minutes
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                  2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
                  3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                  4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                  5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

                  Tomato Relish


                  Tomato Relish
                  Print Recipe
                    Servings Prep Time
                    1 3/4 cups 20-25 minutes
                    Passive Time
                    30-60 minutes
                    Servings Prep Time
                    1 3/4 cups 20-25 minutes
                    Passive Time
                    30-60 minutes
                    Tomato Relish
                    Print Recipe
                      Servings Prep Time
                      1 3/4 cups 20-25 minutes
                      Passive Time
                      30-60 minutes
                      Servings Prep Time
                      1 3/4 cups 20-25 minutes
                      Passive Time
                      30-60 minutes
                      Instructions
                      1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.