Celebrate Dad in Style this Weekend

Spice of Life

This weekend, it’s time to celebrate all of the dads in our lives. Whether you’re looking for a new recipe to try (and we think we’ve highlighted some great ones that you and your dad will love), want to find out what local restaurants are offering this weekend, or are looking for somewhere to pick your own fresh strawberries, we’ve got it all in this week’s Spice of Life.

Try these recipes below (and all of those we’ve collected over the last year in our Spice of Life Recipe Book) and email us your favourite photos. Success stories, epic fails, and everything in between are welcome!

Supporting Local this Father’s Day

If you haven’t already made reservations for a patio this weekend, you might be out of luck. But that doesn’t mean you can’t celebrate dad with treats from great local restaurants.

Many of the city’s best restaurants are offering dine-in and takeout options this Father’s Day (with some even selling Brunch, Dinner, and BBQ kits that you can prepare yourselves at home)!

To Do Canada
Toronto Life
Vintage Bash

Breakfast Tacos

Want to try something new to surprise dad this Father’s Day? These breakfast tacos are easy to make – done in just 30 minutes, and they’re vegetarian (you can add meat to the recipe, if you wish)! We’ve found them to always be a crowd pleaser! Recipe from Gimme Some Oven.

Click here to download the recipe.

Ingredients:

• 8 small corn or flour tortillas
• 8 large eggs, either scrambled or fried
• 1 batch refried beans
• 2 avocados, peeled, pitted, and sliced
• Your choice of salsa: red, green, or pico de gallo
• Your choice of toppings: chopped fresh cilantro, cheese, sour cream, and/or diced jalapeños

Instructions:

• Prepare the refried beans in a large saucepan according to recipe instructions.
• Meanwhile, as the beans are cooking, go ahead and scramble (see below) or fry the eggs in a non-stick sauté pan.
• Once the beans and eggs are ready to go, it’s time to assemble the tacos! Simply spread a spoonful of refried beans on a tortilla, top with a spoonful of scrambled eggs, then load it up with avocado, salsa, and any of your preferred toppings.
• Serve immediately and enjoy!

Notes:

*To make scrambled eggs, whisk the eggs together in a mixing bowl until they are smooth. (Add a generous splash of milk to make them extra creamy.) Then heat 1 tablespoon oil or butter in a non-stick skillet over medium-low heat. Add the eggs and cook - stirring often with a wooden spoon or rubber spatula - until they are scrambled to your desired degree of doneness.

Homemade Flatbread Pizza

If you’re looking for a quicker alternative to homemade pizza this Father’s Day, look no further than these flatbreads that are just as cheesy and flavourful as the classic version. We love topping ours with tomatoes and arugula when they’re in season, but use the toppings that you love! Recipe from Sally’s Baking Addiction.

Click here to download the recipe.

Ingredients:

For the Flatbread (you can also use naan or other pre-made bread)

• 2 cup all-purpose flour, plus more for surface
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup plain Greek yogurt
• 2 tbsp olive oil
• Vegetable oil, for pan

For the Topping

• 12 oz grape tomatoes, halved
• 1/4 small red onion, sliced
• 2 tsp extra-virgin olive oil
• 2 tsp freshly chopped oregano
• Kosher salt
• Freshly ground black pepper
• 8 oz mozzarella, sliced into 1/4" thick rounds
• Balsamic glaze, for serving
• 2 cup arugula

Instructions:

• Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.
• Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky.
• Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.
• In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.

Lemon Butter Steak

This amazing, juicy flank steak, pan-seared to perfection with life-changing butter sauce, is exactly what the dad in your life needs this weekend. We loved it and think you will too! Recipe from Delish.

Click here to download the recipe.

Ingredients:

For the Marinade

• 1 lb flank steak
• 5 tbsp extra-virgin olive oil, divided
• 1 tbsp low-sodium soy sauce
• 1 tbsp honey
• Juice and zest of 1 lemon
• 1 tsp thyme leaves

For the Steak and Spinach

• 5 tbsp butter, divided
• 2 cloves garlic, minced
• 2 tsp thyme leaves
• Zest of 1 lemon
• Kosher salt
• Pinch red pepper flakes
• 6 cup baby spinach

Instructions:

• Slice steak against the grain into thin slices, about 1/2” thick. In a large bowl, whisk together 3 tablespoons oil, soy sauce, honey, lemon zest and juice, and thyme. Add steak and toss until coated. Marinate for 20 minutes or up to 4 hours.
• In a large skillet (preferably cast iron) over medium-high heat, heat remaining 2 tablespoons oil. Shake off excess marinade from steak and season all over with salt and pepper. Add steak in a single layer, working in batches if necessary, and cook until seared on bottom, about 2 minutes. Flip steak, then add 3 tablespoons butter, garlic, lemon zest, lemon juice, and thyme. Baste steak in butter and cook steak to your liking, about 2 more minutes for medium. Remove steak and let rest on a plate. Pour out extra sauce and save for later.
• Return clean skillet over medium heat and melt remaining 2 tablespoons butter. Add spinach and season generously with salt and pepper. Cook, stirring often, until wilted, about 4 minutes.
• Serve steak with spinach and extra butter sauce for dipping.

Strawberry Kiwi Frozen Mojito

This weekend, spoil yourself and your dad with these tasty cocktails that can help you beat the heat! These Strawberry Kiwi Frozen Mojitos are a perfect treat to enjoy while you spend a little time in the backyard soaking up the sun. Recipe from Host the Toast.

Click here to download the recipe.

Ingredients:

• 1 1/2 cups chopped strawberries, frozen
• 1 1/2 cups chopped kiwi, frozen
• 3 tbsp simple syrup, divided
• 8 fresh mint leaves, divided
• 3 oz rum, divided
• 3 1/2 cups crushed ice, divided
• Strawberry and kiwi slices, to garnish
• Mint leaves, to garnish

Instructions:

• In a blender, combine the 1 1/2 cups frozen strawberries, 1 1/2 tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1 3/4 cups of crushed ice (if you have whole cubes, crush them in the blender first). Blend until well combined and slushy-like.
• Pour the strawberry mojito into 3 (8 oz) glasses, filling halfway.
• Rinse out the blender jug and combine the remaining 1 1/2 cups chopped kiwi, 1 1/2 tablespoons simple syrup, 4 mint leaves, shot of rum, and 1 3/4 cups crushed ice. Blend to desired consistency.
• Pour the kiwi mojito over the strawberry mojito.
• Garnish with kiwi, strawberry, and mint.
• Serve immediately.

Panna Cotta

Panna cotta, a molded chilled dessert popular throughout Italy, is an excellent dish to surprise dad with this Father’s Day, since it’s easy to make and can be prepared in advance. It looks and tastes wonderful when topped with ripe red fruits, and with fresh Ontario-grown strawberries now available, it seems like a match made in heaven! Recipe from Epicurious.

Click here to download the recipe.

Ingredients:

• 1 envelope unflavoured gelatin (about 1 tbsp)
• 2 tbsp cold water
• 2 cups heavy cream
• 1 cup half and half
• 1/3 cup sugar
• 1 1/2 tsp vanilla extract

Instructions:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto centre of a small plate.

10 Farms to pick your own fruits & veggies

Picking your own fruits and vegetables in and around Toronto will give you a true farm-to-table food experience. By making a trip to a local farm, you’re not only supporting the families that run them, you’re also treating yourself to bushels of fresh, homegrown goodness.

Here are some places that you can you’re your own fruits and vegetables this year. Note, most farms require reservations this year!