Roasted Veal Chops With Lemon Olive Salsa
/Serve each chop with a small dab of salsa beside it and the rest of the salsa served separately. Use regular thyme with a pinch of lemon rind if lemon thyme is not available. Serve with a mushroom risotto.
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I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
Serve each chop with a small dab of salsa beside it and the rest of the salsa served separately. Use regular thyme with a pinch of lemon rind if lemon thyme is not available. Serve with a mushroom risotto.
Authentic Caribbean jerk pork is grilled over a slow fire until it reaches a lovely mahogany shade and the spices have permeated the meat. However, the easiest way to prepare it at home when it's cold outside is to bake it in a hot oven. If you want the dish to be spicier, add authentic Caribbean chili peppers such as Scotch bonnets, but remember that these are the hottest peppers around. Serve with pineapple salsa or buy a spicy salsa to go with it.
This savoury/sweet appetizer is notable for its simple yet rich flavour. Get your goat cheese to room temperature so it will be easier to spread.
Read MoreCorn is in abundance right now. Look for heavy ears and avoid corn that is half stripped of leaves as its sugar turns to starch very quickly. Keep corn refrigerated to help prevent starch issues. Tomatoes are finally hitting their stride, too, and I try to find multicoloured ones for a prettier look.
Read MoreGreen olive salsa is akin to salsa verde but with much more kick. It balances the veal chops beautifully. Serve with braised fennel and orzo..
This recipe for salsa verde from Colombian-born food writer and intrepid traveller Mary Luz Mejia is smooth and mellow but has a good kick that makes tacos sparkle.
Read MoreIt’s best to buy lamb that’s already boned and butterflied. For the sauce, harvest a variety of herbs of your choice from your garden or balcony. Watercress or arugula adds a spicy note to the salsa but either may be replaced by parsley.
Use a butterflied leg of lamb. Because it is uneven in size, once grilled it offers rare and more well-done portions in the same piece of meat, making it perfect to suit most diners’ tastes. Serve with grilled naan brushed with garlic butter and snap peas.
Read MoreThis fresh salsa has a little bite to it. It is sensational with Dinosaur Bones but also with raw vegetables or vegetable chips and as a summery sauce for fish or chicken.
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© 2018, Lucy Waverman.