Tag: Chef Michael Smith

Mar 5, 2017

Flaming Bananas

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Are you looking for a signature party trick? Having a dinner party? Trying to impress your kids? Leaping flames! Dangerous…

Dec 13, 2016

Roast Parsnips with Pumpkin Seed Green Onion Pesto

HYP Roast Parsnip

© Chef Michael Smith 2016 Parsnips are my all-time favourite root vegetable, which makes them ideal for roasting. Their sweet…

Nov 15, 2016

Spinach Dal with toasted spices & basmati rice

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© Chef Michael Smith 2016 You can fill more than Half Your Plate with this traditional Indian dish. It’s a…

Oct 7, 2016

Applesauce Stuffed Pumpkin

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by Chef Michael Smith, 2016 Pumpkins are not just for carving into pretty faces they’re vegetables, so you can eat…

Sep 12, 2016

Roast Pear & Arugula Salad with Apple Cider Vinaigrette & Spiced Walnuts

Pear Salad by Chef Michael Smith

© Chef Michael Smith 2016 This snappy salad is packed with familiar fall flavours. It’s dressy enough for a weekend…

Aug 11, 2016

Kenyan Githeri Vegetarian Corn, Beans & Kale

HYP.Kenyan Githeri

From Chef Michael Smith You can fill more than Half Your Plate with this traditional Kenyan dish. It’s a complete…

Jul 18, 2016

All About Celery

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Crisp and fresh celery is a must have side for your summer meals!  That’s why we are featuring it as…

Jul 14, 2016

Grilled Watermelon Steak Pickled Red Onions & Mint Almond Feta Pesto

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By Chef Michael Smith 2016 This is a delicious way to fill Half Your Plate during grilling season with a…

Jul 13, 2016

Celebrate National Pickle month with us!

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July is National Pickle month and we think that’s just great!  Cucumbers are in season (and maybe even growing in…

Jun 15, 2016

Grilled Asparagus Salad

Grilled Asparagus Salad

Recipe by Chef Michael Smith During grilling season you can easily fill Half Your Plate with grilled vegetables. Every time…

May 17, 2016

Step up your veggie game with Chef Michael Smith

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Did the winter stunt your kitchen creativity?  Well we’ve got the solution! On May 26th we are very excited to…

May 16, 2016

Basil Caesar Salad

When I toss romaine hearts into my shopping cart, chances are I'm heading home to make my family’s favourite salad. Every cook should know the joy of crafting a true Caesar salad while avoiding the also-ran dressings at the supermarket that never quite measure up to the real thing. Over time we’ve experimented with lots of additional flavours in this salad but, more often than not, I toss in lots of fresh basil leaves and brightly flavoured cherry tomatoes. What a great way to fill Half Your Plate! SERVES 4 TO 6 For the croutons 1 baguette, cut into large bite-sized cubes 1/4 cup (60 mL) of water 1/4 cup (60 mL) of your best olive oil For the dressing 6 thick slices of bacon, finely cut 1/4 cup (60 mL) of extra virgin olive oil 1/4 cup (60 mL) of Dijon mustard 4 cloves of garlic a full 2-ounce (50 g) can of anchovies the zest and juice of 2 lemons 1 tablespoon (15 mL) of honey a dash or two of your favourite hot sauce For the salad 3 hearts of romaine lettuce, rinsed and sliced into bite sized pieces 1 large bunch of basil leaves 2-ounces or so of Parmigiano-Reggiano, shaved into thin pieces with a vegetable peeler 1 pound of cherry tomatoes, sliced in half Preheat your oven to 375ºF. Turn on your convection fan if you have one. Begin with the croutons. Sprinkle the bread cubes with water and toss until evenly absorbed. Continue tossing with the oil until it too is absorbed. Spread the works out on a baking tray and bake until the croutons are crispy, crunchy and thoroughly golden brown, 20 to 30 minutes. Remove and cool while you prepare the rest of the salad. Make the dressing. Toss the bacon and a big splash of water into a pan over medium-high heat. Cook, stirring frequently until the bacon is fully browned and evenly crispy, 10 minutes or so. Strain off the bacon bits and reserve for garnishing. Reserve all, some or none of the tasty fat. Measure the oil, Dijon, garlic, anchovies, lemon zest and juice, honey and hot sauce into your blender or food processor. Add the reserved bacon fat. Purée until smooth. Make the salad. In a large salad bowl toss together the romaine leaves, basil leaves, croutons and tomatoes. Pour in the dressing and toss the works until the salad is evenly dressed. Top with the bacon and Parmigiano-Reggiano. Serve and share! Freestyle Flavour You can easily elevate this salad into an entire meal by adding lots of your favourite protein. Try grilling off a few chicken breasts and thinly slicing them into the works. A filet or two of salmon, grilled steak, pork tenderloin, even chunks of tofu can be added for a full protein kick.

Recipe from Chef Michael Smith, 2016 – Basil Caesar Salad When I toss romaine hearts into my shopping cart, chances…

Apr 20, 2016

Raspberry Rhubarb Granola Crisp

Raspberry Rhubarb Granola Crisp

Written by Chef Michael Smith 2016 Rhubarb is more than a vegetable; it’s a sign of hope. Its arrival every…

Mar 18, 2016

Steamed Broccoli 101

HYP.Steamed Broccoli101

Recipe by Chef Michael Smith This is by far my favourite way to cook and serve broccoli. It’s super-simple, super-speedy…

Feb 24, 2016

MP Celina Caesar-Chavannes’ Famous Sweet Potato & Rosemary Soup

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One of the best ways to fill Half Your Plate (and all of your soup bowl) is with a simple…

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