D ELI GHT S| ENTERTAINING
Garden-fresh herbs spice up spring menus
in all three recipes, is my versatile Zesty Ginger Mayon naise. This f lavoured mayonnaise remains among my most frequently used “basic recipes” and is always on hand, refrigerated in a handy squeeze bottle and in an airtight plastic container. You can do the same. Margaret Dickenson
W
ith the arrival of spring and warm weat her, once again, gardens will flourish with fresh herbs and edible flowers, ready to add flavour to our culinary creations. In this issue, I focus on fresh dill, which, along with other herbs as well as spices, gives recipes an overall complexity of flavours, certain to delight palates. Featured also, 72
Zesty Ginger Mayonnaise: To make 2 C (500 mL), whisk thoroughly together until well blended, 2 C (500 mL) of mayonnaise (regular or low-calorie) with 2 2/3 tbsp (40 mL) of peeled and grated fresh gingerroot and 2½ tsp (13mL) of granulated sugar. Ham and Avocado Eggs Benedict
Makes 4 servings With determination to take Eggs Benedict to a new level, I have sandwiched a slice
of perfectly ripened avocado between half of a toasted English muffin and the poached egg, but not before drizzling the muffin with Zesty Ginger Mayonnaise and the avocado with Tarragon Hollandaise Mayonnaise. An extra touch of Tarragon Hollandaise Mayonnaise as well as a slice of maple smoked ham complete this innovative stack. For a more robust plate, I include a side of textured barley pilaf studded with mushrooms, sweet peppers and corn, plus a colourful garnish of multi-coloured mini sweet pepper rings and grape tomatoes. 4 whole-wheat English muffins 1½ to 2 tbsp (23 to 30 mL) soft butter 1 tbsp (30 mL) Zesty Ginger Mayonnaise (see introduction) 1 to 2 ripe avocados, cut vertically into SPRING 2020 | APR-MAY-JUN
LARRY DICKENSON
Ham and Avocado Eggs Benedict is a nice twist on the traditional dish.
