Summer 2014
Sterling silver silver charms charms from $29
SCARBOROUGH TOWN CENTRE Lower Level 416.296.9932
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WHITE OAKS MALL London, ON 519.601.1133
Woodbine Centre 500 Rexdale Blvd Etobicoke, ON 416.674.5372
contents Publisher Ian Proudfoot General Manager Marg Middleton Regional Director of Advertising Warren Elder Retail Sales Manager Angela Carruthers
Regional Director of Creative Services Katherine Porcheron Supervisor of Creative Services Frances Chin Features Writer Jennifer Romano Editorial Design Karen Alexiou Jennifer Romano
Dish is a specialty magazine published by Metroland Media Toronto. Copyright 2014. All rights reserved. Any reproduction of this publication in whole or in part must be approved by the Publisher. For further information regarding all our products, please call us at 416-493-4400 Mailing adress: Metroland Media Toronto 175 Gordon Baker Rd. Toronto, ON M2H 0A2
4
Chill Out Sweet, cool beverages to sip under
16
The Party’s Out Back Patio perfect recipes courtesy of
20
Food Ontario
12
Gotta Eat Greek Delicious Greek delights from the
Make the most of your pantry by getting to know your herbs.
the sun.
8
A Lesson in Herbs
Campfire Creations Family favourite treats made over an open flame.
24
Ice Cream Parlour Desserts
26
Patio Paradise
Enjoy ice cream the old fashion way.
Danforth to your kitchen.
14
Summer Picnic Plan the perfect picnic.
Create an outdoor oasis.
On the Cover Photo courtesy of Foodland Ontario
Summer 2014 - Dish • 3
strawberry soda Ingredients: 1 cup strawberries 1/4 cup water 2 tablespoons of sugar 1 tablespoon fresh lemon juice club soda Ice Directions: In a saucepan over medium heat, combine strawberries, water and sugar. Cook, stirring constantly until sugar has dissolved and strawberries soften (about 5 minutes).
Simmer on low for three minutes. Remove from heat and cool to room temperature. Strain, pressing the pulp through the strainer with a spoon. Fill a glass with ice and pour 3 tablespoons of strawberry syrup, 1 tablespoon of fresh lemon juice, followed by a cup of club soda. Garnish with a fresh mint leaf.
窶馬ewscanada.com
chill out
4 窶｢ Dish - Summer 2014
chocolate cinnamon cha-cha smoothie Ingredients: 2 cups (500 ml) chocolate ice cream 1 cup (250 ml) milk 1 banana, sliced ﾂｼ tsp (1 ml) cinnamon Cinnamon sticks, for garnish
my spot to shop
Directions: Blend all ingredients in blender until smooth. Garnish with cinnamon stick, sprinkle with cinnamon or garnish glass with banana slice.
窶馬ewscanada.com
45 Overlea Blvd., Toronto ON M4H 1C3 416-421-9504
for
Everything from Perfume to Pumps!
SHOPPING HOURS MONDAY - FRIDAY 10am - 9pm SATURDAY 9:30am - 6pm | SUNDAY 12pm - 5pm Summer 2014 - Dish 窶｢ 5
cherry cream soda float Ingredients: 4 tablespoons cherry syrup 2 tablespoons vanilla syrup 1 cup club soda 2 tablespoons half and half cream 1 scoop vanilla, cherry ice cream 3 frozen cherries Ice
Directions: Fill glass 3/4 with ice cubes. Pour in club soda. Mix in cherry syrup and vanilla syrup. Add half and half cream and give it a light stir. Top it with vanilla cherry ice-cream and drop in frozen cherries.
watermelon slush Ingredients: 6 cups cubed seedless watermelon ¼ cup fresh mint (stems removed) 1 cup of water 12 ice cubes 1/2 cup lime juice 1 tablespoon of honey (optional)
Directions: Blend watermelon, mint, water, honey and lime juice until smooth. Add the ice and blend for 30 seconds. Garnish with mint leaf, and watermelon slice. —newscanada.com
—newscanada.com
apple lemonade Ingredients: 2 to 3 cooking apples, unpeeled, chopped into small pieces Sugar, to taste Juice of 1 lemon Sparkling water (to serve) Ice
Directions: Put the apples into a saucepan, cover with cold water, bring to a boil and simmer until soft. Strain, pressing the pulp through the strainer with a spoon. Add sugar to taste, stir until dissolved, then let cool. To serve, pack a glass with ice, half-fill the glass with the apple juice, add the lemon juice, and top with sparkling water —newscanada.com
6 • Dish - Summer 2014
www.sunnysupermarket.com
Sunny Supermarket 115 Ravel Road (Finch/Leslie) North York, ON M2H 1T1 Tel: 416.498.0057
Toronto’s fifirst large foodmart to have halal meat counter. Sunny Supermarket (Don Mills & Eglinton) 747 Don Mills Rd., Unit #60 North York, ON, M3C 1T2 Tel: 416.900.1699 Fax: 416.429.1700
Sunny Foodmart Markham Store 7700 Markham Road, Markham, ON L3S 4S1 (Markham Rd/ 14TH) Tel: 905.201.2988 Halal Meat Available
Sunny Foodmart Etobicoke Store 1620 Albion Rd, Toronto, ON M9V 0A1 (Finch Ave. W. / Albion Rd.) Tel: 905.201.2988 Halal Meat Available
Customer as our God
Great food at good price as our Commitment
The stores of Sunny Group are increasingly welcomed by more and more consumers of various ethnic, for their outstanding, acclaimed images, clean and stylish stores, multicultural foods and products, innovative ideas, and good customer services. We will also continue to exert ourselves to provide a better service to our customers. Sunny Group provides a wide, growing and multicultural range of products and services to our consumers.
planked brie blueberry chutney
The Party’s Out Back Photos and recipes courtesy of Foodland Ontario
Preparation Time: 5 minutes Soaking Time: 2 hours (cedar plank) Grilling Time: 10 minutes Serves: 4 Ingredients: 3 tbsp (45 mL) packed brown sugar 2 tbsp (25 mL) finely diced Ontario Shallots or Onion 2 tbsp (25 mL) cider vinegar 1-1/2 tsp (7 mL) finely grated fresh gingerroot 3 whole cloves 1 cup (250 mL) Ontario Blueberries 1 round (4-inch/10 cm) Ontario Brie Cheese Crackers or sliced baguette Directions: In small saucepan, combine sugar, shallots, vinegar, ginger and cloves; bring to simmer over medium heat, stirring until reduced and syrupy, 1 to 2 minutes. Discard cloves. Stir in blueberries. Transfer to glass bowl or jar, cover and refrigerate until ready to use or up to 1 day. Place soaked cedar plank on preheated grill over medium-high heat. Cover and grill until plank starts to smoke and crackle, turning once, 2 to 4 minutes. Place cheese on plank, close lid and reduce heat to medium-low. Grill for 5 minutes or until just deep golden brown. Top with half of the blueberry chutney; close lid and grill until golden and a little puffy, 1 to 2 minutes. Carefully remove plank with cheese from grill. Let cool, 1 to 2 minutes. Place planked cheese on platter. Serve with remaining blueberry chutney and crackers on the side.
Celebrate local ingredients with fresh and delicious summer finger foods—perfect for an outdoor gathering. 8 • Dish - Summer 2014
cheddar onion scones Preparation Time: 35 minutes Baking Time: 15 minutes Makes 2 dozen large scones Ingredients: 2 cups (500 mL) chopped Ontario Onions 2 tbsp (25 mL) vegetable oil 1 tbsp (15 mL) each balsamic vinegar and dark brown sugar Pinch each salt and pepper 4 cups (1 L) all-purpose flour 1/4 cup (50 mL) baking powder 1/2 tsp (2 mL) salt 1 cup (250 mL) cold butter, cubed 2 cups (500 mL) shredded Ontario Extra-Old Cheddar Cheese (preferably 2 years or older) 1-1/3 cups light sour cream 3 Ontario Eggs Glaze: 2 tbsp (25 mL) milk or cream Directions: In large skillet, cook onions with oil over medium-low heat, stirring often,
until onions are soft and light brown, 15 to 20 minutes. Stir in balsamic vinegar, brown sugar, salt and pepper; cook for 10 minutes. Remove from heat and cool completely. In large bowl, combine flour, baking powder, and salt. Cut in butter with pastry cutter, until crumbly. Transfer to large bowl; stir in cheese. In small bowl, combine sour cream and eggs; stir in cooled onions. Add to flour mixture; stir until dough is smooth and soft. Turn out onto lightly floured board and knead 8 times. Roll out dough until 3/4-inch (2 cm) thick; cut into 2-1/2-inch (6.25 cm) rounds or squares. Brush tops with milk. Bake on parchment paper-lined or lightly floured baking sheet (leave 1-inch/2.5 cm between) in 400°F (200°C) oven for 12 to15 minutes or until puffed and brown. Serve warm.
bbq grilled red pepper rolls Preparation Time: 30 minutes Chillng Time: 20 to 25 minutes Makes: Makes 8 appetizers Ingredients: 1 Ontario Red Onion, quartered 1 tbsp (15 mL) olive oil Salt and pepper 2 each Ontario Greenhouse Sweet Red and Yellow Peppers 8 to 16 Ontario Basil Leaves 1/2 cup (125 mL) soft Ontario Goat Cheese 3 cups (750 mL) Ontario Baby Arugula 1/4 cup (50 mL) balsamic glaze Directions: Thread onion quarters onto metal skewers. Brush with olive oil and season with salt and pepper to taste. Grill onion and red and yellow
peppers over medium-high heat, turning often, for 10 to 12 minutes for the onion or until tender-crisp and lightly charred and 20 to 25 minutes for the peppers or until charred. Let cool enough to handle. Thinly slice onion and set aside. Peel, seed and halve peppers. Lay 1 large or 2 medium basil leaves flat on each grilled pepper half. Top each leaf with heaping 1 tbsp (15 mL) grilled onions then 1 tbsp (15 mL) goat cheese. Season with pepper to taste. Bring 2 sides of the pepper over filling to enclose. Place on platter or baking dish; cover and refrigerate until ready to serve. To serve, place generous handful of arugula in centre of salad plate. Top each with grilled pepper rolls; drizzle with balsamic glaze.
Summer 2014 - Dish • 9
bbq grilled poutine
Preparation Time: 10 minutes Cooking Time: 10 minutes Grilling Time: 10 minutes Serves: 4 to 6
Ingredients: 5 unpeeled Ontario White Potatoes, each cut into 8 wedges (about 3/4-inch/2 cm) thick 1 can (284 mL) beef gravy 2 tbsp (25 mL) Ontario Red Wine (optional) 1 sprig fresh Ontario Rosemary 2 tsp (10 mL) Worcestershire sauce 1 tbsp (15 mL) olive oil 1/2 tsp (2 mL) salt Black pepper 1-1/2 cups Ontario Cheese Curds (about 200 g pkg) 1 Ontario Green Onion, thinly sliced
10 • Dish - Summer 2014
Directions: In large pot of lightly salted water, cover and bring potatoes to boil. Reduce heat and simmer until just barely fork-tender, about 5 minutes. Meanwhile, in medium saucepan, combine gravy, wine (if using), rosemary and Worcestershire sauce. Bring to boil, reduce heat and simmer 2 minutes. Remove from heat; discard rosemary and keep warm. Drain potatoes and pat dry. In medium bowl, stir together potatoes, oil, salt and pepper to taste. Place potatoes on grill in single layer. Grill covered, over medium-high heat for 6 to 9 minutes or until tender and golden brown, turning occasionally. Place potatoes in an 8-inch (20 cm) round or square disposable foil container. Reduce heat to low. Sprinkle potatoes with cheese curds; return to grill and cook, covered, until cheese is slightly melted. Serve on individual plates drizzle each with 2 to 3 tbsp of gravy. Sprinkle with green onion.
We’re proud to be a part of our customers daily meal plans.
416-449-2162 I 83 Underhill, Dan Mills, ON I valumart.ca Store Hours: 8:00am - 9:00pm (everyday)
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gotta eat
GREEK From The Danforth to your patio!
Enjoy your favourite Mediterranean dishes at home by pairing a glass of Ouzo with one of these authentic Greek recipes.
traditional tzatziki Preparation Time: 15 minutes Cooking time: 10 minutes Resting time: 3 hours Ingredients: 1 (32 ounce) Cold plain Greek yogurt (full fat or fat free) 1/2 English cucumber peeled, finely diced 1 clove garlic, finely minced 2 tablespoons fresh lemon juice
12 • Dish - Summer 2014
1 1/2 teaspoons grated lemon zest 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh dill 1 tablespoon of salt 1 tablespoon of ground black pepper Cheese cloth
watery Tzatziki).
Directions: Peel cucumber and finely dice. Place cucumber pieces in cheese cloth and squeeze out juices into sink (less moisture ensures a less
Pour into a serving dish, cover tightly and refrigerate 3 hours before serving so flavours can meld.
Stir together cucumbers with the yogurt. Add garlic, lemon juice, and olive oil in a bowl and stir. Add lemon zest, dill, salt, and pepper, whisk until smooth.
sweet nutty baklava
Layer the sheets of phyllo on the bottom of the baking dish to form the base of the baklava. Layer the sheets one at a time, making sure to sprinkle each one with melted butter.
Preparation Time: 20 minutes Refrigeration Time: 15 minutes Cooking time:1 1/2 hours Baklava Ingredients: 30 sheets of phyllo dough 500g (17 oz.) walnuts, chopped (or a mix of walnuts, pistachios and almonds) 1 tsp cinnamon powder 1 tsp ground clove 1 tsp sugar 300g butter, melted (10 oz.) 40-30 cm baking pan
In a large bowl, mix the chopped nuts, the sugar, the cinnamon and ground clove. Sprinkle the nut mixture over the phyllo base and continue forming the top of the baklava. Top the nuts with the rest of the phyllo sheets, sprinkling each one with melted butter and brush the top with butter. Place the baklava in the fridge for 15 minutes. Cut into pieces but leave in pan and sprinkle the top with cold water.
Syrup Ingredients: 650g sugar (23 oz.) 400g water (14 oz.) 80g glucose or honey (2.8 oz.) Zest of 1 lemon or orange 1 cinnamon stick)
Place the baklava in preheated oven at 150C on the lower rack and bake for about 1 hour 30 minutes, until all the phyllo layers are crisp and golden. Into a small pot mix all the ingredients for the syrup and bring to the boil. Slowly ladle the hot syrup over the hot baklava, enabling it to be absorbed. — Recipe courtesy of mygreekdish.com
Directions: Melt the butter in a saucepan over low heat. Using a cooking brush butter the bottom and sides of a baking pan.
Donna’s Delicious
Celebrating the 21st Taste of the Danforth
Asian Sesame Pork Chops & Mango Salad This is my own recipe that’s a favourite among my Friends & Family. I hope it will be yours too.
Marinade for 4-6 Pork Chops
Mango Salad
Dressing
• 2-3 Garlic Cloves Minced • 1 1/2 Tbsp Brown Sugar • 1/2 Cup Light Soy Sauce
• • • • • •
• • • •
1. In a small bowl combine garlic, sugar, soy sauce, oil, wine and sesame seeds until sugar is dissolved. 2. Wash pork chops and place in a Zip lock freezer bag. Pour in the marinade to coat the chops and refrigerate for 1-2 hrs. 3. Grill chops 5-7 mins on each side.
4 Ataulfo Mangos 2 Cups Baby Arugula Washed 1/2 Cup Grape Tomatoes Washed 1/4 Cup Mint Leaves Chopped 1/4 Cup Cilantro Chopped 1/4 Cup Red Onions Sliced Thin
1/4 Cup White Vinegar 2 Tsp Granulated Sugar 1 Tbsp Fresh Squeezed Lemon Juice 1 Tbsp Grape Seed Oil or Vegetable Oil
1. In a small bowl combine, vinegar, sugar, squeeze in lemon juice and oil until sugar is dissolved. 2. Peel and slice mangos. Place in a large bowl, add tomatoes, mint, cilantro aand nd oonions. nions. PPour our iinn tthe he ddressing ressing aand nd ttoss oss ggently. ently. SServe erve oonn a bbed ed ooff aarugula. rugula. Not intended to solicit those under contract with another Realtor.
• 1 Tbsp Sesame Oil • 1 Tbsp Chinese Cooking Wine • 1 Tsp Sesame Seeds
Summer 2014 - Dish • 13
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3 2
summer
Picnic 4
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7 10 1. Tropical Leaf Vinyl Placemat—$4.69: Available at Bed Bath & Beyond 2. Watermelon Salt & Pepper Shakers—$7.95: Available at Pier1 3. Trellis Green Single Bottle Wine Tote—$16.50: Available at thewinebag.com 4. Patio Beverage Tub—$24.99: Available at Bed Bath & Beyond 5. Picnic Time Verdugo Insulated Cooler—$ 63.95: Available at brookstone.com 6. Lifetime Folding Picnic Table, 6 Feet—$2039: Available at homedepot.ca 7. Beach Bocce Ball Game Set—$94.95: Available at Walmart 8. JJ Cole Essentials Blanket—$39.99: Available at toysrus.ca 9. Picnic Time Carnaval Cutting Board with Cheese Tools—$31.95: Available at brookstone.com 10. Vital Grill Gourmet BBQ—$287: Available at homedepot.ca
14 • Dish - Summer 2014
L.E. JEWELLERS is proud to now carry FOSSIL watches for men and women. 1015 Lake Shore Blvd.E • 416-461-4494 In the Canadian Tire Plaza at Lake Shore and Leslie St.
is proud to now carry 88 RUE DU RHONE Swiss watches for men and women. 1015 Lake Shore Blvd.E • 416-461-4494 In the Canadian Tire Plaza at Lake Shore and Leslie St.
A Lesson in Herbs
Make the most out of your pantry by getting to know your herbs. Create fresh, new flavours by pairing basil with watermelon, and bay leaves with cheese fondue!
Flipper’s Fish House SPECIALUP TO E 0 OFF
C CLEARAN
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Dining Room & Lounge We offer big selection of fresh fish & seafood, steaks, ribs & pastas. All our dinners include salad bar, potato, veggies and garlic bread.
Don’t. Miss. This. Sale. Come in today and save up to 50% on a wide variety of lamps, fixtures and much more for any room in your home. Some quantities and selection are limited though so don’t wait.
15% OFF ON DINING FOOD ONLY EXPIRES SEPTEMBER 11, 2014
WE HONOUR ANY ADVERTISED SALE PRICES IN THE GTA ON IDENTICAL IN STOCK MERCHANDISE
in the Beach 1841 Queen St. E. • 416.690.2544 • beaches@livinglighting.com Visit our on-line catalogue at www.livinglightingbeaches.com
16 • Dish - Summer 2014
OPEN FROM 11AM-10PM Call Us For Reservations:
2300 Lawrence Ave. (east at Kennedy)
416 759-6671 Scarborough, Ontario M1P 2R2 416 759-6886 www.flippersfishhouse.ca
Bay
Basil
A versatile and widely used aromatic herb. Commonly used in Mediterranean cooking. Aromas range from pineapple, lemon, cinnamon and cloves. PAIR WITH: Cheese, garlic, tomato, shrimp, olive oil, balsamic vinegar. TIP: Marinate watermelon with basil and olive oil, add feta for a refreshing treat.
Bittersweet and spicy, bay leaves are so pungent, they don’t lose their flavour when dried. PAIR WITH: Vinegars, and pates, use in pickling, marinades and custards. TIP: Long cooking times draws out the bay leaf aromas in stews, soups, stocks, risottos and cheese fondue.
Strongly aromatic and slightly bitter, sage can withstand long cooking times. Its strong flavours are best used sparingly. PAIR WITH: Mostly fatty meats like pork, beef, duck, and chicken. TIP: Fry sage leaves to eat as a snack or fry with butter and serve over pasta.
Rosemary Rosemary has an aromatic and uplifting fragrance, with a woodsy sent. PAIR WITH: Pork, lamb, chicken, shellfish, as well as potatoes and carrots. TIP: Baste meat by using rosemary as a brush for marinades, or use rosemary as a skewer for kabobs.
Oregano
Sage
The pungent herb is found in many Greek dishes and often sprinkled over pizza. PAIR WITH: Lamb, vegetables, stuffing, and eggs. TIP: Buying oregano dry is just as good as fresh, thanks to its high oil content.
Thyme
Thyme’s most notable flavours are mint, caraway, lemon, and oregano. PAIR WITH: Stews, poultry, lamb, stuffings, olive marinades. TIP: Combines well with robust herbs like rosemary and sage. — With files from BBC.CO.UK
Pharmakeio Guardian Pharmacy
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Visit MorningStar Medical Clinic located in the pharmacy!
Call 416-285-6111 to book your SAME DAY appointment!
Join us Saturday, August 16, 2014 for BBQ, Refreshments and Face Painting
ENTER FOR YOUR CHANCE TO
GREAT GREA RE N I W PRIZES! PRIZ Z *
*See in stores es ffor details
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Pharmakeio Ph keio Guardian Pharma Pharmacy 1260 Kennedy Rd., Unit#5, Toronto | 416-285-3339 12 Monday to Friday 9 am - 7 pm • Saturday 10 am - 4 pm Mon Sunday Closed
Summer 2014 - Dish • 17
Harvest Tables Antiques
made with
Furniture
Reclaimed Woods
Handcrafted
By
Alfred
Always Great Prices and Good Value
29 Bermondsey Rd 416-690-5505 (East of DVP & South of Eglinton East)
visit: www.alfsantiques.com
peanut butter cup s’mores Prep time: 5 minutes Campfire time: 2 minutes Makes 4 s’mores Ingredients: ¼ cup (60 ml) peanut butter 8 graham cracker wafers 12 mini peanut butter cups 4 marshmallows
Directions: Spread peanut butter over graham cracker wafers. Place 3 peanut butter cups on top of the peanut butter of 4 of the crackers. Toast marshmallows over fire to desired golden brown colour. Place a toasted marshmallow on each cracker with the peanut butter cups. Top with second graham cracker wafers. Squish together to form s’mores.
— www.newscanada.com
Campfire Creations
spicy peanut popcorn Prep time: 5 minutes Cooking time: 5 minutes Makes 3½ cups (875 ml) Ingredients: 1 tsp (5 ml) chili powder ½ tsp (2 ml) oregano leaves ½ tsp (2 ml) smoked paprika ½ tsp (2 ml) salt ¼ tsp (1 ml) garlic powder ¼ tsp (1 ml) cayenne pepper ¼ tsp (1 ml) granulated sugar 1 tbsp (15 ml) butter, preferably salted 1 tbsp (15 ml) peanut oil ¼ cup (60 ml) popcorn kernels 1 cup (250 ml) peanuts
Directions: Combine spices and sugar in a small bowl, then mash in butter until spices are mixed in well. Set aside. Place oil and popcorn in a large pot with a tight fitting lid (or use heavy duty foil) and set over medium heat. Keep pot covered and shake continuously until all kernels are popped. Push popcorn to one side of the pot and add butter and spice mixture to the bottom of the pot. Add peanuts and stir until butter is melted, and popcorn and peanuts are coated in spice.
— www.newscanada.com
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Summer 2014 - Dish • 21
campfire couscous Prep time: 5 minutes Standing time: 5 minutes Makes 3 cups (750 ml) Ingredients: 1 tbsp (15 ml) oil 1 carrot, sliced 2 cups (500 ml) water 1 cup (250 ml) couscous ½ tsp (2 ml) salt ¼ tsp (1 ml) ground cumin ¼ tsp (1 ml) ginger Pinch cinnamon Pinch cayenne Pinch cloves Pinch ground coriander (optional) ¼ cup (60 ml) dried apricots or cranberries, slivered ¼ cup (60 ml) peanuts, coarsely chopped
Directions: Heat oil in pot over fire (medium flame). Add carrot, cooking just until tender. Add water and bring to a boil. Add couscous and spices and stir. Cover and remove from fire. Let stand until liquid is absorbed, about 4 to 5 minutes. Stir in apricots or cranberries and peanuts. Tips: Eliminate the salt and add half a bouillon cube to water instead. Chop a little onion and add to carrots while they cook. A squeeze of lemon over the completed dish adds delicious flavour.
— www.newscanada.com
Been Dreaming of the Perfect Doors & Windows All Summer Long? Get your head out of the clouds and come to Brock. We’ll make those dreams a reality.
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22 • Dish - Summer 2014
WWW.BROCKWINDOWS.COM/METRO
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REGISTER NOW! SPACE IS LIMITED! Fairview Mall 416-773-1999 Scarborough Town 416-290-0900 Bridlewood Mall 416-491-4900 Centrepoint Mall 416-221-0010 Mississauga Head Office 905-273-4444 Woodbine Centre 416-674-9199 Brampton 905-455-8999
softron.ca
kitchen sink milkshake Prep Time: 5 minutes Makes: 1 cup
Ice Cream Parlour
Desserts
24 • Dish - Summer 2014
Ingredients: 2 scoops vanilla ice cream or frozen yogurt 2 splashes of milk 1 scoop caramel syrup Topping Ingredients: 1 scoop vanilla ice cream or frozen yogurt chocolate & caramel syrup
Kitchen Sink Toppings: Candy coated chocolates, chopped chocolate bars, jelly beans, gummies, nuts, etc. Directions: Blend first 3 ingredients in blender until smooth. Fill glass with milkshake. Top with ice cream, syrups and kitchen sink toppings. — www.newscanada.com
magic shell dipper pops Prep Time: 5 minutes Freezing Time: 2 hours Makes: 1 pop Ingredients: 3 tbsp melted milk chocolate ½ cup vanilla ice cream or frozen yogurt, softened Sprinkles Directions: Place 1 tbsp melted chocolate at the bottom of 4 oz. disposable cup.
Top with ¼ cup of ice cream, insert wooden stick and then top with 1 tbsp melted chocolate, remaining ¼ cup ice cream, and chocolate. Freeze until firm (about 2 hours). Cut cup away from ice cream and roll in your favourite coloured sprinkles to garnish. — www.newscanada.com
Summer 2014 - Dish • 25
2
Patio
1
4 5
Paradise 6
7
3
8 9 1. 10ft Square Portofino Offset Umbrella— $599 Available at factorydirectpatioumbrellas.com 2., Threshold String Lights— $12.99: Available at Target. 3. Threshold Hanging 3 Hole Ceramic Bird Feeder—$19.99: Available at Target. 4. Crate & Barrel 20” Sq. Outdoor Pillows—$39.95: Available at Crate & Barrel. 5. Vince Accent Stool—$299: Available at potterybarn.com 6. Martha Stewart Living Charlottetown Brown Chair with Green Cushion—$199: Available at Home Depot. 7. Solvinden Battery Operated Half Globe Lights for Table or Pot—$3.99: Available at Ikea. 8. Hampton Bay 20” Quadripod Fire Pit—$74.88: Available at Home Depot. 9. Build Your Own Saybrook All-Weather Wicker Sectional—$549—$749: Available at potterybarn.com 10. Gronomics Raised Garden Bed with Trellis—$ 289.99—$519.99: Available at Target.
26 • Dish - Summer 2014
10
CELEBRATING 21ST
ANNIVERSARY
OF TASTE OF DANFORTH AWARD WINNING SERVICE IN THE GTA FOR OVER 20 YEARS!
GEORGIA KOTIADIS CARNEVALE BROKER
direct 416 990 9890 office 416 443 0300 email georgiakotiadis@gmail.com www.GeorgiaKotiadis.com
DANIEL ELIADIS BROKER
direct 416 879 9304 fice 416 443 0300 office email daniel@royallepage.ca .torontorealestatedeal.com www.torontorealestatedeal.com
SERVING THE GTA AND SURROUNDING AREAS
Not intended to solicit those under contract with another Realtor.
Youcall, call,we we shop shop & deliver! deliver! You yourgrocery groceryneeds, needs, AllAll ofof your deliveredtotoyour yourdoor! door! delivered
985 Woodbine Ave.Toronto 985 Woodbine Ave.Toronto (416) 421-9457 | davidsonsvalumart.com
(416) 421-9457 | davidsonsvalumart.com
Interested in our delivery service?
Interested in our delivery service?
Davidson’s valu-mart’s delivery service is a convenient Davidson’s valu-mart’s deliveryyou service a convenient way for you to get the groceries neediswithout wayhassle. for you tooffer get a the needservice, without any We fullgroceries shop andyou delivery anycall hassle. Weyour offerorder a fulland shop delivery service, just in with weand will shop it and just call in with your order and we will shop it and have it delivered.
have it delivered. Call us at 416-421-9457 Select option 2 Call us at 416-421-9457
Select option 2
Call in your order, we shop & deliver $12 Shop in your store,order, we deliver to your door $6$12 Call in we shop & deliver
Shop in store, we deliver to your door $6
Hours of Operation 8am-9pm Everyday of the week
Hours of Operation 8am-9pm Everyday of the week Call us for orders out of our district. DELIVERY BOUNDARIES
DELIVERY BOUNDARIES
Call us for orders out of our district.
We offer debit or credit payment options at the door.
We offer debit or credit payment options at the door.