Take your very own brewery tour – This city sure loves its local beer. It seems there are more breweries in Toronto than ever before, so why not visit some of the newer kids on the block like Shakelands, Liberty Commons, Rorschach or Bellwoods’ latest location on Hafis Road.
Try shopping at a farmer’s market locally in Toronto – Leslieville Market opens May 26th for example, and could really be a benefit to your overall health, a feeling of community, and helping the small farmers who sell and grow in Ontario.
Parkdale Sidewalk Fest (May 16th)
Waterfront Artist Market (May 20th) – Enjoy the wonderful and creative side of Toronto has to offer. Be in awe of local artists, and international works, as well.
For a large scale street closer, you know that there must be something going on – And you’d be right. Kensington Market Pedestrian Sunday has almost arrived (May 28th).
For those who feel like the list above is slightly dull, Electric Island is back (May 22nd). A music festival on Toronto Island and it’s not a dull party.
For those whom enjoy a night out, but prefer to stay indoors. Toronto is hosting just a few phenomenal theatrical hits; The Body Guard, in loving memory the late Whitney Houston, as well as, The Book of Mormon, and Little Shop of Horrors.
Toronto Beer Fest (May 20th)
Lobster Clam Jam (May 20th), originating in Montreal. Toronto hosts this much loved outdoor seafood festival, which shows off local chefs and restaurants.
- · Sweet Hart Kitchen is a healthy, allergen-free, vegan, gluten-free certified bakery. The kicker: treats actually feel comforting and indulgent, and have the potential to change the minds of skeptics who believe true baking only happens with butter.
- · AF1 Caribbean Canteen is the brainchild of Adrian Forte, who won acclaim with Dirty Bird. While that offered his Canadian take on a Southern classic, dishes here centre around his heritage and childhood in Kingston, Jamaica.
- · Anatolia is a traditional Turkish restaurant situated in a strip mall, named for a region which makes up most of Turkey. We arrive for their monthly Night of Istanbul, which features live entertainment along with a set menu of some of their most typical dishes.
Recipes: Inspired by Canadian Cheese
Pears with Cheese and Honey – Ingredients
3 pears
4 oz (120 g) Canadian Swiss cheese, grated
2 tbsp (30 mL) pumpkin seeds
4 tsp (20 mL) wild flower honey
Preparation
Preheat oven to 450°F (230°C).
Cut pears in half, remove core and some of the flesh. Place on a parchment-lined baking sheet, cut side down, and cook for 5 min.
Turn pear halves over and fill cavity with cheese and pumpkin seeds.
Cook in the oven for 5-7 more min or until cheese begins to brown.
Drizzle with honey and serve hot or warm.
Note:Slice off a little of the rounded side of the pear halves so they don’t tip over.
Tips
Health & wellness
Increase your fibre intake by not peeling pears. The skin contains about half of a pear’s total dietary fibre.
Cheese alternatives: Canadian Swiss cheese, Provolone, Havarti.
Cheddar-stuffed Turkey – Ingredients
1 tbsp (15 mL) butter
1 onion, finely chopped
3 cloves garlic, chopped
1 3/4 lb (800 g) boneless turkey breast
Salt and freshly ground pepper
1/2 lb (250 g) ground turkey
4 oz (120 g) Canadian Old Cheddar, cut into cubes
1 1/2 cups (375 mL) fresh or frozen cranberries, divided
1 oz (30 mL) vodka
1 1/2 cups (375 mL) cranberry juice
1 tsp (5 mL) orange zest
1/4 tsp (1 mL) red pepper flakes
2 tbsp (30 mL) honey or maple syrup
Preparation
In a saucepan on medium heat, melt butter and cook onion and garlic for 5 min. Remove from heat and place half the mixture in a large bowl for stuffing; let cool.
Meanwhile, cut turkey breast horizontally, without cutting all the way through, and open like a book. Cover with plastic wrap. Pound with a meat mallet or rolling pin to flatten. Remove plastic wrap and season with salt and pepper.
Preheat oven to 375°F (190°C).
Add ground turkey, cheese and ½ cup (125 mL) cranberries to the bowl of onion and garlic. Season generously with salt and pepper, and stir well.
Place stuffing on bottom half of the breast. Roll up from bottom to the top to seal in the stuffing and secure with string. Transfer to a baking dish and cook for 1 h 15 min.
Return the saucepan with remaining onion and garlic to the stove over medium-high heat and deglaze with vodka.
Add remaining cranberries, juice, orange zest, red pepper flakes and honey. Cover and simmer on medium heat for 10 min, or until cranberries are tender. Purée using an upright blender. Season with salt and pepper to taste; keep warm.
Slice stuffed turkey breast and serve with the sauce.
Tips
Cooking tip
It’s best not to thaw frozen cranberries before using them in a recipe.
Cheese alternatives: Canadian Provolone, Cheddar, Mozzarella.
Indian style Burger – Ingredients
1 1/3 lb (600 g) extra-lean Canadian ground beef
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) curry powder
1 egg
1/2 cup (125 mL) breadcrumbs
3/4 cup (180 mL) Canadian Feta, crumbled
Freshly ground pepper, to taste
4 to 6 multi-grain burger buns
Toppings:
1/4 cup (60 mL) plain yogurt
1/4 cup (60 mL) mayonnaise
1 tbsp (15 mL) honey
2 tbsp (30 mL) fresh cilantro, coarsely chopped
4 to 6 lettuce leaves
Preparation
Preheat grill to medium heat or oven to 425°F (220°C).
In a bowl, mix all the ingredients together except the buns and toppings. Season to taste.
Divide mixture and shape into 4 or 6 patties.
Place on grill or on a parchment-covered baking sheet on centre rack of oven. Cook burgers 12 to 15 minutes, turning them over just once.
Heat the buns.
Mix yogurt, mayonnaise, honey and cilantro, and season to taste. Spread onto buns.
Fill buns with patties and garnish with lettuce.
Tips
Canadian Mozzarella, Cheddar, Provolone, Gouda
Four Cheese Crab Dip – Ingredients
2 cloves garlic, chopped
1 cup (250 mL) crab meat
1/2 cup (125 mL) sodium-reduced seafood or
1/2 cup (125 mL) chicken broth
1 tbsp (15 mL) corn starch
1 cup (250 mL) Canadian Mild Cheddar, grated
1/2 cup (125 mL) Canadian Gouda, grated
1/4 cup (60 mL) Canadian Feta, crumbled
1/2 cup (125 mL) Canadian Provolone, grated
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) 1–2 tbsp (15–30 ml) fresh dill, chopped
Pepper
Preparation
Preheat grill to medium heat. Use a large square of aluminum foil with a square of parchment paper on top to keep food from sticking.
In a bowl, mix all the ingredients together and place in centre of parchment paper. Fold up ends of aluminum foil, fold sides of foil over the food, then fold foil onto itself and press firmly.
Tightly seal papillotes at the ends. Be careful not to tear the aluminum foil while handling. Cook on grill for 7–10 minutes. Open up papillotes, stir thoroughly and serve with crackers or grilled pita and crudités.
Cheese alternatives: Canadian Swiss cheese, Mozzarella.