Honey-Sweetened Apricot Lavender Butter

Written by Marisa of Food in Jars.

As a canner, I feel obligated not to play favorites when it comes to fruit. How can you possibly prefer strawberries to cherries, or like peaches more than cantaloupe? Every variety of fruit has its individual charms and each deserves its moment in the seasonal spotlight.

However, there is one I’m always most excited to see each year.

Apricots.

[Read more…]

How to Make Your Own Fruit-Bottom Yogurt

We’re so pleased to have Cheri Neufeld of Kitchen Simplicity back as a regular contributor. Welcome, Cheri!

Growing up, Fruit-Bottom Yogurt was always my favorite. I got so excited when I would see one packed in my lunch box. Somehow they always seemed more flavorful then regular yogurt and I loved how the little chunks of fruit would add a burst of flavor in my mouth.

I’m still a big fan of yogurt but I have a hard time eating ones that taste fake or processed. Anything that has the “flavor” and no fruit gives me a bit of the heebie-jeebies.

Eating yogurt is a daily occurrence for my son so I try and make sure that the yogurt I purchase has real fruit in it. One way to ensure that is to make your own.

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Grilling Fruit (Recipe: Grilled Peach and Haloumi Salad)

When Aimee mentioned that my next post would coincide with “grilling week”, I have to say that I was pretty darn excited.

After all, I’m a man, and men are supposed to be “King of the grill” – if you buy in to all of that jazz.  And so to be quirky and different, my initial thought was to go off on a tangent and write about how to make a grill over a real fire or grilling something in a really hot backyard pizza oven (two more of my projects now that the chicken coop is made).

But sometimes, meat on any kind of grill, whether it be steaks or sausages or chicken, fish, etc…. is just, well, meh.  Especially later in the grilling season.  Most of the BBQ or grilling events we go to all summer long are remembered for the people, not the meat. I can probably remember only a handful of grilled steaks that were memorable for their flavor.

However, the first time I had grilled peach and haloumi salad will be memorable for a long, long time.  I can’t even remember  if we had guests or not that night, but I can remember almost every single bite that I had.

Yes, it was that good.

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Grilled Peach & Haloumi Salad with Arugula


Danny and I enjoyed this salad al fresco for lunch; the fragrance of grilled peaches wafted up from our plates and we clinked our glasses in a toast to summer and the quiet of our leafy backyard.

It was great to travel to Maine last month, but there’s no place like home – especially if these salads keep coming and the sun stays out…

This is another easy summer grilling idea from Sobeys! (here was the first)

Well, they suggested the delightful combination of sweet peaches and salty haloumi, I added in the peppery arugula to round out this pretty salad. The result is a delightful trio of favors, brought together by a light, but potent, lemon and olive oil vinaigrette.


It’s a super salad, and with Ontario peaches making their way into stores and markets here in Quebec, there’s no better time to try this dish.

Grilled Peach & Haloumi Salad with Arugula

  • 1 pkg (250g) Le Bedouin Haloumi, drained, patted dry and sliced in 5-6 slices
  • 4 Compliments Peaches, washed, pitted & quartered
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon Compliments honey
  • 1 Tablespoon Compliments fresh thyme
  • 100 g organic baby arugula
  • salt and pepper to taste

1. Preheat grill while you whisk together olive oil, lemon juice, honey and fresh thyme in a bowl.


2. Toss peach segments in the vinaigrette and place on grill. Grill both peaches and haloumi for about five minutes, rotating them as needed, until they show lovely grill marks and both have softened.

3. Toss arugula with remaining vinaigrette and arrange on four plates or a serving platter.

4. Arrange grilled peaches on bed of arugula and top with haloumi. Serve warm.


*Disclaimer: So, yep, the folks at Sobeys sent me a gift card and I went shopping for ingredients! Everything to make this meal was purchased at my local IGA, including the Complements products.

You can find plenty more inspiration for summer meals on their website.

Canning 101: Freezer Jam (Recipe: Nectarine Raspberry Freezer Jam)

Written by Cheri of Kitchen Simplicity.

Freezer Jam is a great way to break into the preserving scene. The recipes are made in smaller batches, require little to no cooking (which gives them a fresher taste) and need no special canning equipment.

All you need to do is puree or mash some fruit, mix it with sugar and pectin and throw it in the freezer! [Read more…]