You can make the recipe here: https://dobbernationloves.com/food-drink/sesame-miso-banana-bread-recipe/

You can find the full recipe here: https://dobbernationloves.com/food-drink/maroulosalata-greek-lettuce-salad-recipe/

Ingredients

• 2 Romaine Hearts thinly sliced
• 0.5 English Cucumber chopped
• 4 Scallions thinly sliced
• 1/4 cup Fresh Dill finely chopped
• 1 tbsp Fresh Parsley finely chopped
• 1 tbsp Fresh Mint finely chopped

Dressing

• 1/2 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 2 tbsp Lemon Juice
• Pinch Kosher Salt
• 1 tsp Fresh Oregano chopped
• 1/2 cup Feta Cheese crumbled
• 1/4 cup Kalamata Olives sliced

Instructions

1. Combine all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside.
2. Combine all of the remaining salad ingredients together in a large bowl and top with the dressing. Toss together to coat.
3. Sprinkle with feta cheese and olives then serve.

You can make the recipe HERE. 

Ingredients

• 1.75 oz Gin
• 0.75 oz Passionfruit Liqueur
• 2 oz Grapefruit Juice

Instructions

1. Shake all ingredients in an ice filled shaker for 30 seconds until well chilled.
2. Strain into a martini or coupe glass.
3. Garnish with an orange twist.

You can make the recipe HERE.

You can make the recipe HERE.

Ingredients

• 200 g Brie or Camembert sliced
• 100 g Gruyere or Comte grated
• 100 g Aged Cheddar grated
• 100 g Mozzarella sliced
• 100 g Pecorino or Parmigiano sliced
• 4 Garlic Cloves chopped
• 1 tbsp Fresh Parsley, Dill or Chives finely chopped
• 3/4 cup Dry White Wine
• 1 tsp Black Pepper

Instructions

1. In the bowl of a food processor add cheeses, garlic, fresh herbs, black pepper and wine.
2. Process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth.
3. Scoop fromage fort into a serving bowl and serve with slices of baguette or as part of a charcuterie board with gherkins, cocktail onions, olives and sliced apples.

You can make the recipe HERE.

You can make the recipe HERE.

Ingredients

• 2 cup Rolled Oats
• 2 cups Puffed Rice Cereal
• 1/3 cup Honey
• 3 tbsp Canola Oil
• 5 Medjool Dates chopped
• 1 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• Pinch Kosher Salt
• 1 cup Raisins
• 1 cup Pumpkin Seeds
• 1 cup Slivered Almonds
• 1 cup Coconut Chips

Instructions

1. Preheat your oven to 300F. Line a baking sheet with parchment paper.
2. In a large bowl combine the oats, puffed rice cereal, cinnamon, nutmeg and salt.
3. In a high powered blender, blitz together the honey, oil, vanilla and chopped dates until a smooth sauce is created.
4. Pour the wet ingredients in the blender over the dry ingredients in the bowl and stir to combine.
5. Spread out the mixture evenly, in one layer, onto the baking sheet.
6. Bake in the oven stirring every 15 minutes or so to keep it from burning.
7. After 30 minutes, add the remaining mix-ins and toss to combine. If you add them earlier, they will burn. Bake for an additional 10-15 minutes.
8. Remove from the oven and let rest for 15 minutes. Do not stir. While resting, the granola will have a chance to stick together and clump up.
9. When completely cool, store your granola in an airtight container or in a Zip loc bag.
10. Enjoy sprinkled over Greek yogurt or a bowl of cereal.

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I spent 6 months exploring the best restaurants in Cabbagetown in Toronto's east end and just published a story about my favourite places to eat and drink. I think I'm going to tackle St Lawrence Market neighbourhood this summer would love your recommendations!

Full restaurant list:

1. La Gloria
2. Stout
3. Maya Bay
4. Rayah
5. Momo Ghar
6. Butter Chicken Factory
7. Bisou
8. House on Parliament
9. Mikaku Udon Bar
10. L'Avenue
11. Gushi Japanese Street Food
12. Zakkushi
13. The Golden Pigeon
14. Agak Agak
15. Super Bargain
16. Pisac Peruvian Bistro
17. Johhny G's
18. Cafe ZuZu (technically Regent Park but a stones throw away!)

You can make the recipe HERE.

Ingredients

• 230 g Carrot peeled into ribbons with a vegetable peeler
• 230 g Cucumber peeled into ribbons with a vegetable peeler
• 6 Medjool Dates pitted, chopped
• 2 tsp Fresh Ginger grated
• 2 tsp Ground Cumin
• 2 Garlic Cloves grated
• 1/2 cup Fresh Mint chopped
• 1/2 cup Fresh Cilantro chopped
• 3 tbsp Olive Oil
• 1 tbsp Lime Juice
• 1 tbsp Red Wine Vinegar
• Kosher Salt + Black Pepper to taste

Instructions

1. Thinly slice carrots and cucumbers with a vegetable peeler into ribbons.
2. In a large mixing bowl, combine the carrots, cucumbers, chopped dates, grated ginger and garlic, ground cumin, chopped mint and cilantro.
3. In a small bowl whisk together olive oil, lime juice, vinegar, salt and pepper.
4. Pour dressing over salad ingredients and toss with your hands until fully incorporated.
5. Let set for at least 30 minutes in the fridge before serving.

You can make the recipe HERE. 

You can make the recipe HERE.

You can make the recipe HERE.