Grilled Sirloin Burger with Roasted Garlic, Brie and Maple Candied Bacon

Grilled Sirloin Burger with a Head of Roasted Garlic,
Brie and Maple Candied Bacon

A little known fact about More Than Burnt Toast is that I belong to a group called The Okanagan Burger Tour. We are a group of burger "enthusiasts" who venture to a different restaurant or venue once a month to eat burgers. Why?  We love our burgers! We have been anywhere from the highfalutin  to the truly humble and never seem to run out of places that serve this harbinger of summer barbecues. It is a fun group and something I look forward to each month.

 One of the most memorable burgers for me was at a little place on the lake called The Blind Angler. It was barely large enough to hold our group but what it lacked in space it made up in quality of their burger, the burger/bun ratio and the quality of their bun. Not that long ago I was haunted by their juicy sirloin burger topped with melted brie and at least a head of sweet, nutty roasted garlic. I dreamt of a burger where my elbows caught the drippings and my toes would curl. I do not have their recipe so invented my own version. Ultimately I entered my burger in a contest. I did not win, but, the judges don't know what they are missing...wink.

The Great Mozzarella in Carrozza Experiment While Visiting a Buffalo Mozzarella Farm in the Cilento

Mozzarella in Carrozza

When travelling through the boot of Italy I could literally fill a book recounting the many acts of kindness shown to me by Italian strangers, some who have became good friends and others with whom I crossed paths briefly and blessed me with their generosity and good humour. Each encounter added a feeling of contentment to my day when travelling solo in an unfamiliar country. This isn’t rare in Italy. In fact, society is rife with little acts of pure, selfless generosity. I have noticed it with my Italian/Canadian friends here at home, the family in the small town of Nocelle who brought me a meal when they knew I would be dining alone because of the torrential downpour, the gentleman who loaned me his cell phone for a month while I was travelling throughout the country, the attendant who loaned me a pair of beach shoes to protect my feet while on a rocky beach, I even had half of the male population of a small town parading me to my destination and "discussing" the easiest way to get there (I think they originally thought me to be a Catholic nun since I was searching for Il Convento with my broken suitcase; but that is a story for another day). These are all simple stories ingrained in my memory forever of the kindness and generosity of strangers in a land rich with history. All of these examples are typical, like saying please or thank you. In Italy generosity is a way of life.

Potluck Lasagna Roll-Ups for Mother's Day

Potluck Lasagna Roll-Ups

I think this is a pretty twist on the classic, traditional layered lasagna. I love how the roll-ups look like ruffled little swirls when stood on end. This was perfect for a pot luck I attended with 12 mothers and their families for Mothers Day. If you have ever taken a lasagna to a pot luck you will appreciate the fact that each person has their own little ruffled lasagna bundle in one simple scoop. You can prepare these with regular or whole wheat lasagna noodles, with or without meat, your favourite Marinara or Bolognese sauce, and with light or regular mozzarella. The possibilities are limited only by your imagination. A recipe is a basic guide so tweak the recipe to suit your own personal tastes.

Orzo Salad with Roasted Tomatoes, Lemon Basil Vinaigrette and Ricotta Salata

Orzo Salad with Roasted Tomatoes and Lemon Basil Vinaigrette 

I have vague memories of being in elementary school and bringing a picnic lunch in a flowered lunch box with Brady Bunch stickers and doodles of David Cassidy from The Partridge Family to school for my friends to bid on to raise money for some unknown cause. It could have been basketballs for the gym or to offset the cost of a field trip our class wanted to take. There were Strawberry Socials, sports days and White Elephant Sales all organized by our parents or teachers with the same goal to make us well rounded and enhance our educational experience. The arrival of Spring not only brought warm weather, and school outings but it was a state of mind. Everything seemed to come alive!!

The First Barbecue of the Season - Greek Yogurt Marinated Chicken Souvlaki with Fennel and Onion and Tzatziki

Greek Yogurt Marinated Chicken Souvlakia with Fennel, Onion and Tzatziki

With summer around the corner and hot weather rolling in it is time to drag out the barbecue grill. What better way to shake off that winter coat and return to heart healthy, light dishes than with the first barbecue of the season. Vibrant salads, fruity desserts and lighter main meals with seasonal produce are all best eaten al fresco on these warm Spring days. Wouldn't you agree?

Turkey-Jasmine Rice Meatballs with Baby Bok Choy for the Virtual Supper Club

Turkey-Jasmine Rice Meatballs with Baby Bok Choy

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club is featuring recipes using Rice and Grains a theme chosen my our very own Roz of of La Bella Vita Cucina.

Take a Walk on the Greek Side with Spring Pea Avgolomeno

Spring Pea Avgolomeno

The forsythia and almond are in full bloom, orchards are blazing with colour and the hummingbirds have returned. A visit to the farmers market yesterday cemented the idea in my mind and ultimately in my kitchen. Spring is when everything seems to come alive!!!!! The days are longer and the markets begin to burst with the colours of the bountiful fruits and vegetables of the season. This is the time to enjoy fresh rhubarb, sweet garden peas and furled fiddleheads. It is the season for asparagus and escarole and a wide variety of lettuce hand plucked from the garden for green salads. The delightful fragrance of chives, mint, chervil and tarragon fill the air to season our dishes. All of these tastes of Spring are bursting from our gardens, forests, markets and window boxes.