Broccoli or Cauliflower Gremolata

Cauliflower or Broccoli Gremolata
This lemony side dish is an excellent added touch to your fish or seafood meal. Fresh lemon zest and parsley make the gremolata refreshing, while cooking the garlic softens it for those who are not fans of raw garlic.
  1. 1 bunch broccoli 1
  2. 3 tbsp extra virgin olive oil 45 mL
  3. 1 large garlic clove, minced 1
  4. 1 tbsp lemon juice 15 mL
  5. 1⁄4 tsp each salt and black pepper 1 mL
  6. 3 tbsp finely chopped fresh parsley 45 mL
  7. 1 tsp grated lemon zest 5 mL
  1. Cut broccoli into 2-inch (5 cm) floret pieces. Peel stalks and cut into 1-inch (2.5 cm) pieces. Bring a saucepan of water to boil. Add broccoli and cook for 4 minutes or until bright green, tender but firm. Drain well and set aside.
  2. In a large nonstick skillet, heat oil over medium heat. Cook garlic for 1 minute or until softened. Add lemon juice and stir to combine. Add broccoli, salt and pepper. Cook, stirring for about 2 minutes or until heated through.
  3. Make ahead: Cover and refrigerate for up to 2 days.
  4. In a small bowl, stir together parsley and lemon zest. Sprinkle over top of broccoli to serve. Serves 4.
  5. Cauliflower Variation: Substitute cauliflower for broccoli as in the photo.
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Toffee Brownie Trifle

Toffee Brownie Trifle
OMG! Really I want to marry this dessert! I need this in my life! These are just some of the comments received after tasting this dessert. There is just enough tang from the yogurt to make this dessert not too sweet, but really, the sweet-tooth people in the room will love it.
  1. 1 container (608 g) two-bite 1
  2. brownies
  3. 2 cups heavy or whipping (35%) cream 500 mL
  4. 1⁄4 cup powdered (icing) sugar 60 mL
  5. 2 tsp vanilla 10 mL
  6. 1 cup vanilla Greek yogurt 250 mL
  7. 3⁄4 cup hot fudge sauce (see recipe 175 mL
  8. page 239)
  9. 1 bag (200 g) toffee bits 1
  1. Break up brownies into coarse pieces to make about 4 cups (1 L); set aside.
  2. In a large bowl, using an electric beater, beat cream, sugar and vanilla until stiff peaks. Beat in yogurt.
  3. Place about half of the brownies into an oval casserole dish. Top with one third of the whipped cream mixture and drizzle with one third of the hot fudge sauce. Sprinkle with 1⁄2 cup (125 mL) of the toffee bits. Repeat layers once. Top with remaining cream, hot fudge sauce and toffee bits.
  4. Cover and refrigerate for at least 2 hours or until brownies have softened. Serves 10 to 12.
  1. Tip: You can substitute our Fudgy Cocoa Brownies on page 218 for the two-bites brownies.
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Sausage Potato Soup with Greens

Sausage Potato Soup with Greens
This hearty soup, also known as Caldo Verde, is filled with greens and savory chorizo sausage and is a favorite for many. Try using different greens to change up the flavor; rapini, collards or spinach all work really well
  1. 2 tbsp canola oil, divided 30 mL
  2. 8 oz semi-cured ready-to-eat sweet 250 g
  3. or mild chorizo sausage, sliced
  4. 1 large sweet onion, chopped 1
  5. 2 celery stalks, chopped 2
  6. 1 large carrot, chopped 1
  7. 4 garlic cloves, minced 4
  8. 1⁄4 tsp hot pepper flakes 1 mL
  9. 8 cups chopped kale leaves or chopped 2 L
  10. Swiss chard
  11. 1 lb potatoes (about 2 large), chopped 500 g
  12. 2 bay leaves 2
  13. 6 cups ready-to-use chicken or 1.5 L
  14. vegetable broth
  15. Salt and black pepper
  1. In a large soup pot, heat 1 tbsp (15 mL) of the oil over medium heat and sauté sausage about 3 minutes or until browned. Remove to bowl.
  2. Return pot to heat; add remaining oil. Cook onion, celery, carrot, garlic and hot pepper flakes for about 5 minutes or until softened. Stir in kale until wilted. Add potatoes, browned sausage and bay leaves, stirring to coat. Pour in broth and bring to a boil. Cover and simmer gently for about 15 minutes or until potato is tender. Remove bay leaves before serving and season to taste with salt and pepper. Serves 6 to 8.
  1. Tip: Want to change this up a bit? Why not try sweet potato for the regular potatoes — or mix them up? Emily’s friend Paola loves to add some color to this wonderful soup this way.
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Deluxe Hazelnut Shortbread Bars

Deluxe Hazelnut Shortbread Bars
The sweetness of raspberry jam and toasted hazelnuts combined with the traditional buttery flavor of shortbread makes these bars deluxe.
  1. 1 cup hazelnuts 250 mL
  2. 1 cup butter, softened 250 mL
  3. 2 tsp vanilla 10 mL
  4. 2 cups all-purpose flour 500 mL
  5. 1⁄2 cup powdered (icing) sugar 125 mL
  6. Pinch salt Pinch
  7. 1 cup seedless raspberry jam 250 mL
  1. Preheat oven to 350°F (180°C). Line a 13- by 9-inch (33 by 23 cm) baking pan with parchment paper; set aside. Set aside a baking sheet.
  2. Place hazelnuts on baking sheet and toast for about 10 minutes or until fragrant. (Do not remove skins.) Chop finely in food processor or by hand; set aside.
  3. In a large bowl, beat butter until light and fluffy; beat in vanilla. In another bowl, stir together flour, chopped hazelnuts, sugar and salt. Beat in flour mixture half at a time until crumbly dough forms and clumps when squeezed. Reserve 1 cup (250 mL) for the topping.
  4. Press remaining dough in prepared pan. Spread raspberry jam over crust and sprinkle with reserved dough.
  5. Bake for about 30 minutes or until top is set and edges are golden brown. Let cool completely in pan on rack. Cut into bars. Makes about 32 bars.
  6. Freezer Friendly: Cut into bars and place in airtight container for up to 1 month.
  1. Tip: For a less sweet filling, substitute our Raspberry Chia Jam (page 32) for the store-bought jam.
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Roasted Potatoes with Herb Yogurt Sauce

Roasted Potatoes with Herb Yogurt Sauce
Serves 4
  1. Potatoes
  2. 2 lb mini potatoes, halved 1 kg
  3. 2 tbsp canola oil 30 mL
  4. 1 tsp salt 5 mL
  5. 1⁄2 tsp black pepper 2 mL
  6. Sauce
  7. 1 cup plain Greek yogurt 250 mL
  8. 1⁄4 cup chopped fresh herbs such as dill, 60 mL
  9. parsley, green onions, cilantro
  10. 1 tbsp extra virgin olive oil 15 mL
  11. 2 tsp grated lemon zest 10 mL
  12. 2 garlic cloves, minced 2
  1. Potatoes: Preheat oven to 450°F (230°C). Set aside two rimmed baking sheets. In a large bowl, combine potatoes, oil, salt and pepper; toss to coat evenly. Divide potatoes onto baking sheets, spreading in a single layer. Bake 25 to 30 minutes, until potatoes are tender and crisp on the outside.
  2. Sauce: Meanwhile, in a medium bowl, combine yogurt, herbs, olive oil, lemon zest and garlic. Season to taste with salt and pepper. Serve potatoes warm with the herb sauce. Serves 4 to 5.
  1. Tip: The yogurt sauce can be made a day ahead. Cover and refrigerate until ready to use.
  2. Tip: Feel free to use a combination of several fresh herbs.
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