daily dish

Coconut Matcha Pops

Transferring your warm Matcha Latte into something cooler for summer.

  • 1 400ml can of full-fat coconut milk
  • ½ cup of alternate milk- I used almond/coconut blend
  • 2-3 tsp. Matcha powder
  • Up to ¼ cup agave nectar (other sweeteners will also work)
  1. Mix matcha with couple tbsp of your alternate milk to create a paste. 
  2. Once the mixture is smooth, add remaining milk.
  3. Mix agave, matcha mix and coconut milk and freeze up to 4 hours.

These Pops are a great way to keep cool on those hot summer days without the guilty feeling. Coconut Matcha Pops are a sweet treat you can indulge in while still giving yourself the healthy goodness of our beloved Matcha. YUM!

Grill On

Spring is here and we’ve been graced with warmer weather this season, putting me in total BBQ mode. Peppers, zucchini, beets, asparagus, any protein, pizza, peaches  – I’ll grill just about anything! And it’s no surprise that most items taste better on the BBQ, that summery taste of the grill comes so easy and leaves for little clean up – huge bonus!

Over the Spring/Summer season, I thought I would share some of my favourite picks for grilling, to help excite and inspire your grilling game. 🙂 Don’t mind the iPhone shots, I was serious multi-tasking when I thought this would be a good one to share. Hope you enjoy and please share what you’re grilling up this season! 
Most recently, I have been obsessed with grilled Kale. The flavours and texture add a unique twist on a regular salad. I love a raw kale salad and have found that adding in a few grilled leaves makes it even more amazing. It puts an interesting spin on a classic dish and helps change things up from salad to salad when you have a garden full of Kale – which I can’t wait for!
My Classic Kale recipe is oh so simple:
  • 1 garlic clove
  • 2 parts olive oil
  • 1 part lemon juice
  • 1 tsp lemon zest
  • salt, pepper
  • parmesean
  1. Mix together olive oil, lemon juice, zest, garlic, salt and pepper.
  2. Massage dressing onto the raw kale. The longer it sits, the more delicious it gets.
  3. Grill a couple plain leaves and tear into the dressed salad and enjoy!
  4. Add toppers if I have them on hand, currants, pine nuts, pistachios, pumpkin seeds, whatever might be in the cupboard.
Kale Salad
Next up, which has become a new favourite summer appetizer/snack of mine is from Canadian Living’s Summer Best special issue. Their recipe for Grilled Sesame Edamame is ahhh-mazing!!! As soon as I came across this one I knew it would be a winner, seriously so YUMMMM!!! Grilled Sesame Edamame
Grilled Sesame Edamame
  • 500 g edamame (defrosted)
  • 2 tsp sesame oil
  • 1 tsp toasted sesames
  • 1/2 tsp himalayan sea salt
  1. Skewer defrosted edamame, heat grill to medium-high heat.
  2. Grill edamame until golden 8-10 minutes.
  3. Toss in sesame oil, top with sesame seeds and salt.
  4. Serve warm.
    Grilled Sesame Edamame

Stay tuned for more of my favourite BBQ picks and don’t forget to share yours on instagram – #delsdish #delsgrill

Get Grilling! xx

Sweet Pea Crostini

I know I am stretching it with this one as we hit mid-Fall but this dish is too good not to share and is our one last grasp at the summer season. After all, crostini is welcomed any time of year – right? 🙂  This vibrant refreshing spread might be the perfect addition to that gorgeous Holiday spread full of rich indulgences. It’s simple in its ingredients and can be thrown together in a matter of minutes. No real measurements required, it’s pretty foolproof. Here’s the dish-

Sweet Pea Crostini

  • baguette
  • peas
  • mint
  • garlic
  • olive oil
  • balsamic vinegar
  • salt
  • pecorino
  1. Slice baguette, brush with olive oil and rub with garlic clove
  2. Toast baguette in the oven at 350°F for 10 minutes each side or until golden
  3. Blanch fresh peas for 2-4 minutes
  4. Drain peas, season with salt, olive oil and mash with fork, until desired consistency (you can also blend for a smoother mash)
  5. Mix in tbsp of mint and shredded pecorino to mixture
  6. Top toasted baguette with pea mash, some more pecorino, mint and drizzle with balsamic

Sweet Pea Crostini

PEAce. xx!

The Art of Charcuterie

As many of you may have noticed, I am not the biggest meat lover out there. Which is kind of ironic, considering our whole beef jerky venture (find out more here). I’m not labeled vegan or vegetarian, but meat just isn’t my thing, it never has been. I rarely crave it, I don’t really care to handle it and there are always other options that I prefer. However, when it comes to certain combinations and dishes, I will not turn away. Especially if it’s of high quality and beautifully displayed. 🙂

Admittedly, I don’t have a knack with pulling together a beautiful platter full of meats. I do an okay job, but I definitely overthink it. Give me cheese, antipasto, nuts, fruit, and I can pull off a killer board!  But mainly meats  – I just don’t have the jazz and often hand this one over when I can.

With that being said, my wonderful friend Cyrus Cooper has the magic touch and easily throws together the best of the best in minutes. So I easily had him throw together his dish on how to get that beautiful looking spread. Prepared to be inspired. Here’s his dish:



Its not just cured, smoked or dried meat. Its art.

It takes time, patience and love to prepare correctly. It must be handled well, sliced to the correct thickness and enjoyed with the best and most simple ingredients.

In this case we used proscuitto, salami, soppressata, bresaola and a side of beef jerky. When preparing this dish its of utmost importance that you have a nice thick wooded board to place the ingredients on, a large cutting board will do.

First, lay out all your meats, cheeses, spreads, nuts, olives etc on the counter. Ensure you board is clean. And then.. the secret… Don’t over think it. Let your hands guide you and the creativity will ooooze.

Work in a vertical method and try to mix the levels of flavours so there is a balance. For example put the olives closer to the spicier meats and be sure to have a sharp cheese, a soft cheese. Mix in variety but don’t overdo it.

Remember, if you make a mistake, don’t worry, only you will know. Have fun and pick one or two simple garnishes to place on top. This time around we used fresh aromatic herbs from the garden which added a sweet pop of colour.

The key is transport yourself to Italy and let your hands do the work.


Buon Appetito! xx

Bruschetta Board

We had our first official summer kick-off BBQ/Housewarming at CasaDelSal and it was a lovely afternoon/evening spent with some of our favourite people. While we kept things pretty basic food-wise, with firing up the grill and accompanying salads; my friend Michelle put together a fantastic Bruschetta board that truly wow’d our guests. This was a dish that had to be shared and evidently I asked Michelle to enlighten us with her creativity behind this delectable appetizer. Please read on, share with your friends and above all else, try this one out!

Thank you again Michelle for putting together such an impressive board with a new-fashioned twist! Here’s her dish:

This past weekend I was invited to a BBQ at a friends house in Toronto.  If you know anything about our gatherings, they are mainly focused around family and friends with plenty of food and drink.

I was racking my brain trying to think of what I was going to bring for an appetizer – something fresh, colourful, easy to transport and make ahead and doesn’t require much kitchen time at the BBQ.  Huuummmm….summer…seasonal…ah-ha! I will create a bruschetta board, a non-traditional bruschetta board. I decided I would make all the mixes first thing in the morning and when I got to the BBQ all I would have to do is cut the baguettes into thin slices, toast and assemble.

Added bonus, all these incredible mixtures are nut-free and vegetarian + vegan friendly. Mixture and assembly is as follows:

Bruschetta Board Close Up

Farmers Market Cherry + Strawberry + Raspberry Balsamic Vinegar

  • 1+1/2 cups fresh cherries, pits removed and chopped
  • 3 cups fresh strawberries, stems removed and chopped
  • 5-7 basil leaves, cut into chiffonade (stack the leaves as evenly as you can, roll the stacks tightly so it resembles a cigar, slice the roll crosswise into very thin slices and pull apart into strips)
  • 5-7 mint leave, cut into chiffonade
  • 2-3 tbsp finely diced red onion
  • 4 tsp raspberry balsamic vinegar (regular balsamic vinegar can be used as a substitution) + extra for drizzling
  1. Wash and cut all fruit
  2. Add all ingredients into a medium size glass bowl, mix gently
  3. Cover and set aside in the fridge until ready to use

Farmers Market Tri-Colour Peppers

  • 3 tbsp olive oil
  • 3 large peppers – 1 x red, orange and yellow
  • Sea salt and fresh ground pepper
  1. Wash and thinly slice the peppers
  2. Heat olive oil in a pan on low heat, add peppers, season with sea salt and pepper
  3. Stir occasionally until the peppers are very soft, approx. 30 mins
  4. Add additional sea salt and pepper if required
  5. Cover and set aside in a medium glass bowl in the fridge until ready to use

Butternut Squash + Caramelized Onion + Maple Syrup

  • 4 cups of 1-inch cubes of peeled butternut squash (tip – President’s Choice offers already cut butternut squash in approx. 1-inch cubes, you can pick up a package if you’re tight for time or don’t want to fuss with cutting your own)
  • Olive oil
  • Sea Salt and fresh ground pepper
  • 1 large sweet onion, thinly sliced
  • 2 tbsp maple syrup
  • A few pinches of crushed red pepper flakes
  • 2 tsp balsamic vinegar + extra for drizzling
  • 7-10 mint leaves, cut into chiffonade
  1. Preheat oven to 400 degrees F
  2. Spread butternut squash into a baking dish, drizzle with olive oil and season with sea salt and pepper
  3. Let cook for approx. 30 mins until fork tender, turning with a spatula every 10 mins, remove from oven
  4. In a large skillet heat on low approx. 2 tbsp. of olive oil, add onions, season with sea salt and cook until very soft and caramelized, approx. 20-25 mins
  5. Add maple syrup and the red pepper flakes to the onions, let cook for another minute while giving it a gentle stir
  6. In a large glass bowl combine the butternut squash, onions and balsamic vinegar, mash the mixture together (I used my Pampered Chef Potato Masher – works wonders), season to taste with additional sea salt and pepper
  7. Set aside in the fridge until ready to use

Bruschetta Board Assembly (requires 2-3 fresh baguettes)

  1. Remove toppings from the fridge and gently mix
  2. Turn oven on to the ‘hi broil’ setting
  3. Thinly slice baguettes, drizzle the one side with olive oil
  4. Place in oven, broil bread until lightly toasted, remove from oven
  5. Turn bread over and drizzle the other side with olive oil and place in the oven until lightly toasted, remove from oven
  6. Place toasted baguette sliced on a wooden bread board (I lined mine up in 3 rows to showcase each variety I made)
  7. Add toppings to the baguette slices
  8. Drizzle raspberry balsamic vinegar over the Cherry + Strawberry mixture
  9. Drizzle balsamic vinegar and sprinkle mint over the Butternut Squash + Caramelized Onion + Maple Syrup mixture

Ta-dah – your non-traditional bruschetta board is complete!

Bruschetta Board

Mangia, mangia!!

xox, Michelle