Great news from the David Suzuki Foundation today This afternoon the Ontario government formally posted North America’s first regulations to reduce bee-killing neonic pesticides! The new restrictions take effect on July 1, 2015. It's not the total answer but a very good beginning. Science clearly shows that neonics kill honeybees and are wreaking havoc with wild bees, butterflies, birds and worms. We’ll continue to push for bans of toxic pesticides, like neonics, that poison our water, contaminate our fields and harm countless species that pollinate our food and gardens.But for now, let’s savour an early victory for the bees.Many years ago we were cruising the Mediterranean with my parents, on their yacht (they lived on board). We were mostly spending time off the coast of Southern France and would frequently anchor off shore. We could hear this song drifting across the water to us. Called Popcorn, it was everywhere that year. The other day I happened to mention it to one of my friends at exercise class. She had never heard of it. Then on Monday I heard it on the radio, I have never heard them play it before. I have a recording of course, it was so popular at the time I bought the 45. A small record for those of you too young to remember. Something of a coincidence.
As you may remember, Giada de Laurentis is one of my favourite TV chefs, this is one of her recipes.
Grilled Asparagus and Melon Salad
2 oz thinly sliced prosciutto
2 tsp extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 Tbs fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
4 oz fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
2 Tbs pine nuts, toasted* see Cook's Note
1. Place an oven rack in the center of the oven. Preheat the oven to 350° F.
2. Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
3. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
4. In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
5. Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
Author: Giada De Laurentiis
To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
Have a great day