I recently saw this posted on Instagram…
Whoever is making cheese commercials can save their money. We’re buying cheese and we’re never going to stop buying cheese.
I had to laugh as, for a cheese lover like me, truer words were never spoken. And one cheese I adore is halloumi, especially once the weather warms up. There is something about crispy-gooey-salty pan-seared or grilled halloumi that speaks to me of summer. Maybe because it hails from warm and sunny Cyprus. So if you try only one thing from my menu, try the Halloumi & Quinoa Fattoush Salad (and read on for more about halloumi and a few other serving suggestions).
While it isn’t summer just yet, it has certainly felt like summer in Toronto this week. And the May long weekend tends to be the opening act for the season. So this menu celebrates the spring bounty of asparagus, cucumbers, mint and strawberries but has a decidedly summery, Mediterranean vibe. Enjoy the recipes and your long weekend!
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Spring Into Summer Menu
Main Course: One Pan Lemon Shrimp & Asparagus (this can be done on the grill too, though I recommend a grill tray/basket and cooking off-heat to avoid flareups; keep an eye on the time as it may cook more quickly if you grill it and/or or use shrimp that has already been shelled)
Side Dish: Halloumi & Quinoa Fattoush Salad (this is great with the Lemon Shrimp & Asparagus but also makes a fabulous lunch on its own, especially if you add a little extra halloumi!)
Dessert: Strawberry Banana Ice Cream (this shows just how easy it is to make fruity-licious ice cream without any of the refined sugars and unappetizing thickeners, preservatives and food colouring so often found in store-bought ice cream)
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