Appetizers and Condiments

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette


1 h 15 m 4 servings 284 cals


  • Ready In

    1 h 15 m

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
  3. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
  4. Preheat grill for medium-high heat.
  5. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.


  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

                     Yummy Pizza Dip


This dip is a great way to enjoy a party classic while still saving room for other dishes. Recipe makes 4 1/2 cups.


  • 1 8-oz. Package cream cheese, cubed and softened
  • 3/4 Cup salad dressing, or mayonnaise (regular or light)
  • 1 Cup shredded mozzarella cheese
  • 8 Ounce sliced pepperoni, chopped
  • 2 Ripe plum tomatoes, chopped
  • 10 Large black olives, chopped
  • 4 Crusty Italian rolls, toasted if you wish, and then cut into ½” cubes and/or crackers


Step 1:

Mix all ingredients, except rolls and crackers for dipping, in slow cooker.

Step 2:

Cover. Cook on High 2-4 hours, or until cheese is melted and dip is heated through.

Step 3:

Turn on low to keep warm while serving.

Step 4:

Remove cover. Allow to cool slightly before serving with rolls and/or crackers for dipping

Pig Candy — Cooking With Chef Dr. Dusty


By  Chef Dr. Dusty Pettes from Carleton Place

Recipe for Pig Candy


I love bacon, bacon is great with anything. I know that might be a little cliche but I am a firm believer of the power of the pig and all it’s yummy bits and pieces. In an effort to maximize my consumption of the swine I started to make bacon jam, yes bacon jam. I wanted it to be a little spicy, a little sweet, a little bitter and a little salty to maximize the 4 flavor regions of the tongue.
Here is what I came up with:

Bacon Jam

4 lb bacon, cooked and chopped
5tbsp cloves garlic, minced
4 onion, chopped
4 cup strongly brewed coffee
1 cup white vinegar
2 cups apple juice
10 tsp chipotle
6 tsp chili powder
1 tsp cinnamon
2 cups brown sugar
½  tsp white pepper
1. cook off the bacon and rough chop

2. Dice the onion and cook in a pot  with a little oil. Then add the bacon.

3. add all remaining ingredients and bring to a simmer for about an hour.

4. puree the mixture (leaving it a little chunky)

Note this is a batch recipe and can be scaled down to size