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In this issue of Alive magazine
Fava Bean Salad with Prosciutto and Warm Mozzarella Crostini Fava Bean Salad with Prosciutto and Warm Mozzarella Crostini
Buffalo mozzarella is an artisan gem, but do not be discouraged working this recipe through with other high-quality mozzarella. Just avoid cheaper versions with higher moisture contents.
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Fresh Berry Tart with Goat’s Milk-Lemon Pastry Cream and Polenta Pastry Fresh Berry Tart with Goat’s Milk-Lemon Pastry Cream and Polenta Pastry
Sourcing goat’s milk is easier every day; it has a unique flavour and ease of digestion that contributes to its increasing popularity. This is a year-round dessert that lends itself to whatever fruit is fresh and local.
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Marinated Sardines with Cucumber and Heirloom Tomatoes Marinated Sardines with Cucumber and Heirloom Tomatoes
At the restaurant, Munn marinates his own sardines by combining 1/2 cup (125 mL) of white wine, 1 cup (250 mL) each of water and vinegar, and 1 Tbsp (15 mL) each of sugar and salt before bringing this mix to a boil, chilling it down, and pouring it over fresh sardines. Two days of pickling makes for perfection!
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