What We’re Lovin for August

What We're Lovin with Canola Eat Well | www.canolaeatwell.com

What Jenn’s Lovin

Summer snacks

Cucumber and Feta Cheese Toasts | www.canolaeatwell.com

Summer is synonymous with snacks in my household. Whether it’s cracking open a bag of Hawkins Cheezies which take me back to my youth, fresh pico de gallo on the deck made with the plethora of garden tomatoes or a charcuterie board loaded with meat, cheese, garden veggies, nuts, dried fruit, honey, mustard plus a selection of bread and crackers.

One of my favourite bites to share is the Cucumber and Feta Cheese Toasts featured here. This simple appetizer or snack is easy to pull off last minute, can be made with your garden cukes and I’ve even served on boxed crackers for simplicity. Try it, you won’t be disappointed.

What Lynn’s Lovin

Canadian Peaches

Roasted Stone Fruit with Cookie Crumble | www.canolaeatwell.com

Warm juicy peach plucked fresh from the tree is one of my favorite summertime fruits.  Peaches are so versatile.  Baked into a pie, crumble or square, grilled on the bbq, tossed into salads, canned or eaten fresh, peaches are a summertime gift.

For a couple of summers, I helped my friend Paul Moyer sell his delicious peaches at St. Lawrence market in Toronto. We sold Redhaven, Baby Gold, and Loring’s picked fresh from his Niagara farm. I did learn a thing or two about peaches then – do keep peaches, still fairly solid to the touch at room temperature out of direct sun until ripening begins and their skin yields to gentle pressure.  Ripe peaches should be kept refrigerated in a single layer for no longer than five days.

National Peach Day is August 22nd – be sure to celebrate with this simple and delicious recipe from our Canola Eat Well recipe collection – Roasted Stone Fruit with Cookie Crumble.  I wold love to hear how you eat your peaches – please do share!

What Ellen’s Lovin

The sweet, sweet smell of a rose.

I am loving my all summer blooming, fragrant roses in my flower beds.  I have two beautiful rose bush varieties from the Parkland Series.  These varieties of roses were developed by the Agriculture and Agri-Food Canada (AAFC) at Morden Research Station in Manitoba.

They were designed to be disease resistance, withstand the harsh winters on the prairies and the hot summers and be a Zone 3 rose.  The Morden Research station is now closed but their Parkland Rose varieties live on in the gardens of many Canadians.

Eat Well…Jenn, Lynn & Ellen

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125 thoughts on “What We’re Lovin for August

  1. Using canola oil makes oven roasted potatoes brown and crisp when cut in one inch pieces. A healthier option than deep fried without losing the taste.

  2. Canola is my one go-to cooking oil. Tastes great, never greasy, not too heavy and can take the heat! Good stuff.

  3. All the oil I use is canola oil. From no-stick spray to frying to baking, I use it every day. Today I baked a banana bread using canola oil.

  4. We use Canola Oil for almost all of our cooking. It works well and is healthy too! Thanks for the super giveaway opportunity!

  5. Canola oil has been a staple in my home for years – baking, cooking, etc. Always count on it to provide the right flavour!

  6. I use canola oil to make my muffins – a few of my favorite are – apple, banana, carrot. I make one of these practically every week during the winter. (I take most of these to a care home for a friend, and her friends. I have been asked by some of the staff for the recipe based on the comments from the residents.

  7. I will #MakeItCanola in my baking, frying, salads and sauteing to name a few. Canola oil is so versatile, it can be used in the kitchen in so many ways.

  8. I was deprived of egg salad sandwiches forever until I discovered canola mayonnaise (no dairy). I actually prefer it to regular mayo. #MakeItCanola

  9. It is salad season so I make the dressings with Canola oil because only the best is used on my home grown salad vegetable

  10. I will make it canola by using it whenever I use oil such as in my baking, when frying, and using it for salad dressing. We love canola oil and use it all the time.

  11. My husband is in the grain industry and he believes canola oil is the best choice so it’s Canola Oil in our household for all our cooking where oil is required – #MakeItCanola!

  12. I always use Canola when making roast potatoes and salmon. My family uses Canola oil all the time. #MakeItCanola

  13. I will you #MakeItCanola in my kitchen by using canola oil for my stir fries (take that canola import refusers!)

  14. I #MakeItCanola by using it in pretty much anything that calls for oil. My new favourite is using spray canola in a can instead of other cooking sprays.

  15. I use Canola Oil for everything I make from salad dressings to main courses, like fish, to desserts; like Carrot cake!!

  16. I #MakeitCanola every day in my kitchen. My favourites are using Canola in my homemade salad dressing to ensure they are light, healthy and tasty!

  17. I use Canola oil in my salad dressings, sautéing vegetables, on fish & roasted potatoes, it makes everything really tasty.

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