June Food

	June 21, 2010
	Nothing quite says “The Good Life” better than the smell of grilled foods wafting through the neighbourhood.Visit any of our over 50 passionate experts for suggestions, recommendations, and even tips on preparation. The wonderful vendors in the Public Market have just what you need if you’re looking for new takes on some of your favourite items, or searching for new ingredients that’ll take your meals to new places.
	Grilling- More than just Burgers I love cooking outside on my patio during the summer. I do fine with steaks and chops and sausages so I tend to stick to those.
	Spring Lamb Loin with Sunchoke Puree and Minted Caponata Method lamb • In a food processor, purée parsley, oil, garlic, zest, and salt until finely chopped. • Preheat oven to 425°F.

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