5 Minute Grilled Flatbread

Posted November 13, 2015 at 4:02 pm

This delicious flatbread is a perfect quick and easy entrée or appetizer. The soft naan bread is topped with warm and creamy goat cheese and succulent lamb shank. The star of the dish, McEwan’s Own Zucchini and Corn Relish, is what brings everything together adding that little bit of acidity to balance out the other intense flavours.


1 cup of goat cheese

4 pieces Naan bread

3 braised lamb shanks, removed from bone and shredded

1 jar of McEwan’s Own Zucchini & Corn Relish

½ bunch of fresh cilantro, chopped


Preheat grill to medium heat. Spread a thick layer of goat cheese on the naan bread. Shred the lamb pieces from the bone and place on top of the goat cheese slathered naan bread.

Once barbecue is heated, grill each naan bread for approximately 2 minutes, or until bread and goat cheese are warm.

Remove from the grill and top each flatbread with McEwan’s Own Zucchini and Corn Relish and garnish generously with fresh cilantro.

Blogger Bio

Julie Miguel, Daily Tiramisu

A passionate foodie, Host & TV Cook, Food Content Producer, Cooking on The Marilyn Denis Show, Creator of Daily Tiramisu

Julie Miguel is a television cook, a recipe developer, a food stylist, a food photographer and a food blogger with a passion for inspired and healthy family recipes. She placed 7th on the inaugural season of CTV’s MasterChef Canada.  Since then, she started the Daily Tiramisu blog and has made numerous appearances on The Marilyn Denis Show. Julie currently works on food styling and recipe development for magazine print and she is also pursuing a career in food television and food journalism.

Twitter: @Julie_Miguel_

Instagram: @Julie_Miguel_

Italian Spiced Peach Trifle

Posted October 6, 2015 at 3:34 pm

Layers of Italian lady-finger biscuits, preserves, fresh peaches and white chocolate yogurt makes for an enticing culinary indulgence that is perfect for sharing. By adding velvety, sweet yogurt, soaked into delicate biscuits, you will turn an ordinary trifle into a luscious dessert with the right amount of intensity!


1 jar of Mcewan’s Own Italian Peach Preserves
1 package of Saviorie Italian Lady Finger Biscuits
1 peach
1 container of Liberte Greek Yogurt white chocolate
1 container of Mcewan’s Own Shelled Pistachios
1 can of whipped cream


Open jar of McEwan’s Own Italian Peach Preserves, drain liquid and spices from peaches. Remove peach flesh from the pits and set aside.

Using a food processor, pulse the peaches until spreadable or desired texture is achieved.

Cut Saviorie biscuits to the size of the dish you are using (if necessary) and place on the bottom of dish.

Peel and dice ½ of the peach into tiny bit size pieces, set aside. Keep the other half for garnish.

In this order spoon layers on top of the biscuits: Peach liquid*, yogurt, fresh peach pieces.

Add a second layer of biscuits and repeat the layering process until the top of the dish is reached.

Cover dishes and refrigerate for 2 hours.

Crush pistachios, enough to garnish the dish.

When ready to serve, top dish with whipped cream, crushed pistachio and a peach slice.

Serve immediately.

Tip ~ The leftover peach preserve liquid makes for a delicious ice cream topping!

Blogger Bio

Michelle Djorsev-Kasubeck, The Wedding Opera

DIY Crafter, Baker and Flower-growing enthusiast

Michelle Djorsev-Kasubeck is a free spirited artisan entrepreneur of all things elegant, a constant party hostess and advice contributor at The Wedding Opera.

Twitter: @WeddingOpera

Instagram: @WeddingOpera

Shrimp Pineapple Chili Salsa Tacos

Posted September 9, 2015 at 2:21 pm

Bring the five star flavour experience to your dinner table in minutes. This Shrimp Pineapple Chili Salsa Tacos recipe is a 15-minute meal that packs a punch of flavour with fresh vibrant colors that give a deluxe seafood feel. Using McEwan’s Own Pineapple Chili Salsa you can add a sweet, tangy and sour finish to the tacos!


1 cup of rainbow coleslaw (or any shredded slaw)

1 jar of McEwan’s Own Pineapple Chili Salsa

½ bunch of fresh cilantro, chopped

2 lbs of fresh shrimps, peeled and deveined—any count you prefer (I used 21-26 count here)

1/8 teaspoon of salt

1/4 teaspoon of pepper

1 teaspoon of olive oil

1 bag of mini corn tortillas, toasted

2 scallions, thinly sliced

1/4 cup of fresh pineapple chunks (optional)

2 jalapeños, sliced (optional)

Lime quarters (optional)


Set the oven to broil and allow it to heat up for 15 minutes.

In the meantime, toss the coleslaw with 2 tablespoons of the McEwan’s Own Pineapple Chili Salsa and add 1 tablespoon of chopped cilantro to the slaw mix. Set aside.

Toss the shrimps with salt, pepper, olive oil and spread on a single layer in a baking sheet. Place the shrimps on the top most rack of the oven to broil for 3-5minutes (depending on the size).

Once the shrimps are ready, add 1/3 cup of the pineapple chili salsa to the shrimps and toss them very well to infuse the flavours.

Take a mini tortilla and top it with a couple tablespoons of coleslaw (more or less to taste), the pineapple chilli shrimps, scallions, fresh pineapple chunks, jalapeños, cilantro and a squeeze of lime (more or less of each topping according to your taste). Take a toothpick and secure the tortillas from side to side to hold in the filling.

Blogger Bio

Mahy Elamin, Two Purple Figs

Recipe Developer, Food Stylist, Culinary Instructor, Photographer, Wife and Busy Mom

Mahy is a food blogger, food scientist, culinary instructor and recipe developer. She currently teaches many different cooking classes in the downtown Toronto area and contributes recipe development and testing to different food magazines. She is also the co-founder of Oh My Yummies Inc, the revolutionary superfoods crackers that define clean eating. On her blog, Mahy shares her love for fresh and simple food that’s loaded with flavour and sophistication. She shares plenty of inspiration and flavours from the many different countries she’s lived in and travelled. She shares tips, tricks and ways to simplify every recipe while keeping it as unique and sophisticated as can be.

Twitter: @TwoPurpleFigs

Instagram: @TwoPurpleFigs