We look forward to the long weekend whether we are camping, hosting a party or just staying local. Our team at the shop have been so busy catering June conferences, weddings and staff appreciation celebrations, a weekend to decompress is highly unusual, but very welcome.

Part of catching up with friends on the long weekend and being Canadian requires some seasonal cooking, BBQ and, of course, a campfire. Our maple-brined pork chops, Nicoise potato salad, strawberry stuffed cupcakes will set the red and white theme on your patio.

Brining pork or poultry brings in flavour, tenderizing and avoids drying out during the grilling process. This recipe allows a window of brining that should be spanned no more than 12 hours, the meat will begin breaking down and curing. Nicoise potato salad is a fantastic salad for a trip to the market on a Saturday. Mini new potato, crisp beans and local tomato all available and delicious. Add tuna to the leftover potato salad for the classic Nicoise. As many of you know we make specialty cakes and cupcakes daily. These are no exception, a classic vanilla cupcake filled with whipped cream and local berries. Red and white never tasted so good.

Maple brined pork chop

• 1 cup kosher salt
• 3/4 cup sugar
• 1 cup maple syrup, grade B is fine
• 3 tbsp Dijon
• 1 tsp pepper flakes
• 1 tsp peppercorns
• 1/2 tsp whole cloves
• 1/4 cup fresh rosemary, chopped
• 2 tsp chopped fresh thyme
• 12 garlic cloves smashed
• 8 cups water
• 2 tbsp chopped ginger
• 8 pork loin medallions or center cut pork chops

Place all brine ingredients in a non-reactive pot and bring to a boil, once boiled allow to steep and cool, can be made ahead of time. Place loin medallions in the brine and marinate for up to 12 hours, no longer. (I prefer approximately 6 hours). Once brined remove the pork and place on paper towel to pat dry. Season the pork with ground pepper, no salt. Lightly oil the pork and place on preheated BBQ, cook on medium to low heat, until about 145-150F, allow to rest 5 minutes before serving. Serve with BBQ sauce or chutney.

Nicoise potato salad

• 12 cooked and cooled mini new potatoes
• 4 oz green beans trimmed
• 1 dozen local grape tomato
• 4 hard boiled eggs
• 20 kalamata olives
• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tbsp Dijon
• 2 tsp honey
• 1 tbsp diced red onion
• 10 basil leaves chiffonade

In pot of boiling water, submerge the beans for a minute and then place in ice bath until cooled. In a bowl combine the potato, tomato, olives and beans. In small bowl add red onion, Dijon, honey, lemon juice, drizzle in olive oil while whisking, season with salt and pepper. Dress the potato mix with the vinaigrette. Pile basil leaves on top of one another, roll into a cigar shape and slice knife across in very thin slices. Add the basil just before serving and slice boiled egg and serve on the side.

Vanilla Cupcakes

• 1 cup unsalted butter, softened
• 2 cups of sugar
• 4 eggs
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1-2/3 cups milk

Cream mix

• 1 cup 35% cream
• 3 tbsp strawberry jam
• Zest of lime
• 3 tbsp white sugar
• 1 tsp of vanilla
• 12 diced local strawberries

In a large mixing bowl cream together, butter and sugar, until pale yellow and fluffy. Beat in eggs, 1 at a time, add vanilla. In another bowl mix together flour, baking powder and salt. Stir dry into butter mixture alternating with milk in thirds until all is combined. Scoop into paper-lined cupcake pans. Bake in preheated 350 F oven until golden and cake tester comes clean about 15- 20 minutes. Remove from pan and allow to cool.

Whip 35 % cream with sugar until soft peaks, add strawberry jam, vanilla, lime zest, and diced strawberries. Cut top off of the cupcakes, take a spoon and take a small scoop out of the cupcake, fill with cream mix, place top back on, add more whipped cream mix on top and garnish with fresh strawberries.