The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

Earth Hour is fast approaching – are you ready? A great way to enjoy the event is to be with friends, so why not throw an Earth Hour dinner party and celebrate together! Create a meal that reflects the occasion, using recipes that you can enjoy by candlelight and where no cooking is required during lights out.

Participating in Earth Hour is an exciting chance to be a part of a movement that shows that by working together, we can make a positive impact in the fight against climate change and global warming. Not only does it enable each of us to individually feel empowered, but it sends an important message to world leaders that we want, and are committed to, making the changes necessary to make a difference. And now the fun part! Why not throw an Earth Hour Dinner Party or create a lovely homemade dinner for you and your family? The idea is to cook a recipe that you can enjoy by candlelight, where there is no cooking involved during the earth hour (any prep can be done in advance). Here is an example of the type of meal you could create: a delicious and gooey cheese fondue with blanched or pre-cooked vegetables and bread cubes and a raw salad that needs no cooking! To take it a step further, try to source your vegetables, bread and cheese from local farmers markets or purveyors!

Cheese Fondue


1 cup (250 mL) grated aged white cheddar cheese

1 cup (250 mL) grated emmental cheese

1 cup (250 mL) good quality white wine

2 tbsp (30 ml) all purpose flour

1 tsp (5 mL) sea salt

¼ tsp (1 mL) cracked black pepper

Good quality french baguette, diced into cubes

1 head broccoli, cut into small florets, blanched

2 cups (500 mL) cremini mushrooms

2 cups (500 mL) mini boiled potatoes

Any other choice of vegetable, blanched if necessary


Combine cheeses, wine, flour, sea salt and pepper in a fondue pot. Light candle and, stirring often, heat until melted. Dip the cubes of bread and vegetables into the melted mixture and enjoy!


Brie, Apple and Candied Pecan Salad


6 cups (1.5 L) organic mesclun greens, baby spinach or arugula

1 large granny smith apple, unpeeled and thinly sliced into batons (toss with a little lemon juice if slicing ahead)

2 cups (500 mL) candied or toasted pecans

1 small brie wheel, sliced into bite sized pieces

3 tbsp (45 mL) red wine vinegar

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) honey Sea salt and cracked black pepper

¼ cup (50 ml) extra virgin olive oil


Place greens in a large salad bowl. Add apple slices, pecans and brie pieces and toss to combine. Whisk together red wine vinegar, Dijon, honey and sea salt and pepper. Slowly drizzle in olive oil, whisking continuously, until emulsified. Pour dressing over salad and toss gently to combine.

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