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 For your holiday entertaining Gluten Free Stuffing

Ingredients

1 cup water
2 cups uncooked wild rice
½ cup butter
1 pound ground pork sausage
2 cups chopped celery
2 cups chopped onions
2 cups mushrooms (any kind), sliced
2 tsp dried thyme
2 tsp sage
2 tsp dried rosemary
2 tsp salt
2 tsp pepper
6 cups cubed Udi’s gluten free bread
2 large Gala apples - peeled, cored, and chopped
14 ounces gluten free chicken broth

BBQ Fatigue? Try this Fresh Summer Corn Soup

Winters in Muskoka are long and hard. Like most Canadians, I spend some of it dreaming of the warm days of BBQ that lay ahead. I guess that's why it always surprises me when mid-July arrives and I find myself getting a bit tired of the grilled meat meal. 

Fresh, local summer corn is just arriving in the markets here. We'll enjoy many feeds of corn on the cob and to deal with the BBQ fatigue, I'll be using some of it to make up a batch of this Fresh Summer Corn Soup. 

I know. Soup probably isn't the first thing you think of for a summer meal. But one of the best things about summer for me is the abundance of produce that is just begging to be enjoyed in many forms. This corn soup fills that bill perfectly. It is light and full of fresh, summer corn flavour. It makes full use of the corn, too - from the kernels, to the corn "milk", to boiling the stripped cobs for a corn stock. There is no cream in this summer soup. It gets it's thickness from the corn milk and just a bit of potato.  

You can serve this soup at room temperature, warmed or hot.  I like it ever so slightly warmed and I serve it with a side salad and some buttermilk biscuits as a meal. That said, my 16-year old couldn't bring herself to enjoy anything called a "soup" that wasn't hot. For her, I serve it hot, with a sprinkling of bacon bits.