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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!


People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.


Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.


Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.


The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!


After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit:

Fennel Salad with Sunkist Ruby Grapefruit Vinaigrette

August 12th, 2016

You can make the vinaigrette in advance and keep any extra for your favourite green salad or drizzle over grilled shrimp, fish or chicken.

Makes 4 servings

  • 1 large bulb fennel (about 2 cups shaved)
  • 3 Sunkist grapefruit
  • 2 cups baby arugula
  • 1/2 Sunkist Ruby Grapefruit Vinaigrette (recipe follows)

With a sharp knife, trim off any brown outer parts of the fennel and cut off the top stalks. Slice fennel in half, then in quarters. Carefully remove the core and sicard. Shave the fennel very thin on a mandolin if you have one - if not, slice the fennel as thinkly as possible with a sharp knife. Place in a bowl and refrigerate.
To segment the grapefruit: With a sharp knife, cut a thin slice off the ends of each grapefrit. Then cut the rind off all the way around, using downward cutting motions. Repeat with the remaining grapefruit. With a small paring knife, cut out the grapefruit segments over a bowl, saving any juice for the vinaigrette recipe.
Toss the grapefruit segments with the shaved fennel, arugula and 1/2 cup of the Ruby Grapefruit Vinaigrette.
Sunkist Ruby Grapefruite Vinaigrette

For extra grapefruit flavour, zest the grapefruit before juicing and add 2 tsp. of it to the vinaigrette.

Makes 1 scant cup

  • 1/4 cup freshly squeezed Sunkist Ruby or Red grapefruit juice.
  • 2 Tbsp. freshly squeezed Sunkist lemon juice
  • 1 small shallot, finely minced
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. local honey
  • 6 Tbsp. extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1/8 tsp. coarse ground black pepper

To make the vinaigrette: Combine the grapefruit and lemon juices, shallot, Dijon mustard, and honey in a bowl and whisk until combined. Slowly whisk in the oil unitl emulsified. Season with salt and pepper and refrigerate until ready to use. 

Tags: food, kids

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