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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:

Quick & Easy Ravioli

August 22nd, 2016

Submitted by The Italian Centre Shop

Turn these four ingredients into a gourmet feast in ten minutes. Serves 4.

Pick up from the store:

  • 500g packet Let’s Pasta Prosciutto, Fig & Mascarpone Ravioli
  • Packet Mastro Cube-etti Pancetta pieces
  • Tub Italian Centre Shop’s own-brand of Massimo’s fresco-to-go Béchamel sauce. (Contains whipping cream!)
  • Earthbound Farms Organic Spinach.

Bring salted water to the boil. Add Let’s Pasta Prosciutto Fig & Mascarpone Ravioli. Boil for ten minutes.

Fry Cube-etti (ready cut) Pancetta pieces in a pan, drain off excess fat. (If you LOVE bacon you can use it).

When pasta is boiled, drain off excess water, stir in the pancetta, two tablespoons of Massimo’s fresco-to-go Béchamel sauce per person, spinach leaves hand torn into small pieces. Stir and serve in a colourful bowl.

SECRET TIP:  Add a tablespoon of Frangelico hazelnut liqueur or hazelnut flavouring to the Béchamel before serving. You’ll be proud.

TRY OTHER FLAVOURS IN THE LET’S PASTA RANGE. They’re so special and you won’t find recipes like these elsewhere. And they’re made in Canada.

  • Duck & Huckleberry Ravioli
  • Honey Glazed Butternut Squash Ravioli
  • Chicken & Shitake Tortellini
  • Sun-dried Tomato & Basil Gnocci
  • Cheese & Spinach Manicotti
  • Four Cheese Tortellini
  • Veal & Prosciutto Tortellini
  • Buffalo & Blueberry Ravioli
Tags: food, kids

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