Vancouver Magazine
Now Open: The Sourdough Savants at Tall Shadow Have an East Van Bakery Now
The Best Thing I Ate All Week: Beaucoup Bakery’s Pistachio Raspberry Cake
Live Spot Prawns Are Only Here for a Month—and You Can Try Them at This Festival
5 Surprising Hipster Bottles Hiding in Plain Sight at the BCL
Succession Is Over: Now It’s Time To Watch the Greatest Show About Wine Ever Made
Our 2023 Sommelier of the Year Franco Michienzi of Elisa Steakhouse Shares His Top Wine Picks
5 Things to Do in Vancouver This Week (June 5-11)
Meet OneSpace, the East Vancouver Co-working Space That Offers On-site Childcare
What You Missed at the VMO 2022/23 Season Finale Concert
Wellness in Whistler-Your Ultimate Early Summer Retreat
Local Summer Getaway: 3 Beautiful Okanagan Farm Tours
Local Summer Getaway: Golfing at Alberta’s Crowsnest Pass
Review: Vancouver-Based Denim Brand Duer Is Making Wide-Legged Jeans You Can Hem Yourself
The Latest in Cutting-Edge Kitchen Appliances
7 Spring-y Shopping Picks, From a Lightweight Jacket to a Fresh Face Cleanser
OVEN-DRIED TOMATOES: Preheat the oven to 300˚f. Line a baking sheet with parchment paper.Slice tomatoes in half lengthwise and drizzle with olive oil. Sprinkle with salt, then arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool. Can be refrigerated for up to 3 days.
GOAT CHEESE AND ARUGULA: Cut goat cheese into 4 pieces and mould each into a circle by pressing it into a 2-inch ring mould.
Wash and dry arugula and mound on individual plates.
BALSAMIC VINAIGRETTE: Place vinaigrette ingredients in a small bowl and whisk until well combined. Set aside until needed. Will keep refrigerated in an airtight container for up to 1 week.
To Serve: Top arugula with 6 oven-dried tomatoes and drizzle with vinaigrette. Place 1 round of goat cheese on each salad.