This post has been sponsored by Dairy Farmers of Canada and we have been monetarily compensated by them. As always, all opinions are our own.
Come holiday season, most people look forward to the holiday parties, ringing in the New Year, and taking some well deserved vacation.
Me? I look forward to opening up a new calendar.
In our digital world, most people rely on their smartphones and tablets to keep track of their day-to-day activities. But come the end of the year, I anxiously await the yearly calendar arrival in my mailbox. There is just something about that new calendar smell, it gets me every time. And when I get to opening up a fresh and blank calendar page and begin filling in all my appointments, birthdays, and work commitments, my heart skips a beat.
The 2018 Milk Calendar by Dairy Farmers of Canada is back and is not only the perfect vehicle for my type A-need-to-schedule personality, but also features 19 new healthful, delicious, and easy-to- make recipes, insightful cooking tips and share-worthy recipe variations, all developed by accomplished food writer and recipe developer Heather Trim. This calendar is a time-honoured Canadian tradition and was recently distributed to over 2 million Canadian households in Ontario and Atlantic Canada.
Y’all know we love our cheese on How To Eat, and this year’s Milk Calendar celebrates local, sustainable, and handcrafted food. It’s also full of delicious recipes featuring the goodness of 100% Canadian milk, along with food pairings and entertaining tips and tricks. So when we had the opportunity to partner with Dairy Farmers of Canada and share one of these recipes, we were more than happy to oblige.
This Roasted Winter Squash, Lentil and Greens Salad is not only beautiful, but so darn tasty it was hard not to eat the whole batch in one sitting! Between the butter roasted squash, pomegranate seeds, toasted hazelnuts, and pumpkin seeds, it’s basically a party in your mouth!
We are no strangers to tahini dressing over here, and we will definitely be making this one again. The yogurt and tahini combine to make a super creamy and super tasty dressing that when thinned with a little milk, is the perfect consistency for drizzling to your heart’s content. It pairs so beautifully with the roasted squash and would work just as well on any ‘ol green salad or roasted veg.
To find out how you can get your very own copy of the Milk Calendar, visit www.milkcalendar.ca, where you will also discover more recipes, along with videos and additional cooking tips and tricks.
Forget the New Year’s champagne, cookie exchanges, and vacation days, I can’t wait to bust open my brand spanking new calendar!