S6E37: Summer Eats & a visit to Moncton’s O’Creek Brewing
Friends, if you haven’t made a visit to O’Creek Brewing, you MUST go! Their space is ah-maz-ing, they have an incredible selection of their own brews & some other local faves, AND they’ve started the coolest kitchen collab with Barker Street Eats.
We popped in for our final podcast episode of the season, chatting with O’Creek owner Patrice Daigle and Barker Street Eats owner Ashley Cormier. Tune in to learn more about their passions, how they each came to entrepreneurship, and how they operate together at 175 Barker Street in Moncton.
BONUS: Ashley shared some of her recipes to help you with summer meal planning – whether it’s a quick dish to wow at a BBQ or potluck or just something fun to have for yourself, she’s got you covered with her pineapple salsa & whipped feta cucumber salad! Find the details below.
Elevate your summer with Ashley’s quick dishes that pack a punch of colour and flavour!
BARKER STREET EATS PINEAPPLE SALSA
1 pineapple, sliced in half. Carefully create a bowl with one side and dice up remaining pineapple in to small chunks.
2 red peppers, diced
1 large red onion, diced
1 lime, juiced
Fresh cilantro, fine chopped
Fresh mint, fine chopped
Pinch of salt
Mix all ingredients well and place into the hollowed out side of the pineapple to serve with nacho chips.
This salsa is great addition to any meal, too! Offer it as a side with grilled chicken, sprinkle it over planked salmon, make it the mix for fish tacos, or serve it like Ashely did for us with grilled shrimp on top! Bonus: it’s a great make-ahead dish, so take a morning to make a large batch and colour up your whole week.
I was too busy enjoying the whipped feta dip & my new fave fun brew, O’creek’s Blurazz Sahwaa, to take a better photo for you. You’ll just have to go yourself for the full effect! 🙂
BARKER STREET EATS WHIPPED FETA DIP with CUCUMBER SALAD
This is another simple side or app that looks like you’ve slaved away but is an easy make-ahead treat for guests or yourself!
WHIPPED FETA
2 cups Feta cheese, pulled apart into medium size chunks
4 cups plain Greek yogurt
3 tbsp avocado oil (or olive oil)
Blend in food processor until smooth. Careful not to over whip as it will be too runny. Place in fridge for 30 mins before serving.
CUCUMBER SALAD
2 large English cucumbers, small diced
1/3 cup chopped fresh mint
1/3 cup chopped fresh dill
1/3 cup chopped fresh curly parsley
1 lemon, juiced
Pinch of black pepper
Mix together in a bowl. Let sit for 30 mins.
Spread whipped feta onto a plate. Top with cucumber salad. Enjoy with pita or naan bread.
ASHLEY’S PRO TIP: Keep the plate in the fridge, too! The coolness from it will keep your dip cool, too – a great way to elevate your serving without any tricky steps!
Be sure to let us know if you try these dishes this summer! And don’t forget – when you don’t feel like doing the prep, you can visit O’Creek Brewing & Barker Street Eats to be spoiled there!
A little peek behind the scenes and a HUGE thank you to Charles, our camera operator & video editor. We couldn’t do this without you!
That’s a wrap on Season Six of the podcast, folks! We’re planning a return to weekly episodes in September. Until then, you can find the full archive here on the site – nearly 300 episodes to keep you company! 🙂 DYK: Our first episode was back in June 2018? We’ve grown a lot since then, but we think it’s still a great listen!
