Tosca Reno


Wednesday, June 20, 2012

Seed to Sausage Recipe

Hanging out with chef Kalin Lawless and owner Michael McKenzie
Yesterday I spent the day in Kingston, Ontario at a really cool place called Seed 2 Sausage. My daughters, Kiersten & Kelsey-Lynn (both Queen's University girls like me) introduced it to me. I had to check it out to see if it was as Clean as it was cracked up to be. Boy was it ever! In fact, salami, sausage and other charcuterie can be part of an Eat-Clean Diet in moderation when done the Seed 2 Sausage way. 

I had an excellent day and will be sharing more about my adventures in an upcoming Clean Eating magazine spread. In the meantime, here is a yummy recipe & tantalizing photography care of chef Kalin Lawless to keep you satisfied. 

Grilled Tomato Salad w/ Avocado Ranch and Crispy Prosciutto
(6 servings )

A little prosciutto goes a long way in this dish allowing you to use very little salt but still maintain lots of flavour. I used Seed to Sausage speck, which is a smoked prosciutto product. Secondly, the dressing (the star of this dish) is also perfect for Eating Clean because all the high fat ingredients (sour cream and butter milk) have been replaced them Clean avocado and skim milk. Not only is it delicious but it could be used in so many applications (i.e. as a grilled protein, sandwich or burger condiment). Avocado Ranch dressing
1 large avocado
1/3 cup skim milk
2 tbsp olive oil (high quality)
Juice of half a lemon
1 tbsp apple cider vinegar
1 tsp minced garlic
1 tbsp  dill (fresh), chopped
1 tbsp  chives (fresh), chopped
1 tbsp flat leaf parsley (fresh), chopped
1 tbsp onion powder
1. Using a fork mash up the avocado until smooth then add lemon juice, vinegar, garlic and your spices. 2. Once your spices are incorporated, drizzle in the olive oil slowly and continue stirring. Then repeat the process with the skim milk.
3. Season with a pinch of salt and cracked black pepper to taste.

Note: I like to make all of my dressings a day or two before I use them, this is not necessary but I do find you get a little stronger flavour and you can get away with using less salt.

Roasted Tomato Salad
4 slices prosciutto (or speck)
1 head iceberg lettuce
1 head radicchio
1 lb small heirloom tomatoes or cherry tomatoes
1 to 2 tbsp olive oil ( high quality )
Salt and pepper to taste
Half lemon (cut in to 6 small wedges for serving )
1. Toss tomatoes with olive oil and lightly season with salt and pepper.
2. Grill tomatoes on BBQ at high heat for 2 to 3 min a side or until the skin starts to crack and char. Remove from BBQ.
3. Quarter the iceberg and radicchio and finely chop them as if you were making a coleslaw.
4. The prosciutto can be prepared on the BBQ in a cast iron skillet while roasting tomatoes, or in a skillet on the stovetop while preparing lettuce. Heat in medium hot pan 2-3 min per side, until crispy. Lay on paper towel to remove excess grease.

Note: You can place your quartered lettuce in a bowl of ice water for 10 -15 min to increase the crispiness.

Plating Tips: To plate, put a thin layer of the lettuce and radicchio mixture on the plate. Place roasted tomatoes on top, 1 ½ inches apart. Add a dollop of your avocado dressing in between tomatoes. Break your prosciutto into 4-5 pieces per slice, then place each piece vertically into the dollop of avocado dressing. Serve with a thin slice of lemon on a flat leaf parsley. Goes very well with grilled seafood.


  1. Tosca! That is right down the road from me!! Isn't it wonderful? Nice to see that even though I don't live in a large city I can still get clean food close by.

  2. Hi Tosca! I can't believe you were in Kingston! That is Amazing to me! Thank you for telling us about the restaurant, I will definitely check it out! Man I would do Love to Meet You! When will you be doing something publicly again! You are truly an Amazing Woman and such an Inspiration to Me!!!


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