Yes, iPhones on countertops and moleskins snuggly tucked in back pockets, we'll occasionally whip up a meal. Or martini. Some of us even bring in the fruits of our labours to have them devoured by the first 10 Rethinketeers to pass the picnic tables.
So with a thought to posterity, we're sharing our favourite recipes.
Have one you'd like to share? Send it along with a photo to exhib..@rethinkcanada.com.
Marsala Chicken with Sage and Cremini Mushrooms
"I serve this with mashed potatoes and sautéed spinach. Yummers!"
Rethinker: Laura Rioux
1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. In a large skillet, heat oil over medium. Add chicken and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminium foil to keep warm (reserve skillet).
3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
4. Top chicken with mushroom sauce and garnish with sage.