That’s right. I said salad. No truffles, cupcakes, chocolates, cookies, mousses or cakes. Salad. It’s February and I know for me, it’s my natural instinct to commit “carbicide” — I want to make a cake and some peanut butter cups and cookies and stuff them into my face. But I’m going to be controlled and dedicated to eating healthily. Seriously, the party’s over. I’ve been on a binge ever since the beginning of December and now my pants are getting tight and my boobs are looking huge and I’ve got to take control. So. Here’s your Valentine Guilt-free Salad. It’s delicious anyway and it looks cute. Continue reading
Everyone is probably getting tired of potato salad this late in the summer, but this isn’t really what I would consider traditional potato salad. Sure, it contains potatoes, and it’s served at room temperature, and it has a dressing on it, but that’s where the similarity ends. This recipe was inspired by my friend, Karin Reynolds, who knows how to make everything taste good. I suspect this was an old family recipe, and I’ve modified it here and there to make it seem ‘new’. Try it, it really is very tasty and not boring at all, and it’s a delicious way to use those great new potatoes that the farmer’s markets are full of right now. Continue reading
I bought a huge bunch of organic basil at the farmer’s market and decided to make it into pesto. I can’t imagine what else you could do with it so I cleaned it up and made a classic pesto, except I used walnuts instead of pine nuts and I added some lemon rind in as well. Plus, if you make it fresh, it’s so much better than anything you can buy at the store. Pesto essentially mean ‘paste’, so bear in mind that a little goes a long way — it’s very concentrated flavour. I’ve demonstrated using it in a stacked tomato salad, but there are several uses for pesto. Continue reading
Summer’s bounty is coming in fast….I found this recipe and thought it might be a good way to use up those fresh tomatoes that were sitting on the windowsill, as well as a pleasant change from our usual vinaigrette dressing, This dressing tastes similar to bruschetta, with it’s fresh tomato and garlicy flavour, and the wine vinegar balances it nicely. Mixed with your salad greens and some cukes and cheese, it’s delightfully refreshing and different on your daily salad…if you eat as much salad as we do, it’s nice to change it up. Give it a try if you’re feeling bored with your usual salad or you want to make something unique for company. It takes a few minutes to prep the tomatoes, but aside from that, easy as can be. (blender required). Continue reading
I’ve been cooking quinoa (pronounced keen-wah) quite a lot lately and we really love it. It’s easy to prepare and similar to rice in it’s cooking method. I look at it as a high-protein carbohydrate that is ready to be flavoured however you like. This salad is a good example. It can be made ahead a day, is a great traveller for a picnic/bbq, and just tastes damn fine. So why not try it as a way to start using quinoa? Make sure you rinse the quinoa well before cooking and buy organic if you can.
Lemon Quinoa Salad with Spinach, Feta and Carmelized Onion
adapted from Dish Entertains
serves about 8
1 cup of quinoa (uncooked)
1/4 cup of butter or ghee
2 red onions (white onions are fine if you don’t have red, but red looks better in the salad), sliced thinly
3 cloves garlic, minced
1 cup diced feta cheese (1/2 inch (1 cm) cubes)
6 cups baby spinach, washed and chopped coarsely
salt and pepper to taste
Rinse and cook quinoa according to package directions. When done, remove from heat, fluff with a fork and cool.
Heat a large pan over medium heat, and melt butter or ghee. Add onions, sprinkle with a good pinch of salt and cook slowly, stirring often, for about 10 minutes. Put in more butter if it gets dry. Add minced garlic and continue to cook until onions are golden brown – about 15 more minutes. Remove from heat and let cool.
In a large bowl, combine quinoa, feta, lemon zest and spinach. Add 1/2 a cup of Simple Vinaigrette (recipe below) and season with salt and pepper. Serve cool or at room temperature.
*I used preserved lemons in the recipe which work well also
makes about 1 1/2 cups
1 cup olive oil
1/3 cup vinegar (your choice – I used balsamic)
juice of 2 lemons (that you already zested for salad)
2 tsp maple syrup or honey
1/2 tsp salt
1/2 tsp ground pepper
2 tsp dijon mustard
Mix all ingredients.