There is nothing quite like fresh corn on the cob eaten the same day it was picked. The sweet delicious flavour screams summer. It reminds me of summers as a kid. I would always get so excited for corn on the cob. Corn on the cob and peaches! The truth is I still get just as excited, if not more.
Another thing I love about the end of summer is all the hot peppers on display at the market. They are absolutely beautiful. So many different kinds and so many different colours. Cayenne, chilli, habanero, jalapeño, cherry bomb just to name a few. How much heat can you handle?
This salad is filled with nutritional powerhouses. I am sure most of you know about how good quinoa, lentils, hemp seeds, swiss chard, lemon, green beans, and garlic are for you.
This is a serious salad. If you were looking for recipe ideas for any of these amazing ingredients look no further.
Another recipe made with seasonal local ingredients. It’s that time of year. Baby potatoes are starting to show up at the market and green beans are everywhere.
This salad recipe was inspired by 2 separate recipes that I love both from Jamie Oliver’s television and book Jamie at Home. One is a bean salad and the other a potato salad. They are both incredible and guaranteed to please you and any guest you serve them too. For those of you who have never seen the show, I highly recommend checking it out. Highly entertaining and inspiring. Jamie cooks in different areas of his home and, walks around his garden, using fresh homegrown ingredients in his dishes. Continue reading
With the heat of the summer currently at its peak there is nothing better than yummy salads made with fresh, local, and seasonal ingredients to keep us cool.
The culprits here are yellow beans, zucchini and basil. I happened to pick the basil for the pesto right from my balcony. I have 8 basil plants. One thing I have learnt about basil is that I can never have enough. Love it! Making pesto takes quite a bit of fresh basil so now is the time to do it. If you aren’t growing your own you can buy a huge amount at the market for a reasonable price. Something you could only dream of in winter months. Continue reading
If you need another reason to eat any of these nutritionally dense ingredients this salad is one. Kale, quinoa, roasted butternut squash and roasted pecans come together to form a nutritionally dense and delicious salad.
You may have heard about how good kale is for you or maybe you haven’t. You may already eat kale regularly or may have never tried it. Regardless this salad gives you a great reason to eat more kale and you will be happy you did.
Kale provides a wide array of health benefits that we can all benefit from. Continue reading
This is one of those recipes that just came together on the go. I assure you that when I started out I didn’t expect that I was going to end up with a black rice, roasted chickpea, kale, cashew salad with a citrus, sesame, mint dressing.
I can tell you that I am extremely happy that I did though. It was so good that I made it again the next night for a friend. Continue reading
This was what I whipped up Saturday night in a hurry. I got back from yoga at 6:05 and I was getting picked up at 6:40 by some friends. That left me 35 minutes to prepare dinner, eat it, shower and get dressed. I took the time to figure out what I was going to put together as I biked home from the studio. Mission accomplished.
A Middle-Eastern classic with a South American twist. In the Middle East tabouleh is normally made with bulgur. Nothing wrong with bulgur but I thought I would change it up and use quinoa. Everyone is talking about quinoa but not everyone knows what to do with it. Also, making tabouleh with quinoa makes it gluten-free for those of you who don’t tolerate gluten well.
Delicious, very healthy and extremely simple to make. What more can I say…
Filed under Recipes, Salads