Why not celebrate the holidays with this beautiful Easter Salad. Of course, it doesn’t need to be Easter in order to make this, it is simply what I named it as I made it for Easter. One of my favorite things about Easter is that spring weather is on its way! Which means the end to a long Alberta winter! If you live in Alberta, you know what I am talking about. The promise of spring brings warmer weather, budding leaves, and backyard BBQs! A much-needed break from snowy winter. I was having some my the ladies over this Easter weekend and wanted something I could make in advance so…
-
-
Tabouli Salad with Chickpeas
Tabouli is a middle eastern salad, typically made with finely chopped parsley, mint, tomatoes, onions and bulgar. I've switched it up a little here replacing the traditional bulgar for chickpeas and added in a little radish and feta. Dressed simply with a little lemon and olive oil. I've also used a spice here called Baharat which if you aren't familiar is a great little spice blend also used in middle eastern cuisine. Baharat is actually the Arabic word for 'spices'. I buy a blend at a spice shop here in Calgary but if you can't find it you can make your own. It is a blend of peppper, coriander, cinnamon,…
-
Roasted Brussel Sprouts with Honey and Harissa
Roasted Brussel sprouts with Honey and Harissa are a great quick and easy side dish. Brussels sprouts have definitely come a long way from when I was first introduced to them. Back in the day, they were mostly served boiled…and boiled for much too long. They lacked a little something back then. Personally, my favorite way to cook them is roasted as I love the flavor that roasting them brings. Toss halved Brussel sprouts in a little olive oil, salt, and pepper and roast them at around 425F on a sheet pan. They are wonderful with bacon. Parmesan, as you can imagine, is another worthy addition. I also enjoy them…
-
Roasted Cauliflower with Pomegranate and Tahini
This Roasted Cauliflower with Pomegranate and Tahini is a quick and easy side dish. Cauliflower has made a real comeback lately and is far from how you may remember having it as a child. People are making cauliflower into ‘rice’, ‘pizza crust’ and all sorts of weird concoctions. But cauliflower can shine on its own as well as it lends itself to so many flavours. This Roasted Cauliflower with Pomegranate and Tahini, drizzled with some lemony tahini dressing is a great way to highlight this versatile veggie. Pomegranates add some sweetness and color and fresh herbs brighten everything up. I’ve also drizzled this with pomegranate molasses which is a middle…
-
Roasted Tomatoes
These Roasted Tomatoes are a great way to coax out some extra flavor, especially in the winter months when you are missing those summer fresh tomatoes. These are great to have on hand to add to pasta, sandwiches, or even as an addition to a charcuterie board. These can be kept sealed in a mason jar for future use. It is freezing cold here today in Calgary! We have been pretty fortunate to have pretty mild temperatures for most of the winter thus far, but apparently those days are done today. I’m sure dreaming about summer. For lunch today I made these ‘Caprese style grilled cheeses’. These roasted tomatoes were…
-
Simple Arugula and Fennel Salad with Toasted Almonds and Pecorino
There is a wonderful Italian restaurant where we live which I discovered a few weeks ago when I was exploring the area doing a write up for real estate. My Mom was with me to help me out and we stopped for a lunch break and discovered this little gem of a restaurant that served us the most amazing food. I have since been back again with my husband as I’ve been dreaming about the carbonara there ever since. It inspired me to make this simple Arugula and Fennel Salad with Toasted Almonds and Pecorino. The lunch special included a simple arugula salad with fennel and almonds. It was super…
-
Basmati Rice with Sun Dried Tomatoes, Olives, Almonds and Goat Cheese
Rice doesn’t have to be boring. It’s easy to jazz it up with some flavour punches. It really is the perfect blank canvas just waiting for your to adorn it. When I first met my husband he told me the only two foods he disliked were plain white rice and rhubarb. I have since fed him both without complaint. Thankfully he isn’t a picky eater otherwise I’m not sure I would enjoy cooking for him as much as I do. My kids give me enough grief with the picky eating business! We had ribs in the fridge tonight leftover from a big Sunday dinner, so I made this little side…
-
Pasta Salad with Sun Dried Tomato Vinaigrette
I absolutely love Pasta Salad and this Pasta Salad with Sun-Dried Tomato Vinaigrette is one of my favorites! A great addition to a back yard BBQ as a side dish – or great on its own for lunch. It’s my youngest son’s birthday today! I seriously cannot believe that he is 14! My babies aren’t babies anymore. If you are a parent of little ones, I’m here to tell you – time really does go quickly, so even on the days they are driving you crazy – try to savor it – as before you know it they are all grown up! Before our afternoon birthday festivities, I thought I…
-
Roasted Beet Orange and Fennel Salad with Pistachios
Roasted Beet Orange and Fennel Salad with Pistachios a delicious and healthy salad to add to your weekly menu. It’s been rainy and cold here in Calgary the last week or so. It feels like mother nature may have forgotten about fall and kicked up right into winter! I’m optimistic that we may still see a few warm days before the snow sets in, hopefully. I try to visit the local farmers market here in Calgary once a week especially during the summer months when there is so much fresh produce available. I felt a little sad my last trip there as I realized that soon winter would be here…
-
Warm Red Cabbage Salad with Pancetta and Goat Cheese
We shared an awesome meal tonight to celebrate my husband’s birthday. Steak Au Poivre, Roasted Butternut Squash, Twiced Baked Mashed Potatoes with Pancetta and Parmesan, Pavlova and this delicious salad recipe that I tried from a Whitewater Cooks Book. My husband is German – which for some reason makes me think of cooked Red Cabbage…is that weird? I wanted to serve an updated version of this dish he loves and so this recipe definately fit the bill. Give it a try – it was really good! 1 tsp olive oil1 cup of Pancetta, diced1/2 head red cabbage, slice finely (like coleslaw)1 small head of raddicchio, thinly sliced1/2 red onion1/2 cup…
