" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Growing Season

There is one good thing about the hot summer we are having here in Ontario, my tomatoes are growing really well this year.
I noticed this week the first crop of cherry tomatoes are ready to be picked,
it won't be long until the bigger Roma and Beefsteak varieties are ready too.
You just can't beat vegetables grown right in your own garden can you?
It doesn't get more organic than that.

Here is a simple Italian style salad that takes minutes to put together.
I have left out amounts as you can adjust to suit your taste.
This dish is great to serve alongside grilled meat or fish.

Tomato Salad

  • Sliced ripe tomatoes
  • Sliced red onions
  • Bocconcini cheese halved
  • olive oil
  • fresh minced oregano and basil (or dried if no fresh available)
  • extra virgin olive oil
  • Fresh ground pepper
On a platter arrange slices of tomato, add onion and cheese slices on top.
Sprinkle with herbs and pepper.
Drizzle olive oil over the top.



The heat is on!
It is so hot one cant even barbecue or dine outdoors comfortably.
If that is not enough the thought of turning on the oven inside isn't to appealing either.
It can be difficult to have a light decent meal in this weather.

These are the times when non conventional dinner ideas come to mind, such as eggs.
Eggs make a great supper dish as they are a complete protein and are very versatile.
The accompanying hollandaise sauce is a recipe I discovered in an issue of Chatelaine magazine.
We were very impressed with it as it is way easier than the traditional double boiler method.

Serve over top of toasted English muffins. You can add a few sausages along side or a garden salad if you wish.

So instead of feeling like a poached egg in the kitchen or outside try this easy quick light meal and then kick back take it easy !

Perfect Poached Eggs with Hollandaise Sauce

  • 8 eggs
  • 4 split toasted English muffins
  • 1 tbsp vinegar
  • 1 cup of unsalted butter
  • 3 large egg yolks
  • 2 tbsp lemon juice
  • 1 tbsp hot water
  • 1/2 tsp salt

Melt butter in a small pan skimming off any foam.
Pour butter into a measuring cup leaving solids any behind.
In a food processor or blender add yolks, lemon juice, hot water and salt.
Whirl on high for 1 minute.
Add the hot butter slowly through opening in lid. Whirl until thick. Keep warm till eggs are cooked.

In a shallow wide pan heat about 2 inches of water to boiling. Add 1 tbsp on vinegar.
crack eggs gently into the water, reduce heat and cook for about two minutes or until desired doneness.

Lift out eggs with slotted spoon onto a hot buttered English muffin.
Top with hollandise sauce and serve.

Wine Suggestion: Prosecco