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.


Cheers!

Easy Does It

The warm weather is finally here!
Time for barbecuing and all the easy side dishes that go along with it.

Coleslaw is a summer staple that has been around for years.
It is easy to throw together to serve a crowd. This is a creamy version with a bit of added tang.
You can adjust seasonings to suit your tastes. Sweet vidalia onions and garden chives are in season now and go well in this salad.

Happy Spring!

Creamy Cole Slaw

• 1 bag of shredded cabbage coleslaw mix
• 1/2 sweet vidalia onion minced
• 1 tbsp sugar
• 1/2 cup each of mayonnaise and sour cream
• 1/4 cup of vinegar
• 2 tsp Dijon mustard
• 1/2 tsp celery seed
• 2 tbsp fresh chopped chives
• 2 tbsp lemon juice
• 1 tsp dill weed
• salt and pepper to taste

Mix well in a bowl and chill for at least one hour.

Toss before serving.

Cheers!

Going Green

There is no doubt about it, "Green" is the buzzword these days.

Everyone talking about ways to change their daily living habits to benefit both us and our earth. In relation to food, one way to be green is to try to buy local produce if you can. This way you support your local farmers instead of produce being trucked from hundreds of miles away in huge gas guzzling transport trucks.

Another way is to buy organic vegetables and meats if your budget and availability allows. Organic produce is grown without herbicides and pesticides, therefore we are not supporting the practice of polluting both our air and the food being treated with harmful chemicals.
If you cant buy organic you can make up a produce wash featured on Oprah's talk show aired on Earth Day. This spray will remove any harmful chemicals from your produce.

In celebration of Earth Day this week and the return of the warm weather, I am featuring two green salads.
The first is a Greek Salad and the second a classic Caesar salad. Both classic summer staples on most summer menus.
Iceberg lettuce is used in traditional Greek salads however I prefer to mix it with the darker more nutritious romaine variety. In the Caesar salad the raw egg and anchovy paste can be optional as some are not fond of these additions.
I have left out amounts on certain ingredients as you can adjust to your taste.

These two salads are perfect on their own as a light summer meal or as a side dish served with a entree such as grilled beef or chicken. I have also added my recipe for homemade croutons. This is an excellent way to use up day old bread.

Kermit was wrong, it is easy being green!

My Greek Salad

• washed and dried lettuce greens of choice ( I used Romaine here)
  
• pitted black olives
• feta cheese crumbled
• red onion sliced
• grape tomatoes
  
• cucumber sliced thin(optional)
• 
  

Dressing

• 1/2 cup of extra virgin olive oil
• 1/4 cup of lemon juice
• 2 tsp fresh minced oregano
• 1 tsp minced garlic
• sea salt and pepper to taste

Combine dressing ingredients in a jar, shake well and chill while you prepare the salad. In a large salad bowl combine remaining ingredients, toss with dressing and serve.






Traditional Caesar Salad

• 1 large garlic clove
• 1/2 cup of extra virgin olive oil
• 1/4 cup of red wine vinegar
• 2 tsp lemon juice
• anchovy paste (optional)
• 1 raw egg yolk (optional)
  
• salt and pepper to taste
• washed and dried romaine lettuce
• crumbled cooked bacon
• freshly grated Parmesan cheese
• croutons
• lemon wedges (optional

. Sprinkle a little salt into the bottom of a large wooden salad bowl. With a fork mash the garlic clove in the salad bowl. Add the oil, vinegar, lemon juice salt and pepper. Mix well. (Add the anchovy paste and egg if using at this time too) Add the lettuce, cheese, croutons and bacon. Toss well. Garnish with lemon wedges and serve.

Homemade Croutons

• ~day old bread such as Italian, focaccia, black olive or similar diced into 1 inch cubes
• ~olive oil
• ~sea salt

In a large frying pan heat the oil and add the bread cubes. Cook over medium heat, tossing the cubes until they are brown and crisp. Sprinkle liberally with sea salt. Transfer to a plate lined with paper towels to cool.

Cheers!

Full of Beans

Ahhh..The easy living of summer....Throw something on the grill..toss a salad and suppers done! But if your like me...I am getting tired of lettuce and potato salads already.

I created this bean salad with ingredients I had in the cupboard and it took all of 5 minutes to put together. It is a great side dish or can be a vegetarian lunch on its own.
I served it last night with a roast beef dinner for guests and got raves all around! Even from the non bean salad eating kids!

Now thats what I call success!

Spanish Bean Salad

• I can of mixed beans (I used the kidney, black eyed, chickpea, romano blend) rinsed
• I can of black beans rinsed
• 1/2 each of red and green bell pepper diced
• 1 plum tomato diced
  
• 1/4 vidilia onion diced
• 1 tbsp oregano (or to taste)
  
• 1tbsp parsley( or to taste)
• 1tbsp southwest spice blend (or chili powder and red pepper flakesor cayenne pepper combined)
• 1 tsp sugar
• salt and pepper
  
• 1/2 cup Italian salad dressing or 1/4 cup each vinegar and olive oil

Combine in bowl and chill in fridge for at least 2 hours.

Serve and sit back and wait for all the compliments!

Cheers!

Mango Madness

Finally, warm weather is here!
If you are like me, the warmer weather gives me the desire to cook and eat lighter.
A great way to give a dish a summer flair is to add fruit. This salad is great on it's own as a light meal or a side dish . It is also wonderful spooned over chicken or fish and baked in the oven or wrapped in foil on the grill*. (as pictured below)


Southwest Mango & Black Bean Salad

• 1 540ml can of black beans
• 1 mango peeled, pit removed and diced.
• 1/2 sweet red bell pepper diced
• 2 green onions diced
• 1/4 cup lime juice
• 2tbsp Vegetable oil
• 1/2 tsp red pepper flakes
• 1/2 tsp chili powder or southwest seasoning
• 1Tbsp chopped fresh cilantro

Combine all in bowl and toss.
Chill in fridge for 30 min to allow flavors to blend.

* Option to add 1/4 cup of salsa to the mixture before spooning over chicken or fish for grilling or baking.

I made this last night and everyone was raving! Even the kids! I served it on Chicken breasts upon a bed of white rice.

Wine Suggestion:White Zinfandel Blush

Cheers!