Category: Healthy Eating

Kitchen Sink Salad 2014

We make variations of this salad all summer long, as various vegetables come into season, either in our own garden or the Farmers Market. Start with a good glug of olive oil and vinegar, and a couple of tablespoons of Dijon. Whisk those together to make a dressing.

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Next, add some cooked beans or chickpeas (we made Jacob’s Cattle beans a couple of days ago) and some chopped onion (here, baby red and white ones). We had some sliced radishes as well.

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Next, two or three chopped hothouse tomatoes and a good handful of chopped greens (we had spinach, baby Romaine, and Swiss chard). Toss on a few olives or anchovies and some sharp cheese or Feta for tangy goodness.

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Stir together and let rest at least 10 minutes. It will keep in the fridge for two or three days, flavour improving each day.

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This leaves the kitchen cool on a hot day and is quick and easy to prepare if you are busy watching the World Cup!

We can get some satisfaction

…from making real food at home. Today’s breakfast is whole wheat toast with jam we made last summer. Beside it, eggs scrambled with local farm peppers, mushrooms and celery, flavoured with tarragon and chives from our own garden.

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Today is off to a fantastic start!

Today's Lunch is Yesterday's News

Yesterday was a hectic day – lots of meetings, running around, and a restaurant lunch. So by the time we returned home we were crangry (hungry and cranky)! We needed food that was healthy, easy, and quick. In less than the time to call for delivery, we made this delicious pizza from scratch. We used our usual crust recipe, but with 100% whole wheat flour, instead of half and half.

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The added bonus? It makes enough for dinner for two, and leftovers for today’s lunch. On top, we used homemade zucchini relish, some feta, cheddar, red peppers, mushrooms, olives, and a little prosciutto. Tasty!

To grill, or not to grill? That was the question.

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We were in town yesterday for some errands, a visit to Fred, lunch, and a stop at Highland Drive. We were planning a nice mushroom risotto, but once we bought these delicious-looking pork chops we were tempted to rearrange the meal plan. The threat of rain in the forecast sealed the deal. On the side: local veg salad. Sometimes simple is simply the best.

Griddle Me This!

It all started with a trip to the market yesterday, where we bought some delicious-looking bacon from Sweet Williams…

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The great thing about really nice bacon (instead of cheap, mass-produced bacon) is that there is a lot of flavour in a single, beautiful slice. Paired with some hot mustard, tomato, and egg…you have the makings of a tasty breakfast.

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Make the egg runny, or not, as is your taste. Assemble and enjoy.

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Inspired by a Trip to the Market

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Halifax’s Brewery Market was full of fantastic things today – with the benefit of hothouses or a slightly milder microclimate than ours, their lettuce and spinach were way ahead. So after a blueberry muffin we picked up the delicious greens you see here. Then we hurried home to start transplanting, now that we finally are receiving some sun and milder temperatures.

When lunchtime rolled around, we topped the greens with a local apple – these are getting to the end of their useful lives now – some Cendré de Lune cheese, walnuts, and a vinaigrette of Dijon, sherry vinegar, olive oil, and tiny spoonful of maple syrup. By next week our own spinach and lettuce will be starting their picking cycle.

Next: more seeding and some flowers for the boxes…

Happy gardening (or eating). Either way, thank a farmer.

The guy on the right is a bad egg…

This Friday fixing of potato, onion, herbs, egg and tomato is looking good, except for the one whose yolk broke on the way into the pan…

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The last day at work before launching back to the world of running my own company needs to get off to a strong start. It’s not enough that my horoscope said I was a “force of nature”; I also did 45 minutes of rowing and then got to eat this awesome breakfast. Friends and future clients, here I come!

To make this (for 2 or 4):

Cook 1/2 diced onion and two diced potatoes in a small amount 5ml or 1t) olive oil. Tip in some chopped herbs and pepper. Add a couple of spoonfuls of water and break in eggs (more carefully than I did). Surround with diced tomato and lid until eggs are cooked as you like (3-6 minutes).

Have a good one!

What Cheshire cats must eat for lunch…

These melts had us grinning like Cheshire cats…probably because of the cheese. We made a tuna salad, substituting Dijon for half the mayo, and dicing in a tomato. All this went on top of toasted flax bread, with a grate of Cheshire cheese to top it off.

Under the broiler, and we were done. Lunch for two in under ten minutes, and delicious, as well!

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How do you say "Salisbury" in Italian?

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The cold, damp weather made for an uninspiring grilling day yesterday, so instead, we thought we would make some Salisbury steak from our ground beef. A check of the larder revealed sufficient missing ingredients that we needed to improvise.

We started by putting 2 diced potatoes to boil – peel on, as they are great that way for a rustic mash.

We made two patties with lean ground beef (8 oz for two), a minced clove of garlic and a few tablespoons of minced onion (shallot if you’ve got it!) We cooked these in a tiny amount of olive oil in a nonstick pan, medium high heat for 3 minutes per side. Then they went on a plate in a 250F oven while we finished the sauce…

In the pan, sauté about 1/3 of an onion (diced) with a diced sweet pepper, until the onion is translucent. Add 1/2 c (125ml) marinara and red wine, and bring to a simmer. Slip the patties into the sauce, cover, and simmer long enough to steam some peas as a side dish. Turn the patties, mash the potatoes, and serve.

Comforting food on a chilly day.

We kept them warm

California Dream Breakfast

After watching California Chrome win yesterday’s Preakness, I had California on my mind when it came to dreaming up a long-weekend breakfast idea.

A ripe avocado sealed the deal. On a toasted English muffin, we layered the avocado…mashed with a little lime juice and chopped cilantro. Next, a handful of frozen corn, toasted in a nonstick pan…with diced tomato added at the last second to warm through.

Then, a poached egg…with lime juice in the water instead of vinegar…and finally, a sprinkle of Mrs. Dash Chipotle seasoning, although any chili powder would do in a pinch.

Yummy!

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