Hopefully the warm weather is on its way. We’ve had a few tantalizing tastes, and now it has at least warmed up enough for us to fit in some long neighbourhood walks in the morning.
Spring produce is showing up also. Heirloom tomatoes and cucumbers (greenhouse grown), spinach and mushrooms are all I needed to put together this tasty plate.
For the dressing, for two: in a blender jar, combine 1/4c or 60ml vinegar (I used homemade but wine or cider types are lovely), 2T or 15ml extra virgin olive oil, 2t or 10ml Dijon and 2oz or 60g of feta. Blend until smooth and enjoy.
Then maybe another walk to run a few errands…
Call them what you will, one of the best ways to stretch your grocery bill is to incorporate leftovers or things that need using up into your lunch.
We’re off to run a couple of errands before the Super Bowl and we were smart enough not to eat the two extra lamb chops in the grocery store package (on sale last week and held in the freezer). We broiled the lot last night and sliced the leftovers for lunch. They’re served on a bed of local baby greens and cukes, both hothouse-grown.
For the dressing:
1/4 c / 60ml homemade wine vinegar
2T / 30ml olive oil
1oz / 30g crumbled feta
1T / 15ml Dijon
1T / 15ml dried oregano or basil
6 dry-cured olives, chopped
Sprinkle on top:
1T / 15ml chopped sundried tomatoes
The nights are cooling and everyone’s talking about back to school…so we are making it a priority to enjoy the harvest, and especially salads! Today’s included lots of homegrown veg, supplemented by other not so local favourites.
4-6c chopped mixed greens
2 diced peaches
1 diced avocado
4 cherry tomatoes, halved
1 small cucumber, diced
Dress with (shaken):
2 T Dijon
Zest and juice of half a lemon
1 T olive oil
1 oz feta
1 T toasted no salt shelled sunflower seeds
Sometimes in a busy household a change of plans can make the day’s meal plan impractical. Or fresh foods can spoil a little faster than anticipated. In our case, some spinach that ended up not being used on Sunday, became the basis for dinner on Monday.
It was one of our usual go-to meals: some vegetables and beans (or cheese) tossed together with a whole-grain pasta. In this case, some spelt penne was the pasta star. While it cooked we sauteed an onion, and added half a dozen mushrooms. A splash of red wine, a packet of baby tomatoes, and the spinach in question came next, followed by a couple of cups of cooked beans. This simmered over low heat until the pasta was done. Then we tossed everything together and covered it, on low heat, for 4-5 minutes just to let the flavours come together. Finally, a sprinkling of feta for a salty-sharp accent. A casual, comforting end to a long day.