Tag Archives: recipes

Super Simple Spring Salad


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…

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Pudding for breakfast!

Sometimes a sweet treat for breakfast hits the spot. This breakfast pudding, or smoothie bowl, in common parlance, is fast and delicious.

In a blender, combine two ripe bananas, a small avocado, 2 T (30 ml) good-quality cocoa, 1/2 c (125 ml) silken tofu, and 1/4 c (60 ml) unsweetened almond milk. Using ripe bananas gives lots of natural sweetness. 

Blend until smooth, and top with chopped walnuts and grated coconut. Pumpkin seeds would look and taste fabulous as well!

Serves two.

  

Tart and Tasty

Holiday weekends always result in us pulling out the old family recipes. But this one, slightly adapted, hardly needs a recipe. It’s easy to make and delicious. If you want some protein, eat it along with a handful of nuts. Great for breakfast, or as a side with lunch, or dessert. Grammy Gladys would never have used the blood oranges, and sometimes added a spoonful of sugar, but truly, you don’t need it.

Use one orange, one grapefruit, and one blood orange per person.

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Cut off the peel – use for  something else if you like, or compost.

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Cut the fruit into bite-sized pieces, removing white pith. You’ll probably need to dump some juice from the cutting board into the bowl during this process. No one said family recipes weren’t messy.

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Stir in, at most, a tablespoon (15ml) of sugar or maple syrup, depending on how sweet you like your citrus.

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We ate ours with some peanuts – a slice of almond butter or peanut butter toast is lovely as well.

No Toast? Try Rost(i)…

Not wanting to heat up the kitchen to make bread, potatoes were just the ticket for today’s breakfast. We’re keeping an eye on the Open Championship while we catch up on our reading.

To make this:   

We grated two potatoes and chopped some greens, green onions, and herbs from our garden. In a well seasoned or nonstick pan with just a touch of olive oil, we cooked them until they were getting golden. A flip (messy is okay) and we added an egg for each. Once more over easy, we served them with some avocado and tomato, and a sprinkle of smoked paprika. They were, in a word, the breakfast of Champions.

You Light up my Lunch…

  

Leftovers can be a great start to lunch, and using them up while they are top-of-mind is key to preventing them from becoming a science experiment at the back of your fridge. This is a salmon loaf from the classic Anne Lindsay cookbook, Lighthearted Everyday Cooking. Ours is an ancient dogeared copy, but it is still a wealth of easy, practical healthy recipes. 

We paired it with a slaw of grated carrot and shaved celery, dressed with a mix of equal parts Dijon, light mayo, and rice vinegar. 

You reap (and eat) what you sow…

Today we’re headed out to the plot to do some compost maintenance and give the gardens a general walk-around before some visitors arrive this afternoon. Our fuel for the endeavour consists of local harvest foods, some of our own, and some from others nearby.

We cooked a melange of veggies – potato, onion, celery, peppers, mushrooms in a tiny spoonful of bacon fat (vegetarians, canola oil is fine, or a nice herbed olive oil if you have one). When they were nearly tender enough for our taste, we broke in some fresh eggs, lidded the lot and let them poach until just softly done. This is our tasty result:

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Off to a great start!

After an inspiring talk last night from the Shorefast Foundation’s Zita Cobb (thanks to the Community Foundation of NS) we were in a “change the world” mood when we got up. Our great start included 45 minutes of exercise (I admit I can feel Zita saying “get outside!”, or similar) and this breakfast…all local except the avocado. However, having heard that they successfully grew a melon on Fogo Island gives me hope that even that is possible.

What’s your great start today?

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