Sunday, July 28, 2013
I love summer. Sunshine, music, farmers markets, bbqs....What could be better than that?
In Vancouver, this weather lasts just a few months, but it's these few months that propel us through the rainy and grey days during the rest of the year. Then, when the warmth and sunshine returns, we somehow quickly forget about those cold, wet days and become happy and social again!
So, to take advantage of the sunshine, I am spending as much time outside as I possibly can, trolling farmers markets, working in the garden, and of course, enjoying summertime meals. For this summer evening meal, I combined some farm fresh ingredients with some hearty wild rice, feta and dried cranberries to create this amazing salad that I really think I could eat all year long!
Friday, July 12, 2013
Who doesn't like caesar salad? Even if you aren't an anchovy fan, the rich and creamy taste of caesar dressing is just addictive!
I used the Rebar Caesar Salad Dressing Recipe, which is absolutely fantastic and flavorful, made even better with roasted garlic, capers, and dijon. Then I made it a little healthier by using non-fat yogurt in place of some of the oil.
Besides having a great dressing, having fresh salad ingredients is also important. I personally love to make caesar salads with chopped kale. I find that it makes the salad heartier and the salad stays crisp and crunchy. In the picture above, you can see I used a mix of kale and romaine. Or of course, you could use the classic romaine if you wish (or really any other salad green you like).
Monday, July 8, 2013
Everything seems to taste better on the grill. And chicken wings, although fantastic baked in the oven until sticky, are no exception.
What I love even more about this recipe is that there aren't piles of dishes to clean up afterwards, and on a hot summer day, the house doesn't get heated up with the oven. Oh, and did I mention that the grill just intensifies the amazing flavour of the marinade while keeping the wings nice and juicy?
You can marinade these wings for as little as an hour or overnight. Just take them out of the fridge for about 30-45 minutes before cooking so that they come up to a more ambient temperature (you should do this for everything you put on the grill or in the oven for even cooking).
And one more thing... make sure you have a ton of napkins or wet wipes to clean yourself up after devouring a pile of these!
Monday, July 1, 2013
As the warmer weather hits, I am always looking for delicious recipes that are filling and fresh. I have lots, but most of them are some form of salad. Here are some of my favorites in case you missed them...
Anyway, as much as I love summer salads, this time, I wanted to do something different. And I have found the perfect recipe--- Asian Lettuce Wraps.