Podcasts are having their heyday right now – it seems like everyone and their dog is starting a podcast and I love it! I listen to podcasts in the car, instead of turning on the radio, while I’m getting ready in the morning, at the gym, and at work (when I’m not doing something that requires me to be super focused). It’s such a great way to be exposed to new ideas and learn a lot! There are so many podcasts targeted to food bloggers (and for bloggers and food lovers separately!) These are my favourites.
Happy Labour Day! I am just loving this three-day weekend – if only all weekends could be this way! The weekend has been a perfect mix of errands and fun and blogging and delicious food. Last night, J and I made our first roast chicken of the season (eeek, is it Fall already?!) and with it, sipped one of our favourite local red wines (Orofino Red Bridge Red) – it was heavenly. One day I will post our roast chicken recipe, but before I get too caught up thinking about the delicious food that went into my belly last night…
Watermelon salad is so simple – it requires 5 ingredients, one of which you probably already have in your garden (fresh mint). Large chunks of watermelon are tossed with feta cheese and sliced fresh mint, and dressed with a homemade balsamic vinaigrette (calling it a ‘dressing’ is generous – it’s just balsamic vinegar shaken with olive oil!).
Juicy watermelon is the prominent flavour in this salad – its high water content makes the salad so refreshing on a hot summer day. It’s great served alongside grilled chicken (or other meat of choice!), and is special enough to bring to a BBQ party.
I’m talking staples today! It’s funny how sometimes I don’t think to blog about the everyday staple dishes that we cook in a pinch after work. Either they don’t feel “special” enough, or they don’t feel like recipes because I’m often just throwing things together. Enter this spinach salad with beets, hearts of palm, and citrus – it’s one of our go-to recipes that I make probably once a week!
The spinach I’ve used here is the very first crop we’ve been able to harvest from our rooftop garden this year. It’s so exciting to see the little budding plants wriggle their way through the soil’s surface! Our spinach crop didn’t do very well last year, so I’m loving that it’s flourishing this year. (Strange how every year can be so different!)
This pasta salad packs a whole grain punch, tossed in a tangy Asian-style Soy Ginger dressing, and topped with tons of fresh basil. And most importantly, it’s a cinch to whip up after work when I’ve come home dripping in sweat from a post-work run. To make it a complete meal, you could buy one of those rotisserie chickens from the grocery store and slice it on top of the salad, or grill up your own chicken breast.
Trust me though, this pasta salad is a flavour explosion. And don’t skimp on the fresh basil – I cut some basil springs out from our windowbox garden – speaking of which, we planted all our veggies on our roof garden this past weekend! Horray! It’s always so exciting and a sign of summer approaching once the roof garden gets going.
I became a fan of Caesar salad through my friend Tashia. On many sunny summer days, we’d grill up some steaks or some chicken on the BBQ and she’d serve a homemade Caesar salad on the side. It was the best Caesar salad I’d ever tasted – with a creamy, garlicky, and tangy dressing – and she seemed to throw it together so easily. So one day I asked her for the recipe and, with a few further tweaks, it has now become my Caesar salad recipe!
If J could eat 2 foods for the rest of his life, it would be this Caesar salad and ribs. Usually I make this dressing for a lettuce Caesar salad, but kale is cool and trendy and healthy and when you’re just using lettuce as a vehicle for this Caesar dressing, you may as well be a little healthier and make it kale, right?! So here it is – a Kale Caesar salad with Pine Nuts. The pine nuts add a little extra crunch – make sure you broil them in the oven for a few minutes before sprinkling on top of your salad. And lots of Parmesan cheese is always necessary!