Spring Salad

 

A few blustery snowy days had enticed me to make a salad not only because I enjoy crunchy savoury things but because we just marked Spring Equinox and the weather reflected that however I had a feeling snow would return, it always seems to. Most of the heavy damp snow we accumulated has melted away, the trees are looking lighter, and the warmer temperatures are set to return. An array of chopped vegetables tossed in a light herb dressing... mini cucumbers, cherry tomatoes, green peppers, red onion, chickpeas and topped with crumbled feta cheese. Still this salad was a culinary refuge to fondly munch and be a bit amused by the snow that so ruthlessly cascaded outside.    

Food Photo of the Day ~ Tofu Noodle Rice Bowl

 

Wanting to change things up however still remain familiar, our stir-fry dinner became something of a combination of ingredients and leftovers. Tofu was panfried and then cooked in a rich hoisin sauce, noodles were cooked and panfried, leftover rice was transformed into sticky soy rice, slices of fresh green onion and cucumber, delicately diced mini peppers, handful of crisp lettuce, a few prepackaged spring rolls and a couple shakes of sesame seeds all created this enjoyable flavourful dinner.  

Food Photo of the Day ~ Greek Salad

This was an epic salad. Greek salad is a popular one in our house and although I would eat this salad any time during the year, this dish says Spring to me and it also says Summer too. Mounds of fresh chunks of cucumber, green peppers, tomatoes and red onion with whole black olives and loads of feta cheese served on a bed of fresh tender spinach was a glorious platter that disappeared all too quickly. The perfect Springtime salad or any time salad to delightfully ease into and absolutely enjoy.    

The Summer Salad

Summer is here and what a way to start then with a light crisp salad. This is by far the simplest salad to make however there is much to be said about it's taste. Cucumbers, tomatoes, onions, and herbs infused in a light dressing... crisp and refreshing, this will be the go to salad during the summer months. This recipe may have a few interruptions by changing or adding ingredients however I am sure you will enjoy this salad as is... in it's simplicity! 

The Summer Salad

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2 medium-ish cucumbers, remove alternating stripes of peel, then slice into rounds

4 medium tomatoes, cut into wedges

1 Vadalia or sweet onion, halved and very thinly sliced  

about 2 to 3 tablespoons coarsely chopped fresh Italian parsley or a mixture of fresh herbs, of you choice

For the dressing:

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3 tablespoons rice vinegar

1 tablespoon canola oil or vegetable oil

1 teaspoon honey
1 teaspoon summer savoury

salt and pepper to taste

Place the prepared cucumbers, tomatoes, and onions in a large bowl. 

In large shallow bowl whisk all the dressing ingredients together. Drizzle the dressing over the prepared vegetables and gently toss to coat. Add the fresh Italian parsley and gently toss, again. Serve.

Notes: If making this salad ahead of time, do everything, except do not add the fresh parsley or herbs until an hour before serving.  

Food Photo of the Day ~ Tabouli Salad

Nothing makes me happier than the sight of a salad... even within winter months. Couscous mixed with parsley, onions, tomato, lemon juice, garlic and just a touch of mint can revive and refresh during those wintery days and bring zest on summery days. This is quite the simplest of salads which reassures you, that you necessarily do not need leafy greens to create a healthy side or main. That with a few ingredients something so filling and tasty can exist. This luscious salad is a must for me!

Have a good weekend everyone! - JD 

Leftovers #13 ~ Pasta Salad

Seems like I always cook either too much pasta or too much rice. Regardless, I always make use of either. This time I had leftover pasta. And decided to make a pasta salad. 

Poking around the refrigerator to see what veggies I had on hand... I sliced cucumbers, diced yellow peppers, chopped green onions, used some remaining sliced olives, from the pizzas we made, and crumbled some feta cheese onto the leftover pasta in a large bowl. Gently gave it a toss and since I had some homemade salad dressing on hand, I drizzled that over everything, tossed again and transferred the pasta salad to a serving dish. I also chopped some lovely hothouse tomatoes that were placed on just before serving or according to individual taste. Very simple and easy! 

Hope everyone had a lovely weekend! - JW  

Falafel and Cucumber Dip

The other day I was cruising the aisle at the new No Frill's grocery store in our neighbourhood and I found a falafel mix by Alfez which salt quantity wasn't that bad... I think it was 10% or less and which fat and ingredient contents were pretty palatal. So I purchase said box and happily walked home. That night I made the mix into falafel patties not the round meatball shape that is the usually recognizable symbol of the falafel. I was impressed as they were quite tasty. Even though I would purchase this mix again, I would still like to make falafels from scratch. 

To compliment the falafel patties I made a cucumber dip/sauce otherwise known as Tzatziki sauce. I took the remainder of the plain organic yoghurt I had and placed it in a bowl. Then I chopped up some cucumbers into tiny bits... not to fine I wanted the dip to have some crunch. Then I finely chopped a shallot and added both cucumber and shallot to the yoghurt. I then added a bit of dill, summer savoury, pepper and a pinch of salt. Stirred to mix everything together. Covering the bowl with cling film and letting it sit for and hour or so. It was very delicious! - JW