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.    

Mushroom and Leek Quinoa Pilaff

 

An easy change from rice, pasta or salad that can weather many seasons; relatively light but substantially satisfying and although savoury, depending on what you serve with it, or by adding fruit or substituting vegetables to something more seasonal makes this a wonderful yearly dish to come back to.   

Mushroom and Leek Quinoa Pilaff

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Serves 4 - 6

1 large leek

9 oz / 210 grams brown or mixed mushrooms

4 tablespoons unsalted butter

2 cloves garlic, crushed

460ml low sodium vegetable broth 

225 grams Quinoa

1 teaspoon fresh thyme

feta cheese or goats cheese, garnish

slices of green onion , garnish

Trim the leek and remove any tough and dark green leaves. Cut leek in half lengthwise and wash throughly. Cut each piece in half lengthwise then thinly slice. Rough chop the mushrooms.

In a large saucepan, melt 2 tablespoons of butter over medium - high heat; add mushrooms and cook for 6 to 8 minutes or until browned. Add the leeks and garlic and cook for 1 minute, stirring often.

Meanwhile heat the broth in the microwave, using a microwave safe bowl, for 1 and 1/2 minutes to warm through. Add the remaining 2 tablespoons butter and quinoa to the mushroom mixture; cook, stirring for 1 minute. Stir in the hot broth and as soon as the mixture come to a boil, reduce the heat to low and cover. Cook for 12 to 15 minutes or until the liquid is mostly absorbed. Remove from heat and let stand covered for 5 minutes. Add the thyme and fluff with a fork.

Transfer to a serving dish and sprinkle generously with feta cheese or goats cheese and slices of green onion. Serve.  

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.    

Food Photo of the Day ~ Spinach and Feta Quiche

Curating scrumptious meals is a breeze with frozen spinach. Whether its pasta sauce, an addition to a savoury pie or stew, pizza or quiche one has to admit it's a convenient ingredient to have on hand. During the colder months when just about any leafy green may look questionable, frozen spinach is the way to go. This spinach and feta quiche is the perfect Spring time feast on it's own or with a salad. 

Have a lovely weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Greek Salad

We have had a run of warm weather and bright sunshine only to be handed overcast skies and snow however that doesn't mean we can enjoy a crisp salad. I crave salads year round and like to make easy additions to a classic one such as this. Romaine lettuce is a great way to add to the abundance of a Greek salad. Keeping it crisp and fresh!  

Food Photo of the Day ~ Mixed Vegetable Salad

It has been an interesting week and with the World Cup winding down this mixed salad pretty much sums it up. Chopped fresh veggies, like tomatoes, cucumbers, green and red peppers, and green onion, tossed in a herbed vinaigrette with a healthy crumbling of blue or feta cheese. Sprinkled with fresh parsley. The idea is to use whatever vegetables you have on hand. Colourful, fresh and tasty! 

Hope everyone has been enjoying their glimpses of the World Cup. - JD  

Festive Salad

While on the subject of salads this colourful salad is absolutely delicious. No leafy greens as black beans and vegetables prevail, lightly marinated in a herbed balsamic vinaigrette dressing; sprinkled with feta cheese and ripe avocados.  

Festive Salad

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1 can black beans, drained and rinsed

half a cucumber, thickly sliced and quartered

6 radishes, sliced

1 red pepper, chopped

1 orange pepper, chopped

1 small red onion, coarsely diced

1/2 cup sliced black olives, drained

2 ripened avocados, sliced in half, pit and skin removed, and cut into chunks

2 tomatoes, quartered and slice those sections in half 

1 cup crumbed feta cheese

balsamic vinaigrette, homemade or ready made, your choice 

Place all the ingredients, except the avocado pieces and tomatoes, into a large bowl. Lightly drizzle with the vinaigrette dressing. Toss to coat. Sprinkle with the crumbled feta cheese and gently toss again. Arrange the avocado chunks and tomato slices on top. Serve.

   

Leftovers #25 ~ Herbs

How does one have leftover herbs when, I assume, they are used on a daily basis. In the shops here, herbs are package and sold in bundles or pre washed, pre-cut plastic containers filled with a herb of choice... they are also sold dried in glass or plastic bottles and cellophane pouches. All are readily available and sold all year round.  

If a particular herb is bought for a specific recipe and not all is used then I guess it is alright to classify it as a leftover. Leftover herbs are easy to incorporate into ones cooking or baking. Therefore I do not think you will be surprised as to how I ended up using the remainder of chives; as chives can be added to just about any cooking or baking.  

 First off some were used to make these lovely scones... cheesy chive with a subtle buttery flavour.

And the rest went to make these creamy buttery chive mashed potatoes. 

Hope everyone is having a good week so far. A very delicate chilly snowfall has made a presence this morning. Stay warm! - JD 

Three Great Salads

Salads are something I crave regardless if the temperature is warm or not. It can be the dead of winter minus 25... 30 and I am happily munching on a salad. These three salads are easy and offer plenty of nutrients. 

Spinach, arugula, and crisp vegetables topped with roasted seasoned chickpeas, feta cheese, and unsalted sunflower seeds give plenty of substance. A lovely homemade dressing add a light herbal flavour to this main meal salad.   

Mixed greens... various romaine, spinach and arugula tossed in a homemade dressing with lima beans, green peppers, red onion, and sunflower seeds. Light, crisp and very green. A perfect side dish to any meal. 

Pasta perfect... a homemade vegetable pasta salad tossed with a simple homemade dressing served on top of a leafy green mixture, spinach and arugula, sprinkled with sunflower seeds and served with a side of grilled halloumi cheese, becoming a scrumptious main meal.