This Vegetable Strudel recipe is a great way to get your veggie quota in! You can vary the ingredients, the amounts to feature your favourite vegetables. Got a lot of zucchini from your garden? This is a great way to use it up. Especially at this time of the year when vegetables are so fresh and good. Continue reading “Vegetable Strudel”
I was experimenting with a dinner I could cook on the grill during a summer heat wave. I made a few versions of meatballs that I could skewer for grilling. I served them with Eggplant Napoleons, also cooked on the grill and a Vegetable Streudel baked in the over. They were a hit all around! Continue reading “Supper on a Stick Meatballs”
We are having a heat wave in Ontario this week so I was planning for a meal that I could cook on the grill. I was working on a ‘supper on a stick’ theme! I experimented with various types of meatballs that I could skewer and then I hit on these little vegetable stacks. They turned out pretty awesome if I do say so myself!
I used Kirkland Basil Pesto sauce ready made. There are lots of awesome pesto recipes out there but I don’t always have enough basil to make my own. And.. have you seen the price of pine nuts lately? They are crazy expensive.. so I looked it up. Apparently pine nuts typically come from China or Russia. The crops have not been up to par for the past 2 years while demand was going up as people became aware of them as an ingredient for pestos, sauces, salads etc. Add to that the process of extracting the nuts from the pine cones is very labour intensive… and here we are today…expensive pine nuts.
You may find that the large end of the eggplant is too big to use for this recipe,depending on the size and the shape of the eggplant you use. I only used the ‘neck’ portion to make 8 vegetable stacks. I used up the fat end in another delicious Vegetable Strudel recipe. Elegant and good for you too!
I also experimented with using mini Bocconcini cheese in the spirit of a Caprese salad on a stick but it melted as it cooked and was too bland. The goat cheese was far better since the eggplant really only takes on whatever flavour you add to it. You could use other dense, flavourful cheeses as well. Just be sure they don’t melt too quickly and slide off the base.
This Garlic Goat Cheese Souffle makes a lovely light lunch or dinner. It is perfect with a side salad or some green vegetables. The goat cheese and broiled cheese topping complement the sides as well. Continue reading “Garlic Goat Cheese Souffle”
This Spicy Thai Noodle Salad is a substantial summer salad that I serve with my Ginger Soy Salmon and Cucumber Mango Salad. It is a wonderful menu for summer entertaining. This salad can be served cold or at room temperature. My husband can’t get enough of this salad. It keeps well in the fridge for a few days so it is handy to have on hand. Continue reading “Spicy Thai Noodle Salad”
This recipe is so simple and tastes so good. This marinade is very versatile. It is also excellent for chicken and pork tenderloin. I haven’t tried it on shrimp but I think it would be good on other seafood too. Just don’t over marinate because the lime juice will have a chemical reaction with the meat and fish that actually cooks it.
I love this Cucumber Mango Salad because it is light and refreshing. It is wonderful for calorie reduced diets. It also has no salt so another healthy bonus! Continue reading “Cucumber Mango Salad”
This salad makes a substantial addition to a meal since beets tend to be a satisfying vegetable. You can make this year round and if you use canned beets and mandarins it is a cinch to throw together.
The key to this salad is the combination of toasted walnuts and walnut oil. Continue reading “Walnut, Beet , Feta Salad”
I just realized as I was preparing this post…. I guess I really like green salads with fruit in them since my 3 favourites that were posted first all have fruit in them! “Lime” green really says it for this salad. The dressing is predominantly lime flavoured Continue reading “Lime Green Salad”