When Cherie gave me her guest post for Gluten Free Black Bean Brownies, it dawned on me that I haven’t shared with you my world famous Black Bean & Corn Salsa Recipe. Now I say world famous, maybe that is a bit of an exaggeration. But, this salsa is quite popular among our friends and co-workers. It is a pot-luck staple that I have been making for over seven years. Everytime I bring this to a party, people want the recipe!
One more salad recipe! Since summer is still with us for a few more weeks before we fall into September, I thought that I should offer up another staple for your salad repertoire.
Potato salad is one of those things that everyone has their favourite recipe that has been handed down from generation to generation. There are so many variations: Chunky or Creamy; Skins On or Off; Eggs or No Eggs; Pickles or No Pickles.
I am kind of on a salad kick right now. With summer here it just feels right to be making bright and lively salads. This one is one of my favourites, and the concept of this salad was given to me by my mom, when I was younger (a lot younger).
I have been making broccoli salad for years. As I mentioned, my mom first introduced me to this delicious salad, but over time I have made modifications to the original recipe that she shared with me. (No real surprise with this statement!)
Here is another creation inspired by the local Farmers Market. I can’t help but be excited when I see farm fresh field tomatoes. They are so flavourful and delicious. I really could eat them just like an apple, but I think that might get a bit messy 🙂
Jamie and I had purchased some beautiful looking tomatoes and we were looking for another way to use them. Then Jamie came up with the amazing idea of stuffing the tomatoes! I have never done that before. I have heard of stuffed peppers, but never a stuffed tomato. I wasn’t sure if the delicate flesh of the tomato would stand up to being hollowed out, stuffed and baked, but I was willing to try it out.
I love potato chips. It doesn’t matter what flavour they are, I will eat them. I consciously avoid the chip aisle in the grocery store, as my will power is weak when it comes to crunchy, salty snack foods.
We have discovered a brand of root vegetable chips, called Terra Chips. They make their chips, not just with potatoes, but with a variety of root vegetables; parsnips, sweet potatoes, taro and beets. Because they use a variety of vegetables I feel a little less guilty about a weekend indulgence of this salty treat.
I am a bit of a conundrum. When we are out at a restaurant and I order a burger, I always ask for no onions, but then proceed to order a side of onion rings! Weird, right? This brings me to today’s topic, Caramelized Onions. The flavour of the onion transforms right before your eyes when you cook them slowly and add a few extra ingredients to help bring out their natural sweetness.
You can tell that spring is in the air, as lot of my recent posts seem to be about vegetables. Spring means that the Farmer’s Market will soon be open – Yeah!
When I think of eating a mix of vegetables at dinner, my mind immediately goes to a stir fry. One afternoon I decided to look for a different way to bring a variety of vegetables to the dinner table, in a non-stir fry format. I pulled out some of my cookbooks and started looking at side dish recipes. Nothing was jumping off the page and grabbing my attention.
I have mentioned on previous occasions that we eat a lot of vegetables. Quite often we take raw veggies in our lunch, but by the weekend, the thought of eating another piece of cauliflower or broccoli is not that appealing. (*Note – The exception to this statement is the awesomeness of Cauliflower Pizza) 🙂
Since we are overly familiar with the cauliflower pizza, I wanted to figure out another way to incorporate vegetables into our weekend fare. As I was sitting on the couch, scouring through cookbooks and cooking magazines, it came to me! It was like an epiphany struck me through the open blinds of the living room window. Cauliflower Broccoli Balls! This was going to be amazing.
Sometimes we really get into a rut with the vegetables that we eat. Jamie and I consume a lot of Brussels sprouts, beets, carrots, asparagus, onions, cucumbers and mixed greens. Last week while I was at the grocery store, I wanted to branch out. I wanted to try something different and maybe a bit exotic to go along with the salmon I was planning on cooking for dinner.
This weekend, the world celebrates Saint Patrick’s Day. In honour of this world-wide event, I thought a *pp was in order. (*pp = potato post)
Ruby Reduction 