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!
See, I told you I was on a salad kick right now! 🙂
I was looking for a salad that was different. A salad that would provide an awesome flavour punch and would satisfy us as a meal, not just a side dish.
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 ate raw scallops and survived! 🙂 Well, okay, they weren’t really raw but they were “cooked” with lime juice in the fridge. Zero-heat cooking!
I was flipping through a recent copy of the LCBO magazine, and saw a beautiful, bright picture for TikiTiki Ceviche Scallops in Half Coconut Shell. It looked so appetizing that I immediately showed it to Jamie and put it on our kitchen chalkboard as a must try.
Jamie and I were at the Farmers Market this past weekend, and my eyes went wide when I saw that farm fresh field tomatoes were available. I love tomatoes, and when they are in season, I can’t stop myself from indulging in a large variety of tomato treats;
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.
I think that Friday night is the perfect pizza night! (well, actually I could likely eat pizza every day of the week, but Friday’s just seem a bit more right for pizza 🙂 )
If you have the time making your own pizza dough is pretty easy. Plus there are two obvious benefits:
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.
Ruby Reduction 