Marinated Olives

citrus-marinated olivesThe olive bar at any food shop makes me stop dead in my tracks.  I’m a sucker for anything that reminds me of the Mediterranean.  I wasn’t always a fan until one day, a few years ago, I had ordered a cheese plate and Kalamata olives were on it.  At first I scrunched up my nose in displeasure but then I thought I have to try one and to my delight, I liked it.  Continue Reading →

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Salade Niçoise – slightly deconstructed

salade NiçoiseFresh and simple best defines my style of cooking.  When I’m pondering what to make for dinner, I look for dishes that look pretty (eye candy), have a nutritional benefit (help sustain a healthy body), and take little time or effort to make.  Salade Niçoise (knee-swahz) is a classic example of making a harmonious dish by building on flavors, using fresh ingredients, and presenting it in a way that looks sumptuous and colorful.   Continue Reading →

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Micro Greens, Avocado and Strawberries

micro green saladMicro greens are sprouting up everywhere (pardon the pun) from local farmers’ markets to specialized food shops.  What are they, you ask?  Think of tiny seedlings bursting into young greens from vegetables and herbs.  Micro greens are typically one-inch to two-inches in height.  Although little in size, they tout an intense flavor but not as strong as mature greens and herbs.  In restaurants you’ll notice them as a garnish on food.  Are micro greens the same as sprouts?  Continue Reading →

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Margarita – a classic cocktail

margaritaLonger days and warmer weather is finally being felt in the Maritimes.  The thought of wearing a light jacket and shoes instead of a winter coat and boots is a pleasure!  The sun was out in full force yesterday warming my face and allowing me to believe the nasty winter we endured is a thing of the past.  Spring, yes it might be here in theory, was off to a rocky start but yesterday erased any ill thoughts I had and to celebrate, I made this classic summer cocktail – a Margarita.  Continue Reading →

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Roasted Vegetables & Sausage

 vegetable sausage roastLooking for a Sunday-style roast but without the fuss?  As much as I adore a Sunday roast, it’s an all day thing or close to it.  Sure, you can leave the roast in the oven and putter around the house or go out for a quick lunch, but realistically, you need to be nearby to make sure all is going well.  And, perhaps that’s the whole purpose of a Sunday roast – to keep everyone at home.  It lends for more family time; chatting while the dinner is in prep mode.  For me, though, my kids are too far away for them to pop over for the afternoon.  Unless we have our friends over, it’s just the two of us so a chunk of meat has to be given careful consideration to make sure there’s no waste.  Continue Reading →

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Yaki Udon

Yaki UdonDeciding on what to make for dinner, day in and day out, can sometimes seem monotonous.  Even for a foodie like me, I get stuck from time to time and lose the desire.  The other day, as I looked into the pantry to see what would jump out – I stood there for what seemed eternity.  I just couldn’t get into the mood to cook.  Continue Reading →

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Scotch Eggs

Scotch EggsI had too many hard boiled eggs leftover from the posting I did on how to dye eggs naturally. Of course the easy remedy was to make an egg salad sandwich but what would I do with the rest of them?  Scotch eggs had been on my mind while I was coloring the eggs.  I had never made them before and wasn’t really sure if they’d be my cup of tea or turn out the way my husband said they should.  It’s a snack he grew up on so my culinary skills would be dearly tested to rekindle that childhood food memory.  I was curious, though, why they’re called Scotch eggs when it’s an English tradition. Continue Reading →

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Chicken Shawarma -easy to make

chicken shawarmaThis chicken shawarma dish isn’t as time consuming as the real MacCoy.  A traditional shawarma, originating in southern Turkey, is cooked with stacked, spice-marinated lamb on an upright spit. The shawarma turns and cooks on the spit for hours, basting in its own juices. When ready to eat, the meat is shaved off the stack with a large, sharp knife.  The word shawarma refers to rotation or turning.  Typically, shawarma is eaten as a fast food, rolled into a pita bread together with vegetables and a garlicky dressing.  Continue Reading →

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Naturally Dyed Eggs – an Easter Treat!

naturally dyed eggsIf you were to tell me a rabbit could lay eggs, I would seriously have to check your pupils.  German folklore suggests a story about a rabbit laying eggs and hiding them in a garden.  It was pre-Christian Germany where people worshiped gods and goddesses.  Ēostre, the goddess of spring and fertility, chose the rabbit as her symbol.  The Springtime meant new life and rebirth and eggs were a symbol of fertility.  Continue Reading →

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How To Cut and Peel an Avocado

How To Cut & Peel an AvocadoI was in the kitchen the other day getting ready to use an avocado as one of the ingredients for my portobello burger, when I fondly recalled the conversation I had with my son.  He wanted to know if there was an easy way to get the pit out of an avocado.  I hadn’t really given much thought about it as I’ve been using avocados for a number years (akin to breathing).   It’s funny the things we take for granted as being everyday knowledge.  It was like an aha! moment when I told him how easy it was.  For Jason and others out there who aren’t sure, here’s my step-by-step tutorial. Continue Reading →

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