Wednesday, August 7, 2013

Peachy Keen Summer Salad

Fresh Ontario peaches are here and they are as delicious as ever!  I love fresh peaches paired with fresh mint, in my mind this is the taste of summer.  It is fresh and sweet and perfect for a warm summer day. This is hands down my favourite salad this season!  Give it a try, I'm sure you'll feel the same.


2 cups kale, finely sliced
2 cups savoy cabbage, finely sliced
2 cups red cabbage, finely sliced
1 cup cherry tomatoes, cut in half
1/2 cup green onions, finely sliced
1 cucumber, diced
10 small peaches, cut into slices
1/2 cup fresh mint, sliced
1/2 cup parsley, sliced
Citrus Vinaigrette (recipe follows)


Add all ingredients into a large bowl and toss with Citrus Vinaigrette.

Citrus Vinaigrette


2 small oranges, juiced
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons honey
salt & pepper to taste


Add all ingredients into a mason jar and shake until combined.

Tuesday, August 6, 2013

Moscow Mules

Fresh Moscow Mules on the dock!  It doesn't get much better than this.


8 cups water
4-5 inches of fresh ginger, peeled and diced
1 lemon, juiced
1 lime, juiced
1/3 cup honey
1 can club soda
2 cups vodka
lime slices for garnish
mint leaves (3 per glass)


In a large pot bring water to a boil.  

Add ginger, lemon, lime and honey to the pot and continue to boil for 15-20 minutes.  Turn off heat and allow to steep until it comes to room temperature.  

Pour ginger mixture through a strainer and into a pitcher.  Discard of anything remaining in the strainer.

Add can of soda and vodka to the pitcher and mix.

Fill glasses with ice and pour mixture into glasses.  Garnish each glass with a lime slice and 3 fresh mint leaves.

Quinoa Salad with Toasted Cashews and Orange Ginger Dressing

I just love this salad!  I have been making all different variations of it and this is by far my favourite.  It's filled with all the nutrients from the super foods and the dressing gives it a fabulous flavour.  It's also really easy to make, which makes it perfect for a weeknight.


2 cups quinoa, cooked and brought to room temperature
1 cup red cabbage, sliced
1 cup napa or savoy cabbage, sliced
1 cup kale, sliced
1/2 cup cashews, coarsely chopped and lightly toasted
1 orange, juiced
2 tablespoons maple syrup
1" fresh ginger, finely chopped
1 clove garlic, finely chopped
1 tablespoon sunflower or coconut oil


In a small frying pan over medium heat add oil.

Saute ginger and garlic until starting to brown.

Add orange juice and turn heat up to medium high.  Allow to reduce to about half.  Stir frequently.

Add maple syrup and cook for another 1-2 minutes.  Set aside.

In a bowl combine quinoa, both cabbages, kale and cashews.  Pour Orange Ginger Dressing over the salad and toss until combined.

Friday, August 2, 2013

Roasted Fingerling Potatoes with Parsley and Mint

Fingerling potatoes have wonderful shape.  They each have a unique shape, but most resemble a finger. They are long and tend to be on the skinny side.  I love Fingerling potatoes, because they look interesting, and of course taste great.

I picked up a lovely bunch of these potatoes from our local farmers' market.  They were freshly harvested with dirt still on them.  I cleaned them up and gave them a good home!


1 pound fingerling potatoes, sliced in half horizontally
1 lemon, juiced
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/4 cup fresh parsley, finely chopped
3 tablespoons fresh mint, finely chopped
2 tablespoons olive oil
salt & pepper to taste


Preheat oven to 350 degrees Fahrenheit.

Place each of the halved potatoes, sliced side down, into a casserole dish

In a small bowl mix lemon juice, olive oil, garlic and a pinch of salt.  Pour into an empty casserole dish.

Bake in preheated oven for 1.5 hours or until potatoes are starting to brown and liquid has evaporated.

While potatoes are roasting mix the parsley, mint, olive oil, salt & pepper in a small bowl.

When potatoes are done remove them from the oven and place in a bowl.  Toss with parsley and mint mixture and serve.

Thursday, August 1, 2013

Grilled Nectarine Salad with Mint and Citrus Vinaigrette

Mint and nectarines pair perfectly together and this salad showcased both of these ingredients wonderfully. It was fresh and sweet, perfect for lunch for a hot summer day.


3 large handfuls of mixed greens
2 stalks kale, finely sliced
1/4 red onion, finely sliced
3 nectarines, pit removed and sliced
2 tablespoons mint, sliced plus one sprig for garnish
1/2 teaspoon sunflower oil


Preheat bbq to medium high heat.

Brush nectarines with sunflower oil and sprinkle with salt & pepper.

Grill nectarines until grill marks appear.  Set aside and allow to cool.

Place lettuce, kale and mint into a bowl or large plate and toss with Citrus Vinaigrette (recipe follows) to mix.

Place nectarines across the top of the salad and serve.

Citrus Vinaigrette


2 tablespoons olive oil
1/2 orange, juiced
1/2 lemon juiced
1 tablespoon honey
salt & pepper to taste


Add all ingredients into a small mason jar and shake until combined.