Salad always seem to be a healthy go-to dish. Instead of just serving the greens why not try something a little different and toss up a quinoa salad. We collected a gallery of 6 very tasty looking quinoa salad recipes from some of our favourite Canadian food bloggers.
I'm away at a conference for most of this week - Monday I'll be at home, but Tuesday-Friday the boys will have to fend for themselves. Not to generalize, but I know in this case it means KD, pizza and eggs on toast, so I've chosen some meals that can be prepared ahead of time and either frozen or refrigerated, then assembled at the last minute. Fortunately summer means not a lot of heavy meals - no big roasts or stews or long cooking times. I think they'll survive.
Things are starting to grow! Fields of asparagus outside the city are ready for harvest, and spinach is popping up all on its own in the raised beds in our back yard. I'm diving right in, starting to use ingredients as they become available - at their brand-new, green and growing peak.
Everyone is getting run down, catching spring colds, tired of school and ready for summer holidays. This week is going to be simple, comforting, low-stress and easy to eat - nothing complex if at all possible. I'm hoping for some happy, relaxed mealtimes with minimal prep that will rejuvenate tired kids (and parents!) so that we can focus on resting and reconnecting, taking dinner to soccer or eating at the park. Nothing some bare feet in the grass won't cure.
May came speeding up all too quickly - my New Year's resolution to organize the house and Be Prepared has not stuck, but the arrival of spring does make me want to clear the cobwebs and clean out the pantry. In the back I found packages of rice noodles, tamarind paste, crunchy Panko (Japanese breadcrumbs) about a dozen pasta shapes and altogether too many Mason jars. This week we're going to try to use up what we have - and have some fun in the process.
Midwinter is tough for locovores, with little in season or in storage long enough to last from the harvest through to February. This week I'll be looking at new ways to use root veggies, from salads to quiche, and will roast some alongside a chicken with lemon and thyme. Then to ring in the weekend, some lovely local beef burgers and braised lamb shanks with lentils, which are a significant Canadian crop, particularly in the prairies.