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Last weekend I had the chance to go to Eat! Vancouver and be inspired by all the great chefs and companies that were featured! There was so much food to sample that I felt like all all did the whole day was eat, and in fact it’s kind of what I did! This week there’s loads of fresh produce in in the meal plan, a fantastic grilled beef salad, and two great blogs that I recently discovered. For the adventurous reader, why buy ricotta when you can make your own at home?
| MONDAY |
Tacos are hands down one of my favorite summer dishes. Change the ingredients to suit you, everyone fills their own, it’s the ultimate meal for families with picky eaters. The chicken in this recipe from Blue Kitchen is marinated, then grilled and stuffed into small soft tacos with cilantro, tomato, and green onions. These are on my ‘must try’ list for the summer!
Grilled Tahini Marinated Chicken Tacos
Photo copyright Blue Kitchen
| TUESDAY |
While I browsed Eat! Vancouver I had the opportunity to talk to Windset Farms and sample some of their produce. Tiny sweet tomatoes, baby peppers or cukes, these will make summer eating delicious. I can’t wait to try this great sandwich with spicy roasted grape tomatoes.
Spicy Tomato and Roast Beef Ciabatta
Photo copyright izik
| WEDNESDAY |
Sometimes you just need something simple and economical to make-and this dish from Technicolor Kitchen, with rice, yogurt, tender chicken, and nuts comes to the rescue. Fresh and delicious, it will be perfect for a summer’s day and I’ll imagine makes great leftovers!
Photo copyright Technicolor Kitchen
| THURSDAY |
Sometimes it can be too hot for pasta, but lately it’s been cool and rainy here, so when I came across this recipe on 101 Cookbooks I was intrigued. Not to mention a few weeks back I was chatting with Katie from The Muffin Myth while I watched her make her own ricotta for pasta. If you are adventurous, take a look at some instructions on how to make your own ricotta.
Photo copyright Andrew Malone
| FRIDAY |
This is a great dinner salad-a bit spicy, bursting with fresh herbs, sweet pepper and cucumber, we loved it topped with some grilled steak. You can sub the steak out for chicken, prawns, or even grilled salmon if you wish.
photo copyright Karen Humphrey