I haven’t really cooked for myself since moving into my new place, so I couldn’t resist posting tonight’s dinner – a warm potato salad, with lots of greens & farm fresh ‘treasure’ eggs. Proudly made with all Ontario organic veggies — even the garlic! Recipe outline after the photos (I say outline, because if you know the way I cook, I don’t really follow recipes…if I do, there is usually some tweaking involved)… Yum!
Freshly tossed & ready to plate!
Don’t forget the Sriracha!
Warm Potato Salad
1lb new potatoes – boiled
3 golden beets – roasted or boiled (in this case I boiled them with the potatoes, in an effort to save time)
a bunch of kale & the beet greens, chopped & steamed
1-2 cloves garlic, minced
1-2 handfuls chopped cilantro
hard boiled eggs
you could also add some chickpeas
2T lemon juice
2T red wine vinegar
3T olive oil
1T grainy dijon mustard (regular dijon will do)
a generous dollop of Sriracha (or Tabasco)
s+p to taste
…Mix dressing in a large bowl, toss in the warm potatoes, beets, most of the greens, cilantro & garlic. Top with eggs (and sriracha if you need it like I do). A little avocado would be nice too! Save your extra steamed greens for a nice healthy omelette the next morning (maybe with a little sauteed mushrooms?).
Oh, and check out this basil…smells amazing!!
Ontario organic basil
When it comes to food, I like to keep things simple, but with lots of flavour. Over the past year, my eating habits have changed, such that I’ve become almost-vegan. I say almost, because I still eat farm fresh eggs…and the occasional bit of dairy when I treat myself to some chocolate. With my upcoming move, I haven’t been taking the time to cook elaborate meals. When my father came to visit a few weeks ago, I took advantage of the fact that I had someone else to cook for, and made a few of my favourites. Here is my recipe for a very simple Ratatouille. I am quite happy that it was made exclusively with local organic veggies — even the parsley was picked from my slightly-pathetic herb garden. I served it for dinner with quinoa, and the next morning I used some of the leftovers in an omelette. I was able to stretch it to yet another dinner for two, this time served with arugula and avocado. I don’t have any photos of the fully-plated meal, but here is how it looked in the pot – fresh & delicious!
Simple ratatouille, ready to enjoy!
1 red onion
1-2 cloves garlic, minced
1 red pepper
1 summer squash
1 large eggplant
1-2 handfuls of fresh parsley and/or cilantro, chopped
salt & pepper
Large dice all the veggies (about 1cm square), but keep them separate. Start by heating some grapeseed oil in a large pot (I love using my Le Creuset pot for meals like this). Add the onion, red pepper and garlic. Saute over medium-ish heat (you don’t want to brown/burn the veggies). After a few minutes, add the mushrooms. Allow the mushrooms to cook down a bit, then add the zucchini and summer squash. A few minutes later, add the eggplant. Give everything a good stir & continue to cook, stirring occasionally. You want the veggies to soften, but not get too mushy. Once everything is almost done, add the tomatoes and chopped parsley/cilantro. Season with salt and pepper.