Its the fall season, and you can spot me in my fave leather jacket and boots my favorite gear I wish I can wear year-round. And earmuffs, wish I could sport those too 24/7, theyre just so cozy! If you do spot me though, it would likely be in the small town of Toronto. Best part about it so far is that I found the most awesome Loblaws ever! weehaw!
Soit seems like I havent posted many recipes in a while, and it may be a little bit longer until I can get fully started again. Not only am I in a different city/kitchen for a bit, Im also in the middle of moving. So half my kitchen things are either at my new place, in a box or waiting to be packed. Its madness I tell ya, pure madness! EEEE
So here is just a few things that Ive made but havent posted.
Shrimp and Pesto Pasta
Cauliflower Crust Pizza
Quinoa, Sweet Potato, Kale and Feta Salad
Soon there will be some more recipes Brought to you by a different kitchen or two. If you have any suggestions for a good meal in TO, give me some info!
The smell of tomato had been wafting through every market/grocery store this past little while. They are beautiful shapes and colors and are screaming to be used. Except if youre cooking for my boyfriend he hates tomatoes!
So, it was not a great idea last summer to make a meal in which tomatos played a role in every dish. You know, like brushetta, tomato and buffalo mozarella salad and spaghetti with fresh tomoato sauce. No, that would just be silly.
Isnt he a lucky guy to have a gal like me?? oops.
So this year, I knew that it would only be fair to eat all the tomatoes by myself. And boy, I was a lucky gal! The sweet tomatoes with the spicy peppers and smooth cheese all amazing!
Tomato Salad with Mint & Feta
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/4 small red onion, thinly sliced
- 1 jalapeno, seeded and finely chopped
- 4 to 6 large tomatoes, preferably a mix of red and yellow
- 1/4 cup shredded fresh mint
- 1/4 cup crumbled feta cheese
- Whisk balsamic vinegar with oil, sugar and salt in a small bowl. Stir in onion and jalapeno.
- Thickly slice tomatoes and arrange on a platter. Pour dressing evenly overtop. Let stand 30 min.
- Sprinkle with mint and cheese.
From Chatelaine Magazine