Wam Kale Salad

I wanted to credit Joni for this delicious salad – served warm or at room temperature, but she insisted I give the credit to her sister Brita, who originally came up with this – regardless of who gets credit, I will happily take it now as I post it and recreate it in my own kitchen! So delicious, and like lots of salads it is easy to adapt with whatever you have on hand or in your fridge.

This delicious salad is equally great served warm or at room temperature.

This delicious salad is equally great served warm or at room temperature.

Kale (chopped and massaged)
spinach
pears (bite size pieces)
dates (diced)
almonds (roasted and roughly chopped)
feta

onion, garlic, asparagus & cherry tomatoes

Saute onion until translucent, then add garlic and asparagus and cook only until asparagus is tender crisp, add cherry tomatoes, stir and remove from heat.

Dressing:

1/3 cup olive oil
juice and zest of 1 lemon
1/4 cup Bragg’s
salt and pepper to taste – be cautious with the salt tho as both feta and Bragg’s will be a bit salty

Combine all ingredients – tossing in a large bowl with warm onion/garlic mixture and dressing.

This salad is so delicious and packed with nutritious bites that it can easily be a full meal – if you like add shrimp or cooked chicken, maybe a little quinoa??

Linguine with Shrimp and Spinach

I’m really going to try and simplify a few meals …. seems as though I look at 20 or 30 minute meals and only use that as a starting point … always adding more dishes. Next thing I know I’m looking at 60 minute meals … Usually that is just fine, it is my kitchen yoga after a busy day at work. However – sometimes, like when my beautiful Sloan and Stella are helping out, a 20 or 30 minute meal is the way to go.

Freshly harvested corn, spinach and tomatoes make this deliciously simple pasta dish extra tasty.

Freshly harvested corn, spinach and tomatoes make this deliciously simple pasta dish extra tasty.

Here is one for you to try – deliciously simple and when made with fresh tomatoes and spinach out of the garden, not to mention the first of this years corn, it really is enough.

You can use any pasta you like for this – the main point is to cook it in enough salted water – be generous with that salt, and have lots of water. Cook pasta until al dente.

3/4 pound pasta
1 pound raw shrimp
4 cups baby spinach
1/2 cup chopped fresh tomato
extra virgin olive oil
freshly ground black pepper
kosher salt
lemon
Parmesan cheese

Cook pasta in boiling water, in the last few minutes of cooking time, toss in the shrimp and cook ONLY until the shrimp is opaque and slightly pink throughout. Neither pasta or shrimp do well when overcooked. Drain well, reserving a bit of the pasta water in case needed.

Return to pot and add in freshly grated lemon zest, the juice of 1 lemon, chopped fresh tomato, 2-3 tbsp olive oil and the 4 cups of baby spinach. Season to taste with salt and pepper. If it seems a bit dry, this is the time to add a bit of the pasta water. Parmesan cheese grated over finishes it all off.

Served with the fresh corn on the cob it really is a great meal – quick and easy too.

Asian Noodle Stir Fry

This is easily one of the simplest noodle stir fry dishes I have made, and packs lots of taste in every bite.  I think the secret is the spicy vinegar for the finishing touch!

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¼ cup vegetable oil

½ red onion, julienned

1 sweet red pepper, julienned

2 cloves garlic, chopped

⅓ cup oyster sauce

⅓ cup water, mixed in with oyster sauce

2 tablespoons ginger, finely chopped

1 bunch green onion, chopped

Flavoured Vinegar

½ cup rice wine vinegar

2 teaspoons palm sugar (or natural sugar)

1-2 tablespoon chili oil

1 bunch chives, finely chopped

salt

 

Stir all vinegar ingredients together and set aside – really important to do this to your individual taste – SOME LIKE IT HOT …

Mix oyster sauce with water

Soften egg noodles according to package directions, but be careful not to overcook them.

Heat oil in wok, add onions and saute until softened and translucent, add ginger, garlic and red pepper.  Stir fry until just softened.

Add some of the oyster sauce and stir until well combined – add most of the rest of the sauce and stir in the noodles.  Stir fry until all the noodles are well coated and heated through – finish with the last drizzle of the oyster sauce.

Serve with chives to garnish.  I served the vinegar on the side for everybody to add as they pleased, but it could easily be added as soon as the dish is finished.

This dish is really made for you to experiment with – go green instead of red and stir in chopped fresh spinach or sliced snow peas right before serving and garnish with cilantro, green onions and bean sprouts.

For a complete meal add some prawns or thinly sliced chicken – stir fry with the onion/pepper mixture before adding the noodles.

Red Rice Rocks

There are plenty of one bowl dishes to be found – but we think this one is simply the best!  The dressing makes more than you will need but it is amazing in so many ways – I also love to toss vegetables in it before grilling them 

DRESSING

1/4 cup nutritional yeast flakes

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Your favorite hearty rice – we like red rice but brown would work well too.

lots of toasted almonds

spring pea shoots

Put the first 6 ingredients in a blender and give a good whiz until blended well – add oil in a slow but steady stream.  Taste and season with salt and pepper if needed.  On those days when I feel the need for a little extra winter warmth I add 1/2 – 1 tsp chili flakes.

SALAD

Spinach, grated carrot, grated beet, and honestly – whatever items in your fridge look appealing to you!  Spinach is a great green to use in this dish because it holds up so well with the hearty ingredients.

To make this a whole party on a plate, I also serve it with cooked chicken, sauted tofu or prawns.

Stir all the ingredients together: rice, vegetables and whatever protein you have decided on (if you want one!) and garnish with plenty of toasted almonds and spring pea shoots.