Arugula & Ricotta Dip with Lemon

IMG_3880Our island has a one-room schoolhouse, with children from Kindergarten to Grade 7.  Usually there’s about 16 children attending, and all ages spend the day together.  Having had two daughters go through this school, it’s easy to see why small classrooms, where children really know each other, are such a benefit.

Each winter we would host a large party for the school families.  We quickly learned that appetizer parties were the way to go.  There was always enough that the bigger eaters would be satisfied, while the smaller eaters could pick and choose a few things to make them happy.  I have a huge appetizer file to pick from, but this one always seems to make it to the table.

This dip is equally great with raw veggies, crostini or crackers.  It’s healthy, and if it’s all you eat, that’s okay.  Use it when you’re asked to bring an appetizer – no heating required, and it’s up to you what to serve it with. Continue reading

Polenta & Veggie Slice

IMG_2910A warm breakfast without eggs or gluten is easy to do ahead of time by making this savory polenta slice.  It makes enough for 4 good-sized servings, and has enough of a nutritional punch to keep you going for several hours.  Simply reheat it either by using the microwave or gently frying in a bit of oil or butter.  If you want to add more protein, put some grated cheese on top, and broil it until the cheese is melted.  My favourite add on is to top a slice of polenta with a poached egg.  Either way, it is delicious and nutritious, an easy start to your day.  Continue reading