Chickpea & Grilled Corn Chop Salad

It has been a very long time since I’ve sat down and posted to my blog. This has been a super busy year, and somehow in my brain I knew that autumn would come, and with it much needed “time”. It’s not that I haven’t been cooking, boy I have I been cooking! Add in kitchen & bathroom renovations, a new puppy, and one of our wettest fall-winter-springs on record, followed by a full on drought with smokey skies, my energies have been elsewhere… I am so happy to have these breezy, cooler, clear days that late September has brought us.

When I’m doing an event with salads as part of the buffet, I love adding robust “chop” salads. They add texture, and colour to the mix. Because a spoonful goes along way, they fit onto a plate with other foods very easily.

This salad has a little heat, and lots of texture, which is so nice with a burger or chicken dinner. It also serves well as a vegetarian main course salad for those who aren’t going for the meat from the grill. Continue reading

Watermelon Caprese

IMG_0455Caprese salad is known for its display of the Italian flag’s colours, with its red tomatoes, green basil & fresh mozzarella. It’s is one of my all time favourite salads when the summer creates amazing tomatoes. We’ve been enjoying it over the last couple of summers using a buffalo Burrata instead of fresh Mozzarella.

This summer I started playing with the idea of switching out the mozzarella with another vegetable or fruit. Using thinly sliced watermelon in place of the white cheese, makes a delectable, fresh & summery salad. When a bit of Burrata is scattered over the top, it becomes a great summer version of Caprese. I use yellow or orange beefsteak type tomatoes, with dense interiors that have lots of flesh (mesocarp) with many small seed pockets. These contrast beautifully with the pink watermelon, reminding me of summer sunsets. Continue reading

Summer Bean Salad

IMG_0410We recently held our island’s annual fundraising event. Starting sometime in the early spring, I designed a menu that would happily feed most. Any one dish could be omitted, and the rest would still be a great meal. This was the easiest and most economical way to feed over 130 people regardless of most food allergies or concerns. As well, we have very limited cold storage, and as this was being held in early August, that was a key concern for the amount of food we’d be preparing. What I came up with was a menu that included five different salads, all to be served family style to tables of eight. Each was made of components that could be mixed just before service. As well as the salads, we served small appetizer plates, BBQ chicken with fresh peach salsa, fresh rolls, and Peach-Blueberry Crisp with ice cream.   It was a great meal, with a lovely mix of textures, colours and flavours. I have promised to post the recipes, so here’s the first of five. Continue reading

Farmhouse Coleslaw

IMG_5055Our summer started weeks ago; usually we have a sunny month of May, followed by a very unsettled month of June, weather-wise. But so far this June, we’ve only had sunny skies, and not a drop of rain. As a farmer, I want some rain. The perfect pattern for me is sunny warm days, cool nights, and a good rain every 10 days or so. But I don’t control the weather; no matter how many dances I do, nature comes as nature does.

These last weeks, we’ve been gathering on the front porch for a late supper, overlooking a field with three very happy, pretty horses in it, waiting to see a doe with her twin fawns.

Dinners seem to be directly related to how hard we’ve been working each day. A quick, filling meal for long, tiring days, and more inventive, complex meals when we’ve had more time to consider what’s going to be on the table. Coleslaw is a quick, filling side dish, that’s easy to prepare, and goes well with hamburgers, grilled meats, pulled pork, and other summer favourites. Continue reading

Roasted Pear Salad with Pumpkin Seeds & Chèvre

IMG_8956A robust winter salad can break the monotony of root vegetables and mash. This roasted pear over crisp greens salad with a sprinkling of seeds makes a lovely starter. We recently served this salad to a group of sixty, and it was so simple to do for a large group, but its taste and presentation make it special.

It is shown here with a light Crème Fraîche dressing, but is also very good served with a Balsamic Maple Dressing. Continue reading