Is anyone else’s garden swimming in herbs? Our garden is going nuts, most notably, our parsley. I love growing parsley because I find recipes never call for very much and then I’m always left with a massive bunch that I … Continue reading
If you’ve noticed, there are a few staple items in my kitchen (ahem, sweet potato). Kale is one of them. We usually eat this leafy green about once a week. When I first tried kale, I didn’t care for it at … Continue reading
Everyone has that meal that makes their mouth sing. For Andrew, it’s likely a warm cookie bottom sundae. For me, it’s the combination of tomato, soft fior di latte cheese, basil, and balsamic vinegar. This salad is my absolute favourite … Continue reading
Doesn’t food make work better? I work with an amazing group of people; and let me tell you, we know how to feast. We regularly have potlucks and I love hearing where my co-workers get their inspiration and recipes…as well … Continue reading
It hasn’t exactly been a blazing hot summer here in Southwestern Ontario. When I think of August my mind wanders to biting into a piece of watermelon as means of refreshment and relief from the sticky summer air. This past … Continue reading
So it’s been about a year since I started posting on this little online food journal. It’s amazing to see what growth can come out of a year and also reflect on the opportunities for improvement. This was one of … Continue reading
I don’t usually think outside the box with salad dressings. When I’m making my own, I usually just some shake together some oil, acid, and sweetness in a jar. Maybe garlic. I saw this recipe, and I was instantly intrigued. … Continue reading
I grew up in a home where the fridge door was overflowing with salad dressings. My mom loves salad; I too have been known to have more than a few varieties of prepared dressings kicking around. Over the past year … Continue reading
This salad has got it goin’ on. It really does have all the things that could ever make a salad delicious. It is definitely on the more indulgent side of dinner salads, but what better way to get your 8-10 … Continue reading
I have made this salad almost once a week since it was first conceived in our kitchen. I think the idea for it came to me in a dream. Likely an integration of all the things I have been looking at on Pinterest. It works. I don’t think I’ve made a better salad, in fact. Not only is it delicious, it’s beautiful. Is there anything lovelier than the ruby-like arils (‘seeds’) that come out of a ripe winter pomegranate? We binge on them during this season. Luckily, Andrew has figured out a technique to coax the arils from the fruit…using a bowl of water, a spoon, and a heavy hand. There are a few different ways and plenty of tutorials; such as Simply Recipes, Rachael Ray, and various other kitchen sites. Check YouTube. Just be sure you don’t wear white.
1 sweet potato, cut into small cubes (peeling is definitely optional…we never do).
1-2 tablespoons olive oil
1 apple, thinly sliced
¼ cup sunflower seeds
½ cup pomegranate arils
50-100 grams feta cheese
Handfuls of spring mix
Salt and pepper
2 parts olive oil
1 part maple syrup
1 part balsamic vinegar
Small squeeze of mustard (depending on how much dressing you make…consider a teaspoon if total volume is 1 cup)
Salt and pepper
- Preheat the oven to 425F. Toss the sweet potatoes in olive oil, salt and pepper and arrange on a baking sheet in a single layer. Roast in the oven for about 25 minutes, stirring once or twice during this time.
- While the sweet potatoes are roasting, toss the desired amount of spring mix (we usually do a few handfuls per person) with desired amount of dressing and salt and pepper. Arrange on plates.
- Finish the salad by topping the greens with the apple, sunflower seeds, pomegranate arils, feta, and sweet potato.
Dressing from Michael Smith: The Best of Chef at Home