Warm Potato Caesar Salad

I make this so often in the Spring and Summer, I can't believe I haven't shared this yet.  I should slap myself. My 5 year old thinks this is the cats meow and eats it like it's nobody's business. This salad never ever disappoints and I don't know anyone who doesn't like it...unless you hate Caesar and that's your crazy problem.
I like to make this at least 30 minutes before serving allowing the warm baby potatoes to absorb all that garlicky deliciousness.  I simply toss it, foil it and let it rest.  It's not supposed to be hot, but warm.
Now, the kicker.....use whatever Caesar dressing floats your boat.  I've used homemade http://delishdishcooks.blogspot.ca/2013/06/caesar-dresssing.html, semi-homemade (Epicure Selections) and  good quality store bought, in that case I use only Renee's Mighty Caesar.  Pick your poison and have at it.  Seriously, this is too easy and yummy not to make.

Holy Moly!  So pretty I had to use 2 pictures!!

Warm Potato Caesar Salad

Serves 6, as a side

1 1/2 lbs baby potatoes
6 slices of bacon or 2 - 1/2 inch slices of Pancetta diced, cooked until just crisp
2 green onions, sliced
1/2 to 3/4 cup Caesar Dressing, your choice

Boil or steam the baby potatoes until just tender.  Don't overcook. Once cooked, cut them in half, place them in a bowl with 3/4 of the bacon and green onions and all of the dressing.  Toss to coat and cover with foil for about 30 minutes.  Garnish with the rest of the bacon and green onion.

Greek Salad

I know, I know...Greek Salad.  How hard can that be?  Well, it's not and it's hard to believe I've been making this for years and years and I've never posted this.  I guess I assume everyone knows how to make a good Greek Salad.  However, I think there's still a lot of people using bottled dressing and I beg of you to stop and make your own.  It takes seconds and it's far healthier for you with no additives, extra sodium or preservatives.  Also, there's no lettuce in this recipe.  This has more of the classic Greek feel to it.  I'm keepin' it real people.  Real good.
Make this at least an hour before serving and no less.  All the delicious natural juices from the veg will mingle with this super simple dressing and create something magnificent.  Call me dramatic if you will, but it's food and I get a little crazy talking about it.
P.S. Once the dressing is made, it may taste too lemony with not enough seasoning.  Just remember, it's going to mingle with all of the other ingredients which completely transforms it.  Let the salad sit and do it's thang.

Greek Salad

Serves 4-6

1 1/2 tbsp fresh squeezed Lemon juice
2 1/2 tbsp good Olive Oil
1 clove garlic, minced
1/2 tsp dried Oregano (Greek if you can get it)
Pinch of salt & pepper

3 ripe tomatoes, seeded or 2 good handfuls of cherry tomatoes, halved
1/2 large English cucumber, cut into bite size pieces
1 bell pepper, whatever colour, cut into bite size pieces
1/4 red or Vidalia onion, thinly sliced
1/3-1/2 cup Feta cheese
Handful of Kalamata olives, pitted and halved
Salt & Pepper to taste

In a small bowl, combine the lemon juice, olive oil, garlic, oregano and a pinch of S&P.  Set aside.
In a large bowl, combine the rest of the ingredients and pour the dressing over top.  Keep it cool and let it sit for at least an hour.  Taste for seasoning just before serving and add salt and pepper to taste.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

You know when you make something and you are anticipating the flavours to be exactly how you imagined them?  I experienced the sheer joy of wanting this to be good and it turned out great.  A wee pat on the back...don't mind if I do.

I'm essentially giving you two recipes here.  They don't necessarily need to go together but if you're so inclined, they work together brilliantly.  Massive fresh flavours from the Quinoa, warm and bright from the Kofta and to round it all out, a fresh, tangy, garlicky yogurt sauce.  My other half, ate his serving of Quinoa and then finished off the bowl, claiming he was "just really hungry."  Pretty sure it was just because I made it and it was delicious.  That's my story anyhow. My blog, I'm taking the credit....he will however, argue this.

You can use ground beef or lamb in place of the Turkey but I was looking for something lighter.  Remember, Turkey is lean and you don't want this to dry out.  Don't use extra lean Turkey if possible.  *If using Turkey, add a 1-2 tsp olive oil to the mixture. Beef and Lamb won't need the added olive oil.  Tabbouleh is traditionally made with Bulgur but I'm not a huge fan which is why I opted for our beloved Quinoa.  Also, Feta isn't normally used but I wanted the salty creaminess of the cheese...it's cheese.  Need I say more.  

Now, go make this.


Journey through the photo's...they all looked so good I couldn't choose.

Ridiculous freshness.  Ridiculous.

Did I mention this meal is healthy too!  Seriously, I wouldn't lie.

What it looked like before we dove face first into it.  No regrets.

Turkey Kofta over Quinoa "Tabbouleh" with Feta

Serves 3 (with leftover Quinoa, maybe)

Quinoa Tabbouleh (can be made in advance)

1 cup uncooked Quinoa
1/2 cup green onion, sliced
1 clove garlic, minced
2 cups English cucumber, seeded and cut into bite size pieces
1 pint cherry tomatoes, halved
1/4 cup fresh Mint, finely chopped
3/4 Italian Parsley, chopped
2 tbsp fresh Lemon juice (about 1 lemon)
2 tbsp good olive oil
1 tsp salt
fresh ground pepper
1/3 cup Feta cheese, crumbled

In a medium pot, add 2 cups water and 1 cup Quinoa.  Bring to a boil, reduce the heat to low, put a lid on and cook for 15 min.  Remove from the heat and let cool.
Once the Quinoa has cooled off, add all the ingredients, except the Feta.  Toss to combine.  Garnish with the cheese.  Keep cool until ready to serve.

Garlic Yogurt Sauce (can be made in advance)

1 cup **Greek Yogurt
1 clove garlic, minced
2 tsp fresh lemon juice
1 tbsp fresh Parsley
Pinch Salt & Pepper

Combine the ingredients and refrigerate until ready to serve

Turkey Kofta (make at least 30 minutes in advance)

1 lb ground *Turkey (can substitute with ground beef or lamb)
1 tsp olive oil
1 green onion, finely chopped, green and white parts
1 tsp Cumin
1/4 tsp Allspice
2 tbsp Parsley, finely chopped
1/2 tsp salt
Pinch chili flakes (optional)
6 Wooden skewers (soaked in water for 30 min) or metal skewers

Combine all the ingredients in a bowl.  Divide into 6 portions.  Form an oval "meatball" and place on the skewer.  When they're all done, place in the fridge for at least 30 minutes.
Pre-heat the Grill.  Gently place each skewer on the BBQ and cook, turning occasionally to brown all sides, about 10 minutes, or until cooked through  Be careful with the wooden skewers, they burn easily and will break off.
Serve with Salad and Sauce!

Artichoke Olive Melts

You know those recipes you try that have that "old school" feel and flavour to them?  This one rings true for me.  It reminds me of something I had as a kid but with a bit of a modern twist. They're delish....salty, cheesy and the perfect snack.  They'd probably taste great with a cold beer or a glass of wine....I'm guessing...just an assumption....I may or may not know this as a fact....

A good friend of the family was up for a few days, staying at my mom and dads and she whipped these up as an appetizer.  Actually, she made them at home, froze them, travelled here and baked them....they turned out great and disappeared quickly.  Patti, has updated the original recipe and added artichokes, which is the modern twist.  The only thing I added that strayed from her recipe was a minced clove of garlic because of my insane love of the clove....as well, some fresh Parsley but only because I had some.

These freeze beautifully and make for a super quick appetizer for company or an easy snack when the need strikes. My son loves these and now that I've got them on hand, he can have them whenever he wants.
*Once they're assembled, cut into quarters, freeze flat on a baking sheet.  Once frozen, pop them into a zip top bag.  Bake at 400F for 10 minutes! Voila!

Artichoke Olive Melts

Makes 64

1/3 cup good mixed olives, chopped
3-4 canned artichoke hearts, chopped
1/3 cup green onions, finely chopped
1 clove garlic, finely chopped (optional)
1 1/2 cups old Cheddar cheese, grated
1/2 tsp curry powder
1/4 tsp salt
1/2 cup Mayonnaise, regular or light
Fresh Parsley, finely chopped (optional)
8 English Muffins halved, Thin hamburger buns halved, or pkg small round Naan (President's Choice makes a nice one)

Combine the first 7 ingredients (and the garlic and parsley, if using)  in a bowl.  Spread evenly over the bread of choice and cut each into 4 pieces.  Bake in a 400F oven on a baking sheet for 10 minutes, or *freeze as directed above and bake as needed.

Marinated Flank Steak on Grilled Bread with Caper Mustard Vinaigrette

I've fallen in love all over again...with that strange cut of beef, Flank.  Holy moly.  The flank never fails me, ever.
I had a hankering, but I wanted a new marinade and for some unholy reason, I wanted this all piled up on gorgeous olive oil drizzled grilled bread.  Yep, this gal made it happen.  My other half was moaning while he ate, as he sometimes does, and the ridiculous look on my face was speaking volumes.  Beefy, beautifully marinated medium rare steak on a perfectly grilled piece of Artisan bread that's drizzled with good olive oil,  a bright and briny vinaigrette dripping over said beef, and sprinkled with a salty blue cheese.  Do I have your attention?!
I have adapted the vinaigrette from a Fine Cooking recipe with a few tweaks.  Let the steak marinate for at least 2 hours, up to 24.  Grill it only to medium rare and be sure to slice it thinly on the bias against the grain.
Now, go make this.

They both look so good I couldn't decide.....

Marinated Flank Steak on Grilled Bread with Caper Mustard Vinaigrette

Serves 3 (doubles easily)

2 cloves garlic, finely chopped
3 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
1 tsp Anchovy Paste (don't hesitate, it needs it)
1/2 cup Olive Oil
Fresh ground Pepper
1 lb Flank Steak
Artisan Bread, sliced into 3/4 inch slices
1 tbsp Capers, drained and rough chopped
1-2 tbsp Fresh Italian Parsley, chopped (not curly parsley)
Blue Cheese, Stilton or Cambazola


In a bowl combine the vinegar, garlic, mustard and anchovy paste.  Whisk in the oil.  Place the steak in a separate dish or a large zip top bag.  Reserve 1/4 cup vinaigrette and set aside.  Pour the remaining over the steak.  Marinate for at least 2 hours, or up to 24.
Heat the grill.  Add the steak and cook for about 6 minutes or until medium rare.  While the steak is grilling on one side of the grill, drizzle the slices of bread with olive oil.  Place them on the grill over medium heat and grill until toasted, making sure not to totally char them. You want some colour and crunch.  Remove the steak and the bread, allowing the steak to rest for 5 minutes before slicing, keeping it warm.  Meanwhile, add the capers and parsley to the 1/4 cup remaining vinaigrette.
Place a piece of bread on a plate.  Slice the steak against the grain, very thinly and pile up on the bread.  Drizzle with some of the Vinaigrette and juices from the steak.  Crumble over the blue cheese.
Pairs nicely with a simple tomato salad drizzled with a little good olive oil and sprinkled with salt.

Farro Salad with Artichokes

You can learn something new every day?  What about trying something new everyday?  I did that....it was Farro. Not that I didn't want to try it before but it just wasn't available in my area for the longest time. FINALLY, I found some.  Hallelujah.  

Farro is a whole grain that is an excellent source for complex carbohydrates. Farro is high in fibre and protein.  There's a carbohydrate in Farro called cyanogenic glucosides that has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels......just in case you were wondering.

I absolutely love this salad.  The Farro has a bit of a chew to it, a nutty flavour and is quite filling.  The combination of the green beans and artichoke hearts just works and gives the salad a nice texture.  I couldn't get enough of this salad.  In fact, I wasn't even going to blog about it but after tasting it, knew I needed to share.  I'd done something very right here.  This will be a staple on our table, especially with the warmer weather coming.  

Farro Salad with Artichokes

Serves 6-8, as a side

1 1/2 cups uncooked Farro, cooked according to directions
2 tbsp Olive Oil
2 tbsp good Balsamic Vinegar
1 tbsp Dijon mustard
3/4 tsp salt
1 clove garlic, finely chopped
1 can artichoke hearts, chopped into bite size pieces
1 cup green beans, *blanched and cut into 1 inch pieces
handful cherry tomatoes, halved
2 green onions, finely sliced
1/3 cup Feta Cheese
Fresh Parsley, rough chopped

Once the Farro is cooked (read directions - different times for certain Farro), let it cool down in a bowl.
In a small bowl, combine the Olive Oil, Balsamic, Dijon, salt and Garlic.  Set aside.
When the Farro has cooled down, add the artichokes, green beans, tomatoes, green onion,  feta cheese and combine.  Drizzle over the dressing and sprinkle on some Parsley and toss gently.
Can be refrigerated for up to 2 days.

*Cook the green beans in boiling salted water for only about a minute.  Plunge into ice cold water to stop the cooking.  This will keep the beans a bright green and keep them tender crisp.  They shouldn't be cooked until soft.  You want the crunch!

Tomato Olive Bruschetta

I was having drinks and apps, discussing an upcoming trip with some fine ladies and my cousin Robin puts this out on the table.  First of all, we all ooooh'd and awww'd over the beauty of it and then we tasted it....holy flippin' delicious freshness!!!  Can you say love at first bite?!  This recipe sounds so basic but it's so dang good!

The fresh chili doesn't add fiery heat, it adds a subtle warmth.  If you're unsure of it's heat, try a tiny bit.  Use more or less to your liking but it does add an element that's almost necessary.

Fresh basil, juicy tomatoes, salty olives, warmth from the chili, and a touch of sweetness from the Balsamic.    Soooo good.  The mixture will sit for a few hours but don't add the chili or Basil until just before serving.  

p.s. There is no cheese in this...shocking, I know.  However, it's actually so good, I don't feel it needs any.  The flavours alone, are enough to keep it light and fresh.

Tomato Olive Bruschetta

Makes 14-18

1 small baguette, sliced into 1/2 inch rounds

Olive Oil

1 clove garlic, peeled

1 cup multi-coloured cherry tomatoes, halved and quartered

1/2 cup good Black and Green olives, halved and sliced

3 tbsp Extra Virgin Olive Oil

1 tbsp good Balsamic Vinegar

1-2 tbsp fresh red Chili, seeded and finely chopped (taste for heat and adjust to your liking - shouldn't overpower)

4-5 Basil leaves

Pre-heat the oven to 350F.  Place the baguette slices on a baking sheet and brush both sides with a little olive oil.  Bake 18-20 minutes, flipping halfway through.  Remove from the oven and rub the garlic clove on each piece.  Set aside until ready to use.  Can be done hours ahead.

In a bowl, combine the tomatoes, olives, olive oil and balsamic.  Give it a gentle toss and set aside for a couple of hours to mingle.

Just before serving, thinly slice the basil.  Add the chili and the basil to the tomatoes and gently combine.  Serve with the crostini.