Fresh Summer Salad (or Fresh Salsa Salad)

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Here is another go-to recipe in our house.  It’s quick and easy, versatile, and best of all – it’s massively delicious!  My husband always seems to remind me how much he loves me when this dish is around and my kids gobble it up and ask for seconds.  What else could I really ask for?

So, here it is!

  • 1 1/4 c corn  (if you can do fresh – great; if not, frozen will do)
  • 1 can black beans, rinsed and drained.
  • 1 tomato, diced
  • 1 handful red onion, diced (small handful, or the onion will take over)
  • 1 handful cilantro, diced
  • 1 clove garlic, diced
  • juice from one lime
  • 2 tbsp olive oil
  • 1 large avocado, diced
  • salt & pepper
  • 1 & 1/2 c. arugula or mixed greens
  • handful tortilla chips (we use the Organic Blue Corn with Flax Seeds, by Neal Brothers Foods.  They’re amazing!)

Combine the first seven (7) ingredients and drizzle with olive oil.  Add your avocado and fold in gently.   (Avocado has the potential to become very mushy. So don’t get carried away and mix it too much!)  Salt and Pepper to taste.  Place on top of your mixed greens and add your chips!

This can be eaten in a variety of different ways, like over quinoa or even by itself.

Fresh Salsa Salad Fresh Salsa & Quinoa

Potato Salad (πατατοσαλάτα)

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Potato Salad

Potato Salad

Nothing quite says summer has arrived, like placing a bowl of potato salad onto the table.  I find I place it down like I’m declaring my winning hand in poker.   Here it is friends – summer can begin!

This version is so fresh and simple and far from the potato salad I was accustomed to.  I know you’ll enjoy it, and hope it will make your summer just that much tastier!

  • 6 medium potatoes (red or white skin)
  • handful sliced red onion
  • handful chopped parsley (flat leaf is what I prefer)
  • 1/4 c olive oil
  • lemon juice – from half a lemon *this is what makes the salad, so don’t miss this ingredient!
  • salt & pepper

Scrub and wash your potatoes and place into a medium pot.  Cover with water and bring to a boil.  Cook until tender.   (A trick from my in-laws is to keep the skin on when boiling to keep in the flavour) Drain water and allow the potatoes to cool.   When cool, dice and remove skins.

Add to a serving bowl, along with the onion, parsley, olive oil (again, this is Greek food so be generous) and toss to coat.   Squeeze in your lemon juice and salt and pepper to taste!

Kali Orexi!

Roasted Vegetables (Ψητά λαχανικά)

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Reblogged from almost all greek to me:

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Roasted Vegetables = Complete Satisfaction! A perfect meal for these cold and snowy winter months and an easy "go to" recipe when your body is needing that comfort food!  Without the fat of course!!

I've been making roasted vegetables for years but it wasn't until recently that I uncovered two tiny tricks that bring this meal to another level.  It takes a bit more time but trust me, it is worth the extra effort. 

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Lima Beans, Greek Style

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Greek Style Lima BeansI can honestly say that of all the recipes I have learned from my in-laws, this one is by far my favourite.  Again, it’s super basic but it finds a way to become something wonderful.  I won’t actually admit how often I make and eat this….but we’ll just say that it’s a lot!   I hope you enjoy it as much as I do.  xo

  • 2 cup lima beans (if frozen, be sure to run under cold water first to clean)
  • 3 green onions
  • 1 tbsp tomato paste
  • 2 cup water
  • handful chopped dill
  • salt & pepper
  • olive oil

In a generous amount of olive oil, saute your onions over low heat for about 3 minutes or until tender.  Add in tomato paste, stirring continually, and cook until it begins to brown.  Add the remaining ingredients and bring to a simmer.   Cook partially covered until beans are tender.  Remove lid, drizzle with olive oil, and continue to simmer until the liquid thickens.  Salt and Pepper to taste, and you’re done!

*I cook this at a very low heat and low simmer and it takes about 20 minutes.  I find if your heat is too high, you ruin the flavour and the beans become a bit mushy.  To each their own though!

“Raspberry Sauce” – Oatmeal Breakfast Goodness

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Kick starting our mornings with a super charged breakfast has become routine in our house and I enjoy making this little bowl of goodness every morning.  It’s during this time my husband and I get to take in the morning and spend some time together before he leaves for work.  It’s where my kids come to get their morning hugs and snuggles.  I love my morning “post” in front of our stove and wouldn’t pass it up for anything.

So worth the little bit of time it takes to make this, and you’ll be surprised how good it really is!

  • oats
  • frozen (or fresh) raspberries
  • vanilla
  • cinnamon
  • goji berries
  • chia seeds
  • ground flax seeds
  • raw cacao beans
  • almond butter
  • banana  (the banana is key! without it – it’s just not that tasty)

Cook your oats, as per cooking instructions.  Add in the remaining ingredients and blend.  Top with fresh fruit, coconut, almonds or, for days your kids don’t want to eat, some dark chocolate shavings!   Works every time!

Roasted Sweet Potato and Chickpea Salad

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Roasted Sweet Potato and Chickpea Salad

I was recently introduced to the Root Cellar, here in London, and I can’t seem to get enough of this place.  If you haven’t yet discovered this little diamond, you need to make your way there.  Not only is their food DELICIOUS but it’s local organic food!  Including breads, baked goods, coffee and best of all…fresh pressed juices!  Amazing.  So, the next time you’re stuck deciding where to eat, take the opportunity to support our local community and head to The Root Cellar. In doing so, you’ll give your body some amazing, delicious and healthy food!

This salad is derived from their menu. I am somewhat addicted, as is my husband and my son.

Here it is.

  • 1 & 1/2 cup chickpeas  (soaked over night and cooked, or 1 can drained and rinsed)
  • 1 small/medium sweet potato
  • 1 celery stalk
  • 1 tbsp sesame seeds
  • 1tbsp sunflower seeds
  • handful of chopped parsley
  • 2tbsp mayo
  • 1tbsp medium curry power (this can vary per person, I’ve also made my own seasoning with garam masala, coriander, cumin…whatever I could find.)
  • 1 tsp turmeric
  • salt

In a small bowl, combine mayonnaise, curry powder and turmeric. Mix until smooth. (Be sure to taste and add more spice if needed) Set aside.

Wash and slice your sweet potatoes into wedges and toss slightly with olive oil.  Bake at 350 degrees until soft, usually turning once.  Transfer to a bowl and add in the chickpeas, sweet potatoes, sliced celery, parsley, seeds and the dressing.  Toss until evenly coated. Salt, serve and eat!  It’s an easy lunch to make and it has yet to disappoint.