All posts filed under: Lunch

West Coast Niçoise Salad

As we progress through the spring season, I am now looking to make some lighter and healthier meals. Think lots of fresh veggies, healthy grains, and fish. So far, I have come up with some amazing recipes  that have been super refreshing and perfect for the warmer days to come. This week, I’m sharing one of the best spring/summer salads out there: a Niçoise Salad– but with a little twist 😉 First off, if you have never had a Niçoise Salad before, make it your mission to make this recipe ASAP. It is a composed salad meaning that the ingredients are cooked separately and assembled together. The original concept for this salad originated in a town called Nice in the south of France in the early 20th century (according to Wikipedia) and is still a very popular dish in the region today. The salad not only gets its name from the city of Nice, but also from the Niçoise olives that are one of the staples of this salad. Niçoise olives are dark black, round, …

Börek

Börek, burek, boreka….no matter how you say it, this savoury pastry is everything that you are looking for. It’s salty, flaky, crunchy and smooth all at the same time and is slightly on the unusual side for most Canadians (and North Americans alike), which makes this recipe even more intriguing. Made with a few simple ingredients, but combined in a special way, this recipe is sure to captivate and satisfy you, your friends and family. Before I get into explaining how to make börek, you probably want to know what it is first. Börek is a traditional Turkish pastry that is made by layering sheets of yufka dough and wrapping the sheets around a cheese and spinach, egg, or meat-based filling. If you haven’t heard of yufka dough before, don’t worry, I didn’t know what it was until I began researching börek. Yufka dough comes in large round sheets (when I say large, I mean they’re large- as in the size of a truck tire) and is very similar to phyllo dough as is very …

Soup Series: Cauliflower and Roasted Garlic Soup

Just like I mentioned in my Fried Cauliflower with Coconut-Curry Dipping Sauce post, I can’t seem to get enough of cauliflower these days. I love the dense and hearty texture of this cruciferous vegetable in the late fall and early winter. It just seems to really fill you up and keep you warm. Speaking of keeping you warm, you wouldn’t suppose this yummy veggie would keep you EXTRA warm in soup form? Hey, I’m looking for any heat I can get- it is the rainy season after all! So there it is, in all its cauliflower and garlicky glory, Cauliflower and Roasted Garlic soup! My partner and I had a version of this soup last spring at Artisan Eats Cafe on Bowen Island. It was so warm and comforting on this cold day, and that view was really amazing! I however, could have done without the semi-burnt toast and tons of cream in the soup. But from the first spoonful, I knew I had to make this at home! And clearly it was a very memorable …

Perfect Guacamole

If you love Mexican food just as much as I do, you know that your meal cannot be complete without guacamole. Add it to burritos, tacos, nachos, anything and I’m there- heck, I will even eat it straight out of the bowl with a spoon. I’ve had some really good guacamole in my day and have tried many different versions and combinations of ingredients to achieve the perfect balance of flavour (with mostly delicious results). Today, I am proud to say… See recipe here!