This is my go-to salad for guests. So simple and so good. I’m hosting a big family meal on Christmas Eve and plan to make a batch of this. I love a salad on a holiday table to lighten things up. The bitter arugula plays so well off the sweet pear, salty parmesean, walnuts and lemony dressing. I will often toss this all in a big white bowl to show off how pretty it is. This is how salads should taste to me, hearty, satisfying with every mouthful leaving you wanting another. Salad pairs well with any grilled meats, or as a standalone lunch. Hope you love it as much as I do.
arugula pear walnut parmesean salad
Ingredients for the lemon dressing:
4 tbsp olive oil
juice of one lemon
1 and 1/2 tbsp honey
1/2 tsp dijon mustard
salt and pepper to taste
Ingredients for the salad:
4 large handfuls baby arugula
seeds of half a pomegranate
1/2 cup chopped walnuts (lightly toasted in a dry pan)
parmesean peels (use a potato peeler) to taste (I like A LOT)
1 ripe pear cut into slivers
Whisk the dressing together. Mix the salad ingredients. Toss and serve. Bonus points – dressing can be added 30 minutes before serving with no fear of wilting. Recipe serves four to six.
Super easy chicken parmesan. This is one of my weeknight faves this fall. It is gluten free, delicous and takes about half an hour to come together.
I serve it with steamed or oven roasted broccoli and rice, or just a simple green salad. Neil and Oscar love this one. I should probably start making a double batch so that I can get some leftovers for my lunch!
Dash is six months old now and a little more consistent with his night sleep, chatting up a storm, eating anything and everything. This is giving me a few more windows of time to cook which I love. But the best part of this mom of two gig is watching Oscar make Dash giggle. Crazy to think in a few months Dash will be eating this as well. Hope you enjoy the recipe.
- 2 boneless skinless chicken breasts
- 1/2 cup grated parmesan cheese
- one 14 oz can Italian diced tomatoes
- olive oil to lightly coat bottom of pan
- 1/2 tsp salt
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- freshly ground black pepper to taste
Preheat oven to 350 degrees. Combine all spices and salt and pepper. Slice the chicken breasts lengthwise making four smaller, thinner pieces. Heat pan to medium heat with oil.
Season each side of chicken with spice mixture. Cook chicken in pan a few minutes until golden on each side.
You will only need about 3/4 of the can of diced tomatoes for this recipe so I like to just freeze the rest for a soup or chili. Spoon a few tablespoons of tomatoes onto each piece of chicken. Top with parmesan cheese and bake in the oven for ten minutes. I like to reserve a little cheese from the 1/2 cup to plate with. After ten minutes your house will smell amazing and the cheesey warm chicken is ready to eat. Enjoy!
These are the best turkey burgers I’ve ever had. Juicy and so flavourful. When I shot these for the blog I made these bunless, but they’d be just as delicous with a soft burger bun.
The sauteed onions go right into the patty mixture. To save time sometimes I will sautee the onion the day before and leave it in the fridge until I am ready to make the patties. You can cook the burgers in the oven or bbq. Recipe makes six burgers.
Ingredients for the caramelized onions:
2 small cooking onions diced (or one large)
olive oil to coat pan
salt and pepper to taste
Heat the oil in a frying pan, adding the onions and lightly salt and pepper. Cook on low-medium heat for 10-15 minutes until they become fragrant and start to caramelize.
Ingredients for the burgers:
450 gram package of ground turkey
4 tbsp bread crumbs
1 and 1/2 tbsp dried thyme
1/2 tsp salt
1 tsp dijon mustard
1 tsp garlic powder
black pepper to taste
Prepare the onions. Let cool. Preheat oven to 375. You can also bbq these. I have done both and like both equally. In a large mixing bowl combine all the burger ingredients, except for the turkey. Mix with a fork and add in the ground turkey. Don’t overmix. This recipe makes six burgers. Make small balls with the patty mixture and press down firmly to create the patties. Cook on a parchment paper lined sheet in the oven 25 minutes flipping once. Delicious served with lettuce, tomato, avocado and feta.
Corn on the cob (eaten outside) is a staple from my childhood. I have joyful memories of crunching down on freshly boiled and buttered cobs with my family and grandparents.
I was inspired to make this recipe after eating in the taco joints that have opened up in Toronto in recent years. It is so simple to make in the summer when local corn is fresh and delicious.
The sweetness of the charred corn tastes incredible alongside the lime and slightly spicy sauce. Note: it is not too hot, I lightly sauced the cob I gave to my toddler and he gobbled it up.
Traditional recipes would call for the cheese to be cotija cheese. If you have time to get to a Latin grocery store you can find it there. Feta is an excellent substitute, and that’s what I used.
4 cobs of corn
2 tbsp salted butter
2 tbsp mayonnaise
1/4 tsp chili powder
juice of half a lime (slice up the other half for garnish)
optional toppings: fresh cilantro and crumbled feta
Husk and wash corn. Boil the corn in salted water for five minutes. While the corn boils combine all the remaining ingredients for the sauce. Drain corn once done and heat barbecue to 400 degrees. Grill the corn for 10-15 minutes (turning often) until browned on all sides. Take the corn off the grill and top it with the sauce and a sprinkle of feta while it is still warm.
Serve with lime wedges, chopped cilantro and more feta. I had a little sauce leftover and used it in a chicken sandwich and it divine. So you can feel free to put it in the fridge and use for another dish, just give it a quick stir first.
This post was sponsored by Metro and all ingredients used in the recipe were purchased there. I only accept sponsorships and collaborations from brands and companies I love and trust, and I always share with my readers when a post is sponsored. In this case I was thrilled to work with Metro to purchase all these healthy summer ingredients and develop this recipe. Hope you enjoy it!
I brought kale into my life with this recipe! Two years of tinkering and I thought it time to share. The secret tricks to this being healthy and absolutely delicious are fresh lemon juice and a quick massage of the kale with the dressing. Unlike most salads, the kale leaves hold up to the dressing, and once tossed and dressed this salad tastes better an hour after mixing or a day later. It’s a great side dish for just about any protein, or stirred into quinoa for a quick quinoa salad. Hello leftover lunches.
best kale salad
head of kale washed and chopped into 1 or 2 inch strips
1/4 cup olive oil
juice of 1 lemon
salt and pepper to taste
1 and 1/2 tsp honey or maple syrup
1 and 1/2 tsp dijon mustard
2 cloves garlic chopped
pinch red pepper flake
3/4 cup grated parmesean cheese (half goes in dressing, half on top)
handful toasted slivered almonds
handful dried cranberries
I find it easiest to chop the kale, then wash it in a salad spinner. Another quick trick is to measure the olive oil and whisk the dressing together in the same glass measuring cup. Less clean up! Combine all ingredients for the dressing, reserving half of the grated parmesean. Pour the dressing over the kale in a large bowl. Massage the dressing into the kale (30 seconds max). Top with remaining cheese, nuts and cranberries and that’s it. I have made this dozens of times and find it tastes best after hanging out covered with cling wrap in the fridge for an hour before serving.