Heirloom Caprese Salad with Pesto + Burrata

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Today's recipe is so simple, easy and not totally a recipe, but It’s so good it’s sooooo worth sharing!

I have had so many Caprese salads over the year but there is something about the addition of pesto + burrata rather than the classic fresh mozzarella that brings this one to a whole other level. Now, if you haven’t tried burrata you seriously need to. It’s like a fresh mozzarella with a soft centre - making is perfect mixed with the tomatoes and spread on the toasted baguette. Plus since it’s now so popular burrata is available at most grocery stores, because who wants to run all over town looking for just 1 ingredient right? Though I will admit I have done that for burrata in the past - it’s just that good!

Now, of course, you can make your own pesto as well or use store-bought pesto - because, if you're like me, you always have a jar in the fridge because it goes so well with so many things and can add that hit of flavour to dishes that are missing something. Next time your making tomato soup add in a couple of tablespoons, it’s so good it will be your new secret ingredient.

So, celebrate the season of tomatoes with this salad tonight!

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prep time 20 minutes

total time 20 minutes

servings 4

Ingredients

4 large heirloom tomatoes

1 cup cherry tomatoes

1-2 balls of burrata

6 basil leaves

1/4 cup pesto

2 tbsp pine nuts

drizzle of balsamic + olive oil

salt + pepper

baguette

Instructions

To prepare your salad slice your tomatoes then layer them on a large plate or serving tray. Cut your cherry tomatoes in half then arrange on top of the tomato slices.

Divide your pesto around the tomatoes in spoonfuls then sprinkle on the pine nuts and arrange your basil leaves.

Remove your burrata from the water it is stored in and carefully break it in half then arrange on top of the tomatoes.

Season with salt + pepper and drizzle with balsamic and olive oil. Serve along side toasted baguette.

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Cauliflower Rice Tabbouleh Salad

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Tabbouleh Salad - while this is not exactly a classic version it is low carb, super delicious, and gives me major greek salad vibes.

Are you're like me your trying to savour every last minute of summer, I mean seriously, how is it already the end of August? It feels like it was only June about 2 weeks ago. So while I maybe haven’t accomplished all of my summer goals, I did accomplish 1 important one - to make a killer Tabbouleh salad!

So while traditional tabbouleh would have bulgur, I don’t know about you but I don’t usually have that lying around my kitchen. So that is where riced cauliflower came into play and seriously, it’s such a good substitution. While I, and the rest of the world, maybe having a major obsession with cauliflower rice right now I don’t think that it’s fad food that’s going to go away any time soon. I mean it’s healthy, carb-free, and can be added into so many things. Plus, if you mix it with your favourite carb (potatoes or rice) it can be completely masked and give you the extra health benefits without anyone even knowing it.

The other great thing about this salad is that the ingredients are all things that you are likely to have on hand. Tomatoes, cucumbers, feta - they are all staples, right?

So go ahead and make this tonight - you will be soooo glad you did!!!

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prep time 15 minutes

cook time 10 minutes

total time 25 minutes

servings 4

Ingredients

1 1/2 cup cherry tomatoes halved

1/2 long English cucumber finely chopped

1/2 red onion

3/4 cup sliced almonds

1 bag frozen cauliflower rice

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint

1/4 cup feta

juice of 1 lemon

1/4 cup olive oil + 1 tsp

salt + pepper

Instructions

In a large frying pan add in 1 tsp of olive oil and heat over medium heat. Add in sliced almonds and cook for 2-3 minutes or until lightly browned - stirring often. Add in frozen cauliflower and cook another 3 minutes or until cauliflower is warmed just cooked through. Set aside and allow to cool.

In a large bowl combine halved tomatoes, finely chopped cucumber, minced red onion, parsley, mint and crumbled feta. Add in cooled cauliflower and almonds and stir until fully combined.

In a small bowl squeeze the juice of a lemon and stir in olive oil. Pour over your salad and season to taste with salt + pepper then toss and serve.

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Spicy Thai Peanut Noodle Salad

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So, today's recipe is seriously one of the easiest, tastiest things to make! I have certainly made many Asian noodle salads in my day but I think this one is one of my favourites. The peanuts, spicy jalapeño, and cilantro are the perfect combination for a quick and easy dinner.

The best thing is that everything (except the pasta) can be prepped in advance so if you want to get dinner on the table in less than 10 minutes it’s totally a possibility. Just cook up your pasta and throw it all together and your set.

Do you guys have a favourite place to get a Thai Noodle Salad? Back in the day, I use to love the one that they had at Original Joe’s - possibly because it also came with a piece of banana bread. Random, I know, but one you have it you get it! They use to also had a really great one at Earls, but sadly I missed it.

So next time you need a super quick go-to meal make this salad it! You will love just how fast it comes together, but even better than that you will love just how delicious it tastes!

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prep time 20 minutes

cook time 6 - 8 minutes

total time 28 minutes

servings 4

Ingredients

1 orange

2 cloves of garlic

1 inch piece of ginger

1/4 cup peanut butter

2 tbsp soya sauce

3 tbsp sesame oil

1/2 tsp red pepper flakes

1/2 tsp salt

1 lemon

3 cups shredded cabbage

1 red pepper

1/2 - 1 jalapeno

3 green onions

1 cup cilantro

1/2 box angel hair pasta

1/2 cup peanuts

Instructions

In a food processor or blender add the juice of the orange, peeled garlic and ginger, peanut butter, soya sauce, sesame oil, red pepper flakes, salt and the juice of the lemon. Blend to until smooth and fully combined.

Bring a large pot of salted water to a boil then cook pasta according to package. Drain then rinse under cold water.

In a large bowl combine pasta, shredded cabbage, thinly sliced red pepper, finely chopped jalapeños, chopped green onions and cilantro. Pour the sauce over then toss to combine. Sprinkle with peanuts and serve immediately.

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Crispy Gnocchi Green Bean Salad

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Happy Monday Everyone! If you're in Canada on this beautiful Monday you are enjoying the last long weekend of summer! It’s the last holiday of the summer and usually comes when you really feel like you need it!

But if you’re not lucky enough to have a long weekend at least it’s a beautiful Monday right! Plus, you can always whip up this salad, because this salad embraces all the things that I love about summer, yet it really more than just a salad. I mean seriously, how often do you have a salad that is topped off with crispy gnocchi!

So I’m not going to lie - this salad is a bit involved - but it is totally worth it. The dressing is out of this world with lemon, pesto and shallots - and if you can find fresh peas to top this whole thing you will be in for an even bigger treat!

So what are you guys doing to take in every last minute of summer? Beach days, bonfires, picnics in the park? No matter what you have planned it should probably involve a beautiful summer salad, and even if it’s not a holiday for you, it’s totally ok to plan for the weekend of Mondays right?

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prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 6

Ingredients

1 lb green beans

1/2 lb broccolini

2 cobs of corn

2 radishes

3 carrots thinly sliced

1 cup fresh peas (shelled)

1 lb gnocchi

olive oil

salt + pepper

1/2 shallot

2 cloves of garlic

1/2 lemon

1 tbsp pesto

1/4 cup olive oil

Instructions

In a small bowl place finely chopped shallots, garlic, juice of 1/2 lemon, pesto, olive oil and salt + pepper - whisk to combine then set aside.

Bring a large pot of water to a boil then add in corn and simmer for 15-20 minutes. Remove from the water then place in a very hot pan to char. Once the corn is blackened carefully cut the corn off of the cobs then set aside.

Coat the bottom of a large skillet with olive oil then add in green beans and sauté for 5-6 minutes or until for tender - but still have a bit of crunch. Remove from the pan and set aside.

To the same pan add in broccolini that has been cut into bit sized pieces. Sauté until the broccolini is cooked similar to the green beans then set aside separate from the beans.

To the pan add in gnocchi and fry until gnocchi is crispy and tender.

While the gnocchi is cooking prep your salad. In a large bowl place cooked beans and half the dressing. Toss then layer the beans into a bowl or serving tray. Put broccolini in the bowl and add remaining dressing and toss. Put on top of the green beans then finish with thinly sliced radishes, corn, sliced carrots and fresh peas. Top with crispy gnocchi and serve immediately.

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