Watermelon Feta Salad

Watermelon Feta Salad

by | Jul 1, 2014 | Fruits, Kid-Friendly, Salads, Sides, Vegetarian

A beautiful red and white salad perfect for celebrating Canada Day.  It’s super fast – just cut up some watermelon, slice some red onions, and chop parsley.  Crumble some Greek feta cheese over top and drizzle with a little balsamic vinegar.  It’s refreshing and the salty cheese, sharp onions, tangy vinegar all balance the sweetness of the watermelon perfectly.  Happy summer!

Watermelon Feta Salad | freshnessgf.com
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WATERMELON FETA SALAD

A beautiful red and white salad perfect for celebrating Canada Day.
Course: Appetizer, Dessert, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, egg-free, fast, fruits, kid-friendly, nut-free
Author: ness

INGREDIENTS

  • Watermelon
  • Some red onions (sliced)
  • Parsley (chopped)
  • Greek feta cheese (crumbled)

INSTRUCTIONS

  • It's super fast - just cut up some watermelon, slice some red onions, and chop parsley. Crumble some Greek feta cheese over top and drizzle with a little balsamic vinegar. It's refreshing and the salty cheese, sharp onions, tangy vinegar all balance the sweetness of the watermelon perfectly.
Grilled Haloumi & Fresh Herb Salad

Grilled Haloumi & Fresh Herb Salad

by | Apr 4, 2014 | Salads, Sides, Snacks & Appetizers, Vegetarian

So last week I entered on a self-imposed Instagram food-venture called #saladweek. I wanted to kick-start some healthier habits and with the warmer weather nearing, I figured I’d put it out there and commit to a salad a day for a week. I don’t like eating the same thing every day, especially salad, so I got creative. And I’m happy to report, a new salad habit was formed in just a week.

That week was off to an enthusiastic start with a fridge loaded up with a ton of veggies and lots of recipes in my head. But, by day two, about 3 p.m. in the afternoon, I got ‘hangry’. That’s Hungry + Angry. A deadly combo. That arugula salad with strawberries was just not doing the trick. Actually, I’m not going to lie, I was hangry after that Greek salad on day one too. I ended up supplementing my light and healthy lunches with late afternoon chips. My bad. I didn’t realize I had to also pack a zillion healthy snacks during #saladweek. Lesson learned. Day 3 I loaded up with some potatoes and tuna in the no-egg Nicoise and the afternoon ‘hanger’ didn’t really happen. Day 4 got some wakame seaweed salad with my sushi takeout. Let’s call it a #humpday hiccup.

saladweek

Left: Grilled Haloumi and Fresh Herb Salad
Top Row L to R: Greek Salad; Arugula, strawberry, goat cheese, quinoa, and walnuts
Middle Row L to R: No-egg Nicoise, Roasted Brussels, charred cherry tomatoes, sun-dried tomatoes, and quinoa
Bottom Row L to R: Tuscan kale salad with currants and Parmesan, Mixed berries with coconut yogurt and cereal

By Day 5, something weird happened. I started craving salad. That’s when the two-a-day salad situation started. A salad at two meals was actually delicious and satisfying. I ended up doing 9 salads in 8 days, and there was only one day I didn’t have any salad. Not too shabby.

Haloumi is a semi-hard cheese, usually made from sheep’s milk (sometimes with goat and/or cow’s milk too) that can be grilled. Warm cheese in a salad is amazing. You must try. This was probably my favourite salad from #saladweek.

What have I learned from #saladweek?  Let me share:

  • Have a game plan before you go grocery shopping (a general idea of recipes, ingredients will keep you from running to the store every night)
  • Pack snacks… LOTS of snacks
  • Make sure to include some protein
  • A mix of textures, colours, and flavours keeps it interesting (and probably more nutritious)
  • Make enough for dinner and lunch for the next day if possible
  • Be creative and have fun

So now that #saladweek is over, I’m no longer doing salad every day. But I am eating a lot better and healthier than I was before #saladweek. I have so many more new salad recipes to share with you, and hopefully, it’s inspired you to try eating more salads too.  Salad-spiration.  And just to clarify, that sounds like Salad + Inspiration NOT Salad + Perspiration.

PS – For pictures of what I’m eating/cooking, follow me on Instagram here.

haloumi salad

 

Grilled Haloumi and Fresh Herb Salad | Freshnessgf.com
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Grilled Haloumi and Fresh Herb Salad

Haloumi is a semi-hard cheese, usually made from sheep’s milk (sometimes with goat and/or cow’s milk too) that can be grilled. Warm cheese in a salad is amazing. You must try. This was probably my favourite salad from #saladweek. Serves 4 as a side or 2 as a light starter salad.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, egg-free, fast, mint, nut-free, soy-free, vegetables
Servings: 2 starter salads
Author: ness

INGREDIENTS

  • 8 ounces haloumi cheese (sliced 1/4" thick)
  • 1 medium zucchini (cut in 1/4" thick slices)
  • 2 cups arugula
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh parsley (roughly chopped)
  • 2 sprigs fresh mint (leaves rough chopped)
  • Canola oil
  • Flaked sea salt and pepper to taste
  • Sumac and sesame seeds for garnish (optional)

Dressing:

  • 1 tablespoon lemon juice
  • 1/2 garlic clove minced
  • 1 teaspoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon canola oil

INSTRUCTIONS

  • Preheat grill pan to medium high heat. Lightly brush zucchini with oil and grill on each side for 1 to 2 minutes until lightly browned grill marks appear. Set aside. Lightly brush haloumi slices with oil and grill on each side for 1 to 2 minutes, until lightly browned grill marks appear.
  • Meanwhile, combine dressing ingredients in large mixing bowl. Add a small pinch of salt and pepper to taste. Add arugula and fresh herbs and toss to combine. Add grilled zucchini and haloumi and gently mix to combine. Divide the salad between plates, making sure to evenly distribute the cheese. Garnish with sesame seeds, and sumac if desired. Serve immediately.
Sumac is a middle Eastern spice that tastes like lemon. Optional of course, but totally delicious if you can get it.
Baby Kale and Sweet Potato Salad

Baby Kale and Sweet Potato Salad

by | Mar 7, 2014 | Kid-Friendly, Salads, Sides, Vegetables, Vegetarian

This endless winter, I’ve been craving soup, stews, and hearty foods. Craving a salad during a windchill factor forecast? Uhh, not so much. However, I’ve been looking to lighten up my calories, boost my nutrient intake, and still feel satisfied and this salad seemed like the perfect fit. Does squeezing into a fitted bridesmaid dress in a couple of weeks have anything to do with this inclination towards salads? Hell ya. Perhaps. Also, I’m hoping an extra boost of superfoods will help me stay healthy and illness-free this season.

sweet potato on cutting board

People have asked where I get my recipes from and the answer is honestly, everywhere. Sometimes it’s a dish I tried in a restaurant that I wanted to recreate at home. Other times, it’s a recipe adapted from a cookbook or a gorgeous photo from Pinterest or food magazine. There are lots of bloggers and TV chefs that I’m inspired by too. Then there’s just random stuff I’m craving, food memories from my past I want to relive, and a husband’s taste buds I try to accommodate too.

Baby Kale and Sweet Potato Salad | Freshnessgf.com 2

This salad was inspired by a shopping trip at Holt’s Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It’s a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds. I guess power foods are in style with the stylish set.

sweet potato on foil

Power Foods: Sweet potatoes are rich in beta-carotene, an antioxidant that’s good for vision and boosting immunity. Also, it’s low in calories, high in fibre, and contains folate. Kale is a great source of fibre, iron, and calcium, as well as Vitamin’s K and carotenoids which help promote eye health.  Both sweet potatoes and kale contain vitamins B6 and C, and E. (Reference: Power Foods). It’s important to eat nutrient-rich foods, as iron deficiency and osteoporosis can be more common complications for celiacs.

Baby Kale and Sweet Potato Salad | Freshnessgf.com

Baby Kale and Sweet Potato Salad | Freshnessgf.com
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Baby Kale and Sweet Potato Salad

This salad was inspired by a shopping trip at Holt's Cafe, one of my go-to stops for lunch in Yorkville Toronto because of their great selection of fresh salads. It's a great spot for people watching too. The baby kale salad was an uber-popular choice, as almost everyone in line ordered it and the whole platter was gone in seconds.
Course: Appetizer, Salad, Side Dish
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, fast, kid-friendly, nut-free, potato, vegetables
Servings: 4 side salads
Author: ness

INGREDIENTS

  • 1 medium sweet potato
  • 4 cups loosely packed baby kale
  • Olive oil

Dressing:

  • 1/2 teaspoon Dijon mustard
  • 1 1/2 teaspoon balsamic vinegar
  • 1 1/2 teaspoon fresh lemon juice
  • 1 2/2 teaspoon honey
  • 1 Tablespoon olive oil
  • Salt and pepper
  • Goat cheese
  • 2 Tablespoons sunflower seeds

INSTRUCTIONS

  • Preheat oven to 400. Peel sweet potato and cut into 1/2" cubes. Toss sweet potatoes and 1 teaspoon of olive oil together until sweet potatoes are evenly coated. Lightly oil a foil lined baking sheet and add sweet potatoes in an even layer. Bake for 12 minutes or until soft enough to pierce easily with a fork.
  • Meanwhile, make dressing. In a small bowl, combine Dijon mustard and balsamic vinegar and whisk until blended. Add lemon juice, honey, olive oil and pinch of salt and fresh ground pepper and whisk together.
  • Assemble salad: In a large bowl, add kale leaves and dressing and toss until kale is evenly coated. To serve, add kale, sweet potatoes, and top with crumbled goat cheese and sunflower seeds.
French Onion Soup

French Onion Soup

by | Feb 26, 2014 | Kid-Friendly, Snacks & Appetizers, Soup & Sandwiches

Brrr… it’s cold in here. There must be a polar vortex in the atmosphere. (Insert foot-stomping and clapping a la Bring it On cheerleaders). Seriously. What is up with this weather? I don’t know about you but all I’m craving is soup, comfort food, cheese, and more soup.

French Onion Soup | Freshnessgf.com

French onion soup seems like the perfect combination of comforting flavours to battle the elements. I often see French onion soup on bistro menus but can never order, for obvious gluten-filled bread reasons. This recipe is a lightened-up version of the soup that uses chicken stock and red wine to create a rich taste, instead of the typical beef stock. I’ve recently been able to tolerate beef, so for years, I just swapped anything beef stock for chicken and haven’t gone back.

I used my trusty OXO mandoline to create thinly sliced onions. You don’t need one if you have a sharp knife and some patience/decent knife skills. I have an apartment with almost zero storage, and I realize that this mandoline takes up some precious real estate in there, but it’s worth it for me. I use mine regularly for salads, potatoes, beet chips, etc.

Onions in Pan
Onions in Pan

French onion soup is actually a lot easier to make than I originally thought it would be. I thought it would take hours to brown the onions, but it only takes about 15 minutes. After that, it’s just adding the stock and seasonings before ladling into bowls. The best part is obviously the cheesy melted Gruyere cheese on top of bread soaked into the soup, but the soup itself is full of flavour.

french onion soup

So here you go, a soup recipe to make your mouth happy, warm your belly, satisfy your comfort food cravings all winter long. Based on the Groundhog Day predictions, we still have lots more winter left.  Stay warm and eat well.

French Onion Soup | Freshnessgf.com #glutenfree

French Onion Soup | Freshnessgf.com #glutenfree
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French Onion Soup (Gluten-Free)

French onion soup seems like the perfect combination of comforting flavours to battle the elements. I often see French onion soup on bistro menus but can never order, for obvious gluten-filled bread reasons. This recipe is a lightened-up version of the soup that uses chicken stock and red wine to create a rich taste, instead of the typical beef stock.
Course: Appetizer, Soup
Diet: Gluten Free
Keyword: cheese, corn-free, egg-free, gluten-free, kid-friendly, nut-free, soy-free
Servings: 4
Author: ness

INGREDIENTS

  • 3 teaspoons extra virgin olive oil
  • 4 cups thinly sliced onions (about 2 large or 3 medium onions)
  • 1 tablespoon minced garlic (about 3 cloves)
  • ½ cup red wine
  • 1 bay leaf
  • ½ teaspoon chopped fresh thyme
  • ½ teaspoon gluten-free Worcestershire sauce
  • 4 cups chicken stock
  • Pinch of pepper
  • Salt to taste
  • 4 slices gluten free toast
  • 6 tablespoons shredded Gruyere cheese

INSTRUCTIONS

  • Heat olive oil in a heavy bottomed over medium heat. Sautee onions and garlic, stirring often to prevent burning. Cook until caramelized, about 15 minutes.
  • Add red wine and bring to boil. Using a wooden spoon, scrape brown bits off the bottom of pan. Cook until almost dry.
  • Add chicken stock, bay leaf, thyme, Worcestershire sauce, and pinch of pepper. Bring to boil and reduce heat to simmer for 20 minutes. Add salt to taste. Remove bay leaf and discard.
  • Preheat broiler. Arrange slices of bread on baking sheet and sprinkle 1 ½ tablespoons of gruyere to each slice. Place under broiler until cheese is melted and bubbly.
  • Divide soup amongst 4 bowls and top each with piece of toast.
If you have four oven-proof soup bowls, you can ladle soup evenly among bowls. Top each bowl with slice of bread and sprinkle with 1 ½ tablespoons of cheese. Place on bowls on baking sheet and place under boiler until cheese is melted and bubbly.
Recipe adapted from Nourish
Hot Spinach Dip

Hot Spinach Dip

by | Dec 10, 2013 | Kid-Friendly, Sauces & Dips, Snacks & Appetizers, Vegetables, Vegetarian

Back in the day, I worked as a cook in a student-run pub. It’s where I bartended, waited tables, and worked the line in the kitchen. All in all, the experience was great. I learned how to cook in a somewhat professional kitchen and work with my friends, which felt more like hanging out. During that time, I accomplished the following:

  • Made fifty million rum and Cokes and cranberry vodkas
  • Poured ten zillion pitchers of Moosehead and Molson Canadian beer
  • Created hundreds of disgusting birthday shots with Tabasco and Bailey’s
  • Made thousands of nachos, club sandwiches, and vats of spinach dip

Hot Spinach Dip | Freshnessgf.com

I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties.  Definitely more useful than calculus.  I’ve adapted the cold mayo-filled pub version for a more elevated hot cream cheese one.  I served this warm dip with super delicious crunchy bagel chips from Glutino.  I hope you enjoy this over the holidays with your friends and loved ones.

That's my pup Pucci's with Santa from a couple years back. She's such a poser. Happy Holidays!

That’s my pup Pucci with Santa and Hello Kitty from a couple of years back. She’s such a poser. Happy Holidays!

    Hot Spinach Dip | Freshnessgf.com
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    Hot Spinach Dip

    I have to say one of the most useful things I learned during my college years was how to make a very good spinach dip, which is actually an under-rated and valuable life skill perfect for potlucks and hosting parties. Definitely more useful than calculus. I've adapted the cold mayo-filled pub version for a more elevated hot cream cheese one. I served this warm dip with super delicious crunchy bagel chips from Glutino. I hope you enjoy this over the holidays with your friends and loved ones.
    Course: Appetizer, Snack
    Diet: Gluten Free, Vegetarian
    Keyword: cheese, corn-free, gluten-free, kid-friendly, nut-free, vegetables
    Servings: 6
    Author: ness

    INGREDIENTS

    • 8 ounces light cream cheese at room temperature
    • 3 tablespoons light sour cream
    • 1/4 cup grated mozzarella or Drunken Goat Cheese
    • 1/4 cup grated medium cheddar (divided in half)
    • 1/2 clove finely minced garlic
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper
    • 1/4 cup chopped green onion
    • 1 cup packed chopped frozen spinach (thawed and drained of excess liquid)
    • Gluten-free crackers to serve

    INSTRUCTIONS

    • Preheat oven to 350.
    • In a mixing bowl, combine all ingredients except for half the cheddar cheese and stir to combine. Place in a small ovenproof dish and sprinkle remaining cheddar cheese on top. Bake for 20 to 25 minutes or until cheese is melted and bubbling. Serve immediately with gluten-free crackers.
    Recipe adapted from Allrecipes.

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