Happy New Year! Don’t you find that when Christmas Day and New Year’s Day fall in the middle of their perspective weeks, we all seem to relax a lot more over than holidays? I certainly do. Having said that, I’m back from a couple weeks of rest and relaxation (and one hell of a trip to New York City), so I’m refreshed and ready to take on 2015 as best I can.
I originally came up with this salad recipe for the Chopped Canada Mystery Solved blog series on FoodNetwork.ca last winter, but thought it would be perfectly fitting for January. A month where most of us try to eat better (or less), but still want what we’re eating to taste good.
Bulgur wheat is a fun grain to play around with and nowadays you should be able to find it at most major grocery stores. So, go find some and try this salad out!
I’m not going to lie. I took this picture with my cellphone – blasphemous, I know. Sometimes, you just cook things for the sake of enjoying a meal with your friends and leave your DSLR on the sidelines. I occasionally have to remind myself that there is nothing wrong with that. Just breath, Dan. Just breath.
Anyway, back to the salad! Grilling romaine gives it a more robust taste and makes for a perfect summer dish. I think we can all agree that no matter how much we all love kale. It is definitely overused in the standard salad these days, so let’s give the green, curly guy a break this week, shall we?
These little berries are definitely getting more and more traction lately and I am loving it. So, what exactly are they? The tart little guys – comparable in taste to a gooseberry – are defined as a ‘superfruit’ being high in a variety of vitamins and antioxidants making an orange seem, well, kind of lame. What’s that orange? Vitamin C is all you’ve got?
The trees these berries grow on can strive in cold weather and poor soil conditions, so you’ll find them all over the Canadian Prairies. The roots of this particular type of tree are also very strong, which made them ideal for creating shelterbelts on farmland across Saskatchewan. Growing up in Saskatoon, I would often see these trees and had I known back then how interesting the berries were, I might have fallen in love with them a little sooner.
I’ve decided to take part in a monthly series with an array of food bloggers across Canada called The Canadian Food Experience Project, led by the lovely Valerie Lugonja of A Canadian Foodie. The whole idea behind this monthly series is to highlight the fantastic things that make our country’s culinary scene what it is. Something to be proud of.
I travel a lot, but I’ve never away from home for over five weeks before. Traveling is always a fantastic experience, but after awhile, I think most of us start to miss home. The unpacking, repacking and moving around can get a little tiresome. Sometimes, I just want to be able to wear my sweatpants and whip up something in my kitchen.
Luckily, this past week, we spent the last few days of our adventure down under were in Rotorua, an inland town in New Zealand that’s fairly low key. Here, we were lucky enough to stay with a friend and although it was not my house, we did treat her kitchen like it was mine! Ha, ha, ha.
Amoung the different dishes we cooked up, one of them was this tasty riff on a tabouli salad. Since spring is almost here, this salad with grilled vegetables and the tangy chimichurri sauce (which you could also use to put on any grilled meat, so awesome!) is bright and light. Totally appropriate for a warm, sunny day.
I have gained a few pounds while eating traveling too, so this may just become a staple in my diet for the next couple months! Anyway…
Even on the coldest days, a salad can be perfectly satisfying. I’m in California now, set to head off to Australia this Sunday and I have not quite obtained that amazing beach body I was looking to arrive down under with. Oh well, such is life! In a last ditch effort to get slim and trim for the warm weather, I’m sticking with salads for the rest of the week. Well…maybe not ALL week, but I shall try my best. Hm…maybe this is why my beach body never materialized…
As I mentioned last week, I figured it was time to make some salads this season that skip the greens. I decided to look no further than the always under utilized and arguably unloved parsnip. The carrot’s paler, sadder looking cousin rarely gets any love on my stove and has never found its way into one of my salads before. Time for a change.
When the parsnips are thinly sliced, their earthy flavour is quite mild. If you don’t have a mandolin at home to thinly slice the vegetables in this recipe, you can always use a good quality vegetable peeler to get paper thin slices on parsnip and zucchini. That, ladies and gentlemen, is my tip of the month!
- Avenue Magazine: Restaurant Round Up For The Winter
- Bulgur Wheat and Zucchini Salad
- Caramel Butternut Squash and Apple Holiday Squares
- A Weekend Road Trip to Banff
- Lobster and Green Pepper-stuffed Mushroom Caps
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States