Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for an insanely simple and delicious salad. …
Juicy grilled steaks with succulent charred corn and chile pepper salad. Add a baked potato for the ultimate grilling experience.
There are certain food memories that are racing back to me now that I have my own children. Although my kids have been peeling open pea pods throughout this summer, today I remembered being out on a sun-drenched patio and having someone show my younger self the “trick” to opening pea pods. You know the one where you take the tiny tale or the stem of the pea and peel it towards the opposite end on the rugged curved side? It makes it easy to open the pods once this piece is peeled back. My twins got a hoot out of it and I remember being a small child myself, peeling the “tails” of peas out so I could pop small sweet tastes of summer into my mouth. My garden is still producing peas and so I’ve made one last pea recipe before we “fall” back into life – Salmon with Potatoes and Bacon Peas with Lemon and Dill.
Now that we know how to shell peas “properly” it would be assumed that I use this technique all the time. I don’t. I’m too rushed to even consider adding a step to my hurried rip and scoop method that I only use this trick of pulling the tail or stem with my kids so that they can practice doing more on their own. This dinner is typical of what we’re eating nowadays. Having Baby Lucy on top of 3-year-old twins is a lot at dinner time so I often make dinner during everyone’s afternoon nap (which I desperately which I was taking as well). This allows me to customize things a bit – like cutting Lucy’s meal into smaller pieces so that I’m not stressing when dinner time rolls around. Everything else is pushed out. Our house is generally a mess, and let’s not even talk about the laundry. BUT, it’s all truly wonderful when we all sit down together to a meal that everyone likes and we can chat about our day. With 3 year olds each day seem to bring a new accomplishment, something learned, and generally trying to figure out where we all fit into this big world.
This dinner is efficient. It’s not terribly time-consuming to get something a bit more special on the table. Shelling peas does take some time, and there is zero shame in using frozen. You’ll want to cook them for a bit longer or allow them to thaw for a an hour or two before cooking. I like shelling peas, it’s a monotonous task that allows me to zone out or chat with the kids while I do it. Yes, I use shelling peas to basically meditate, but once your hands get the feel for it, it’s done quickly. If you have a bucket full of peas, I’d recommend using them for my Pea Pesto … so vibrant and delicious. The salmon here is broiled. It’s cooked very quickly so be sure to keep a close eye on it to prevent it from burning. I love, love, love, roasted potatoes. It reminds me of my Nana every single time I make them, and I make them often. The recipe for them here is a slightly paired down version of what I do when company’s over, but the result is still spot on for classic roasted potatoes.
Simply delicious broiled salmon with potatoes, peas and bacon with lemon and dill.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 4 skin-on salmon filets, approximately 170 grams / 6 oz each
- 454 grams / 1 lbs new or baby potatoes, halved
- 1 tbsp olive oil
- 100 grams / 4 oz bacon stripes, thinly sliced
- 1 shallot, finely diced
- 2 cups peas, fresh or thawed frozen
- 1 lemon, zest and juice (zest first!)
- 1/4 crushed red pepper flakes (optional)
- 1/4 cup chopped fresh dill
- salt and pepper
- Preheat oven to low broil and set a rack 6-8" away from the broiler.
- In a large pot cover potatoes with cold water and add 1 tsp of salt to pot. Bring to a boil and cook at a strong simmer for 12-15 minutes until fork tender, but not falling apart. Drain water and immediately return potatoes to the pot (this will steam the potatoes dry). Add olive oil and season potatoes with salt and pepper. Shake them around the pot to fully coat them. Line a large baking tray with parchment paper and place potatoes at one end.
- Place salmon fillets at the other end of the baking pan and season lightly with salt and pepper. Top with lemon zest. Broil baking sheet for 7-12 minutes until salmon is flaky and cooked through and potatoes are starting to brown.
- While the pan is in the oven, fry bacon until crisp in a medium skillet, about 7-10 minutes over medium-high heat. Remove with a slotted spoon and let drain on paper towel. Remove all but 1-2 tsp of bacon fat from the pan.
- Add shallot to the bacon pan and cook until softened. Add peas and cook for just a couple of minutes until starting to turn bright green. Add red pepper flakes (if using). Add lemon juice and cook for 30-60 seconds until liquid evaporates. Remove from heat and add 2 tbsp chopped dill.
- Pile potatoes, bacon, peas and fish on a platter. Top with remaining 2 tbsp chopped dill.
This recipe was inspired by one from BBC Good Food.
Frosé frozen berry rosé wine, the ultimate adult slushy that will have you blending wine on repeat. It’s a Slurpee totally hyped up and well worth the hype.
Summer sipping on the patio has never tasted this good. Blackberry Peach Sangria with Elderflower for a light floral touch to a fruit forward cocktail. Plus, it’s served in a jug.
I can tell you the whole family loved this dish. In fact, I had a difficult time keeping the SunGold Kiwifruit away from tiny toddler fingers who could not get enough. Kiwifruit Chicken Soba Noodle Salad was a total win with adults and kids alike. SunGold’s are sweeter and “less furrier” (as my toddlers like to say) than bright green kiwifruits. In addition, the SunGold’s taste like a cross between strawberries and mango … My mind is reeling with the recipe possibilities of that description (specifically, margaritas … am I right?). This flavour profile is what makes kiwifruit great in savoury dishes like this one; the sweetness balances the spice and saltiness from the other ingredients in the dish.
* This post is sponsored by Zespri Gold Kiwifruit, however, all opinions are mine alone.
Some of you might be questioning my sanity with regards to adding kiwifruit to a savoury dish, but we often add mangoes to curries or strawberries to salad so the flavours work here. It worked so well that I’d love to find other ways to incorporate kiwifruit into everyday meals my family will enjoy, the health benefits combined with the great taste make serving kiwifruit a no-brainer.
As a busy mom I like the shelf life of kiwifruit as well. I won’t waste food if I don’t get to it within a week; park kiwifruit in the fridge and I’ve got a heavy hitter on the backbench waiting to be put in the game for up to 2 weeks. Zespri SunGold Kiwifruit is available May to October at most local supermarkets, however more information and recipes can be found on the Zespri website.
All of us enjoy eating kiwifruit and are fans of how easy it is to eat using the cut and scoop method. Literally cut a kiwi in half and scoop the luscious fruit directly into your mouth. They’re perfect snacking food in addition to being a great addition to any meal. It makes a perfect baby food since it’s naturally soft and unbelievably healthy. I knew kiwifruits were high in potassium (more than the average banana!!), but I had no idea of the other astounding health benefits, from your daily intact of Vitamin C to the low calorie, Vitamin E, and high fibre attributes.
Kiwifruit and chicken go very well together, but adding in the soba noodles for additional (plant-based) iron and fibre is a great go to for any busy individual.
Refreshing and healthy Kiwifruit and Chicken Soba Noodle Salad
5 minPrep Time
20 minCook Time
25 minTotal Time
- 400 gr. chicken breasts (about 2 large)
- 8 oz. / 250 gr. soba noodles
- 3 kiwifruit (SunGold or green), peel removed and sliced into rounds
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro (leaves and tender stems)
- 1 red Thai chile, seeds removed, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp honey
- 2 tsp sesame oil
- 2 tsp finely grated fresh ginger
- 1 garlic clove, minced
- Preheat grill or oven to 375°F. Cook chicken breast for 15-20 minutes, flipping halfway. Remove from heat and set aside to rest.
- Cook soba noodles as per package instructions and rinse thoroughly with cold water once cooked.
- In a large bowl whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add noodles to bowl and toss with sauce.
- Slice chicken into thin stripes for serving.
- To serve layer bowls/plates with noodles, chicken, kiwifruit, bell pepper,and green onion. Sprinkle with cilantro and Thai chiles.
This post is sponsored by Zespri as part of the Zespri Gold Kiwifruit Cut & Scoop Campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.
Bright and fresh Lemon Basil Hummus for all your healthy snacking needs.
The hardest part of making any shrub is the wait until the flavours have meld into what works best for your personal taste. The tart vinegar with the sugar and berries is an amazing addition to any cocktail or mocktail. My only regret is not discovering this idea sooner in my pregnancy. Each pregnancy comes with a craving for carbonated bevies. Enter the NA beers and lots of club soda. This shrub is going to sail me through the end of this pregnancy nicely.
I used blackberries as they been extremely sweet and juicy this year. Use whichever berries work best for you. I also think rhubarb would be amazing too. I actually now have to go make this with rhubarb. It sounds possibly too good to be true.
Adapted from Bon Appetit
1.5 cups blackberries, or any berry of your choice
1.5 cups sugar
1 cup white wine vinegar
8-10 cups club soda
Optional: spirits of your choice such as gin or vodka
Place blackberries in a 1 ltr jar. Bring sugar and vinegar to a boil in a small saucepan, stirring to dissolve sugar.
Pour hot vinegar mixture over berries and mix with a fork, crushing berries gently to release more flavor. Seal jar and store in a cool dark place 4 days.
Strain shrub through a fine-mesh sieve lined with cheesecloth into a clean jar; cover and chill. Check shrub every week or so until vinegar flavor mellows to your liking.
For each drink, combine 3 tbsp. shrub with 1 cup club soda in a glass filled with ice. Taste and add more shrub if you like. Or add 1-2 oz. of your favourite spirit such as gin, rum or vodka.
Shrub can be made 6 months ahead. Keep chilled.
The best way to describe this dish is with the words from my husband:
“The corn/crab soup or whatever it is, is one of my favourite sides. You should definitely highlight this item on your blog.”
Since I make the majority of the food my husband eats (all breakfasts, most lunches and all dinners) this is a huge compliment for this dish.You can note that he may not be eloquent with his description, but the general point is obtained.
What originally drew me to this recipe was that it is a chilled soup (key for a pregnant lady over the summer) and that it’s relatively quick for maximum flavours. Plus, corn. It is summer after all.
Recipe from House & Home Magazine
4-6 ears of corn (I used 5 and mine were on the small to medium size)
1 lemongrass stalk
1 x 14 oz can of coconut milk (low fat will work)
2.5 cups chicken or vegetable stock (plus more if stock is too thick)
2 tbsp chopped ginger
2 tbsp chopped shallots (about 1 large)
1 tbsp fish sauce
2 tbsp chopped basil plus more for garnish
1 227 g (1/2 lbs) packaged crab meat or cooked shrimp
Salt and pepper
2 tsp chili oil, optional
Holding the end of the corn slice the kernels off each ear to yield 4-5 cups of kernels. Cut or break 2 of the cobs into 2-3″ pieces, keeping kernels and cobs separate. Discard remaining cobs. Set aside.
Slice bottom inch off lemon grass and discard. Cut a 3″ piece off the bottom, discard top. Peel and discard firm outer layers of stalk until the inside is exposed. Finely slice the inside portion.
Combine chopped cobs (but NOT kernels, a mistake I had to adjust part way through), with coconut milk, stock, lemongrass, and ginger in stock pot over high heat. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, discard cobs, and allow to cool.
Meanwhile, heat oil in a medium sauce pan over medium heat. Add shallots and cook for 2 minutes. Add corn kernels and cook until tender 8-10 minutes. Season with salt and pepper. Remove from heat.
Combine half of coconut milk mixture with half the kernels mixture in a blender. Purée until smooth. Pour through a fine mesh sieve into a large bowl. Repeat with remaining corn and coconut milk mixtures.
Stir in fish sauce, 2 tbsp basil, and 1/2 cup of crab meat into soup. If soup is too thick add more stock.
Refrigerate until cold, 2 to 3 hours. Taste and add more salt and pepper is desired.
To serve place additional crab meat in shallow bowls, top with soup, basil (garnish), and chili oil if desired.