Fresh, speedy, and full of flavour, this Hummus Flatbread is sure to become a new family favourite!
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Lentil and Cauliflower Dill Salad
Healthy lentil salad recipe with cauliflower and a serious dill flavour punch. A delicious make ahead meal that’s a perfect meal prep for a week of lunches.
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Kale and Stuffing Strata
This is a simple and delicious way to use eggs this holiday season with a Kale and Stuffing Strata recipe. Use up any leftovers from the holidays to make this kale heavy make ahead recipe.
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Harissa Sweet Potato Hash with Baked Eggs
Hash – such an under appreciated word. Wholesome from its root vegetable tendencies, satisfying in its adaptability to suit any cook’s mood, and hands off cooking for ease of preparation. This Harissa Sweet Potato Hash with Baked Eggs has me yearning for Fall with cozy sweaters, more comfort food than I want to admit, and ready to say farewell to Summer if Vancouver cannot get over this rain. Seriously, who likes warm rain? Gross. I’d much prefer the sun to stay put (it is Vancouver after all, it rains about 8 months out of the year) or get to some cooler weather where I can layer appropriately, or at least hold an umbrella without looking foolish.
I know I just posted a harissa recipe a short time ago (for these Blackened Harissa Halibut Burgers), BUT it would be a huge mistake to not have harissa in this hash. The harissa peps up the sweet potato and allows the creamy egg yolk to cool the spice level down. The harissa compliments the merguez sausage to a tee as the contain similar spices, giving the dish a layer of flavours and binding them all together at the same time.
The crispy sausage truly allows you to sink your teeth into a firm texture. Without the sausage, the dish would be okay, but it would be full of mushy foods. I find having the contrasting textures enhances a dish, but not everyone does. I added a lemon parsley yogurt (kind of like in this post) and side green salad and served this for supper one cool Summer’s evening. Everyone loved it, especially my 3-year-old who’s obsessed with ketchup since I allow her to eat it when there are potatoes being served (the only way she’ll eat potatoes mind you).
Samantha
Yields 4
Harissa Sweet Potato Hash with Baked Eggs
Spicy Harissa and Merguez Sweet Potato Hash with Baked for a hands off dish that can serve any meal, any time of day. A perfect comfort food meal.
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 lbs / 908 grams (approximately 2 smaller) sweet potatoes, peeled and chopped into 1/2" cubes
- 2 tbsp olive oil
- 2 tbsp harissa spice
- 3 lamb merguez sausages (approximately 350-400 grams), casings removed and roughly chopped
- 4 large eggs
Instructions
- Preheat oven to 425° F.
- In a 8" x 8" baking tray/pan toss together sweet potato cubes, olive oil, harissa spice. Top with sausage pieces. Bake for 15 minutes, or until potatoes have started to soft and sausage crisp.
- Remove from oven and make 4 divots in the tray. Crack an egg into each divot. Return tray to oven and bake for 8-10 minutes more, until egg white has set, but yolks remain soft.
- Serve with a light green salad and lemon yogurt sauce (see comments for recommendations) if desired.
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https://www.mykitchenlove.com/harris-sweet-potato-hash-baked-eggs/Enjoy! xo
Melon, Fig, and Prosciutto Salad
This Melon, Fig, and Prosciutto Salad is a fresh Italian salad to brighten your summer patio fare. It’s a great summer salad idea!
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Burrata Tarts
Burrata and puff pastry; two of my favourite ingredients collide for one amazing tart recipe. Burrata Tarts are crazy scrumptious and I’ve paired the burrata with four different complimentary flavours to highlight this gooey and creamy cheese. Burrata is a soft fresh mozzarella which has a firm exterior with cream and mozzarella on the interior. The contrasting textures highlights the interior’s soft and creamy texture that’s unbeatable. If burrata’s not in the budget or unavailable then fresh mozzarella torn into pieces also works well. Burrata is creamier than fresh mozzarella and goes astounding well with a lot of produce.
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Lemon Basil Hummus
Fish Taco Salad Bowls
Eat the rainbow of deliciousness with these easy and quick to assemble Fish Taco Salad Bowls. Plus, eating the bowl is always more fun!
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Loaded Greek Pita Nachos
I fully admit that it’s supposed to be all about the “healthy” foods at the start of the New Year. Lover of nachos and a person who regularly gives into cravings, I say let’s eat these Loaded Greek Pita Nachos with lamb, a crazy amount of veggies, a bit of feta and drizzled with a lemony hummus sauce.
I’m pretty sure this means that I’ve caught “nacho fever” as it shall now be diagnosed. I’m keen to figure out a way to make loaded Thai nachos and all other sorts of moderately healthy nachos. Because sometimes in life, we need ask “why not?” amongst finding balance without going completely overboard.
Samantha
Yields 4
Loaded Greek Pita Nachos
Healthier nachos that hit all your cravings while being completely loaded.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 4 whole wheat pitas, cut into 8 triangles
- 1/2 lbs (approx. 220 grams) lean ground lamb
- 2 tsp olive oil
- 1/2 tsp dried oregano
- 1 red bell pepper, deseeded and thinly sliced
- 6-10 cherry tomatoes, cut into halves or quarters
- 1/4 red onion, very thinly sliced
- 1/4 cucumber, cut into small bite size pieces
- 1/4 crumbled feta
- 1/2 cup hummus
- 1 lemon, juiced
- Suggested additional garnishes: sliced olives, oregano leaves, mint, sliced artichoke hearts, additional lemon slices, etc.
Instructions
- Preheat oven to 375° F.
- Heat oil in a small skillet over medium-high heat. Add lamb and dried oregano, and season with salt and pepper. Cook for 5-7 minute until brown and cooked through, but not yet crispy. Drain on a paper towel lined plate if at all oily.
- Place pita slices down in a single(ish) layer on a parchment paper lined baking sheet. Top with cooked lamb, pepper, tomato, onion, cucumber, feta and any other desired garnishes. Bake for 15-20 minutes until pita starts to crisp and feta brown.
- Meanwhile, whisk hummus and lemon juice together.
- Drizzle hummus mixture over nachos.
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https://www.mykitchenlove.com/loaded-greek-pita-nachos/Enjoy!
Amazing Baby Kale Salad
If we’re going to go with the whole resolutions, intentions, something small to strive for, then let’s do while exciting our taste buds and truly enjoying it shall we? Call me crazy, but I want to be excited about eating healthy delicious wholesome foods, like a Kale Salad. Foods I know my family will be eager to eat alongside me. This salad was killer. It takes a lot for my husband to be onboard the kale-train and let me tell you that I plopped this salad down on the dinner and lunch table many times over the past week and a bit. It’s Baby Kale, Quick-Pickled Shallots, Toasted Hot Smoked Paprika Pepita Seeds (pumpkin seeds), Crumbled Goat’s Cheese with an Orange-Tarragon Vinaigrette. That huge title has actually very little going on. The full ingredient list is shorter than you’d think and the most you’ll have to do is toss some seeds in a pan and mix a salad dressing. Read on for the full recipe and ingredients as well as some drool-worthy salad porn.
I don’t have any food related new year’s intentions, but I do have personal goals that I’d like to strive for in this upcoming year. Mostly family related goals that will hopefully allow me to get back into doing things I love as we make our way out of the intense newborn phase and into an adjusted life of a family of 5 … Is there such a thing? 😉 Do you have any New Years resolutions you’d like to share?
Samantha
Yields 4
Amazing Baby Kale Salad
The most Amazing Kale Salad that everyone can get behind.
15 minPrep Time
4 minCook Time
19 minTotal Time
Save RecipeIngredients
- 1 box (5 oz / 142 grams) baby kale (fine substitutes include mixed greens, arugula, or finely shredded green kale)
- 1 large shallot, finely sliced
- 2-4 tbsp white wine vinegar
- 75 grams (about 2/3 small package) goat's cheese, chèvre is preferred
- 1/4 cup pepita seeds (raw pumpkin seeds)
- 1/2 tsp hot smoked paprika
- sea salt
- 1 small orange, juiced
- 1 tsp fresh tarragon, chopped
- 5 tbsp olive oil
Instructions
- In a small bowl cover shallot slices with white wine vinegar, about 1-2 tbsp worth depending upon your bowl size. (add more or less if necessary, you only need to cover them for this quick pickle).
- In a dry skillet place pepita seeds over medium-high heat and cook, stirring frequently until golden brown and toasted, about 3-5 minutes. Remove seeds from skillet and place in a small bowl. Top with hot smoked paprika and season generously with sea salt. Toss until seeds are coated. Set aside to cool slightly.
- In a small bowl or a sealable jar (I use a mason jar) place orange juice, 2 tbsp white wine vinegar, tarragon, and olive oil. Season with salt. Whisk or shake until well blended. (You might not need all this dressing. Any unused for this recipe will keep covered and chilled in the fridge for 5-7 days and will go with most other salads).
- In a large bowl place baby kale (or green substitute) and top with crumbled goat's cheese, DRAINED shallots, seasoned pepita seeds, and vinaigrette. Tossed until vinaigrette coats ingredients.
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https://www.mykitchenlove.com/amazing-baby-kale-salad/Enjoy!
