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. …
Classic BLT gets a delicious spin with this BLT Rice Bowl recipe. The Avocado Lime Dressing is a creamy (dairy-free) flavourful sauce that will need to be doubled.
This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.
Easy Baked Ratatouille to round out any Fall meal. Perfect for holiday potlucks!
Spaghetti with Tomatoes and Hazelnuts is a fabulous meal with fresh juicy tomatoes, hazelnut crumble and herbs.
I love both a solid salad and watermelon. Now you’ve probably seen the dependable and delicious watermelon, feta, olive and mint salad loads (totally worth trying if you haven’t!). But this salad is something else.
I saw a photo of something similar, but no recipe so I had to wing it mostly. It must have been successful as my hubby declared it the best watermelon salad I’ve ever made. And I’ve made a few in my time.
2 x 2″ thick slices of watermelon (my pieces were about 2″ x 4″)
2 x 1″ thick slices of feta (approx and try to match size of watermelon pieces although reduced in thickness)
1/2 pint cherry tomatoes
1 garlic clove, minced
8-10 fresh basil leaves, 2-4 leaves chopped
1 tbsp chopped fresh chives
2 thin pieces of sourdough bread
1/4 cup olive oil, plus more for drizzling
Balsamic vinegar for drizzling
Salt and pepper
Preheat oven to 325 degrees F. Place cherry tomatoes, 1/4 cup olive oil, 6 basil leaves and garlic in a small heat proof dish. Season with salt and pepper. Bake for 60-90 minutes until tomatoes have blistered and softened. Set aside (can be served at room temperature).
Drizzle olive oil on bread pieces and toast under broiler for 2-4 minutes per side, until toasted.
To assemble salad layer watermelon, feta, tomatoes, and crouton. Top with a drizzle of olive oil (using the road yak oil from baking the tomatoes will add extra flavour), vinegar and a sprinkling of herbs (basil and chives). Season with salt and pepper.
This recipe and the next two came about through a collaboration with the talented food photographer Joey Armstrong. She’s got mad skills behind the lens! I had wanted to do risotto, but a truly inspired risotto theme based around different global flavours. New flavours, old technique. All the recipes turned out much better than any expectations I had held. They’re really delicious. And, I’m not just saying that because I made them up, I’m saying it because somehow, I made these ingredients work together and taste great.
Shakshuka aka Eggs Poached in Spicy Tomato Sauce is a splendid breakfast that will have you soaking up the sauce with bread!
It was our wedding anniversary last month. To celebrate, we broke some seriously good bread at Burrowing Owl Winery in Oliver, BC. My favourite item from our dinner? The amuse bouche …. tomato water. Yes, my heart sang as I sipped straight up juices from tomatoes. Let’s get the facts straight – it was free of pulp and almost clear except for the faintest hint of green. Sweet, refreshing. It sparked my interest in tomato water.
When my favourite cooking magazine did a recipe featuring Scallops in Tomato Water, how could I pass up the opportunity to share it with you all? Obviously, I couldn’t.
Recipe from: Bon Appetit
1 lbs tomatoes, preferably Sun Gold, chopped
3/4 tsp kosher salt, plus more for seasoning
1 tbsp vegetable oil
12 sea scallops, approx. 1 lbs, patted dry
Lime wedges for serving
1/4 cup chopped fresh mint
Place tomatoes in a fine-mesh sieve over a medium bowl and season with 3/4 tsp salt. Let sit, stirring occasionally, until about 3/4 cup of tomato water has collected in the bottom of the bowl, about 30-40 minutes.
Heat oil in a large heavy bottom skillet over medium-high heat. Season scallops with salt and sear until brown, about 2 minutes on each side.
Divide scallops among large shallow bowls and spoon tomato water around. Squeeze lime over scallops and top with mint.