Tag Archives: salad

Cooking on Sundays: Eggplant Rollatini, Salad and Meatballs

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After spending most of the weekend outside at festivals (T&T Waterfront Night Market and Rib Fest at Fort York Garrison), meals for this week were pretty simple and full of vegetables. Eggplant rollatini (lasagna rolls with eggplant instead of pasta sheets), cauliflower salad, and kale salad with avocado dressing. I haven’t been eating as much red meat lately to the point where my iron count was too low to donate blood this weekend – so I got some turkey and made meatballs. Recipe links are below. Happy cooking 🙂
Eggplant rollatini2

Eggplant Rollatini – recipe from The Kitchn

Cauliflower salad

Cauliflower Salad – recipe from Tasty/Buzzfeed

Turkey Meatballs

Turkey Meatballs – adapted from DareBee and made with ground turkey instead of ground pork

Kale Salad with Avocado Dressing – adapted from The Kitchn recipe (I didn’t take a separate picture)

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Cooking on Sundays: Nicoise Salad in a Jar and Baked Salmon

Now that I’m done my travelling for this summer, it’s back to cooking and eating better. Vacation took a toll of my body – who can resist having seafood everyday in Halifax? The inspiration for this week’s menu came from having dinner with a friend and her talking about wanting to cook in larger batches so she wouldn’t have to cook everyday. We got talking and I was telling her that there are many ways to cook in larger quantities in a more efficient manner, such as using a slowcooker or baking multiple items in the oven at the same time. This allows for you to complete other tasks without having to stand at the stove top and have to keep an eye on things.

Vegetables for the week

I chose a Nicoise salad because it’s packed with vegetables and protein. Also, it’s easy to store it all in a jar and take it to work. I made the dressing and stored the tuna separately so that it wouldn’t make the salad too wet and last longer. I had frozen salmon in the freezer so it was easy to pair it with roasted vegetables. I was craving green things this week so that’s what I got.

Nicoise salad in a jar

Nicoise Salad

Ingredients

For the vinaigrette:

  • 1/4 cup white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • Salt and pepper

For the salad:

  • 5 large eggs, sliced
  • 15 fingerling potatoes, sliced
  • 3 handfuls green beans
  • 2 5-ounce cans tuna packed in oil, drained
  • 1 pint grape tomatoes
  • 1 green pepper, sliced
  • 3 cups salad greens (I got to use some greens from my balcony garden!!)
Greens from garden

Kale and greens from my balcony garden

Directions

  1. Make the vinaigrette: In a small bowl, whisk together the vinegar, minced garlic, mustard, salt, and pepper. Add the oil, and whisk continuously until the dressing is emulsified.
  2. Cook the eggs, potatoes and green beans.
  3. Slice the potatoes and eggs into 1/2 inch slices.
  4. Assemble the jar in the following order:
    • grape tomatoes
    • green peppers
    • green beans
    • potatoes
    • salad greens
    • eggs
  5. Serve with dressing and mix with tuna.

Baked salmon and veggies

Baked Salmon and Roasted Vegetables

Ingredients

  • 4 frozen salmon, defrost and pat dry
  • 2 zucchini, roughly chopped
  • 1/2 head cauliflower, cut into florets
  • 500g cremini mushrooms, quartered
  • 1 green pepper, sliced
  • 4 tablespoon olive oil, divided
  • 1 tablespoon Dijon mustard
  • Salt and pepper

Directions

  1. Pre-heat oven at 350F.
  2. Defrost the salmon overnight in the fridge or in the microwave.
  3. Chop up the zucchini, cauliflower, mushrooms and green pepper.
  4. Place in a large bowl and toss with 3 tablespoons olive oil and season with salt and pepper.
  5. Put the vegetable pan into the oven for 30 minutes.
  6. Spread the remaining tablespoon of olive oil, Dijon mustard and salt and pepper over the salmon fillets.
  7. Put the salmon pan into the oven with 15 minutes left on the vegetables.
  8. Portion out the salmon and vegetables into containers.

Happy cooking 🙂

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First Harvest Garden Salad

First Harvest Summer Salad
I’m super excited today because I harvested my first batch of spring mix from my balcony garden! Check out my tips and ideas if you’re interested in starting your own garden. Everything is growing but only after a couple of weeks, the spring mix had been doing really well so it was time to harvest and turn into a salad 🙂

The spring mix was paired with grape tomatoes, cucumber, red onion, pear, mint, homemade croutons and dressing.

Homemade croutons were made with a stale baguette, olive oil, pepper and dried rosemary. Bake in the oven at 375F for 7 minutes. I unfortunately didn’t set a timer and burnt some on the bottom but managed to salvage most of it.

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I used my chickpea salad dressing to toss the salad in and it complemented the ingredients perfectly!

I can already see the tops of the radishes – probably ready for harvesting next week 🙂

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