Cucumber Tomato Salad with Lemon and Dill

By Corinne

This salad comes together quickly and makes a delicious side. If you’re looking to make it a little more hearty, add some crumbled feta- if you do you should omit the salt until after you’ve tasted it with the cheese as feta is quite salty.

Makes: about 4 side servings

Time: less than 10 minutes

You will need:

  • 1 long English cucumber
  • 2 cups cherry tomatoes
  • 1 large clove of fresh garlic
  • juice of 1 fresh lemon
  • 1 tbsp fresh chopped dill (add more if desired)
  • several grinds of fresh black pepper
  • salt to taste (about 1/4 tsp)

Halve the cucumber and thinly slice into half moons and put in a medium sized bowl. Quarter cherry tomatoes and add to cucumbers. Mince or press garlic and add to the cucumber and tomato. Chop dill and add to the vegetables. Add the juice of one fresh lemon and several grinds of fresh pepper and salt. Stir together. This salad can be eaten immediately, but is best if left to sit at least half an hour before serving in order to let the flavours marry.

 

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Lemony Oregano Chicken and ‘Zoodles’

By Corinne

We’ve had a pretty warm summer here and in a house with no AC, I try not to make it any hotter inside than necessary, which means we do a lot of cooking on the BBQ.  As much as I enjoy a burger or a smokey, it’s easy to let things get monotonous when defaulting to the BBQ due to heat!

While this serves 2, it is easy to scale up. While I usually want leftovers for lunches, we were going out of town and I wanted to clear out the fridge. To be honest, I usually don’t blog things that I don’t absolutely love, and this probably wasn’t my favourite.  I found the dressing a smidge sweet for my taste(felt like I should have used regular red wine vinegar), and I prefer my zoodles hot. But my husband absolutely loved it, and fellow foodie TL insisted I blog it after she tried the leftovers the next day. This would also work with a generous helping of romaine lettuce to make it more a salad rather than the zoodles if you prefer.

You will need:

For the marinade and chicken

  • 2 boneless skinless chicken breasts
  • 2 cloves garlic
  • 1/4 cup canola or olive oil
  • zest and juice of 1 lemon
  • 1 tbsp dry oregano
  • 1 shallot minced- or about 1 tbsp minced red onion
  • 1/2 tsp salt
  • 1/4-1/2 tsp fresh ground pepper

Dressing

  • zest and juice of one lemon
  • 1/4 cup oil
  • 1 clove garlic
  • 1-2 tsp dry oregano
  • 1/2 tsp mint
  • few grinds of pepper
  • 2 tbsp red wine vinegar – I used lambrusco red wine vinegar, which is quite a bit sweeter than regular red wine vinegar

Salad and add ins

  • 1 roasted red pepper cut into strips
  • 6 pepperoncini peppers
  • 1 cup mini pearl bocconcini
  • 3/4 cup cherry tomatoes, halved
  • 2 smallish zucchini, spiralized
  • 1 tsp salt
  • other add ins that would have been welcome – feta instead of bocconcini, cucumber, red onion, olives.

Whisk together all ingredients for marinade. Add chicken breasts and allow to marinate in fridge for at least two hours, or up to over night.

Whisk together all dressing ingredients and set aside – avoid adding salt the the dressing as the zucchini will be a bit salty.

Spiralize zucchini. Place in a colander over a bowl and sprinkle with 1-2 tsp of salt. Give it a good stir around and allow to drain over colander. Allow zucchini to sit and drain for around 30 min. In this time it will release quite a bit of moisture, and end up with a still crisp but almost cooked texture.

Prepare add ins. I made my own roasted red pepper on the bbq because I didn’t happen to have any in the fridge – jarred ones will work just fine 🙂 To roast a pepper on the bbq, halve, remove seeds and brush with canola oil. BBQ over direct heat on high for a few minutes on each side until skin is bubbled and blackened. Remove from heat, and when cool, remove skin. Slice up pepperoncinis, cherry tomatoes and any other add ins you are using.

Remove chicken from marinade, and BBQ over medium direct heat for about 7 minutes on each side, keeping the lid closed as much as possible. Cooking time will vary depending on the thickness of your chicken breast.

When chicken is finished set aside to cool for a minute while you assemble plates. Put zoodles on the bottom, then arrange all other add ins on top. Slice chicken breasts and place on top. Give dressing a whisk and divide between plates. Yum! A healthy supper that didn’t require the oven 🙂

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TL’s Simple Sautéed Fiddleheads with Lemon

By Corinne

TL is one of my favourite people to cook with. We often bounce ideas off of each other, and some of the things she’s introduced me to have become go to favourites. TL not only introduced me to fiddleheads – which I had long known about, but hadn’t gotten around to trying- but she prepared them as this lovely simple side.

You will need:

  • 1 1/2- 2 cups prepared fiddleheads – see here for instructions on how to safely prepare fiddleheads for cooking
  • 2 tbsp butter
  • 1-2 cloves of minced garlic
  • zest of one lemon, plus juice from one wedge
  • salt and pepper to taste

Add butter to pan on med-med high. Add fiddleheads and garlic once butter is melted. Sauté for 10 minutes. You will see the fiddleheads release some of their moisture.

When ready to serve, zest lemon and hit with the juice from a wedge of lemon. If you zest/juice too soon, they will discolour.

Tonight I served them with rice and grilled pork chops that had marinated in beer and drizzled with apricot white balsamic vinegar to finish.