Jun. 28, 2021
Cooking In Season
Salad Meals to Beat the Heat
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
this post is in partnership by Half Your Plate, who made it possible for me to attend the Canadian Produce Marketing Trade Show in Vancouver a couple of weeks ago. As always, I only accept sponsorship from brands and organizations whose values align with mine, and all opinions are my own.
I was very excited to attend the CPMA Trade Show – sampling produce and talking to passionate farmers and produce marketers is one of my favourite ways to spend a day. But I was even more excited for the chance to work with Half Your Plate.
We all know that we need to eat more fruits and vegetables, and the Half Your Plate concept makes it very easy for us to do so. Simply fill half of your plate with fruits and/or vegetables at every meal and you are golden. Portions do not need to be measured, and the menus do not have to be complicated, in order for us to enjoy balanced and healthy meals. Stick to the vegetables we already enjoy, or we can try new ones.
Simple messaging like this is invaluable for busy people! As someone who loves vegetables and tries to inspire others in the kitchen, I am 100% behind the Half Your Plate campaign.
During the CPMA Trade Show, I got to sample many types of fruits and vegetables, some prepared very simply, and some concocted into gourmet delights. I met small companies and big ones, local companies, and ones from far away. They all held in common the desire to bring high quality fruits and vegetables to the homes of consumers like me and you. A few highlights for me: the Canadian flag made entirely from potatoes; tasting Douglas Fir-infused vinegar from BC; raw pistachios becoming widely available in Canada this year; tiny cucumbers and cherry tomatoes: and a company that brings fresh Asian ingredients to a supermarket near you.
One of my favourite parts was the lunch session organized by the Dietitians of Canada and sponsored by Half Your Plate. Not only was there a delicious, produce-filled lunch served to us, but we got to participate in several very educational mini-sessions, including a cooking demo, a food styling lesson, a guide to new nutrient labeling, and a talk on how to include vegetables at breakfast.
It was this last one that I found most intriguing. Run by Carol Harrison, she had samples of all kinds of savoury, vegetable-laden breakfast ideas. “Fruit is an easy sell at breakfast,” she said. “What are some easy and inventive ways of including more veggies in the morning?” She listed some obvious ones, like omelets with vegetables, or fried rice, and some not-so-obvious ones, like carrots and raisins cooked with barley into a “carrot cake” breakfast parfait.
During her talk, I immediately started thinking of my new favourite breakfast: savoury oatmeal.
Most of us think of oatmeal as a sweet breakfast; however, it is mind-blowing served as a savoury, polenta-like dish, topped with herbs, cheese, bacon or sausage bits, or, as I do here, with super flavourful vegetables: sauteed greens, garlic, parmesan, chili flakes, and fresh herbs for an Italian twist; or spring vegetables, lemon, dill, Aleppo chili and chopped pistachios for a Middle Eastern spin. One of my tasters called the Italian version, “The best breakfast I’ve eaten in a long time.”
Much like grits, rice congee, and soft polenta, the creamy mild tasting grains can be a vehicle for any flavour combo you would care to try. I’ve tried quick Mexican sauteed corn with green onion, cilantro, and feta cheese. I’ve put curried cauliflower on oatmeal. I’ve used leftover steamed vegetables from dinner with some butter, grated cheddar, and a dribble of soy sauce. I often put an egg on top. Any way you try it, it tastes fantastic and feels more robust and filling than a typical sweet bowl of oatmeal.
If you still think you would prefer a bowl of oatmeal with fruit rather than vegetables, it’s very easy to make your breakfast Half Your Plate friendly – simply load up on the fruit and nuts. One of my favourite versions of extra-fruity oatmeal is what our family called Three Bears Porridge for years and years.
But I urge you to try savoury oatmeal at least once. It could very well become your new favourite breakfast. Try one of the recipes I am sharing below, make up a recipe of your own, or simply do as I often do: leftover veggies with butter and grated cheese or toasted nuts.
The kale and chard can be prepared the day before, or feel free to substitute a good quality pre-chopped braising mix, or any other greens you prefer.
Note ~ Optional, 2 to 3 eggs (depending on how many you are serving)
You can use leftover steamed asparagus and/or raw radishes in this dish. Aleppo chilis are mild in heat and high in flavour. If using a different chili, reduce the quantity by half.
Note ~ Optional, 2 to 3 eggs (depending on how many you are serving)
Jun. 28, 2021
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
Oct. 25, 2020
Quince have a wonderful flavour, but an almost impossibly hard texture. Read on for a quick kitchen tip that makes quince easy to peel and cut!
Sep. 27, 2020
Pumpkin spices scones are a perfect fall treat; not-too-sweet, fragrant with spices, with a full complement of rich pumpkin flavour.
Hi Heidi, the conference sounded great, but this idea is really mind-bending. Why shouldn’t oatmeal be jazzed up – say with parm – and then used as a savoury base!? It isn’t so crazy different than other grains such as millet etc. You too can probably think of many variations on this. Wowsers! Love the idea of the egg topping – that’s where I’ll start!
Diane, I’m glad you like this idea! It is pretty mind bending at first, but totally makes sense when you take a minute to absorb the idea 🙂
wow. Breakfast ideas, Cooking in Season, Gluten Free, Late Spring
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