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Icelandic Smoked Trout Dip with Skyr
One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!
Between the smoked trout and skyr this dip is a protein powerhouse!
Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years. It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.
It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.
I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.
This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!
Enjoy! xx
- 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
- ¾ cup Skyr (a thick Icelandic style yogurt)
- ¼ cup crème fraîche
- 2 tsp Worcestershire sauce
- 2 tbsp prepared horseradish, drained
- a medium sized dill pickle, finely diced
- ¼ cup fresh dill, roughly chopped
- ¼ cup green onions, thinly sliced (white and light green parts only)
- 1 tbsp capers, strained
- freshly ground pepper
- flakey Icelandic sea salt
- Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
- Let dip chill in the fridge for 1 hour prior to serving.
- Serve with endive leaves, sliced cucumber, celery sticks or crackers.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.
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Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!
Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?
This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in California and I like to buy them still attached to the stalk, while I can.
These mini cabbages are on my radar because they are so freakin’ versatile! This recipe features roasted brussels sprouts but they are excellent raw in salads, sautéed, grilled and steamed.
The freshest sprouts are green with a white base. If they are slightly yellow or brown it means they’re past their prime.
This dish is single-handedly responsible for my fiancé falling in love with brussels sprouts! They were never his thang and he clearly didn’t light up when they rolled out on his dinner plate. I was SO OVER the usual brussels sprout and pancetta sauté I had gotten a little too used to making. There had to be a better way!
Fresh brussels sprouts from Santa Cruz California. There’s nothing like cutting them fresh from the stalk!
So there I was trying to brainstorm while staring into my fridge in a trancelike state. Then BRAAAAP! It hit me like a ton of delicious food angel bricks! To combine my favorite condiment of all time; spicy Dijon mustard and a sweet Canadian staple; maple syrup. I am oh-so-happy to say it was a success and this meatless side is completely addicting!
This recipe is both vegetarian and gluten free but it’s important to remember not all Dijon mustards and maple syrup brands are gluten free. Annie’s & Organicville are two brands of Dijon mustard that are easily accessible and gluten free. When choosing maple syrup you want to make sure you’re always buying the purest kind. The maple syrup in my kitchen has one ingredient; maple syrup!
Sprinkle roasted brussels sprouts with a small handful of toasted pistachios or hazelnuts before serving. Garnish with a sprig of rosemary.
This is a great option to have on your dinner table during the Holidays for a variety of reasons. It’s simple to prepare, has few ingredients and lends new flavors to the traditional thanksgiving dishes.
Roasted Brussels Sprouts with Mustard and Maple Glaze are a welcomed lighter option in contrast to stuffings, creamy mashed potatoes and gravy (all of which I live for) but I’m trying to find a healthier balance this year. I’m loading up on healthy vegetable sides and just a couple of my favorite indulgences.
I hope you love this recipe as much as we do in my house! xo
Disclaimer: I have no affiliation with Annie’s Organics and Organicsville. This is not a sponsored post. I just simply like their products!
- 1 lb brussels sprouts, halved
- 2 tbsp olive oil
- salt + pepper
- 2 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp pure maple syrup
- ¼ cup toasted pistachios or hazelnuts
- sprig of rosemary for garnish (optional)
- Preheat oven to 400F and line a baking sheet with tin foil.
- Wash, trim and halve sprouts. Make sure loose leaves set aside as they will burn quickly in the oven.
- Drizzle sprouts with olive oil and sprinkle with salt and pepper, toss to coat
- Bake for 35-40 minutes, tossing sprouts half-way through the cooking process. You want sprouts to be crispy on the outside and tender on the inside.
- While sprouts are roasting, lets make the mustard and maple glaze. Combine Dijon mustard + maple syrup + red wine vinegar and mix together using a whisk.
- Remove roasted sprouts from the oven and sprinkle with kosher salt. Toss with mustard and maple glaze then pour into a serving dish.
- Sprinkle toasted pistachios or hazelnuts overtop of the roasted sprouts and garnish with a sprig of fresh rosemary.
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A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.
Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!
Risotto is often overlooked and dismissed for being a high maintenance dish to make at home and I can understand why people feel that way. It’s not a dish you can make ahead or leave alone on the stove until you’re ready to eat. It requires some love, attention and patience but the process is incredibly simple. I promise!
Roasted beets are great for the detoxification process and helping to purify your blood and your liver. Your body thanks you!
Attention mamas to be! Beets contain B vitamin folate which helps reduce the risk of birth defects.
It’s one of those dishes you make with or for people you’re really comfortable with. I mean the friends and family you don’t feel the need to entertain. This is one of those dishes where you crack open a couple bottles of wine and keep the party in the kitchen while you cook. Totally low-key and casual cooking.
Eating beets and drinking beet juice can help to lower blood pressure and reduce inflammation. I like to sprinkle a liberal amount of black pepper on beets before roasting.
Fresh thyme lends a nice flavor to this dish
Tip! I add whole thyme springs to my risotto. It’s much easier and saves me a few minutes. Just don’t forget to remove the stems before serving!
I’ll admit I’ve been that girl who decided to make a risotto when having an old friend and his new girlfriend over for dinner. Long story short; it wasn’t the smartest idea I’ve ever had. I ended up being in the kitchen for a solid 40 minutes and didn’t really get enough of an opportunity to get to know her. She probably felt slightly awkward and I can’t blame her. That was one of my more recent hostessing fails but it is what it is. Lesson learned! Risotto is reserved for a very small group of my nearest and dearest. If I invite you over and I’m making risotto, you know how special you are to me!
Fall roasted beet goodness!!
This dish really comes together when you stir in the roasted beets, butter and asiago cheese. A totally decadent, hearty, warm and rich dish!
- 3 medium beets, red or golden
- 5 cups vegetable broth
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1¼ cup arborio rice
- ½ cup of a dry white wine you like to drink
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme
- ½ cup finely grated asiago cheese
- 3 tbsp unsalted butter
- salt + pepper to taste
- garnish with a sprinkle of fresh thyme
- Preheat oven to 400 degrees. Wash beets, trim the stems, and peel skin using a vegetable peeler. Cut beet into 1½ inch pieces. You can use disposable gloves if you're worried about staining your fingers. Bake beets in the oven for 35-40 minutes, tossing once with spatula halfway through.
- In a small pot bring vegetable broth to a low simmer, covered.
- In a large and heavy saucepan, heat oil over medium heat. Cook onion, stirring often, until golden brown and soft, about 7 minutes.
- Add rice + 3 sprigs thyme; stir to coat. You want rice to look glazed and almost translucent. Stir in wine; cook until reduced by half, about 3 minutes.
- Add ½ cup broth; simmer, stirring, until almost all the liquid is absorbed. Repeat this process by adding vegetable stock ½ cup at a time and stirring until liquid is almost absorbed before adding more. You want the spoon to be able to move across the pan smoothly without having rice sticking to the bottom. This will take about 25 minutes.
- Stir in beets, butter, and Parmesan; season with salt and pepper.
- Sprinkle with fresh thyme and shaved asiago. Serve immediately.
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Beat the heat with this healthy Chilled Cucumber Soup!
It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.
So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.
I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!
This Chilled Cucumber Soup is jam packed with flavor
When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content. I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.
Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!
This Chilled Cucumber Soup is totally a recipe you can feel great about eating! It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).
I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!
I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.
I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.
Stay Cool! xx
- 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
- 1 jalapeño, seeded and minced
- ⅓ cup fresh mint
- ¼ cup fresh dill, divided in two equal piles
- 1 large clove garlic, minced
- 1 shallot, minced
- 1 cup greek yogurt
- ¼ cold water
- ¼ olive oil, plus more for drizzling
- salt & freshly ground pepper to taste
- Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
- Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
- Add salt and freshly ground pepper, to taste
- Leave in the fridge for at least 3 hours to chill or overnight for best results.
- Garnish with a sprig of dill or finely chopped dill pickle for a zing!
- Drizzle with olive oil, optional
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This Smoked Salmon Benedict with Avocado is gluten-free for my celiac friends!
One thing I absolutely LOVE about living in San Francisco, is how seriously people take brunch! San Franciscans have definitely gotten brunch & day drinking down to a science. Some popular restaurants are only open for brunch, 9am-3pm. It’s so popular they are able to shut their doors in the afternoon and probably laugh amongst themselves at all of the patrons nursing their hangovers with bottomless mimosa’s.
The people watching in these line ups are pretty amusing to say the least! If you were to ask some of these people to wait 3 minutes for an uber, 10 minutes for a drip coffee or behind 3 people at Trader Joe’s; forget it! However, if you ask them to wait in line for over an hour at their favorite local brunch spot, they will do it with pleasure! I’m touched by the commitment and my fiancé & I partake in brunch shenganigans once a week. On the other day, we enjoy a leisurely brunch at home.
AN INDULGENT BRUNCH YOU DON’T HAVE TO FEEL SUPER GUILTY ABOUT!
Today I was super excited to try a new brunch recipe for the blog! Eggs Benedict is without a doubt my favorite brunch item but it’s pretty unhealthy! I wanted to create a lighter recipe that would still satisfy my craving for this high fat dish. I also opted to make a gluten free benny for my celiac friends out there. Whaaat whaaat!
Smoked Salmon is a great source of healthy oils and fats, dietary protein and iron but like everything else, moderation is key. Even though there are many wonderful benefits of eating smoked salmon, it is rather high in sodium, so don’t eat it all day, everyday. Alright?
Removing the english muffin and swapping it with avocado is such an easy way to get rid of unhealthy carbs. I’m trying to eat less bread these days and the struggle is definitely real, but with this dish I didn’t miss it! This Smoked Salmon Benedict with Avocado was all I dreamed of and more. My fiancé is already asking me to make it again next weekend.
WHO SAYS YOU CAN’T ENJOY RESTAURANT QUALITY FOOD AT HOME?
Please note that this recipe only serves 2 people so keep that in mind when buying your ingredients.
Drizzle my Herbed Crème Fraïche Dressing over top of the benny and enjoy!!
- 5 ounce piece of smoked salmon, divided in two pieces
- half an avocado, sliced lengthwise
- 2 eggs, poached
- 2 tsp white vinegar
- 1 tsp salt
- salt & fresh ground pepper, to taste
- 1 tbsp minced chives to garnish
- Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
- Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
- Meanwhile, crack 1 cold large egg into a small dish or bowl.
- Use the handle of a whisk or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. This 'whirlpool method' only works for 1 or 2 eggs. If you're making a larger batch, do not stir each time you add a new egg.
- Turn off the heat, cover the pan and leave for 5 minutes. REALLY leave it for 5 minutes. As in don't lift the cover and peak! This will ruin your poached eggs!
- While eggs are poaching, slice avocado and place 3 flat piece of avocado on a plate.
- Place a piece of salmon on the avocado.
- Using a slotted spoon, remove the poached egg from the sauce pan and place on top of the salmon.
- Top with Herbed Crème Fraïche Dressing and minced chives!
- Enjoy!
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alter
- Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback
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Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado
Lately I’ve been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about.
The crème fraîche lends the perfect amount of creaminess to the salmon without being overpowering. The chives & dill add so much flavor and the apple cider vinegar brings a subtle zing!
I’m really happy with how this turned out! This salad dressing just seems fancy and decadent to me. Try this drizzled over my Smoked Salmon Benedict with Avocado for brunch or over your favorite salad for lunch.
This Herbed Crème Fraîche Dressing will keep in the fridge for 2 days so you can try it would a couple of dishes.
Enjoy! xx
Herbed Crème Fraîche Dressing is so quick & easy to whip up!
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp crème fraîche
- 1 tbsp honey
- ½ tsp spicy mustard such as dijon
- 1 scallion, thinly sliced (white and light green parts only)
- 1 tbsp chives, minced
- 1 tbsp dill, minced
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- Whisk all of the ingredients together and put in the fridge until ready to serve.
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This Mostly Veggie Tuna Melt will never go out of style. Ode to a classic!
Tuna melts and tuna salad on fresh greens is definitely a regular in house. It’s something you can whip up quickly and modify the ingredients based on what you have.
My fiancés idea of comfort food is a nice creamy tuna melt and he’s as happy as a little clam when I make this for him. He’s going to kill me when he reads this.
I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.
I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed because I try to pack in as many veggies as I can without Rez asking questions.
The Dill Pickles are so perfect in this salad
The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.
I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.
I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!
Try this classic recipe with a bowl of Lazy Pea Soup with Mint & Crème Fraîche, Speedy Greek Style Chicken Soup with Lemon or Cream of Wild Mushroom Soup.
- 1 can tuna, drained
- 4 slices of whatever bread you like
- 2 large celery stalks, finely chopped
- ¾ cup fennel, finely chopped
- 1 apple of your choice, cored and diced
- 1 large dill pickle, diced
- ½ cup red onion, finely chopped
- ½ cup dill, chopped
- ½ tsp dill seeds
- ½ cup extra sharp cheddar cheese, grated
- squeeze of fresh lemon juice
- ¼ cup prepared mayo or full fat greek yogurt
- 1 tsp black pepper
- kosher salt to taste
- fresh fennel fronds for sprinkling
- Preheat the oven broiler and set the rack about 5 inches from heat source.
- Spread slices of bread on baking sheet and toast.
- Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
- Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
- Place under the broiler for 3-5 minutes.
- Season with salt & pepper and garnish with fresh fennel fronds or dill.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.
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A SIMPLE DRIZZLE OF BALSAMIC GLAZE AND A FEW BASIL LEAVES HAVE A BIG IMPACT ON THE FINAL PRESENTATION
Bur-ra-ta translated from Italian literally means ‘buttered’. It is a a typical product of Puglia, a region in the south of Italy and it is absolutely one of my favorite cheeses. Burrata is a fresh Italian cheese made from a combination of mozzarella and cream. The outer shell is solid mozzarella, while the inside is a combination of both mozzarella and cream, producing a unique, soft texture. It’s so delicate and just plain decadent! Even
though I’ve been cooking with and enjoying Burrata for years, there was a time when I not only had no idea what it was, but also didn’t see what all of the fuss was about. Alas, I’m reminiscing about my younger years, when I was just beginning to tap into my love for cooking. I’ll share with you my highly embarrassing first experience with one of my favorite indulgences.
BEAUTIFUL HEIRLOOM TOMATOES DIRECTLY FROM THE FARMERS HANDS
I had just returned from a 3 day work trip which included lounging on the beach in Hawaii, swimming with sea turtles, a shopping spree for my new bachelorette pad and epic local food. Oh, and I can’t forget that I was able to bring my best friend along with me for my layover. She came over to my apartment for a salad and we ended up in Hawaii 10 hours later. True story. How cool is that?
Life was fantastic to say the least. I was for the first time ever living by myself (sans room mates), making enough money to travel every other month and had a career & lifestyle I felt very lucky to have. Ultimately, I felt like everything was coming up Sacha and that I was exactly on the path I was supposed to be on. Sorry! I’m just trying to set the scene and help you understand where I was in my life but I’ll get to the point.
I returned from the grocery store with burrata in hand(fancy), poured myself a glass of vino and felt like a freaking grown up. My bubble burst when I attempted to slice the cheese and was horrified to see all of the creamy liquid ooze out of the burrata. I had never seen this happen before. This isn’t normal right? What the H#%L! The cheese had gone bad! The grocery store had sold me rotten cheese. RUDE!
HEIRLOOM TOMATOES ARE MY FAVORITE KIND. I LOVE HOW THEY’RE ALWAYS DIFFERENT!
After feeling sorry for myself for a minute I took a serious page out of my mothers book and marched back over to the grocery store with my receipt and evidence of said rotten cheese. The kind gentleman in the deli gave me a look of pity and was thinking what I can only imagine was ‘Awwww look at this poor clueless, naive girl.’ He continued to tell me that yes, Burrata was in fact supposed to be soft and creamy on the inside. That is whyyyy people actually buy it. I’m fairly certain my face turned as red as the purse I was carrying. If I had a tail it would of been creeping so far between my legs it would disappear. Ohhh my, how the self proclaimed ‘grown up’ just got taken down a few notches. I was so grateful to the kind gentleman for being discreet and not schooling me in front of the entire deli.
HEIRLOOM TOMATOES & BASIL MAKE A SIMPLE & COLORFUL BASE FOR THIS SALAD
Now I look back on that day fondly and it always makes me smile. I’ve come a long way in the kitchen from that day but I will forever be learning. It wasn’t my first humbling experience and I’m sure it won’t be my last. Until then I’m going to keep eating this salad all year round.
Enjoy this Heirloom Tomato Salad with Burrata & Balsamic Glaze as an appetizer or main dish. Just eat it. It’s so damn good!
Heirloom Tomato Salad with Burrata & Balsamic Glaze
- 1 pound heirloom tomatoes, cut into bite sized pieces
- 1 package burrata with 2 balls
- ½ cup basil, sliced into little matchsticks
- 4 cloves garlic, minced
- 1 tbsp good quality olive oil
- sea salt & freshly ground pepper
- balsamic glaze to drizzle
- Cut the clean heirloom tomatoes in bites sized pieces.
- Add garlic, basil, olive oil and S&P.
- Mix Ingredients
- Cover & place in the fridge to allow the flavors to mix, preferably for an hour at least.
- Remove from fridge and using a slotted spoon arrange on serving platter or individual small plates.
- Add pieces of burrata to the top of the tomato salad and garnish with basil.
- Drizzle with balsamic glaze
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Family Favorite!
These sweet bombs of deliciousness aren’t just jam packed with potassium & fiber, they’re an excellent source of antioxidants and vitamin A. Dates are mainly produced in the Middle East and Northern Africa and are a staple in both cuisines. They can be used as a accompanying ingredient or as the main event.
I first made these as an appetizer for Canadian Thanksgiving. I had family visiting from Canada and it was my first year hosting. My family appreciates great food, so I felt a bit of pressure to deliver a deliciously different meal, and not screw it up!
These were pretty simple to produce and the results spoke for themselves. I walked into the living room to see my fiancé and uncle with an empty tray in front of them, looking guilty, heads hung in their glasses of pinot noir. I call that a huge success! I was lucky to taste one before they were all gobbled up! As my Nanny T would say, “They went like hot cakes”.
The p-e-r-f-e-c-t make ahead appetizer
Lets be honest here; dates can be a little intimidating. It’s always a bit of battle to try and keep the shape of the date intact and not rip or tear them. I decided to buy a pair of kitchen tweezers to help simplify the task and I’m so glad I did. They’re inexpensive to buy and are quite useful if you like to experiment in the kitchen.
To remove the pit, simply cut across the top until you can see the very top of the pit, then remove the pit using the tweezers; leaving the date intact. It’s that simple!
Make sure you sneak one before serving. These will go like hot cakes! Trust me!
xx
Close Up Glamour Shot
- ¼ (2oz) cup goat cheese, room temperature
- ¼ cup (2 oz) mascarpone cheese, room temperature
- ¼ cup basil, finely chopped
- 16 (12 oz) medjool dates, pitted
- 8 thin slices prosciutto, halved lengthwise
- kosher salt & fresh ground black pepper to taste
- In small bowl mix goat cheese, mascarpone & basil.
- Season with salt & pepper, to taste
- Gently pull the dates apart and stuff with ½ tsp of cheese & basil mixture.
- Close dates around the filling.
- Wrap a piece of prosciutto around the date and secure with a toothpick.
- Arrange in the upright position and keep cool in the fridge until serving!
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FARMERS MARKET DILL PICKLE INSPIRATION
Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.
BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR
When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!
ALL THE DIFFERENT SHADES OF GREEN
Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!
ALMOST READY TO GET MY PICKLE ON
On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.
LEAVE WHOLE FOR THE CRUNCHIEST PICKLE
LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID
Enjoy these Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!
Enjoy! xx
- 2 quart kirby cucumbers (approximately 3 pounds)
- 1½ cups apple cider vinegar
- 1½ cups filtered water
- 2 tablespoons pickling salt
- 8 garlic cloves, peeled
- 4 teaspoons dill seed
- 2 teaspoons black peppercorns
- 1 teaspoon red chili flakes
- 1 tbsp pickling spice(make sure it doesn't include cinnamon).
- 1 or 2 large bunches of dill, washed and dried
- Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
- Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
- Combine vinegar, water and salt in sauce pan and bring to a boil.
- Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
- Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
- Wipe rims and apply lids and bands (don't screw them on too tightly).
- If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
- When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
- If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
- Let pickles rest for at least one week before eating.
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