A tantalizing symphony of flaky crust, luscious pastry cream, and sweet apricots, garnished with a refreshing touch of mint. < Back Apricot Mint Tart with Pastry Cream Prep Time: 20 minutes Cook Time: 35-40 minutes Serves: 8-10 Servings About the Recipe This recipe began as a wish to recreate one of my favorite breakfast pastries the Abricotine. According to my research the Abricotine pastry, also known as Abricotine, is believed to have originated in Switzerland! Who knew?! No wonder I love it so much. It is a traditional Swiss pastry that features dried apricots and almonds as its main ingredients, often encased in puff pastry. The combination of sweet apricots and nutty almonds creates a delightful and unique flavor. The exact historical origins of Abricotines are not well-documented, but it is thought to have been created by Swiss pastry chefs or bakers. The pastry likely gained popularity in Switzerland due to the abundance of dried apricots and almonds in the region. While there isn't a specific story behind the creation of Abricotines, it is typical of many traditional pastries that have been passed down through generations and become an integral part of the local culinary culture. These pastries are often enjoyed during special occasions or as a delightful treat to accompany tea or coffee. As with many traditional recipes, Abricotines have likely evolved and adapted over time, with various regions and bakers adding their own twists and variations to the original recipe. Today, you can find different versions of Abricotines in bakeries and pastry shops around Switzerland and beyond. Although this recipe is not quite the same as the traditional one, it certainly is inspired by it. So without any further ado, I've got a fantastic treat to share with you—a mouthwatering Apricot Tart with Pastry Cream and Mint. Picture this: delectable, juicy apricots on a bed of creamy goodness, all wrapped up in a flaky homemade crust that's seriously to die for. Okay, so let's break it down. First, imagine this buttery, flaky crust that's been lovingly made from scratch. It's got that perfect crunch that's just right, you know? And then, on top of that, we've got these gorgeous apricots—sweet and tangy, ready to burst with flavor in every bite. But wait, the best part is yet to come! Say hello to the silky-smooth pastry cream. It's like a dreamy cloud of deliciousness that's so velvety, you won't be able to resist diving in for more. It's the perfect match for those juicy apricots, creating a combo that's seriously next-level. Oh, and don't forget the fresh mint leaves that are sprinkled on top! They add a touch of freshness that balances out the sweetness and makes everything pop. It's like a little burst of coolness in every mouthful. Honestly, this Apricot Tart is pure perfection, and it's perfect for any occasion—whether you're treating yourself after a long day or impressing guests at a summer get-together. So, my friend, if you're up for a delightful dessert adventure, this Apricot Tart with Pastry Cream and Mint is the way to go. Trust me, it'll have you hooked from the first bite, and you'll be craving more before you know it! Enjoy! What You'll Love Frequently asked Questions Ingredients Crust: 1 1/4 cup + 2 tablespoons All-Purpose Flour 1/2 cup Unsalted Butter (chilled) 1/2 teaspoon Salt 1/4- 1/2 cup Cold Water Pastry Cream: 1 1/2 cups whole milk 1/2 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 4 large egg yolks 1 teaspoon vanilla extract Garnish: Apricots (fresh or in a halves from a jar, you will need approximately 12 apricot halves) Mint Leaves Powdered Sugar (optional) Preparation Let's begin by making the crust. I use this flaky crust for almost all of my pies and tarts. It is easy and straight forward to make and comes out flaky and delicious every single time. A family recipe that I am so happy to share with you and hope that you love it as well. Add your flour and salt to a large mixing bowl and cube in your cold butter. Use your hands to incorporate the butter into the flour mixture until you achieve a coarse sand-like consistency. Once you have achieved this, add in the cold water a bit at a time, again kneading the mixture with your hands as you go. Do this until you have a consistent dough ball. Do not overknead, it is ok if there are buttery chunks throughout. Wrap the dough in plastic wrap and cill for a minimum of one hour . I sometimes make this dough ahead of time. you can easily freeze it and thaw it in the fridge overnight. Once the dough has chilled, roll it out on a well floured surface so that it is large enough to cover the bottom and sides of your pie dish. The dough should be between 2-3mm thick. (This recipe is generally enough to make two pie crusts). Place your dough in a prepared greased pie dish making sure that the dough runs up the sides as well. Pierce the bottom of the pie crust with a fork. This will prevent the cust from puffing up too much during the baking process. Preheat your oven to 425F . Place your pie shell on the center rack and bake for 25-30 minutes or until the crust is baked through and golden. Once baked, remove it from the oven and let cool before filling it with the pastry cream. While the crust is cooling, it is the perfect time to actually make the pastry cream. In a medium saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil . In a separate bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk until smooth and well combined. Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 2-3 minutes . Remove the saucepan from heat and stir in the vanilla extract. Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool completely. Once the pastry cream has cooled, carefully pour it into the baked pie shell and evenly spread it along the bottom. Place the apricot halves, cut side down, onto the pastry cream layer. Garnish with a few fresh mint leaves and dust the top with powdered sugar (if so desired) for a finishing touch. Serve or place in the refrigerator until ready to eat. For some extra indulgence, serve with a scoop of whipped cream or ice-cream. Enjoy! Recipe Card Previous Next

Delicious two-bite pie pockets. Perfect for a fun and easy meal. < Back Mini Meat Pies Prep Time: 30 minutes Cook Time: 20- 25 minutes Serves: 12 Mini Pies About the Recipe When I was younger, my mother used to make a lovely meat pie. It had a deliciously flaky homemade crust and was filled with wonderfully seasoned ground beef, cornichon pickles and hard boiled eggs. My friends used to always make a face when I would tell them what was inside, but once they tasted it, they discovered that it was a surprisingly delicious combination. I loved when my mother would make it. The inside of the flaky buttery crust would infuse with the flavors of the filling. The beef, cornichons and egg creating a wonderful medley of savory, creamy deliciousness with a pop of sour crunch every once in a while. I know it may sound strange to some, but I hope you trust me when I tell you it is delicious! I still love making this pie, but when my kids were younger they had trouble digging into a big hearty slice of meat pie. So I changed the format slightly and I made the big pie into multiple little hand pies. A much simpler way of serving and enjoying them. They don't even require utensils. Even though I have kept this particular recipe similar to the one I grew up with, these mini pie pockets can be filled with whatever filling combination you come up with. Fill them with potatoes, carrots and peas for a vegetarian version. Or chicken, carrots, corn and mushrooms for a chicken pot pie version. Anything goes and that's what I love about them. They are great for a fun finger food style supper, wonderful for little niblets for a party buffet and easy for a simple packed lunch. The dough is easy to make and is slightly different from other pie crusts as it is savory and is made with a splash of vinegar. Giving it this wonderful light buttery texture and delicious balanced flavor with the filling. The dough can be made ahead of time and stored in the fridge or freezer. Serve them with a side of ketchup and cornichons, or simply enjoy as they are. I hope you try these little pies. Let me know if you do, I would love to hear what filling combinations you come up with! What You'll Love Frequently asked Questions Ingredients Dough : 2 cups all-purpose flour 1/2 cup butter (at room temperature) 1/2 cup water 1 Tablespoon vinegar (white or red wine) 1 Teaspoon salt 1 egg (for egg wash) Filling : 350g ground beef Cornishons (approx. 12) 2 Hardboiled eggs (sliced) Preparation Start by preparing your dough. In a bowl, mix together your flour, butter, water, vinegar and salt. As per usual, I like to get in there and use my hands. Kneed until all ingredients are well incorporated and you have a nice even ball of dough. Refrigerate for 1-2 hours. As you wait for the dough to firm up in the fridge, you can prep your filling. In a frying pan, cook the ground beef and season with salt and pepper and a little bit of ketchup. (This is just what I do, but you can flavor it as you wish. If you like it spicy add a some chili flakes or hot sauce. Go wild). Once the dough has chilled, preheat the oven to 400F . With a rolling pin, roll out the dough until it is about 3mm thick. Take a drinking glass or a 7-8 cm round cookie cutter and cut out as many circles as possible. (Make sure to cut out an even number as you will need a top and a bottom). Next, place a spoonful of meat filling along with a slice of egg and one cornichon onto one of the rounds. Cover with another round and pinch the edges shut with your fingers. Next use a fork to push along the edges, not only will this give each pie a nicer finish, it will ensure that the edges are well sealed. Place each mini pie on a prepared baking sheet lined with parchment paper. Next, prepare the egg wash. Mix together the egg with a Tablespoon of water and make sure it is well combined. Coat each pie with a light layer of the wash. This will give the pies a nice golden finish. Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and serve. These meat pies are wonderful on their own or with a side of ketchup. Recipe Card Previous Next

With their wonderfully crispy tops, these muffins are a delight to eat! < Back Chocolate Chip Hazelnut Muffins Prep Time: 15 Minutes Cook Time: 25-30 Minutes Serves: 12 Muffins About the Recipe I think all the Nutella lovers out there can agree that there just is no better pairing than hazelnut and chocolate. That is why I enjoy this recipe so much. It has the roasted sweet nuttiness of the hazelnuts with surprise bites of semi-sweet chocolate chips. When I was younger my mother would make this recipe in a loaf format. Best afterschool snack ever. But the loaf would not last long, as everyone who passed by it would just cut off another slice. Same thing goes for these muffins. They are just easier to grab and don't require any cutting. I love the dense texture that the hazelnut flour and cream give to this recipe. Not to mention the wonderfully crunchy muffin top. If you do not have hazelnut flour or hazelnuts to make your own, you can substitute it with almond flour instead. Of course the flavor will change slightly but the flavor combination and texture still work beautifully together. This recipe is super simple to throw together and makes for a great easy on-the-go snack or when you need a little sweet treat to go with your morning coffee or afternoon tea. Hope you give them a try and let me know what you think! What You'll Love Frequently asked Questions Ingredients 1 Egg 1 cup Granulated Sugar 1 cup Whipping Cream 1 cup Hazelnut Flour 1 1/2 cup All-Purpose Flour 1 teaspoon Baking Powder 1 cup Semi-Sweet Chocolate Chips Preparation Preheat your oven to 350F . While the oven is heating up, start preparing your batter. You'll need two large bowls. One for your dry ingredients and one for your wet. You will also need to prepare a lined muffin tin to scoop your mixture into once it has been prepared. If you do not have access to prepared hazelnut flour. You can make your own by pulverizing whole hazelnuts in a food processor. If you are making your own, just make sure that the flour mixture is nice and smooth and does not have any large nut lumps left over. Let's start by getting the ingredients prepared. In one of the large bowls, use a hand mixer to mix together the egg, sugar and whipping cream. Beat until blended. You are not trying to whip the whipping cream, rather you just want your ingredients to be well blended. In the other large bowl, stir together your dry ingredients (hazelnut flour, all-purpose flour and baking powder). Making sure that there are no large clumps. Slowly, incorporate the dry ingredients into the wet. Mix well. If the mixture seems too thick, you can add a little bit more cream or milk. You'll be left with a wonderfully creamy textured batter. Once all the ingredients have been well mixed together add in the chocolate chips. Use a wooden spoon or rubber spatula to blend. You can always add in more chocolate chips or less depending on your taste. I sometimes keep a few chocolate chips to the side to be able to sprinkle them on top of each muffin before baking. Once all the ingredients are well blended use a large spoon or ice-cream scoop to scoop your batter and fill your prepared muffin cups. These muffins don't really puff up so feel free to fill the cups right to the top. Sprinkle the tops with any left over chocolate chips. Bake muffins for 25-30 minutes until golden brown (or until a toothpick inserted into the center comes out clean). Let cool and enjoy! Recipe Card Previous Next

The smoky flavor of the peppers pairs perfectly with the creamy avocado and juicy artichoke hearts in this light and flavorful salad. < Back Roasted Red Pepper Salad Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 2-4 Servings About the Recipe I am so thrilled to share the recipe for one of my favorite salads with you - a delicious roasted red pepper salad that is packed with flavor and nutrition. This salad features tender marinated artichoke hearts, creamy avocado slices, and a perfectly boiled egg, all brought together with a mouth-watering almond-parsley vinaigrette. This salad came to be one day when I was feeling the need for lots of veggies. I had a bunch of red peppers in my fridge calling my name. I love fresh raw peppers but there is something incredible that happens to them when they are grilled or roasted. The flavor just explodes! That is why I love adding them to sauces, sandwiches and salads. Roasted red peppers are the star of this dish, adding a smoky sweetness to the mix. Combined with the tangy flavor of marinated artichoke hearts and the creamy texture of avocado slices, this salad offers a perfect balance of flavors and textures. And with the addition of a hard boiled egg, you get a boost of protein that will keep you feeling satisfied for hours. The finishing touch to this delicious salad is the almond-parsley vinaigrette. Made with fresh parsley and almonds, it is a nutty and herbaceous dressing that perfectly complements the other ingredients. Together, this roasted red pepper salad is a delightful combination of nutritious ingredients that are as satisfying as they are delicious. What You'll Love Frequently asked Questions Ingredients Salad: 6 whole Red Bell Peppers (Roasted) 1-2 Avocados 1 jar of Pickled Artichoke Hearts 2-4 Eggs (hard boiled) Dressing: Handful Flat Leaf Parsley (fresh) 1/4 cup Blanched Almonds (can be substituted with almond butter) 2-4 tablespoons Red Wine Vinegar 4-6 tablespoons Extra Virgin Olive Oil 1/2 teaspoon Dijon Mustard Salt and Pepper to taste Preparation Roasting red peppers is an easy and delicious way to add flavor to your salads, sandwiches, and other dishes. Roasting them brings out so much of their flavor, it just brings the dishes you use them in to a whole other level. As much as I absoltely love them in salads, I also love to add them to my list of pizzas toppings and either chop them or blend them into my pasta sauces. What is so great about roasted peppers is that you can make them in a big batch ahead of time, and keep them refrigerated in a sealed container to use throughout the week. They are so easy to make, you will want this to be a part of your weekly routine. To roast red peppers in the oven, you'll need the following ingredients and equipment: Ingredients: Red bell peppers Equipment: Baking sheet Aluminum foil or parchment paper Tongs Here are the steps to follow: Preheat your oven to 450°F . Wash the red peppers and pat them dry. Line a baking sheet with aluminum foil or parchment paper. Place the red peppers on the baking sheet, making sure they are evenly spaced out. Place the baking sheet on the middle rack of the oven. Roast the red peppers for 35-40 minutes , or until the skin is charred and blistered. Using tongs, carefully flip the peppers over halfway through the cooking time. Once the peppers are fully roasted, remove them from the oven and transfer them to a large bowl. Cover the bowl with a lid or plastic wrap and let the peppers cool for about 10-15 minutes . Once the peppers have cooled, peel off the skin and remove the stem and seeds. Cut the roasted peppers into thin strips or bite-sized pieces. And that's it! Roasting red peppers in the oven is a simple and easy process that requires just a few ingredients and tools. The resulting peppers will have a delicious smoky flavor that is perfect for salads, sandwiches, and other dishes. For this particular salad, I decided to cut up some ripe avocados, add in some marinated artichoke hearts and a hardboiled egg for some protein. To top this salad off and bring all the flavors together I added my Parsley-Almond Vinaigrette. I just love adding nuts to my salads and vinaigrettes. They add a lovely texture and crunch and creamy flavor. I add all the ingredients to a mini blender and blend until I reach my desired consistency. I love it when it is still slightly chunky so that you can get bites of almonds and parsley. Plate your veggies and egg and drizzle with the vinaigrette. Sprinkle any leftover parsley ontop. Add a pinch of salt and pepper if needed. Enjoy! Recipe Card Previous Next

Light and crispy, these three ingredient kale chips will melt in your mouth! < Back Kale Chips Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 2 Servings About the Recipe If there is something I start craving in the fall it is snacks and cozy comfort foods that will help me hibernate and get through the tough winter months ahead. Having a healthy snack at arms length is a necessity or I will find an unhealthy alternative. Winter just does that to me. Anyone that knows me, also knows that I am a lover of vegetables. Ever since I was a little girl, if there is one thing that I would ask for seconds of, it was salad or whatever vegetable side that went with the main (and dessert of course). Crunchy, crisp salad with a nice saucy vinaigrette, cooked carrots, steamed broccoli...my mouth is watering just writing about it. Because kale is a cruciferous vegetable (think cabbage, Brussel sprouts, broccoli and cauliflower) it is tough and hearty. (Hence why it grows well in the cooler months of spring and fall). You'll want to remove the leaves from the stems, as it is the leaves that will crisp up so nicely to give you this light airy crunch. Some people enjoy the toughness of the leaves, but most prefer it when the leaves have been slightly softened and less intense to chew through. An easy way to break down the fibers is to massage it. Add the kale to a bowl with a light drizzle of oil and a sprinkle of salt and massage with your hands until the leaf volume has reduced and it feels slightly wilted to the touch (2-3 mins). Don't be afraid to really get in there, you won't damage the leaves, in fact, that is what you are aiming to do! Both flat leafed kale as well as curly leafed kale are good for chip making. It really just comes down to your personal preference. The amount of kale you use will depend on the size of the leaves as well as the size of the portion you are hoping to get. The leaves do reduce quite a bit when they have been baked (as they lose their water content). Once you make one batch, you can adjust quantities to your liking. What You'll Love Frequently asked Questions Ingredients 4 stalks of kale 2 tbsp. Olive Oil 1 tsp. salt Preparation Preheat oven to 300F. Prepare kale by removing leaves from the stems. Make sure to give your kale a proper wash and dry the leaves thoroughly. I find the easiest way to do this is by using a salad spinner. You want your kale to be nice and dry so that it crisps up nicely when baked. If they are too wet, they will steam instead of dehydrate. Move kale to a large bowl. Soften by adding a drizzle of olive oil and a sprinkle of salt (I like Himalayan Pink Salt but you can use regular table salt) , and massage the leaves with your hands for 2-3 mins. Note- do not over oil the kale. It could soak the leaves and prevent them from achieving the light crispy perfection that you are seeking. A little goes a long way! Line a baking tray with parchment paper or reusable liner. Spread massaged kale evenly over tray in one layer trying your best not to overlap. Better to do two batches than trying to make one batch in a hurry. Season kale in some salt (or any seasoning you like). Bake for 20 mins or until the edges start browning. Careful not to burn the leaves. I find it helpful to give the leaves a little shake halfway through cooking to turn them over and see where they are at in the cooking process. (Remember, they really reduce in size once they have baked). Once they are finished cooking, you can add a bit more seasoning if you want. Et voila! Enjoy! Recipe Card Previous Next

Savor the perfect blend of sweet blueberries and zesty lemon in every flaky, buttery bite of these Blueberry Lemon Cream Cheese Rolls. < Back Blueberry Cream Cheese Rolls Prep Time: 40 minutes Cook Time: 20-22 minutes Serves: 8-10 Rolls About the Recipe Delight in a harmonious fusion of flavors with these exquisite Blueberry Lemon Cream Cheese Pastry Rolls. Encapsulating the essence of summer, these delectable treats are a symphony of sweet and tangy notes, expertly rolled in layers of flaky, buttery pastry. I love all things pastry and these are no exception. I do not often make these as I so love the homemade pastry dough. However, I do not often have the foresite to have made it ahead of time. So, tip to you about this recipe if you want to have a go at making your own pastry dough - plan ahead at least one day or make your pastry dough and freeze it so that you always have one at the ready. If you are like me and forget and still want to make this recipe, store-bought dough will do as well. If you do want to make the pastry dough from scratch instead of using store bought, they will require a little more of your time and effort to prepare, but I guarantee it is worth it! This is my favorite pastry dough recipe, and I use it for all of my homemade Viennoiseries. Please note that the preparation time does not include chill time for the dough (approximately 5 hours). As mentioned before, if you do not have the time or would rather a quicker solution, you can also substitute the pastry dough with store-bought. As you embark on a culinary journey with each bite of these special pastries, the burst of juicy blueberries mingles seamlessly with the zesty brightness of lemon, creating a sensory experience that is both comforting and invigorating. Whether enjoyed as a breakfast indulgence, a luxurious dessert, or a delightful anytime snack, these Blueberry Lemon Cream Cheese Pastry Rolls are a testament to the artistry of flavors, offering a slice of edible bliss that's sure to leave an indelible impression. What You'll Love Frequently asked Questions Ingredients Pastry Dough: 1/4 cup Water (warm) 2 1/2 teaspoon fast acting Yeast 1/2 cup Milk (warm) 1 Egg 1/4 cup Granulated Sugar 1 teaspoon Salt 3/4 cup Unsalted Butter 2 1/2 cups Flour Cream Cheese Filling: 1 cup Cream Cheese 1 Egg Yolk 1 cup Blueberries (Fresh or Frozen) 1/3 cup Honey 1/2 Tablespoon Lemon Juice 2 teaspoons Vanilla Extract Lemon Rind (1 lemon) Egg Wash: 1 Egg 1 Tablespoon of Water Pinch of Sugar and Salt Toppings: (optional) Drizzle of Honey Drizzle of Maple Syrup Drizzle of sugar frosting Dollop of Whipped Cream Preparation In order to make the perfect pastry you need the perfect pastry dough. The tricky part about this dough is that it needs time to chill, infact it needs time to chill twice. I suggest making it the day before you want to try this recipe or just make sure you leave yourself enough time. If you do not have the time to wait for chilling, store bought pastry dough will also do the trick (but in my opinion homemade dough tops any store-bought if you have the option). Making the Pastry Dough: In a bowl, combine warm water and fast-acting yeast. Allow the yeast to activate for about 5-10 minutes , or until it becomes frothy. (Tip: If your yeast mixture does not froth after 15 minutes, you may need to start again by making sure your water was warm enough or that your yeast has not expired) In a separate bowl, mix warm milk, egg, granulated sugar, and salt until well combined. Add in the yeast mixture and stir until combined. In a food processor, add your chilled butter and flour and pulse until you acheive a sand-like consistency. Do not over pulse! The butter chunks is what will make your pastry so nice and flaky! Gradually add the butter-flour mixure to the liquid mixture, mixing until everything comes together to form a consistent dough. Again, do not over mix! Refrigerate the dough for a minimum of 4 hours (or overnight). Once the dough has chilled for a minimum of 4 hours, it is time to do the first roll. On a well floured surface, roll out your dough into a rectangle that is about 3-4mm thick with rolling pin. Once rolled smooth fold each end towards the middle. Roll out again. Repeat this step three times. Wrap in cling wrap and return it to the fridge to chill for another hour or two. In the meantime, prepare the blueberry lemon cream cheese filling. To make the Cream Cheese Filling: In a bowl, beat cream cheese until smooth and creamy. Add egg yolk, vanilla extract, and lemon rind. Mix until the filling is well combined and smooth. In a small sauce pan, heat up your blueberries, honey and lemon juice. Cook stiring often, until the blueberries soften and release some juice. Let this mixture cool. Add the blueberry mixture to the cream cheese mixture and stir until well combined. Assembly and Baking: Once the dough has been chilled and your cream cheese mixture is ready, you can now assemble your rolls. Roll out your dough one last time and do a final fold and roll. Preheat your oven to 350°F (175°C). On a floured surface, roll out the pastry dough into a rectangle of approximately 12x16 inches and 3mm thick. Spread the cream cheese filling evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle any extra blueberries over the cream cheese filling if you wish. Starting from the longer edge, gently roll the dough into a tight-ish log, similar to a cinnamon roll. This will be a messy stage, but just trust the process and do the best you can. Using a sharp knife, carefully cut the rolled log into slices, about 1 to 1.5 inches thick. Tip: If you find the dough a little too soft and that it is getting hard to cut or manipulate. Simply put it back in the fridge to chill for 20-30 minutes. Place the slices on a baking sheet lined with parchment paper, leaving some space between each roll for rising. Using a pastry brush, brush the top and sides of the pastries with egg wash before placing them in the oven. ** Make the wash by beating together the egg, water, sugar and salt in a small bowl. Bake the pastry rolls in the preheated oven for 20-25 minutes , or until they are golden brown and the filling is set. Once baked, remove the rolls from the oven and allow them to cool slightly on a wire rack. Optionally, drizzle with additional toppings for extra flavor (see suggestions in the ingredient section). Serve the Blueberry Lemon Cream Cheese Pastry Rolls warm and enjoy the delightful combination of flavors. Recipe Card Previous Next

Crunchy chocolate shortbread cookie sandwiches with creamy raspberry-mint filling. < Back Chocolate Shortbread Cookies with Raspberry Mint Cream Cheese Filling Prep Time: 45 minutes Cook Time: 12 Minutes Serves: 30 Cookie Sandwiches About the Recipe If you're looking for a delicious treat to satisfy your sweet tooth, look no further than this recipe for chocolate shortbread cookie sandwiches with raspberry-mint cream cheese filling. These cookies are the perfect balance of rich chocolate and tangy raspberry, with a refreshing hint of mint to top it all off. The creamy, smooth texture of the cream cheese filling pairs perfectly with the crisp, buttery shortbread cookies, making for a truly unforgettable dessert experience. Whether you're looking for a quick snack, an indulgent dessert, or a crowd-pleasing party treat, these cookie sandwiches are sure to be a hit. So fire up your oven, grab your ingredients, and get ready to indulge in a little bit of chocolatey, raspberry-filled heaven. What You'll Love Frequently asked Questions Ingredients Cookies : 1 1/2 cups All-Purpose Flour 1/4 cup Cocoa Powder 3 oz (3 squares) Semi-Sweet Chocolate (melted) 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Salt 3/4 cup Unsalted Butter (softened) 1/4 cup Brown Sugar 3/4 cup Granulated Sugar 1 egg 1 teaspoon Vanilla Extract Filling : 1 cup Cream Cheese 2 cups Icing Sugar 1 - 1 1/2 cups Raspberries (Fresh or Frozen) 1/4 cup Mint Leaves (about 40 leaves) Preparation Start by mixing together your dry ingredients. In a large bowl add your flour, cocoa powder, baking powder, baking soda and salt. I like to use a wire whisk to make sure that everything is well blended and that there aren't any lumps. You can also use a wire sieve to make sure your mixture is smooth. In a second bowl, use a hand mixer to mix together your softened butter, sugars, egg and vanilla. Mix for a few minutes until you have a smooth creamy mixture. Next, chop up your chocolate into small pieces and place in a microwaveable bowl. Microwave for 15-20 second intervals, stirring after each, until the chocolate is melted. Don't over microwave, you do not want to burn the chocolate. Once it is 90% melted, stirring should help to melt any smaller bits that are left. Add the melted chocolate to your butter mixture and mix with a hand mixer until smooth. Slowly add your flour mixture to your chocolatey butter mixture. I usually do about half a cup at a time and mix after every addition, to make sure that everything is well incorporated. Once you have finished adding everything together, you should be left with a thick chocolate paste-like dough. Roll the dough into a log (about 7cm in diameter) and wrap with cling wrap. Place the log into the fridge and let cool for a minimum of 30 minutes or until firm. Once the dough has cooled, remove from the fridge and cut into slices (about 5mm thick). You can either keep the cookies as round slices or use a cookie cutter to cut the slices into shapes. For this particular recipe, I used a flowery cookie cutter to give the edges a bit of a scalloped look. If you do want to use cookie cutters, make sure to flour your work surface a bit so that the dough does not stick. Preheat oven to 350F . Line a baking sheet with parchment paper or a silicone mat. Lay the cookies out onto the prepared baking sheet. You can put them pretty close together as the cookies will not grow much during baking. Bake cookies for 10-12 minutes until the cookies are baked through. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transfering to a wire cooling rack. While the cookies cool, prepare the filling. In a small saucepan, heat up your raspberries on medium heat until they become soft and you are able to mush them into a saucy paste (about 5-7 minutes ). Use a sieve to strain the raspberries keeping the juice (we are wanting to get rid of the seeds). Use a bowl and hand mixer, or a food processor to blend together the cream cheese, icing sugar, and mint leaves. (If you are using a hand mixer, finely chop the mint leaves first, if you are using a food processor you can add the whole leaves, they will get chopped during mixing). Slowly add a tablespoon at a time of the raspberry juice until you acheive a thick creamy filling. If you think the mixture is a little too soft, add a bit more sugar or cream cheese to thicken. If too thick keep adding raspberry juice. You want the consistency to be thick but spreadable. Refrigerate filling for 30 minutes . Once the filling has set, use a knife to spread a bit of filling onto a chocolate cookie and use another cookie to make a sandwich. I love this recipe because it makes a huge batch of cookies. Great for those times you are hoping to give some away! Store in a cool dry place. Enjoy! Recipe Card Previous Next

Decadent chocolate mousse layered with nutty praline, raspberries and whipped cream. < Back Chocolate Mousse with Praline Crumble Prep Time: 20 Minutes Cook Time: 4-6 hrs Chill Time Serves: 6 Servings About the Recipe Chocolate mousse has to be one of my all time favorite desserts. Whether it is served as part of a filling of a cake or cookie or just served straight, I will never give up a chance to savor a good mousse. To me, a good mousse has to have the right balance of moussy-ness ( I know, not a "proper"word) and density. I am not a big fan of anything too fluffy. It has to be both soft and thick at the same time. A staple in the dessert world, you'll find all kinds of mousse combinations out there. I have to say hands down, that the combination of fresh raspberries and chocolate mousse cannot be beat. There is just something about the fresh tart flavor of raspberries, mixed with the rich smooth chocolate of the mousse. It is truly a perfect pairing. When I was growing up, chocolate mousse was our staple New Years Eve dessert. My mother would prepare this wonderful recipe of chocolate mousse and pears (also wonderfully delicious and something I highly recommend trying. Perhaps a recipe for another time). This year, was no exception. I had to keep traditions alive and make my own version for this years holiday. What I love about this dessert is that it is super simple to make. It requires few ingredients and doesn't require any fancy kitchen machinery. A hand mixer, a few bowls and a spatula will do the job. You don't even need to "bain-marie" your chocolate. Just melt it in the microwave and it will be just perfect. The only small requirement, is that you leave yourself enough time to be able to chill it for enough time. So as long as you plan ahead a little, it is easy-peasy. If you want to recreate this exact recipe you will also need to prepare the Praline ahead of time. Also very simple to make and worth the extra step. It just adds a little extra touch to this already delicious dessert. You can find the link for the praline by clicking on the link in the ingredients list, or at the bottom of the recipe card. Let me know if you try it and what you think! I hope you enjoy! What You'll Love Frequently asked Questions Ingredients 3 eggs (separated) 6-8 oz. Semi-Sweet Chocolate 3 Tablespoons Unsalted Butter 1 cup Whipping Cream 1/4 cup Granulated Sugar 1/2 Teaspoon Cream of Tartar 1/2 Teaspoon Vanilla Extract 1/2 cup of Praline 1 cup Fresh Raspberries Preparation Start off by finely chopping your praline and chocolate. Chopping up the chocolate will help melt it faster. Place your chopped chocolate into a microwaveable bowl along with the 3 tablespoons of butter and pop it in the microwave for 1 minute , stirring the mixture half way through. If the chocolate is not completely melted keep microwaving 15 seconds at a time until your chocolate has become nice and silky smooth (stirring at each interval). Tip: To make sure you do not risk over cooking your chocolate and burning it, remove it from the microwave when you have little chunks left and just keep stirring. The left over chunks will melt in the rest of the already melted chocolate. Meanwhile, use two medium bowls to separate your eggs. To the egg yolks, add the sugar and beat until you have a nice creamy mixture. Making sure your beaters are clean, next beat the egg whites until stiff peaks form. Add the cream of tartar and beat again until well incorporated and the peaks are glossy smooth. In a large bowl, beat the whipping cream until stiff. Set half aside for the decorating . With a spatula, fold the egg yolk mixture into the remaining whipped cream. Be patient and keep folding, do not be tempted to mix. This will keep your mousse nice and fluffy. Next, fold in the chocolate mixture. Make sure to keep folding until everything is smooth and well incorporated. Once you have a nice consistency, fold in your egg whites. Again, be gentle and patient and just keep folding. You'll get there, I promise! Once you have a nice smooth chocolatey mixture, it is time to prepare your bowls. I like using small bowls, like the size of a ramekin. But, you can also use an old jam jar, or stemless wine glass. It is up to you how you would like to present it. First, sprinkle the bottom of your bowl with a layer of praline. Next add a layer of crumbled raspberries. Top with a layer of chocolate mousse. Refrigerate for 4-6 hours . Once the chocolate mousse has been chilled prepare it for serving. Add a dollop of the reserved whipped cream on top and sprinkle with praline and more raspberries. Serve and enjoy! Recipe Card Previous Next

A harmonious blend of vibrant citrus, creamy richness, and a subtle tang that will transport your taste buds to culinary bliss. < Back Lemon Aioli Prep Time: 15 minutes Cook Time: Serves: 6-8 Servings About the Recipe Lemon Aioli – a tantalizing blend of flavors that will awaken your taste buds and elevate any dish to new heights of culinary delight. Crafted with a harmonious combination of egg, zesty lemon juice, fragrant lemon zest, tangy mustard, aromatic Maggi seasoning, and a touch of Aromat, this creamy condiment is an absolute sensation. Delicious doesn't even begin to describe the taste of this Lemon Aioli. The vibrant citrus notes from the lemon juice and zest infuse each bite with a refreshing tang, while the creamy texture and subtle hint of mustard provide a velvety richness that is simply irresistible. The Maggi seasoning and Aromat add an extra depth of flavor, enhancing the overall taste profile and ensuring a truly delectable experience. But before we indulge in the exceptional flavor of this Lemon Aioli recipe, let's take a moment to appreciate the history behind aioli. Originating from the Mediterranean region, aioli is a traditional sauce that has stood the test of time. In its most authentic form, aioli is made by emulsifying garlic and olive oil, resulting in a lusciously creamy and pungent sauce. Over time, variations of aioli have emerged, incorporating diverse ingredients to create unique and exciting flavor combinations. My Lemon Aioli is a delightful twist on this classic sauce, introducing the bright and tangy essence of lemons to complement a variety of dishes. Pairing perfectly with steamed artichokes and asparagus, my Lemon Aioli is an excellent choice for both appetizers and side dishes. The creamy texture and refreshing lemony taste effortlessly enhance the natural flavors of these vegetables, creating a harmonious symphony on your palate. Whether you're hosting a dinner party, looking to impress your guests, or simply treating yourself to a gourmet culinary experience, my Lemon Aioli is a must-try condiment. Its versatility knows no bounds, and its unforgettable taste will leave you craving more. So go ahead, elevate your meals to new heights with this tantalizing Lemon Aioli – a taste sensation you won't soon forget. What You'll Love Frequently asked Questions Ingredients 1 Egg 1 teaspoon Mustard Maggi Seasoning to taste (see blog for alternatives) Aromat Seasoning to taste (see blog for alternatives) Lemon Juice from half a lemon Zest from half a lemon Extra Virgin Olive Oil (approximately 3/4 cup - 1 cup) Preparation This aioli is so simple to make and tastes so delicious you'll want to make it as a condiment for every summer meal. So good as part of the barbeque spread or as a dipping sauce for appetizers. You'll want to be sure to make a bit extra as I can guarantee seconds will want to be had. All you need is a blender. Add the egg, mustard, lemon juice, Maggi and Aromat to the blender. Tip: Both Maggi and Aromat can be a little tricky to find and aren't available everywhere. Maggi is most often found in the same aisles as Soy Sauce. If you don't have Maggi seasoning on hand, there are a few substitutes you can use to achieve a similar flavor profile. Here are some options : Soy Sauce: Soy sauce can be a suitable replacement for Maggi seasoning as it provides a savory and umami taste. However, keep in mind that soy sauce has a stronger flavor, so you may need to use it sparingly and adjust the quantity according to your taste. Worcestershire Sauce: Worcestershire sauce can be used as a substitute for Maggi seasoning due to its complex flavor profile, which includes tangy, savory, and slightly sweet notes. It can add depth and richness to your dish, much like Maggi seasoning. Liquid Aminos: Liquid aminos, such as Bragg's Liquid Aminos, can be an alternative to Maggi seasoning. It is made from soybeans and provides a savory and slightly salty taste. However, like soy sauce, it has a strong flavor, so use it judiciously. Tamari Sauce: Tamari sauce, which is a gluten-free soy sauce, can also be used as a substitute for Maggi seasoning. It offers a rich, savory taste and can add depth of flavor to your dishes.When using any of these substitutes, start with a smaller amount and adjust to your preference, as the flavor intensity may vary. Same goes for Aromat. If you don't have Aromat seasoning available, there are a few alternatives that can provide a similar flavor profile. Here are some options : Seasoned Salt: Seasoned salt blends, such as Lawry's Seasoned Salt or any other brand, can be a suitable replacement for Aromat seasoning. They typically contain a mix of salt, herbs, spices, and sometimes monosodium glutamate (MSG), which can add savory and flavorful notes to your dish. Garlic Salt: Garlic salt, which is a combination of salt and garlic powder, can be used as a substitute for Aromat seasoning if you enjoy the garlic flavor. It adds a savory and garlicky taste to your dishes, enhancing their overall flavor. All-Purpose Seasoning: All-purpose seasoning blends, like Mrs. Dash or similar brands, can be a versatile replacement for Aromat seasoning. These blends usually contain a mix of herbs, spices, and sometimes salt, providing a well-rounded and flavorful seasoning option. Onion Powder and Salt: If you enjoy the onion flavor in your dishes, combining onion powder and salt can help replicate some of the flavor profile of Aromat seasoning. It will add a savory and slightly onion-like taste to your recipes. Remember, the exact flavor of Aromat seasoning may not be replicated perfectly with these substitutes, but they can provide a similar overall seasoning effect. Adjust the quantities according to your taste preferences and the specific recipe you're using. Blend the ingredients and slowly add in the oil. Make sure to add the oil slowly and to stop from time to time to check the consistency of the aioli. Stop adding the oil once you have achieved the desired thickness. I like mine slightly less dense than store bought mayo. Once you are satisfied with the consistency, fold in the lemon zest. As mentioned above, my favorite pairing with this aioli are artichokes and asparagus. However, other veggies work great too. Or why not give it a try with roasted potatoes? Don't be afraid to add your own twist and enjoy! Recipe Card Previous Next

Baguette topped with cheese, sautéed oyster mushrooms and pancetta. < Back Mushroom and Cheese Baguette Prep Time: 10 Minutes Cook Time: 17 Minutes Serves: 2-4 Servings About the Recipe Hello to all my fellow mushroom fans! This recipe is for you! Even you non-fungi fans might want to give this a try, it may just be the recipe to change your mind. Never say never I say! This recipe came to be because, my brother and sister-in-law gifted my girls these absolutely amazing mushroom farms for Christmas this year. Basically it is a box with what looks like a block of dirt inside which are inoculated with mushroom mycelium. You spray it to keep it moist and within a few days you see the start to sprouting mushrooms. We had one box of pink oyster mushrooms and an other of blue oyster mushrooms. The kids had such a great time taking care and growing their mushrooms and I had a great time dreaming up what I was going to be doing with them once we could harvest them. The really great part about these little mushroom farms is that they do not need to be outdoors. So if you live in a wintery climate like I do, it is a real treat to be able to grow some fresh produce when it is -15C outside! Not only that, they are really pretty and are definitely conversation pieces, after all, how often do you see mushrooms being grown in someone's kitchen? Now although I used oyster mushrooms and Oka cheese, which I know are two things that are not necessarily readily available everywhere, this recipe can be made with substitutions. I would suggest a meaty type of mushroom and a cheese with some flavor. It is a pretty easy recipe to throw together and makes for a fantastic healthy lunch! Bon appétit! What You'll Love Frequently asked Questions Ingredients 2-3 cups Oyster Mushrooms 1 Yellow Onion (finely chopped) 1 Garlic Clove (minced) 2 tablespoons Butter 1 tablespoon of Extra Virgin Olive Oil Pinch of Chili Flakes (optional) 1 tablespoon Apple Cider Vinegar Bunch of Fresh Parsley (chopped) 1/3 cup cubed Pancetta Salt and Pepper to taste 4-6 slices of Oka Cheese (find substitutes in the blog below) 1 Baguette (toasted) Preparation First off, I want to say that you do not have to have oyster mushrooms for this recipe. I used them because that is what I had on hand but this recipe will work great with any kind of mushroom. I have used cremini mushrooms, chanterelles or portobello. Feel free to mix and match to your taste. Start by preparing your mushrooms. Wipe them down with a dry cloth. Try not to wash or wet them too much as mushrooms really soak up the moisture and if too wet won't crisp up when sautéing. Cut them into bite sized chunks. Mince your garlic and finely chop your onion. Roughly chop your parsley leaves and stems. In a pan, heat up your butter with a tablespoon on Olive Oil on medium-high heat. When the butter has melted, add your garlic and onion and sauté 2-3 minutes until starting to soften and become fragrant. Add in your mushrooms and sauté until wilted and golden brown ( 6-8 minutes ). Add a pinch of chili flakes (this is optional, you can leave them out if you prefer to not have any spice). Add in the parsley sautéing for another 1-2 minutes . Add in the apple cider vinegar giving it a good mix and cooking for another minute . Add Salt and pepper to taste. Transfer the mushroom mixture to a bowl and use the same pan to cook your pancetta. Cook your pancetta until it is starting to crispen (think bacon). Add your mushrooms back to the pan with the pancetta and stir everything around and cook for another minute . In the meantime, cut your baguette into 10-12cm long pieces and cut those down the center to create your open faced sandwich. Line a baking sheet with parchment paper of a silicone mat and place your baguette pieces cut side up onto the baking sheet. Put a couple of Oka cheese slices on top of the baguette and pop into the oven and broil for approximately 2 minutes or so, or until the cheese has melted and the sides of the baguette are starting to get a bit toasted (keep a good eye on them as broiling tends to go fast, you don't want it to burn)! If you cannot find Oka, as I know it is not available everywhere outside of Quebec, you can replace it with Gouda, Raclette, or Gruyère cheese. I just prefer using a cheese with a bit of a flavor punch. Once you've gotten the cheese all ooey-gooey you're ready to shovel on the mushrooms. I leave it up to you to choose how much to put. You can top off the entire piece of baguette or go one bite at a time. Really hope you enjoy this meal as much as I did. Let me know! Recipe Card Previous Next

A harmonious explosion of citrusy and fruity flavors in every delightful bite. < Back Lemon Scones with Strawberry Cream Prep Time: 20 minutes Cook Time: 10-15 minutes Serves: 9 Scones About the Recipe Indulge in a culinary delight that marries the refreshing zest of lemons with the delightful allure of strawberries—my recipe for delectable Lemon Scones with Strawberry Cream. Prepare to embark on a tantalizing journey of flavors and textures as the buttery, flaky scones melt in your mouth, releasing bursts of tangy lemon throughout. Paired with a velvety strawberry cream, this delightful treat will transport your taste buds to a realm of pure bliss. Whether enjoyed for a cozy breakfast, a leisurely afternoon tea, or a delightful dessert, these scones are sure to captivate your senses and leave you craving for more. So, get ready to embark on a delightful baking adventure and discover the magic of this irresistible flavor combination! What You'll Love Frequently asked Questions Ingredients Scones: 2 1/2 cups All-Purpose Flour 1/2 cup Granulated Sugar 1 tablespoon Baking Powder 1/2 teaspoon Salt 3/4 cup Unsalted Butter (chilled and cubed) 1 Egg 1/2 cup Milk +2 tablespoons for wash 1/4 cup Heavy Cream 2 Lemons (zested) 1 tablespoon Vanilla Extract Pearl Sugar for decorating (optional) Strawberry Cream: 1 cup Whipping Cream (whipped) 1 cup Fresh Strawberries 1-2 tablespoons Granulated Sugar 1 tablespoon Lemon Juice Preparation In a large mixing bowl, begin by combining the flour, sugar, baking powder and salt. Using a whisk, mix until well blended. Next, add in the chilled butter. Cut the butter into tablespoon sized cubes. (The trick here is to use butter that is really chilled - not room temperature. This will ensure the fluffiest of scones). Use your hands to incorporate the butter into the flour mixture. Pinch and squeeze the butter through the dry ingredients until you achieve a lumpy sand-like consistency. Do not over kneed!! You want it still to be a dry crumbly mixture. In a seperate bowl, mix together your wet ingredients. With a whisk, mix together the milk, cream, vanilla and egg until everything is well blended. Now incorporate the lemon rind into the milk mixture. Mix with the whisk again until the rind is well distributed. Add the wet ingredients to the dry using a rubber spatula to fold everything together. Again, it is important not to over mix. You want a kind of loose, slightly crumbly dough that just holds it's shape together. Next, flour your work surface generously. With a rolling pin, gently roll out the dough in a circular or rectagular shape. What is important is the thickness you leave the dough and that you do not want to over work or over roll the dough. You will end up doing it in batches. Roll out the dough on the first round until it is about 4cm thick (1 1/2 inches). Then use a round cookie cutter (about 7-8cm in diameter) to gently cut out round circles. Place the cut circles onto a lined baking sheet. Preheat your oven to 425F . As your oven heats up, you can finish cutting out the rest of your scones. Gently gathering the remaining dough after each round of cookie cutting and putting it back together to roll it out once more. Tip: Something I learned a few years ago is that you want to place your scones closely together on the baking sheet, not leaving too much space inbetween each (not like cookies). This will force the scones to rise upwards instead of outwards during the baking process, giving you nice tall scones, ready to fill! Brush the scones with a bit of milk before baking and if so desired, a sprinkle of pearl sugar. Bake the scones for 10-15 minutes or until lightly golden and cooked through. While the scones are baking, prepare the strawberry cream. In a blender, combine your fresh strawberries, lemon juice and sugar. Blend until it is puréed. In a seperate bowl, use a handmixer to whip the whipping cream until stiff peaks form. Add your strawberry mixture to the whipped cream and gently fold in until well incorporated. Serve with your freshly baked scones. Bon ap! Recipe Card Previous Next

This incredibly delicious salad is hearty and full of flavor. Mixing tones of veg with pops of sweetness. < Back Kale and Quinoa Salad Prep Time: 20 Minutes Cook Time: 20 Minutes Serves: 6 Servings About the Recipe Years ago, when kale first came onto the scene as the trendy superfood, sometime in the 2000s, I didn't quite understand the allure. It seemed like a prehistoric spinach of sorts, and looked as though it would take me all day to chew through one leaf. Especially since everyone kept saying how it was best to massage the hearty leaves before using them to tenderize them and make them easier to chew. If anyone needed a massage, it was me, not my salad. Taking a mental note of the ingredients, this is my take on it. Crunchy, juicy, sweet and filling. I always make a huge bowl of it so that I can enjoy it throughout the week. This salad is super simple to make and is packed with nutrition. Along side the kale it has fluffy quinoa, carrots, feta and surprise bursts of grapes. Don't get turned off by fruit in salad! This sweet and savory combo is mouth watering, I promise. This is all then brought together by the lime-honey dressing. Again, hint of refreshing lime with a sweet twist of honey. Talk about nutritious and delicious! Then I saw someone introduce Oprah to kale chips and her reaction to how amazing kale was, made me feel like, well if Oprah likes it, it can't be that bad. So I found myself, washing and massaging kale. Turns out, it isn't as time consuming as I had thought it would be and it is so versatile! Anything from chips, salads and smoothies. Hot or cold. Raw or cooked. So many amazing recipes worth discovering! Kale chips are surprisingly simple to make. They are light and crispy and melt in your mouth. Even my kids get excited when they have a side of kale chips with their supper. My only complaint, is that I can never fit enough into my oven. Putting kale in stews or stir fries, or in a green smoothie is also amazing. But this post is not about kale chips, nor is it about kale smoothies (sorry guys). This post is about the best kale salad that you will ever have. No joke. This salad is hearty, juicy, flavorful and can stand to be a meal on it's own. It is my go -to potluck plate. One of the things I love about it is that you can make it ahead of time. Thanks to the hearty prehistoric nature of the leaf it isn't going to go all soggy and mushy on you like most other salads. In fact, the flavors will just infuse the salad more. I was introduced to a version of this salad by one of my best friends. She worked around the corner from an upscale grocer in Montreal, and would buy her lunch there from time to time. One day she started raving about how amazing this salad was. She just couldn't get enough. Even the days that she brought a lunch with her, she would end up going to buy a small kale salad to add to it. She promoted the deliciousness of this salad for months before I tried it for myself. How good could it be? It sounded so simple. Kale, quinoa, carrots and grapes (yes, grapes). Let me tell you, she was right. And I am forever grateful that she introduced it to me. This salad was that good. And again, extra amazing, because if you don't finish it, no matter! Just save it for the next day. Taking a mental note of the ingredients, this is my take on it. Crunchy, juicy, sweet and filling. I always make a huge bowl of it so that I can enjoy it throughout the week. This salad is super simple to make and is packed with nutrition. Along side the kale it has fluffy quinoa, carrots, feta and surprise bursts of grapes. Don't get turned off by fruit in salad! This sweet and savory combo is mouth watering, I promise. This is all then brought together by the lime-honey dressing. Again, hint of refreshing lime with a sweet twist of honey. Talk about nutritious and delicious! What You'll Love Frequently asked Questions Ingredients Salad: 6 cups chopped kale 1 1/2 cup grated carrots (approx. 2 large carrots) 1 cup cooked quinoa 1 cup red grapes (halved) 1/2 cup crumbled feta 1 small Shallot (sliced) Dried Cranberries (optional) Cashews or other nuts (optional) Dressing: Juice of 1 lime 1 tablespoon Apple Cider Vinegar 2-3 tablespoons Extra Virgin Olive Oil 1/2 teaspoon Dijon Mustard 1 tablespoon Honey Salt and Pepper to taste Preparation Step 1 Rinse quinoa, add to a pot with 1 1/2 cups of water and a large sprinkle of salt. Bring to a boil, reduce heat to low, cover and cook for about 12 mins (or until cooked through and water has been absorbed). Fluff with fork and let cool. Step 2 While quinoa is cooking, prepare raw ingredients. Remove kale leaves from stalks, wash thoroughly and roughly chop. Halve the grapes. Finely slice the red onion (you can also leave it out if onion is not your thing). Grate the carrots (I use the medium size grate). Roughly chop the feta. Juice the lime. Step 3 Place kale leaves in a large bowl, drizzle with olive and a sprinkle of salt. Massage leaves with your hands until the fibers break down and they become softer and slightly reduced in volume (about 2-3 minutes). Step 4 Add grated carrots, sliced onion and cut grapes to the bowl of massaged kale. Stir in the cooled quinoa and sprinkly in feta. Step 5 Prepare the dressing by combining the lime juice, olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Add salt and pepper to taste. Mix well. (Alternatively , add all ingredients into a jar, close the lid and shake until it is well mixed). Pour over prepared salad and toss well. Recipe Card Previous Next