Growing up, soup was my favourite thing to have for dinner. Not because of the soup itself but because of the flatbread that inevitably went along with it. My mum would always make a rosemary parmesan bread on soup nights, something that filled the house with the most amazing smell and made everyone excited about an otherwise not-so-exciting dinner. While that used to be the highlight of the meal for me, I’ve since realized that soup can be pretty great on it’s own. Especially gazpacho; it’s perfect for dinner on a hot day and is super easy to make. Refreshing and delicious, it makes it easy to get excited about soup!
2 cloves of garlic
1/2 white onion
3 large tomatoes (any colour)
1 cup chopped watermelon
1/2 jalapeno pepper
1 cup basil leaves
2 tsp kosher salt
1/4 cup olive oil
2 tbsp lemon juice
1. Roughly chop garlic and onion and pulse in a food processor.
2. Roughly chop the tomatoes and add to the processor, along with the watermelon. Pulse until the mixture is still chunky but well mixed.
3. Mince jalapeno and add to the bowl, along with the basil leaves, salt, oil, lemon juice and some black pepper. Again, pulse until the mixture is still chunky but all ingredients are evenly distributed.
4. Pour into bowls and enjoy! This can be served topped with fresh herbs, avocado or anything else you would like.
When we took a family holiday to Palm Springs in April, one of the things I was looking forward to the most were the avocados. I didn’t like them up until about a year ago when I tried guacamole and realized what I had been missing, so I have a lot of catching up to do. The avocados were so good that we ended up making guacamole every single day we were there, with drinks before dinner. One night – before going to a Mexican restaurant for dinner I might add – we thought we’d better switch up our snack, but after a quick look around the grocery store we gravitated back to the bins of ripe avocado. I think that must be the epitome of happiness – when your worries consist of planning cocktail snacks and the only organized event of the day is pre-dinner guacamole by the pool.
1 tbsp oil
1/4 white onion
1 garlic scape (or 1 clove of garlic)
1/2 red pepper
1 tbsp sesame oil
1 tsp soy sauce
1 can tuna
1 green onion
Salt and pepper
1. Turn on your barbecue to high heat.
4. Finely chop onion and garlic scape and add to the oil, stirring until softened and slightly browned
5. Chop the carrot and pepper in a small dice and add to the pan along with sesame oil, soy sauce and a dash of tabasco, stirring often until vegetables have softened. (You may need to cover the pan part way with a lid to help steam the veggies)
6. Once the veggies are cooked, add the tuna, break it into flakes and mix well.
7. Place the filling inside the avocado and top with chopped green onion and sprouts if desired. Drizzle with lemon juice, salt and pepper. Enjoy! (Not a lot will fit inside the avocado, so feel free to place the rest of the vegetable mixture around it on the plate)
It’s hard to believe that the time in the morning, before work or school, in any house is anything less than chaotic. Even if you’ve meticulously planned your outfit and packed your lunch the night before, mornings are inevitably a time for forgetting things, alarms not to go off and things to spill. So it’s nice to have something pre-made for breakfast: something that was done when you had a little more coffee in you. This granola is great on yogurt, smoothies or with milk, and can be changed easily: swap any of the nuts or dried fruit out for what you like or what’s in your cupboard! Even if you’re having a hectic morning, as they so often are, this granola will be there and waiting as a tasty and quick breakfast to make everything better. Just be sure to check for burning when you make it; I can’t use the craziness of the morning as an excuse – I burned mine at 3 in the afternoon. What can you do.
2 cups rolled oats
1 cup pumpkin seeds
1/2 cup quinoa (uncooked)
1/4 cup sesame seeds
1/2 cup dried cranberries
1/2 cup raisins
1 cup walnut pieces
3 tbsp coconut oil
1 tsp vanilla
1.5 tbsp honey
1 tsp cinnamon
1/4 tsp nutmeg
Dash of ground cloves
2 tbsp maple syrup
Handful of goji berries (optional)
1. Preheat oven to 350 degrees
3. In a small bowl, melt coconut oil in the microwave for about 45 seconds.4. Stir honey, cinnamon, nutmeg and cloves into oil and pour over the oat mixture. Stir to combine.5. Line a baking sheet with parchment paper and spread the granola out on top in an even layer.
One summer when I was younger, my parents and I took a summer holiday in the south of Italy, in Puglia. We had a long plane ride over and the Italian airport was anything but efficient. It was overwhelmingly hot out and although we were happy for this weather, we were tired, grumpy and dreaming about going for a swim. We managed to make it to the house we had rented where the owner had left us a huge bowl of homemade pasta with fresh pesto. I remember that pasta tasting indescribably good, and eating it on the outdoor patio in the warm breeze is one of my favourite memories from that trip. It was the moment we could finally relax and let go of the stresses from the day and from home. And while I’m sure most of us don’t have the time to make pasta from scratch, this recipe is almost as good; an attempt to recreate that happy, carefree dinner.
1 box orecchiette
1 bunch swiss chard, red or green
1 tbsp oil
2 cloves of garlic, minced
1 cup pesto – my recipe can be found here: http://the-countertop.com/?p=38
1 cup frozen peas
2 tbsp water
Salt and pepper
3. While the garlic is cooking, cut the stems out of the chard and roughly chop it. Add to the pan and saute until wilted.4. Place peas and water into a bowl and cover with paper towel. Microwave for about 2 minutes or until softened and cooked through.
5. Prepare or defrost your pesto (you can use store-bought as well) and pour over the pasta6. Add the chard and peas. Season with salt, pepper and lemon juice to taste. You can serve this dish right away or chill in the fridge for a few hours or overnight. Enjoy!
There are some foods that you just can’t eat alone. Pizza is definitely one, sushi another. It’s such a social food to me: something that is so easily shared and seems to be almost universally liked. While a dinner like spaghetti is hard to talk over and you end up with a trail of noodles hanging from your mouth at the exact moment you have something to say, sushi is a great conversation-having food. It’s also one of those things that I always crave; even after I go out to eat it, I’m already looking forward to the next time. And though you can easily only pay $20 for an excessive, all-you-can-eat meal, good quality sushi is definitely more expensive. So, given that I’m using all my will-power to deposit my pay-checks straight into a savings account and not blow them on extravagant dinners, I decided to try and make some from home. If you have a free weekend afternoon, this is the perfect thing to do. It takes some getting used to but is so rewarding when you get the hang of it. And while I would have no problem eating all 30 pieces of sushi that it yields, it always tastes so much better when shared with someone else.
Makes about 30 pieces of sushi
1 cup brown sushi rice (can be found at asian super markets)
50 ml rice wine vinegar
40 ml sugar
5 ml salt
1/2 red pepper
1/2 an avocado
1 package of sushi nori, you’ll need about 4 or 5 pieces
Wasabi powder (optional)
Soy sauce for dipping
1. Cook your rice according to the directions on the package. For mine, I brought 2 cups of water to a boil then added the rice and turned down the heat to low, put the lid on and let simmer for about 20 minutes.
2. In a small bowl, mix together the vinegar, sugar and salt. Pour over the cooked rice and toss to combine. The rice should become slightly sticky.3. Prepare your vegetables: shred the carrot and cut the cucumber, pepper and avocado into long, thin strips. The thinner you cut them, the easier it will be to roll the sushi.4. If using wasabi, mix your desired amount of powder with a little bit of water to form a paste.
5. To assemble your work station, lay your rolling matt on a cutting board and place a sheet of nori on top.
6. Spread an even layer of rice on the bottom third of the nori, right up against the edge closest to you (in the picture below I was using a small piece of nori but it will usually be as long as your rolling matt) Sprinkle on some sesame seeds if you want, then place veggies along the centre of the rice.7. Roll the matt up to close the sushi into a long cylinder. You will probably need to wet the edges of the seaweed to help hold it together. Squeeze the matt as you roll to make sure the sushi is tight and secure8. Wet a sharp knife (to prevent sticking) and slice through your roll. This may take some practise and can be frustrating at first. Just make sure to keep wetting the knife as you go! Your first roll won’t look too great but you’ll learn as you go.
9. Serve with soy sauce for dipping. Enjoy!
As Canadians, we’re known for taking full advantage of the fleeting summer we have; I’ll put on sweatpants and hoodie just to sit outside and enjoy the sun for a while. This goes for food too. On multiple occasions I’ve had to put on a winter jacket or rain suit just to venture out to the barbecue. Watermelon is definitely best enjoyed on a hot sunny day; weather that Canada never seems to dependably provide. But in honour of our country’s 148th birthday, I’ll suck it up in order to make a patriotic looking salad. I had never grilled watermelon before this, just seen the idea in magazines and assumed it was one of those things that only works with a professional team and good lighting. It’s actually quite easy though and looks like you put in a lot more effort than you did. I hope this salad makes your Canada Day and your summer a little brighter!
Serves 4 – 6
1 mini watermelon
Kosher salt for sprinkling
1 19 0z can white kidney beans
2 cloves of garlic, minced
2 tbsp olive oil
1/2 tsp chili flakes
1/2 tsp salt
1/4 cup fresh mint
1/3 cup feta
1/2 tsp salt
1. Preheat barbecue to about 400 degrees or medium high.
2. Slice watermelon into thick wedges and sprinkle with kosher salt. Grill for about 5 minutes per side or until slightly softened and grill marks appear.3. In a small bowl, combine garlic, oil, 1/2 tsp salt and chili flakes.
4. Rinse and drain kidney beans. Add to the oil mixture and stir to coat.5. To assemble the salad, cut watermelon into bite-sized chunks and place into a serving bowl. Roughly chop the feta and mint and add on top, along with a drizzle of balsamic vinegar.6. Add the beans, 1/2 tsp salt and a splash of lemon juice and toss together. Enjoy!
Perks of making cocktails from home: drinking in your pyjamas, no designated drivers, unlimited refills. Last summer was the summer of the mojito for us, we perfected making them from home and did so at any opportunity for all of those reasons. Mojitos are the epitome of Friday evenings in the summer for me; a refreshing treat to celebrate the end of a long hot week. It’s a fun drink that signals the start of two days of relaxation ahead of you and a pretty great thing to share with friends on a warm back patio. No matter what kind of week you had, this blackberry mojito is a no-fail way to kick off the weekend well.
Makes 4 mojitos
1/3 cup sugar
1/3 cup water
1 carton of blackberries (6 oz)
4 sprigs mint (about 8 leaves per glass)
White rum (1.5 oz per glass)
2 cans soda water
1. Add sugar, water and half the blackberries to a small pot. Turn up the heat to medium and stir often, dissolving the sugar into the water. Don’t worry if the blackberries break down a little. 2. Divide the remaining blackberries and the mint between 4 tall glasses. Squeeze half a lime into each glass and then drop it in as well. 3. Add the rum to each glass then muddle together using a muddler or the handle of a wooden spoon. 4. Divide the sugar water mixture between the glasses, add in a few pieces of ice, fill with soda water and stir. Enjoy!
I could spend hours in the grocery store. Loblaws or Pusateri’s, I love walking down every aisle and just looking at everything, thinking up new things to cook. I don’t understand why most people race in and out of the store, spending as little time there as possible. It’s especially interesting in other parts of the world and often, a supermarket becomes an item on our sightseeing itinerary. Going to T&T in Toronto really feels like grocery shopping in Asia – they have about 2000 types of rice, fresh sushi and interesting vegetables. None of the labels there are in English, so it’s a bit of a gamble but a fun way to experiment with new food; I found these rice paper wrappers there last weekend and decided to give them a go. A little hard to work with at first, they are best after being softened in cold water and can be filled with really anything. Another success from T&T, I think I’ll have to go back for more. And wander up and down every aisle just while I’m there of course…
Makes 8 spring rolls
1/2 a ripe mango, cut into large chunks
8-10 mint leaves
1 tsp sugar
1/4 tsp salt
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp chili flakes
12 large tiger shrimp, peeled
Pinch of salt
1 tbsp lemon juice
1 cup baby spinach, roughly chopped
2 grated carrots
8 sheets rice paper
1. In a food processor or blender, pulse mango, mint, sugar and salt until smooth. Set aside in a small bowl.2. In a medium frying pan, heat 2 tbsp of oil. Add the garlic and chili flakes and cook for a few minutes, stirring often.
3. Add the shrimp and lemon juice and cook for about 3 minutes per side, until pink and firm.
4. If using rice paper, run under cold water to soften them. You could also use butter lettuce leaves or wonton wrappers for these spring rolls. 5. Place a wrapper on a flat surface. Pile on some spinach, carrot and shrimp, along with some oil from the shrimp pan. Fold in the sides and roll up.6. Serve with the mango lime dipping sauce and enjoy!
A routine Saturday at our cottage – and a perfect day in my mind – consists of a slow start, a morning outing to town or a farmer’s market, a homemade lunch and a lazy afternoon consisting of napping and reading our books on the deck. Putting a little more effort into weekend lunches somehow justifies an afternoon of doing not much at all for me. This warm salad isn’t hard to prepare though and is a welcome change from a ziploc container of cold leftovers that’s in front of me most days for lunch. It’s the perfect lazy summer day recipe; easy but interesting. And as the saying goes, “after lunch rest a while, after dinner walk a mile” – good words to live by, I think.
1 1/2 cups farro
2 1/2 cups water
1 medium bulb of fennel
1 white onion
4 tbsp olive oil + 2 tbsp olive oil
1 tsp + 2 tsp kosher salt
2 cups salad greens
1/4 cup fresh basil
Handful of fresh oregano
Juice of 1/2 a lemon
1 ripe avocado
1. Bring water to a boil in a small pot. Add the farro and cover, turning the heat down to low. Let simmer, stirring occasionally, for about 20 – 30 minutes or until tender and chewy.
2. Preheat oven to 475 degrees.
3. Thinly slice zucchini, fennel bulb and onion into a mixing bowl. Add the 4 tbsp olive oil, 1 tsp salt and sprinkle with paprika and cumin. Mix together and spread out on a baking sheet lined with parchment paper. Bake for about 15 minutes or until vegetables are golden and softened.
4. Roughly chop salad greens, basil and oregano and place in a large bowl.5. De-seed your pomegranate. The best way I’ve found to do this is by submerging it in water and squeezing out the seeds – this way the juice won’t splash up on you.6. Once farro is cooked, pour on top of salad greens. Drizzle with the 2 tbsp olive oil, 2 tsp kosher salt and juice of half a lemon. 7. Top with the veggies, slices of avocado and pomegranates. Enjoy! Follow me on instagram to see more pictures! “thecountertop”
Every Thursday night we go out to eat, usually to a restaurant that we’ve never been to before. Our dinner at Fat Pasha (a middle eastern restaurant in Toronto) last summer, was definitely one of the best. I had my wisdom teeth out the day after we went there, so maybe it was the fact that all I ate for the next week was apple sauce and ice cream, but I remember that whole meal – and the hummus in particular – being pretty amazing. We’ve tried a lot of hummus recipes, even going so far as to de-shell all the chickpeas to make it smoother, and have come pretty close to re-creating Fat Pasha’s. I usually make plain hummus but the edamame and mint in this recipe make it really fresh and flavourful. Warmed up with a little oil and paprika drizzled on top, it’s one of my favourite snacks – and made even better without surgery the next day.
3 cloves garlic
1 19oz can chickpeas
1 cup edamame beans (frozen or fresh)
1/3 cup tahini
Zest & juice of one lemon
1 tsp salt
1/2 cup extra virgin olive oil
Handful of mint leaves (about 10)
1. Peel the garlic and place into a food processor. Pulse for a few seconds until it is roughly chopped.
2. Rinse and drain the chickpeas, then add to the processor. 3. Defrost edamame (if using frozen) and add to the bowl as well along with the tahini, lemon zest and juice, a few shakes of tabasco and salt. Mix on high to combine. 4. With the machine still running, slowly drizzle in the olive oil until the mixture is smooth. Feel free to add a bit more or less to make your desired consistency. Throw in the mint leaves and pulse to combine. (You may have to stop and scrape down the sides of the bowl with a spatula from time to time)
5. Pour into a bowl and enjoy! If serving right away, this hummus is great if warmed up in the microwave and drizzled with olive oil and paprika.