We already know that I love to fancy up my grilled cheese. It’s just so much more delicious to add a few complimentary flavours to an already-amazing combo — bread + cheese = heaven!
But what happens when you combine fresh mozzarella, spinach, avocados, and sundried tomato pesto? It’s a happy tastebud explosion!
I’ve realized recently that I like using olive oil when I’m grilling my sandwiches. The oil is healthier than butter or margarine, it’s vegan, and it gives the bread a pleasant crunch without making the sandwich overly greasy. I definitely recommend giving it a try.
Pasta salad is a summer classic. It’s refreshing, filling, and can be healthy as long as you choose the right dressing.
One of my favourite things about making pasta salad is that you can usually enjoy it warm as well as cold. In this salad, all of the vegetables are raw, which means that when you combine them with the freshly cooked pasta, they stay juicy and cold. This creates a nice contrast of textures and temperatures if you’re digging in right away, but this salad is equally tasty once the pasta has cooled completely.
Oh boy have I been bad with my blogging lately! I was expecting to find that I would have more time to cook and blog once summer came around, but I’ve been surprised with how little of both I’ve managed to fit into my schedule.
On the bright side, the things I have been cooking have been really simple, fresh, and tasty, just like this salad I’m about to share. I visited my cousin in Toronto a few weeks ago and she turned me onto “chunky” salads, i.e. salads without greens in them. There’s something to be said about biting into nice big cubes of fresh summer veggies — especially when there’s also cheese involved!
This salad reminds me of a traditional Greek salad, but the choice of cheeses and the inclusion of avocado give it a bit of a new twist.
When it comes to omelettes, spinach and feta are a classic combination. But when I’m not in the mood to wait for an omelette to cook (read: when I’m too hungry to wait 5 minutes), I toss the ingredients into my frying pan and whip up a plate of scrambled eggs with spinach and feta instead.
I love omelettes for a quick lunch or dinner. I often make tomato and cheese omelettes, but adding a bit of basil pesto to the beaten eggs before adding them to the skillet made this particular one stand out!
I have posted about lasagna before, but this recipe merits its own post.
I really like lasagna because it’s a great way to maximize your returns in the kitchen. I tend to make a lasagna every couple of weekends, because I can afford to spend a bit longer cooking and I get 5 to 6 meals out of it (of course, if you’re cooking for more than one person this may not apply to you). And, with Fall firmly setting in here, there’s nothing like a piping hot pasta dish to warm up my soul.
I think that most, if not all university students will agree that macaroni and cheese is a student kitchen staple. While a lot of my friends go for the good ol’ KD, I grew up on President’s Choice White Cheddar Mac and Cheese (amazingly the box design hasn’t changed in 20+ years), and I’ve never really been able to fully get behind the orangey stuff (although I do eat it and enjoy it once in a while).
When I was a kid, my mom used to add green peas and little bits of hot dog or ham to our macaroni, in an attempt to make it a bit healthier and heartier while staying kid-friendly. When I got to university, I started up the habit again, replacing the meat with canned tuna. It’s a good way to integrate protein and a bit of vegetables into the dish without increasing the prep or cleanup time.