6.22.2016

VEGETARIAN VERMICELLI BOWLS

Vegetarian Vermicelli Bowls | Sevengrams

Summer has arrived in full force, and totally caught me off guard. I'm still hoarding rhubarb from the market, all the while its already late June (WHAT?!). This month has been filled with weekend visitors, al fresco dining and ice cream. Lots of ice cream. We're heading to the lake this weekend, which can only mean loads of sangria and all things barbecued. I can't wait.

To counter all this indulgence, I'm trying to keep weekday lunches and weeknight dinners light, healthy and packed with fresh produce. These vermicelli bowls are just that. They're the perfect balance between eating a bowl of raw veggies, and the comfort of rice noodles and warm baked tofu -- perfect for a working lunch, or a relaxing evening on the patio with a glass of vino.

Vegetarian Vermicelli Bowls | Sevengrams

Many thanks to Danesco for hunting down the OXO tabletop spiralizer and sending it my way. Danesco is a Montreal-based distributor of high-end kitchen ware, including all things OXO. If you're in Canada, this is definitely a resource you're going to want to know about!

Vegetarian Vermicelli Bowls | Sevengrams

Vegetarian Vermicelli Bowls | Sevengrams

Vegetarian Vermicelli Bowls | Sevengrams

6.05.2016

KENTUCKY MULES + A SOUTHERN-BBQ INSPIRED DINNER

Kentucky Mule | Sevengrams

I love any opportunity to host a good dinner party (as seen herehere and here), especially when there's a theme, and extra especially when its for a birthday.

We hosted 10 people on Friday night for an early birthday celebration. Being a work day, the menu had to be easy, and mainly 'make-ahead' dishes. Pulled pork seemed like a cost effective, delicious option, and from there, a southern-bbq theme emerged. Filled with festive plates from my new favourite store, a $10 bouquet diy-ed into center pieces, spicy collard greens and kickin' kentucky mules, the evening was a smashing success. We ate, we drank, we giggled. On repeat.

5.30.2016

ICELAND


If you've been following along for the travel part of this blog, you'll know that we love a good flight deal. So when WOW Air announced cheap direct flights from certain North American cities, it didn't take us very long to pull the trigger and book. With minimal vacation days left to take, we decided we'd rather go for a short amount of time, then not at all, so we piggy-backed an extra 2 days onto the May long weekend, packed our tiny carry-ons and set off for Iceland.

Our plan was to spend 2 nights in Vik, followed by 2 nights in Reykjavik, and see as much as we could without spending an excessive amount of time in the car. We landed in Keflavik super early (5am!), and though we were sleep deprived and totally confused as to what time of day it was, we hopped in our rental car and headed east.

The following four days were filled with some of the most spectacular landscapes and natural sites I've ever seen. We snuck behind waterfalls and got totally drenched; we walked along black sand beaches gazing up at the beauty of basalt columns; we fought over the last bite of blueberry skyr cake; we drove past lava fields, that looked more like giant pieces of ginger then hardened lava; we spent the better part of a day watching vibrant blue icebergs float out to sea; we relaxed in one of Iceland's oldest natural hot-pools, nestled at the base of snow capped mountains; we took in all the sites, and all the bites, on our afternoon in Reykjavik; we charmed some horses into letting us trespass in search of the "blue waterfall"; we lounged in a natural hot spring surrounded by steam and mini geysers; we tasted rye bread baked in a geothermal hole; and relaxed pre-flight at the ever enchanting blue lagoon.

It was pure magic.

5.16.2016

GINGER RHUBARB ICE CREAM

ginger rhubarb ice cream | sevengrams

Somehow I got caught up in the kerfuffle of Passover, work trips to Toronto, and hosting Mother's Day and Dad's birthday dinner, blinked, and it was already mid-May. I'm not entirely sure how that happened, but I'm rolling with it. We're doing our best to maximize our time outside and enjoy the sun. We've already downed our first patio caesar, fired up the barbecue, and have taken a few walks/bikes/runs along the canal.

In the spirit of "summer is coming," I decided to take the ice cream maker out of winter hibernation. Last weekend's festivities (and my first attempt at strawberry shortcake) left me with heavy cream in the fridge, so the timing just felt right. What started as a simple ginger ice cream, quickly morphed into something amazing when I spotted Ontario rhubarb at the store (I may or may not have squealed with excitement). The result was far more delicious then I could have ever imagined. If you don't have an ice cream maker, make this cream instead, but either way, do not miss out on this lip-smacking flavour bomb!

ginger rhubarb ice cream | sevengrams

ginger rhubarb ice cream | sevengrams

ginger rhubarb ice cream | sevengrams

4.14.2016

EASY SUNFLOWER SEED FALAFELS WITH CHIMICHURRI

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

I have yet to spot any spring produce at my local market. The weather forecast for the weekend is promising, but until I find Quebec asparagus or rhubarb, I'm relying on familiar foods and flavours.

These falafels fall into that category. They have a familiar baked falafel texture, but a unique, subtle flavouring from the sunflower seeds. Jazzed up with vibrant pickled turnips and fresh chimichurri, they make for one hell of a lunch (or dinner). Give me all the pita, hummus and falafels. Always.

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

Easy Sunflower Seed Falafels with Chimichurri | Sevengrams

3.30.2016

VEGETARIAN BURRITO BOWLS

Vegetarian Burrito Bowls | Sevengrams

It snowed last week, yet I got a sun burn over the weekend. Oh how I love Spring!

I always feel slightly confused this time of year. I never know what coat to wear, whether to pack my umbrella with me when I leave for work, or what meals I feel like eating. My body still craves warm winter comfort food, yet is totally tantalized by images of fresh spring produce. That's where this burrito bowl comes in. Comfort from the mexican-style rice, warmth from the spicy beans, and fresh spring crunch from the slaw. A perfectly harmonious combination that we've been eating on repeat around here lately. I hope you enjoy it as much as we do.

Vegetarian Burrito Bowls | Sevengrams

Vegetarian Burrito Bowls | Sevengrams

Vegetarian Burrito Bowls | Sevengrams

3.13.2016

GINGER, OAT + PISTACHIO BARS (GF+DF)

Ginger, Oat + Pistachio Bars (gf+df) | Sevengrams

When we were in New Zealand, Queenstown specifically, we stumbled onto this adorable cafĂ© tucked at the base of the gondola. We were craving something warm and sweet, so decided to wander in. After scouring the glass display for a solid 10 minutes, I finally settled on an almond milk flat white and a ginger pistachio bar (I can't say no to ginger). The bar was everything I could have asked for in an afternoon treat -- sweet, yet tangy from the ginger, and soft enough to eat with a fork, yet crunchy from the baked bottom layer and pistachio topping. After fighting over the last bite, I knew almost immediately that I would have to try making them once we were back home. I settled on a dairy and gluten free version and couldn't be happier with the results. I hope you like them as much as I do!

Ginger, Oat + Pistachio Bars (gf+df) | Sevengrams

Ginger, Oat + Pistachio Bars (gf+df) | Sevengrams

Ginger, Oat + Pistachio Bars (gf+df) | Sevengrams

Ginger, Oat + Pistachio Bars (gf+df) | Sevengrams

Many thanks to Sabatier for sponsoring this post! The chopping knife made nut and ginger prep an absolute breeze, and I quickly fell in love with the versatility of the butcher block.

Ginger, Oat + Pistachio Bars (gf+df) | Sevengrams