ASPARAGUS + KALE SALAD

Summer, and its ragging humidity, has arrived with a vengeance this weekend. It feels too hot to do anything, including turning on the oven, so we're relying on all things barbecue. This salad originally came together as a way to use up the last of some wilting herbs, and has now become an early summer staple - when asparagus are fresh and in their prime.

DAIRY-FREE CAESAR SALAD

It's wild to think that we're entering week 11 of remote work. It definitely no longer feels temporary - and the unknown of how long we'll be tucked away at home is a little unsettling. We're doing our best to stay active (thank you Peloton), soak up the recent summer weather, and curl up with a good book.

This recipe has been sitting in my drafts for a little over a year now, and similar to the recent vermicelli bowl recipe, I'm embracing all this extra time to finally knock some things off the looming to-do list. This salad has become a house favourite, and is a really great way to use up leftover shredded chicken or stale bread.

A NOVEMBER BOWL WITH BALSAMIC VINAIGRETTE

November is always a weird eating month for us. Caught in between all the incredible Fall produce and the warm bowls of winter stews and curries, our meals often feel confused. I'll make a light soup, a giant bowl of noodles, or some sort of bulked up salad - light on the greens, heavy on the grains and roasted veg.

I was running out of weekday lunch time inspiration, so turned to the menu at a salad joint in Toronto for some inspiration. Modelled after their "maple greens" bowl, this November bowl is perfect for this time of year - with brussels sprouts, roasted squash, dried cranberries, and balsamic vinaigrette laced with maple syrup.

ZUCCHINI NOODLE SALAD

We tried our hand at gardening this year, and I can confidently say that we totally rocked it. Neither of us knew what we were doing, but we read books, asked friends and family, and just went for it. It definitely wasn't easy, and the quantity and abundance of weeds were far more than we could have ever expected, but nothing felt more satisfying than picking and eating produce that we grew, straight from the earth. We had rainbow chard, snap peas, cucumbers, beets, radishes, green peppers, kale, some herbs and onions, wild dill and tomatoes. We were also able to reap the benefits of perennial rhubarb, asparagus, raspberries and blueberries. The little garden that could. It was amazing.

Last weekend's garden haul led to tons of basil and juicy red tomatoes. Then a friend gifted us a giant summer squash, and from there, this salad just came together. It was on repeat all week, and always with a side of garlic bread. Don't forget the garlic bread.

FATTOUSH SALAD WITH SUMAC DRESSING

Recipes have been few and far between around here lately, and though I feel a little sad about that, I've accepted that life comes first. Evenings and weekends have been busier than usual, juggling larger commitments at work, planning a wedding and reading up on gardening in hopes that I'll develop a green thumb in time for summer (fingers crossed). Don't be mistaken though, we've been cooking tons and eating loads, I just haven't had the 'umphf' lately to photograph recipes and write about them.

But, last weekend was different. We were unexpectedly in town and I was able to take a few day light shots as I prepped and cooked my way through this fattoush salad - destined for Monday's desk lunch. Sundays have always been, and continue to be my meal prep day. I start out by planning my way through a menu for the week, develop my grocery list from that menu and then hit the market.

This salad though, needs to be mixed just before serving -- otherwise the lettuce gets soggy and the pita chips loose their crunch. So instead of dismissing this recipe from the blog because I couldn't get final "beauty shots", I decided to just roll with real life, and snap a pic of my tupperware at work. Yep, real life -- unedited, messy and in a tupperware.

AUTUMN MARKET SALAD WITH DIJON DRESSING

The market beside our house is stocked with variety right now -- overwhelming with pumpkins, bales of hay and an overall autumn vibe, yet still selling the last of Quebec's beauty berries and tomatoes. For me, this is quintessential Fall -- the gradual fade out of summer followed by the slow transition into shorter days, colder temps, boots and sweaters. It totally came out of no where this year.

Autumn's bounty is pretty spectacular, and far more varied than apples and pumpkins (there will be plenty of that this weekend, don't worry). So while I prepare to stuff myself with pie and studying (there may not be any turkey this year), I figured a giant bowl of veggies was just what I needed. If you're celebrating this weekend, enjoy the long weekend and happy (canadian) thanksgiving!

GRILLED TOMATO PASTA SALAD

Its crunch time around here. T minus 10 days until the movers arrive and whisk off all of our belongings (eek!). Books and baking supplies have already been packed and we're trying hard to use up all the odds and ends in the pantry (I'm thinking rice paper rolls may be in our near future).

Its also been mega hot around here, so we've been trying really hard not to use the oven. This basically means everything either gets eaten raw, or barbecued. If you've never barbecued a tomato, you're seriously missing out. Perfect as a simple side dish, or chopped up in salads, its become our go-to as of late. It helps that the Ontario tomatoes are looking so darn sexy at the market. Call this pasta salad, or packing fuel, but either way, I'm totally having seconds.

MARKET HAUL SWEET POTATO FRIES WITH RAMP PESTO

Ahh, long weekends. How I love them so. For once, we decided to stay put, relax in the comfort of our own city and it felt great.

The four day weekend kicked off with cookies, drinks (possibly too many) with an old friend, and a really delicious dinner. On Saturday, we made a trip to the farmer's market and took in some really great live music. We don't often venture over to the farmer's market, but man was it a treat! Never have I ever stumbled onto baby turnips or ramps before, and I was so excited to get back to the kitchen. I made this giant bowl of goodness for lunch yesterday -- we grabbed 2 forks, 2 beers and just plunked ourselves on the patio. Long weekend perfection if you ask me.

ROASTED SQUASH, CHICKPEA AND WHEAT BERRY SALAD

While in Chicago with my mom back in November, we had lunch at this fabulous little neighbourhood restaurant called Birchwood Kitchen (merci vicky for the recommendation). It was one of those restaurants where everything on the menu tempts you, and you leave your decision to the very last minute and just trust your gut. I chose mushroom ragu on toast (think something like this), and my mom ordered a roasted squash salad, with chickpeas, wheatberries, hazelnuts and pecorino. To say that we were happy with our choices would be an understatement. We left with full bellies, big smiles, and a promise that I would attempt to replicate my mom's dish once back home. It may have taken a little while, and I may have abandoned a few ingredients along the way, but I never break a promise - had to get it just right. Enjoy!

WINTER GREENS + CITRUS SALAD

Apparently the few weeks following Christmas and New Years are supposed to be all about salads, juices and holiday cleanses. Well, clearly I missed the memo, because this past week was anything but. Toronto temps dropped far (like farrrrrr) below zero, there was a wind so viscous that walking to work required 2 pairs of pants, and our trusty ol' furnace crapped out. Brrrrrrr

That being said, salads were the last thing on my mind. Instead, there was a massive pot of soup, bowls filled with dal, and consecutive couch nights with a glass of bourbon and ashrod's new book. When the temperatures finally let up yesterday (for all of 24 hours), there was salad - this salad - colourful winter greens, doused in wintery citrus flavours.

BLACK BEAN AND MILLET SALAD WITH A CUMIN LIME DRESSING

Around here, sunday afternoons always seem to play out in a similar way - I throw myself into the kitchen to prep lunches for the week, while a certain someone dives into the wonderful world of video games, or sunday afternoon football.

This past sunday however, after a wildly fabulous saturday evening, I found myself slightly unmotivated in the kitchen. This recipe, which has been sitting in my drafts for a little while now, seemed like the perfect solution in a moment of "eek, what do I make for lunch this week?!" Also, broccoli! I'm totally loving it these days -- crunchy, versatile and works equally well raw, steamed, sauteed or roasted -- the best!

BLACK BEAN AND MILLET SALAD WITH A CUMIN LIME DRESSING // serves 4

The beauty of this dish is that the ingredients can easily be adapted to whatever you have in the fridge, as the real star is the tangy cumin lime dressing. Don't have a sweet potato? Sub in some butternut squash. Not the biggest fan of broccoli? Replace with an equally crunchy veg, like brussels sprouts. Don't care for millet? Use barley, quinoa, or rice instead.

Preheat oven to 400.

Ingredients:

1/2 cup millet
1 cup water
2 medium sized sweet potatoes
1 T olive oil
1/2 tsp cumin
1 small head of broccoli, cut into mini florets
1 can black beans, rinsed and drained
cilantro, to garnish

cumin lime dressing//
juice of 2 limes
2 tbsp olive oil
1 tsp cumin
1 tsp maple syrup

What to do:

Dice the sweet potato into cubes. In a bowl, toss with 1 T olive oil, salt, pepper and cumin. Lay on a parchment lined baking sheet and roast for 30-45 minutes.

Dry toast the millet in a saucepan for a few minutes, until brown and fragrant.

Add the water and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Turn the heat off, and let the pot sit on the burner for 10 minutes. Fluff with a fork.

In a large bowl, combine the cooked millet, raw broccoli florets, and black beans. The warm millet will steam the broccoli slightly.

Make the dressing by combining the lime juice, oil, cumin and maple syrup in a glass jar. Shake well.

Once the sweet potatoes are ready, add them to the bowl, along with the dressing. Delicately toss to combine. Garnish with fresh cilantro.

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE

I attended my first engagement party this weekend, and in my opinion, engagements are definitely a cause for celebration! This engagement party was unique in that it was a potluck - Nona provided the pasta and crostata, while the guests were tasked to bring appis, salads and bevvies. When I sat down to plan my dish, I knew I had to include pomegranate seeds; not only because they are easy to find this time of year (and I love them), but because there is something about them that just screams CELEBRATION!! The rest of the salad threw itself together fairly easily, inspired by all of the thanksgiving recipes inundating the web these days.

much love to E+J, can't wait for november 2015 xx

CELEBRATION SALAD WITH A LEMON-SHALLOT VINAIGRETTE // serves a large crowd

I recently invested in a rimmed, non stick, baking sheet - goodbye parchment, hello perfectly roasted veggies. Just saying.

Preheat oven to 400.

Ingredients:

1 large sweet potato, diced
1 red onion, sliced
4 cups loosely packed red kale (or green), roughly chopped
4 cups loosely packed lacinato kale, roughly chopped
1 pomegranate, de-seeded
1/2 cup hazelnuts, chopped in half
1-2 T olive oil
1/2 T balsamic vinegar
1/2 tsp paprika
s + p

lemon-shallot vinaigrette //
1 shallot, chopped
1/2 cup olive oil
1/4 cup water
juice from 2 lemons
2 tsp dijon mustard
1 tsp honey
s+p

What to do:

On a rimmed baking sheet, toss the sweet potato cubes with a drizzle (~1 T) of olive oil, the paprika and some salt and pepper. Roast for 30-45 minutes, flipping halfway through, until browned and crispy.

Line a baking tray with parchment. Toss the onion slices with the remaining olive oil and the balsamic vinegar. Roast for 20-25 minutes, until caramelized.

To make the vinaigrette, combine all the ingredients in a blender or food processor and pulse until smooth.

In a large bowl, combine the kale with a 1-2 spoonfuls of vinaigrette. Use your hands to gently massage the kale and dressing. Set aside.

Toast the nuts in a small saucepan over medium heat. For the most part, the skins will fall off during/after toasting. Set aside.

Remove the veggies from the oven, and allow to cool before adding them to the kale. Continue to add the pom seeds and hazelnuts. Dress liberally, and toss well.

If  making ahead of time, add the pom seeds, hazelnuts and dressing just before serving.

Enjoy!

ROASTED AUTUMN VEGGIES WITH A HORSERADISH + POMEGRANATE RELISH

This post will be short and sweet -- wishing all my fellow Canadians a happy turkey weekend with a massive bowl of roasted autumn veggies. The colours are perfect for a festive table, and the dish can easily be made ahead of time -- ideal when the oven is already in use. If you can, pick the prettiest, most colourful veggies you can find and get roasting. Happy Thanksgiving folks!

ROASTED AUTUMN VEGGIES WITH A HORSERADISH + POMEGRANATE RELISH // serves 8-10 as a side, 4 as a main

This is a perfect side dish to accompany any autumn dinner, Thanksgiving included. Alternatively, toss in 1 cup of cooked quinoa or a can of white beans and a squeeze of lemon juice for a hearty lunch time meal.

Preheat oven to 400.

Ingredients:

1 cauliflower (I used 1/2 yellow, 1/2 purple), stems removed and cut into florets
20 brussels sprouts, halved
1 delicata squash, halved, seeds removed and sliced into 1/2" moons
1-2 T olive oil
sprinkle cayenne, salt and pepper

2-3 radishes, thinly sliced

horseradish + pomegranate relish//
1 pomegranate, seeds removed
1/2 T orange juice
1/2 T prepared horseradish
s+p

What to do:

Combine the cauliflower florets, brussels sprouts and squash in a large bowl. Drizzle with olive oil and spread onto 2 parchment lined baking sheets. Sprinkle with cayenne, salt and pepper.

Roast the veggies for roughly 30 minutes, until the edges are browned. Transfer to a large serving bowl.

While the veggies are roasting, prepare the relish. Mix the pom seeds, oj, horseradish, salt and pepper in a small bowl, and stir to combine.

To serve, toss the warm veggies, sliced radish and pomegranate relish. Serve immediately.

SWEET CORN SUMMER SALAD

August is always a startling reminder that September is just around the corner (eek -- scary!), but -- August also means that sweet corn season has arrived -- and for that, I couldn't be more excited! 

Corn is quintessential summer to me; I have such fond memories of watching my dad at the cottage, shucking corn until he was surrounded by a pile of husks, and then the whole family chowing down on far too many cobs; or the annual neighbourhood corn roast, where the only appropriate way to eat your corn was rolled in butter and doused in salt.

When corn is in season, I will make every effort to consume as much of it as I can. We made a barbecue, slightly more complex version of this salad last summer from the best bbq cookbook. Since then, the recipe has been tweaked, simplified and made so many times, it seemed only fair to share it here. Go buy some corn while you can, and enjoy it while it lasts!

SWEET CORN SUMMER SALAD // serves 6 as a side

This recipe relies entirely on quality sweet corn - so do your best to track some down. And whatever you do, don't skip the 'milking' step, its what brings this whole dish together.

Ingredients:

4 cobs corn, husks removed
1/2 pint (~1 cup) grape tomatoes, halved (easily replaced with shredded red cabbage)
1/4 cup fresh cilantro, roughly chopped
juice from 2 limes
1 T olive oil
s+p

What to do:

Bring a large pot of water to boil. Gently drop the corn into boiling water and let cook for 3 minutes. After 3 minutes, immediately remove from the hot water and run under cold water to stop the cooking.

Once cool enough to handle, use a sharp knife to slice the kernels off the cob - being careful not to cut too deep or the end of the kernels will be tough. Transfer to a large bowl. Standing over the bowl, carefully run the dull side of your knife along the cob to extract any extra juices ('milk').

Add the remaining items to the bowl, toss to combine and taste for seasoning. Adjust oil, lime juice, salt and pepper accordingly.

Best made ahead of time, giving the flavours and juices time to mingle.

MOROCCAN CAULIFLOWER 'COUSCOUS'

In typical long weekend/cottage fashion, the past few days have involved a lot of reading, boating, drinking rosé, charcoal grilling and non-guilty early-to-bed evenings. If I could only spend every weekend in the country, hanging with the fam. (a girl can dream, right?)

We got back yesterday with enough time to pop out for some groceries and prep lunch for the week. Friday's dinner included a raw cauliflower couscous and I was totally inspired to try a raw cauliflower dish. In my opinion, nothing goes better with couscous (or cauliflower 'couscous') then moroccan spices, and nothing compliments the vibrancy of Moroccan flavours better then beautifully plump fresh apricots from the market.

MOROCCAN CAULIFLOWER 'COUSCOUS' // serves 4 as a light lunch, 6-8 as a side

Ingredients:

1 small head cauliflower, cut into florets
s+p
1 T olive oil
1 garlic clove, minced
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/2 cup orange juice
1 can chickpeas, rinsed and drained
1 small carrot, sliced into matchsticks
1/2 cup raisins

4 apricots, sliced
1/4 cup sliced almonds, toasted

What to do:

In a food processor fitted with the s-blade, pulse the cauliflower until a fine crumb has formed. Transfer to a bowl and season with salt and pepper.

In a saucepan over medium heat, saute the oil, garlic and spices until fragrant. Add the orange juice and stir to combine.

Reduce heat to low, and add the chickpeas, carrots, raisins and cauliflower. Stir over low heat for 2-5 minutes, until fully incorporated.

Transfer to serving bowls and garnish with apricot and almond slices.

Alternatively, mix the apricots directly into the pan, allow to cool, and store for later. Serve at room temperature or reheated.

A SUMMER PANZANELLA

Today kicks off a long weekend in Ontario. We are heading to my parents cottage and I couldn't be more excited. Hopefully the sun will be shining, meals will be eaten outdoors, beers will be consumed on the dock and as per usual, I'll never want to leave. Though I'm not quite sure how today marks the first day of August (where is the summer going?!), I am determined to consume as much summer produce as possible before its too late. With that in mind, I leave you today with a super simple summer panzanella -- a Tuscan salad of bread and tomatoes -- with a few added summer fixings. A perfect side for long weekend summer gatherings. Happy August y'all! (can you tell I just got back from NOLA?!)

A SUMMER PANZANELLA // serves 4-6 as a side

Set oven to broil.

Ingredients:

2 cups day old bread, cut into cubes
2 peaches, diced
2 tomatoes, diced
1 shallot, sliced thinly
4-6 large basil leaves, roughly chopped
4 large handfuls of leafy lettuce, chopped
olive oil
balsamic vinegar
salt + pepper

What to do:

In a large bowl, combine the diced tomatoes, peaches and scallion. Toss to combine and set aside.

To make the croutons, toss the bread with a drizzle of olive oil, salt and pepper. Spread onto a parchment lined baking sheet and broil for 4-6 minutes, or until browned and crispy -- keeping a close eye to avoid charring. When ready, remove from oven and set aside.

Add the basil and lettuce to the bowl, then the warm croutons. Dress the bowl with roughly 1-2 T olive oil, 1-2 T balsamic vinegar and a few grinds of freshly cracked pepper. Toss, taste and adjust quantities accordingly.

Serve immediately.

A VERY GREEN POTATO SALAD

I grew up eating my grandmother's potato salad -- skinless potato rounds smothered in a vinegar, dill and mayonnaise vinaigrette. Though I'm a huge fan of Oma's recipe, one can never have too many summer salad recipes in their back pocket. Potato salads are great for large crowds at bbqs, travel well for picnics, and keep well over night so they can easily be made in advance. Last summer, I found a potato salad I really loved -- warm golden potatoes covered in all the herbs. I was determined to find an equally delicious contender this year. This potato salad, if I can even call it that because really, its only 1/4 potato, hits all the right notes -- crunchy, tangy, herby, easily eaten as a side or main and equally delicious warm or cold. Definitely the detox I needed after such a fantastic weekend.

A VERY GREEN POTATO SALAD // serves 8-10 as a side

Heavily adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

4 red potatoes, diced into 1/2"-1" cubes
2 handfuls green beans, cut into 1" pieces
4-6 celery stalks, diced small
1 english cucumber, seeds removed, diced small
2 green onions, roughly chopped
1/4 cup dill, roughly chopped

2 T whole grain mustard
2 T sherry vinegar
1-2 T olive oil
1/2 tsp brown sugar
dash salt and pepper

What to do:

Place the potatoes in a large pot and cover with water, plus 3". Bring to a boil, and simmer for about 10 minutes, until fork tender.

While the potatoes are cooking, prepare the beans, celery and cucumber and toss into a really large bowl (trust me -- this creates mass volume).

In a small skillet, heat a dollop of olive oil over medium heat. Saute the green onions and dill for 2-5 minutes, until fragrant. Add to the bowl with the veggies.

In a small glass jar, combine the dressing ingredients and shake vigorously.

When the potatoes are ready, transfer to a colander and let drain to release any excess water. Once drained, yet still hot, add the potatoes to the bowl, dress and toss well. The potatoes will slightly steam the other vegetables, and absorb more flavour when hot.

Serve warm (or cold) as a side, or for dinner topped with a soft-boiled egg.

AN "AU REVOIR" SPRING SALAD

With the summer solstice rapidly approaching, I decided to pay homage to Spring, and all its fabulous produce. We've been eating this salad for the past few months, and figured I better share before it's too late. Simple yet delicious, this salad hits all the right notes -- fresh, crunchy, varied ingredients, and the most perfect vinaigrette -- the ideal side for any dinner. Though I could probably eat radishes every day, I am so pumped for summer and all the gorgeous fruit is has to offer. Pretty sure I experienced a strong dose of summer produce envy the other day.

AN "AU REVOIR" SPRING SALAD // serves 6

Adapted from Not Without Salt

Ingredients:

1/2 head raddichio, roughly chopped
1/2 head red leafe lettuce, roughly chopped
10 radishes, sliced thinly
1 cup peas
1/4 cup flat leaf parsley, chopped
1/4 cup fresh mint, chopped

1/4 cup pepitas, toasted and cooled

shallot vinaigrette //

6 T olive oil
3 T apple cider vinegar
juice from half a lemon
3 T finely chopped shallot (~2 shallots)
1 tsp dried oregano
pinch of sugar
s+p to taste

What to do:

Combine all the salad ingredients in a large bowl. Toss to combine.

Place the vinaigrette ingredients in a glass jar, and shake vigourously.

When ready to serve, dress to your taste, toss and serve immediately - no one (other then my sister) likes soggy, wilted lettuce.

GRILLED ZUCCHINI + TOMATO SALAD AND A BIRTHDAY PICNIC FEAST

I spent this past weekend surrounded by some of my favourite people, doing some of my favourite things. The weekend kicked off with a delicious home cooked meal by N, with more Cumbrae's steak then one should eat in a month. Once the girls arrived, it was time for ginger beer marguerites and BBQ s'mores (yes, that's a thing). Saturday's weather could not have been more perfect, and we spent the day at the beach, lounging in the sun and stuffing our faces (see below). As the sun set, we sipped on some bubbly and then headed off to a phenomenal dinner at Campagnolo, followed by far too many dark and stormies and the strongest jameson and coke I've ever consumed. Sunday brunch was divine, followed by an equally delicious dinner - rounding off the weekend with far too much food, and possibly a little too much to wine - but that's what birthdays are for, right?

A BIRTHDAY PICNIC FEAST //

Spending the day at the beach meant lunch had to pack well, keep up in the heat and be light, refreshing and satisfying. This simple combination of dishes definitely did the trick! 

Lemon & Herb Hummus adapted from Sprouted Kitchen's cookbook; lemony and herby in all the best ways - served with mary's crackers and a phenomenal sourdough baguette.

Carrot Salad with Tahini adapted from Smitten Kitchen, swapping out the chickpeas for 1 cup of quinoa.

Grilled zucchini and tomato salad - recipe below.

Gluten Free Lemon Poppy Seed Donuts from Ashley's cookbook; because it wouldn't be a birthday without doughnuts!

And the post sun, afternoon snack (not pictured here): totally delicious Avocado + Caper Tartare and perfectly boozy and celebratory Kir Royale.

GRILLED ZUCCHINI + TOMATO SALAD // serves 4

Ingredients:

2 medium zucchinis, sliced into 1/2" roungs
2-3 shallots, sliced
juice from 1/2 a lemon
drizzle of olive oil
s+p

8-10 cherry tomatoes, sliced lengthwise
1/4 cup kalamata olives, cut in half
2 T pine nuts, toasted

What to do:

Toss the zucchini rounds and shallots with lemon juice, oil, salt and pepper. Barbecue on medium heat for 10-15 minutes. (Alternatively, toss in a 400 degree oven for ~15 minutes).

While the zucchinis are grilling, combine the tomatoes and olives in a bowl.

When the zucchini and shallots are ready and still hot, transfer to the bowl and toss to combine. The flavours from the grill will transfer to the other veg while their hot.

Before serving, toss in the nuts. Taste and add more lemon juice, salt and pepper as required.

Can be eaten warm or cold.

MANGO + BLACKERRY FRUIT SALAD WITH A RHUBARB AND GINGER CREAM

This week has been all about rhubarb. We spent this past weekend in Southwest Ontario and discovered Macklin's, a great place to stock up all on all your seasonal produce. I hadn't had much luck finding rhubarb in town, so decided to stock up when I saw in. An abundance of rhubarb meant a week of rhubarb themed recipes. I made these muffins, replacing roasted strawberries with roasted rhubarb; I made compote to top this weekend's birthday breakfast waffles; I may try to squeeze this in with the last 4 stalks that remain, and I was super inspired by this unique mango kale salad. Mangos are everywhere right now, so I decided to follow suite, but with a light fruit salad.

MANGO + BLACKBERRY FRUIT SALAD WITH A RHUBARB AND GINGER CREAM // serves several

Ingredients:

4 mangoes (I used ataulfo, just-ripe)
1 carton blackberries
1-2 sprigs mint, chopped

rhubarb and ginger cream //
1 1/2 T coconut oil
1 cup chopped rhubarb
1/2 inch num of fresh ginger, peeled and roughly chopped
juice from 1 lime
1 tsp maple syrup
1 T olive oil

What to do:

Peel and slice mangoes. Slice along the pit to maximize usable fruit. Transfer to a bowl.

Heat 1/2 T coconut oil in a small pan over medium heat. Add the rhubarb and sautée until the fruit begins to soften and break up.

While the rhubarb is cooking, combine the remaining 1 T of coconut oil with all the remaining cream ingredients into the body of a blender or bullet. Once the rhubarb is ready, let cool for 1 minute before adding to the blender. Blend until smooth and creamy. The heat from the rhubarb will help the cream thicken.

There are a few ways to compile this salad. You can choose to toss all the fruit and cream together in a bowl before serving, or serve undressed, with a scoop of cream*. Either way, it will taste delicious.

Enjoy!

*note: If storing for later, I would recommend dressing only when you choose to eat it. If bringing to a backyard bbq, toss beforehand.