Monthly Archives: July 2015

Mediterranean 4 layer dip

Mediterranean 4 layer dip

Mediterranean 4 layer dip

This past week I had the amazing opportunity to participate in the Vancouver Avocado Showdown at the Pacific Institute of Culinary Arts. The goal was to create a dish to showcase the delicious versatility of avocados. Specifically, Avocados from Mexico, as they make up about 80% of the avocados sold in Canada.

This was my first media/food blog event, so to say I was Β a little nervous would definitely be an understatement. I didn’t know what to expect and I didn’t really know any of the other participants. Continue reading

Grilled Halibut with Blueberry Sauce

Grilled Halibut with Blueberry Sauce

Grilled Halibut with Blueberry Sauce

Growing up, I remember heading to the strawberry patch or blueberry fields to pick blueberries with my mom and her friend. It was a great summer tradition that always resulted it several jars of homemade jam. Although I’ve only made jam once or twice, berry picking is a tradition I’ve continued with my own kids. My seven year old is very particular when picking blueberries, picking only the biggest juiciest looking berries, while my four year old splits her time between the rest of Continue reading

Lemon Herb BBQ Chicken

Lemon Herb BBQ Chicken

Lemon Herb BBQ Chicken

Do you ever notice how opportunity comes knocking at the most in-opportune times? That’s sort of been my story over the past couple of weeks or so. Like most people, I think, I don’t like to pile too much on my plate (metaphorically, of course. If it’s an actual plate, I most definitely like to pile too much on it), but this past week my mentality has completely changed. I’ve decided that I’m probably actually capable of accomplishing way more than I give myself credit for. Sometimes I just need a little kick in the behind to get myself going. In the midst of trying to keep two little ones entertained Continue reading

Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

I can’t believe it’s July already!

The month of June went by in a flash for me. Between all the year end school events for my kids, a couple weekends away and having family come to visit, there hasn’t been a lot of down time. There also hasn’t been a lot of time to cook.

This past weekend I was in the Okanagan area of British Columbia playing in a slopitch tournament. The Okanagan is known for it’s high temperatures in summer, delicious wines from several surrounding wineries and beautiful, sandy beaches. I didn’t get a chance to visit any of the wineries, but I definitely experienced the heat while playing ball in 40 degree weather, after which, the beaches were completely necessary to cool down. Now that we’re back home, I’m looking forward to a few low key weeks before we’re off again.

Between the heat and lack of time, I’ve been sticking to lighter, easier meals at dinner time. I just don’t have the energy to cook and I don’t really feel like eating anything heavy. This recipe for Roasted Vegetable Quesadillas has become one of my favourite weeknight meals to make. It’s light, healthy and comes together in about 30 minutes. It’s also a perfect meatless option that’s entirely satisfying.

 

1 large zucchini

1/2 Cup crimini mushrooms

2 bell peppers

1 red onion

3 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

1 tsp honey

2 tbsp fresh oregano ,chopped

salt and pepper to taste

1/2 Cup goat cheese crumbles

1/2 Cup Havarti cheese, grated

4 flour tortillas

1 Cup cherry tomatoes, diced

Preheat the oven to 400 degrees Farenheit

In a large bowl, whisk together the balsamic vinegar, olive oil, honey, oregano, salt and pepper. Add the zucchini, mushrooms, peppers and onions and toss just to coat. Spread the vegetables evenly over a 9×13 baking dish and place in the oven to roast for 20 minutes.

Spread the roasted vegetable evenly over one half of the tortillas. Top with the goat cheese and Havarti. Fold the other half of the tortilla over the veggies and cheese and place on a preheated grill for 5 – 10 minutes until the cheese is melted and the tortilla is crispy. Serve with fresh diced cherry tomatoes.

 

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