It has been another week of glorious weather! We experienced our Northern solstice a few days ago marking the beginning of summer. As the days slowly grew longer we enjoyed the daylight late into the evening hours. Now the days will gradually get shorter so we will scramble out to enjoy every minute of sunshine before summer ends.
I am continuing on my journey to improve my health through exercise and healthy eating. The other day I rode 31 km on my bike covering a span of Toronto from the east side of the Don River to the west side of the Humber River along the waterfront and Don Valley trails. Every few kilometres we looked up to see a different side of the CN tower allowing us to gage the distance travelled and to see the skyline from many different perspectives.
There is a fairly steep hill near my place that, until now, I have barely been able to scale on foot without breathing hard. At the end of this cycling trip I was able to ride up the hill without stopping. This major milestone has taught me that 2 months after my biking accident I am able to ride with confidence. I am able to face the challenges head on and knock them off the list one by one.
It has been an incredible journey, so far. I am learning to live in the moment and to savour each one. I have renewed my love affair with my city by cycling around her parks and paths. I have taken my life back under my control and I feel great!
Part of this wonderfiul journey is discovering ways to enjoy classic dishes with a lighter twist. Potato salad is a traditional addition to a grilled dinner or picnic. This version is light yet has subtle, balanced flavours. The addition of radishes and eggs add a level of complexity needed to make the dish memorable.
Potato Salad with Peas, Radishes and Eggs
Makes 4 servings
2 tbsp. pine nuts
1 small red onion, thinly sliced
1 cup frozen green peas
1 ½ pounds organic potatoes, washed and halved
2 radishes, thinly sliced
2 tbsp. chopped flat leaf parsley
Freshly ground black pepper
For the vinaigrette:
Sea salt and pepper
1 tsp. French Dijon mustard
3 tbsp. lemon juice
1/3 cup extra virgin olive oil
Toast pine nuts in a frying pan for 2 minutes, or until lightly coloured and fragrant. Set Aside.
Soak the onion in a bowl of cold salted water for 20 minutes. Drain and pat dry.
Boil the 6 minutes. Drain and rinse under cold water to stop them from cooking. Shell the eggs and cut each in quarters.
Boil the green peas in salted water for 3 minutes. Drain and rinse them under cold water to stop them from cooking and let them cool.
Boil the potatoes for 20-25 minutes in salted water until tender to the fork but not overcooked.
To prepare the vinaigrette: In a small bowl combine the ingredients in a small bowl. Whisk together.
In a large bowl combine the potatoes, onions, peas, eggs and radishes. Dress with the vinaigrette, herbs and pine nuts and season with sea salt and pepper. Toss well and serve.
Recipe adapted from La Tartine Gourmand- Recipes from an Inspired Life by Beatrice Peltre