What a wonderful holiday weekend! The weather is beautiful and we have 4 days off to enjoy it.
I have been car shopping for the past few weeks and I must say that it is an arduous task. It takes days to compare all of the models and brands and then consult all of the review sites.
Do I buy new or save and buy a few years old?
Do I want a car to move things around or something more sporty?
Do I care about what colour it is?
All of these questions and more have been running through my head, endlessly. It’s driving me crazy!
Since I live in downtown Toronto I could almost get by without a car. There is public transit that will get me anywhere within the city. Then there are the car-by-the-hour places that can supply wheels to go, if I choose to venture further.
I have decided to walk away from the car shopping and the big decision, for a while. I will take my new bicycle for a ride. I will turn off the computer and get outside to enjoy the sun.
I hope you are all enjoying this wonderful season and that you are having a great weekend!
On holiday weekend like this, it is easy to over indulge on sweets and heavy foods so I try to serve healthy side dishes to my meals.
I am featuring a vegan recipe that is simple to make, beautiful to look at and delightful to eat.
I found this recipe on a local vegan blog called Oh She Glows. I modified it by blanching the asparagus and adding sugar snap peas which are also blanched. I love how blanching brings out the rich green colour while leaving a bit of a crunch in the vegetables.
The salad would be great as a side dish or as a main dish. Either way, it is delicious and healthy,
Warm Spring Salad
Makes 6-8 servings
1 cup uncooked quinoa
½ tbsp. extra-virgin olive oil
1 leak, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped in to 1-inch pieces
1 cup sliced strawberries
¾ cup sugar snap peas
1 cup fresh parsley, finely chopped
2-3 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
½ tbsp. pure maple syrup
Salt and pepper
Lemon zest for garnish, optional
Cook quinoa according to the instructions on the package. Fluff with a fork, remove from heat and let sit 5 minutes.
Blanch the snap peas and asparagus in separate batches by inserting them in boiling water for 1 minute, drain and set aside.
In a large skillet, sate leeks and garlic over medium heat for about 5 minutes. Season with salt and pepper.
Add the asparagus and snap peas and sauté for 2-3 minutes. Add the parsley and strawberries. Heat for 1- 2 minutes and remove from the heat.
Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, ¼ tsp. sea salt). Pour dressing over the cooked quinoa.
In a large bowl, toss the quinoa and the skillet mixture together. Can be served warm or cooled.
Recipe adapted from http://www.ohsheglows.com