Mediterranean Potato Salad

I love making this potato salad. It’s a perfect lunch or it can be served for dinner alongside a nice steak.  I always make a little extra to keep in the fridge; it’s the type of dish that gets tastier after a day or two. It can be served warm or at room temperature.

Ingredients (serves 4)

1 1/2 pounds red mini potatoes, halved

1/4 cup capers

3/4 pound fresh green beans, trimmed and snapped

1/4 cup (60 mL) extra virgin olive oil

2 finely sliced shallots

salt and pepper to taste

Directions

Boil potatoes in salted water until tender when pierced with a fork. Drain well. Boil or steam the green beans until tender. Drain and rinse under cold running water to set the colour. While still warm, toss potatoes with capers, green beans, olive oil and shallots. Season with salt and pepper to taste.

Strawberry Trifle

This beautifully layered dessert is the perfect after-dinner treat. It is comprised of ingredients that can all be prepared ahead of time this way you can enjoy spending time with your guest.

Strawberry Trifle

Ricotta Lemon cake

Ingredients:

1 white cake mix

3 egg whites

1+1/3 cup water

2 tbsp extra virgin olive oil

Zest of 1 lemon

1/4 cup ricotta

Direction:

Preheat oven to 350°F (175°C). Grease sides and bottom of pan with butter. Flour the pan lightly. Blend cake mix with egg whites, water and olive oil in a large bowl on low speed for about 30 seconds, until well combined. Mix at medium speed for 2 minutes. Pour batter into pan and spoon the fresh ricotta over the batter 1 tbsp at a time.  Bake immediately in a 9 x 5 x 3 inches loaf pan for about 60 minutes. The cake is done when the top is golden and the toothpick comes out clean. Cool the cake in pan on a cooling rack for 30 minutes. Remove from pan and let cool completely. 

Macerated Berries

2 cups fresh strawberries, hulled and sliced in 1/4 inch thick

1/3 cup sugar

Direction: Combine strawberries and sugar. Refrigerate for 1 hour

Vanilla Whipped Cream

2 cups (500 ml) heavy cream 35%

1/2 cup sugar

1/2 vanilla bean, halved lengthwise, scrape seeds out (use the seeds only)

Direction:

In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the vanilla and sugar. Whip until stiff peaks. Set aside.

To assemble the trifle:

Slice cake into 1 inch thick slices. Use a glass to cut out rounds of cake and place 1 cake circle in the bottom of each of your 6 glasses. Brush cakes with the juice from the macerated strawberries or with Limoncello .  Add 2 tablespoons of  macerated strawberries and spread evenly. Add a large dollop of whipped cream and spread evenly. Add a second layer of cake. Brush with juice from the macerated strawberries or Limoncello. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream and a three strawberries slices. The trifles can be served immediately or refrigerated for up to 2 days.

Quinoa Stuffed Peppers

These stuffed peppers are filling and satisfying, they can be accompanied by a simple green salad for a healthy dinner.  

Quinoa Stuffed Peppers 

Serves 4 to 6

Ingredients

4 large red and yellow bell peppers or 6 small ones

1 cup cooked quinoa, cooled: bring 1 cup water to a boil, add 1/2 cup quinoa, cook covered over medium heat for 12 minutes. Quinoa is a grain-like seed that has a light, fluffy texture when cooked. The taste is mild and slightly nutty. 

1 bunch or bag of fresh spinach, cooked and strained and chopped

1/2 cup peas

2 shallots, minced

1/2 pound lean ground beef (or 1 cup cubed zucchini for vegetarian option)

1/2 cup grated Mozzarella + more for topping

1/2 cup grated Parmigiano

6 fresh basil leaves, chopped

1 bunch parsley, chopped

Salt/ pepper to taste

Directions

Preheat oven at 350

In a bowl combine cooked quinoa, spinach, peas, minced shallots, beef, mozzarella, Parmigiano, basil, parsley, salt and pepper.

Slice off tops of bell peppers, remove and discard seeds. 

Stuff each pepper with filling and place in a square baking dish. Cover the peppers with tops and bake for 45 minutes. Remove the tops, sprinkle each pepper with Mozarella and continue baking until the cheese is golden.