Category: refreshing

Comforting Cobbler

When it comes to summertime desserts, I tend to opt for all things simple and refreshing. Fruits are often the star, especially when they’re fresh and local. So, when I got my hands on a giant container of juicy blueberries last weekend, I knew that I had to make them into something special. In an act of perfect timing, I got the chance to sneak a peak at Canadian Living’s August cover recipe – a deliciously comforting blueberry cobbler.

If blueberry pie and cornbread got together and had a baby, this dessert would be their offspring! When a crispy, crumbly topping sits on top of a mountain of sweet blueberries, it’s a challenge not to devour it straight out of the oven. Not only does this comfort food taste as incredible as it smells, but it’s super satisfying to crack through the cobbler crust with your spoon for that very first bite!

You can whip yourself up one of these babies at home in no time flat, just follow the link below to take you to the original recipe on Canadian Living’s website.

Tip: top with a dollop of ice cream for an extra summery touch!

Spring Fresh (Avocado & Mango Salad)

I’d like to take this opportunity to extend my warmest welcome to my most desired season: springtime. While blooming flowers begin to paint the city with their limitless palette and scent the warming air with their intoxicating perfume, while the days get longer and the skirts get shorter, and while the sunshine begins to lend my chalky skin a warm glow, my two favorite elements of springtime are, unsurprisingly, food-related. 



My favorite part of spring? Visiting the outdoor farmers’ markets to obtain fresh, local produce, and planting my vegetable & herb garden. (Harvesting my own garden is my favorite part of Summer, but we’ll get to that when it happens.) This year, I’m trying something new: a balcony garden. As many of you may have experienced, urban living often comes with the sacrifice of a yard. However, inspired by a friend of mine, I’ve decided to be more proactive about where my food comes from and have decided that a little lack of terrain will not stop me from relishing the joy of harvesting my own veggies at home! 

As it’s the first time I’ll be doing this, I’m keeping it quite simple, with an assortment of herbs, some lettuces and, (my favorite) yellow cherry tomatoes. If you have any advice on balcony gardening, I’d love to hear from you! Leave a comment here or on my facebook page. 

Until my garden grows, I’ll be getting my fresh produce at the markets, where it seems as though each week something new is in season, which is an encouraging way to consume variety and enjoy fresh flavours at their peak!

A recent pot-luck dinner that I’d attended showcased a delightfully refreshing mango salad, and it inspired me to add some variety to my routine mixed greens. Today, I wandered over to the market, where I was further inspired to throw this fantastical salad together. The following is a recipe that I’m going to be making about one million times this summer. Once you try it, you likely will be repeating it, too. 

The list of ingredients alone are enough to make any foodie drool: Mangoes. Avocadoes. Radishes. Mâche.  An odd combination, perhaps in your mind. But in your mouth, I assure you, it is like no salad that’s ever grazed your lips.

Oh, and to top it off, a nutmeg balsamic dressing. 
Yeah. That’s right. Nutmeg. 
Crazy you say? 
Delicious, actually. 

Note: if you cannot find mache in your area, it can be replaced with watercress or dandelion greens.


Avocado Mango Salad with Nutmeg
an original recipe by allison sklar

what you’ll need (serves 2)

salad:
3 ripe medium-sized avocadoes (1 cup, diced)
3 or 4 ripe medium-sized mangoes (about 1.5 cups, diced)
1 cup chopped baby spinach
2 cups mâche
10 medium radishes, slivered thin

dressing:
3 tsp nutmeg
1 tsp dry mustard/mustard powder
1/4 cup balsamic vinegar
1/2 cup light olive oil
2 tsp sea salt

how to do it
Combine all dressing ingredients into pouring cup. Whisk until well blended.
Combine mache and spinach. Toss with dressing. Lightly toss in radishes, mangoes and avocado. (Do not toss too much, as avocadoes will turn to cream!)
Enjoy immediately. 
Preferably on a nice spring day. 







Three Minute Masterpiece

Rice wraps.
If you haven’t done so already, I strongly urge you to get on the bandwagon.

Light and easy to work with, rice wraps are a fail safe go-to anytime that I need a quick-fix meal. Thanks to their neutral taste, they can be stuffed with pretty much anything that you desire. I could imagine them filled with any savory meal that you’d normally eat as a salad – for instance, some seared strips of steak and raw spinach. Or, for the vegetarian, tofu, ginger, carrots and sprouts. You can even venture to the complete opposite end of the spectrum and make desert rolls, filling them with a fruit salad and dipping them in chocolate. When I make them, my preference has generally been sushi-inspired. The other day, I had a fishepiphany – why don’t I make a bagel-inspired one? I am from Montreal afterall…

Ah! There she is – the above photo was taken pre-wrap, of course. A true beauty: avocado, alfalfa sprouts, Coho smoked salmon, cream cheese and toasted sesame seeds. As a bonus, since the rice papers each contain only 45 calories and 0 grams of fat, I was able to enjoy all of the best parts of my Sunday morning bagel, without any of the usual carby guilt. 
My favorite part about these wraps is that they look ridiculously impressive – and only take a couple of minutes to throw together. For real: this little baby took me three minutes total! A three minute masterpiece…. I’ll now title this blog post accordingly. 

Rice Wraps

An original recipe by Allison Sklar
what you’ll need
  • Rice paper (available in the Asian/Sushi section of the supermarket, or in any Asian food shop)
  • any combination and/or all of the following:
  • 1/2 avocado, sliced
  • 1/4 package shredded pollock (or real crab meat, if you swing that way)
  • 4 slices smoked salmon
  • 1/4 cup alfalfa sprouts
  • 1 tbsp cream cheese
  • 1 tbsp mayonnaise mixed with a few drops cayenne pepper sauce (spicy mayo)
  • soy sauce, or more spicy mayo for dipping

how to do it 

Thoroughly wet rice paper on a large plate with warm water. Let soak for about 3 minutes or until soft enough to work with. Place on a dry plate for 30 seconds. Place ingredients in the middle of the wrap. Fold in ends, then wrap like you would a tortilla. (Let sit for a few minutes to dry if it is too wet. Wrap should not be slippery, but slightly sticky.) Cut in half and EAT!