summer sides.

I don't know about the rest of you, but summer for me means barbequing. I have spent the last eight months of the year trapped in my little 10' by 4' kitchen slaving over a hot stove (My husband is convinced it's 12' by 6'...but don't men generally exagerate when it comes to measurements?) Either way, by the time May roles around I am itching to get outside, to smell the fresh cut grass, have the sun beat down on my pasty white skin, to look out over my big back yard, turn on the grill and start cooking. Oh...did I forget to mention that I live in Downtown Montreal? For now this is my beautiful view...

 
And this is my little slice of heaven...

But regardless of my sad little backyard scenario, that mean machine barbeque can cook up some fantastic burgs' and dogs' just like best of your oversized grills. And who can't grill a burger or boil a hot dog...it's the salads that really make a barbeque!
Skip the typical potato salad or pasta salad next time you're asked to bring a side dish to your family get-together and try this amazing sweet potato and black bean salad. This recipe has been adapted from a recipe originally featured in the New York Times and is a really great alternative to your typical macaroni and mayonaise. Enjoy!

Sweet Potato and Black Bean Salad

- (4) medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2 to 1-inch chunks
- (2) tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper to taste
- (1) large onion, chopped
- (3) cloves of garlic, minced
- (1-2) tablespoons of minced fresh or pickled hot chile, like jalapeño
- Juice of 2 limes
- (1) tablespoon of white vinegar
- (1) teaspoon cumin
- (1/3) cup of extra virgin olive oil
- (2) cups of cooked or canned black beans, drained
- (1) cup of chopped fresh cilantro

Heat oven to 400 degrees C. Put cubed sweet potatoes on a large baking sheet, drizzle with about 2 tablespoons of olive oil (or enough to baste), toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, about 30 to 40 minutes. Remove from oven.

In a medium skillet, heat about a tablespoon of olive oil and saute the onion until tender, about 3-5 minutes.  Add the garlic and chiles and saute another 30 seconds to 1 minute.

 

In a small bowl, whisk together the lime juice, vinegar and cumin.  While whisking, drizzle in the olive oil until dressing comes together.  Season with salt and pepper.

In a large bowl, combine sweet potatoes, onion mixture, black beans and cilantro and toss with dressing to coat.  Serve immediately or refrigerate and enjoy later.

 

mediterranean pasta salad.

It's back. The pit in my stomach has returned. Even after a few years of being out of school, I still get butterflies this time of year. Don't get me wrong, I LOVE fall. The colours of the leaves, the hoodies returning to the racks in all the stores, sleeping with the windows open...but there's just something about this time of year that is so bittersweet. It starts like clockwork. The marineland commercials slowly start to fade from TV and they're replaced by ads for the EX. That small transition from one jingle to the next and the pit begins to form. Summer is ending, no more lazy days at the beach (not that I even had any), time to dig out the sweaters (even though the weather will remain relatively warm for the next month or so) and time to go back to school (not happening). I'm beginning to think this pit may have more to do with the media and less to do with fact.
This is my attempt to hold on to summer for just a little bit longer. Summer barbecues WILL continue and you'll all need a new salad recipe to bring to your shin-dig this long weekend, so here it is. This is one of those recipes that has been passed down so many times, I have NO idea where it originally came from. It's a staple at our house whenever potlucks are concerned...it's easy, it's relatively quick, it makes a good size portion (and is easy to double), and it keeps well in the fridge for at least a week (not that it ever lasts that long). Oh...and it's REALLY good...enjoy!


Mediteranean Pasta Salad

- (2 1/2) cups of uncooked pasta, penne, fusilli, etc.
- (1) small green pepper, cut into strips
- (1) small red pepper, cut into strips
- (1) cup of cherry or grape tomotoes, halved or quartered
- (1) cup of crumbled feta cheese
- (1/2) cup of sliced black olives (kalamata olives work well too)
- (1/2) cup of minced red onion
- (1/2) cup of fresh parsley, chopped

Vinegrette

- (1/3) cup of extra-virgin olive oil
- (1/4) cup of balsamic vinegar
- (1) large clove of garlic, minced
- (2) tsp of dried basil, or (2) tbsp fresh basil
- (1/2) tsp salt
- (1/4) tsp dried oregano, or approximately (1) tsp fresh oregano

Cook the pasta until just al dente. Rinse under cold water to stop the pasta from continuing to cook and getting too mushy.

 
Put the cooked pasta into a large bowl. Slice the peppers and tomatoes and add to the pasta.

Add in the crumbled feta, the chopped parsley, the olives and the red onions. Stir gently to mix up all of the ingredients.

Prepare the vinegrette by whisking together all of the ingredients.

Pour all of the vinegrette over the pasta salad and stir, making sure that everything gets covered. Refridgerate for at least a couple hours or overnight before serving.  It's best if you can let it sit overnight as it will give the flavours a chance to soak into the pasta.