A perfect make ahead meal which is vegan, gluten-free and so very nutritious!
Some days we are so rushed in the morning that we head out for work without packing a lunch, and that really sucks. Can you relate? Every best intention to head to the cafeteria or nearby restaurant to buy something healthy is usurped by the sights and smells of tempting options – like French fries and mayonnaise loaded sandwiches. We try to be strong, but sometimes we’re weak and we give in to greasy temptations.
One solution is to have ready-made, grab-and-go lunches ready and waiting. There is no morning that is so busy that you can’t open the fridge and pull out an already packed lunch to take along with you. And when you make a few of these pre-packed meals at a time, you’re winning at life!
When we fire up the out door grill to make delicious things like souvlaki, grilled steak or cedar planked salmon we like to take the opportunity to grill even more, and vegetables are an obvious choice. Sometimes we like to simply serve grilled vegetables, and other times we use them to make something special, like this delicious grilled zucchini salad with corn and black-eyed peas.
A healthy and delicious combination of chicken, quinoa and Greek flavours.
Sometimes a salad is a wonderful side to a meal, like our fresh and simple maroulosalata and our fennel salad. Sometimes a light salad can be a meal, as is often the case during the summer months when our garden tomatoes are ripe and our Greek horiatiki or village salad is on repeat 7 days a week. And sometimes, like with this recipe, a salad can be a hearty meal, one that you can happily serve to a hungry family, and one which is substantial enough to serve guests invited to dine with you under the summer stars.
The perfect combination of lettuce, tomatoes, walnuts and parmesan cheese tossed with a sweet balsamic vinaigrette
If you’ve been following along, you’ll know that for us food is intimately and intricately connected to family. We love to share our family stories and memories related to the recipes we post. And, we are so appreciative and humbled when others invite us into their worlds so that we may share their special recipes as well.
A creamy salad made with crab-flavoured seafood and mixed vegetables
This is a tale of two sisters. One sister has, for years, been bringing this seafood salad to every family gathering, holiday celebration and casual potluck. It is her signature dish. “What shall I bring?” she asks, and the answer is usually “Oh, why don’t you bring your delicious seafood salad?”. She agrees and everyone is happy, even the second sister. Sister #2 anticipates this amazing salad while she is busy making a moussaka or galaktoboureko as her contribution; a little tired and maybe frazzled, she is excited to know that there will be seafood salad on the table.
Mixed greens tossed with apple wedges and slivered almonds, tossed with an apple cider vinaigrette
We try to have salad for lunch almost every day. It’s easy, nutritious, generally low-calorie and the options are limitless. In the summer, when the garden tomatoes are at their finest we tend to eat a horiatiki, or Greek salad, every day. Other seasons, we try to incorporate different ingredients, like apples in the fall.
This super simple salad is a breeze to make, but don’t let its few basic ingredients fool you; the flavour is big.
A light and delicious potato salad full of wonderful textures and flavours
We went to a lot of picnics when we were kids. In late spring, summer and early fall, when the weather was inviting, our family would spend Saturdays on the mountain. If you’re from Montreal, you know that the mountain refers to Mount Royal. Declared a heritage site by municipal authorities and the Government of Quebec, the mountain covers 10 square kilometers, right in the heart of Montreal.
A simple salad of boiled summer squash dressed with olive oil and red wine vinegar
We love everything about fall. The colours, the warm knit sweaters, the cool crisp air, the fact that you can call it fall or autumn. We love that everyone is busy pumpkin-spicing everything, and baking all manner of apple wonderfulness. But, we love summer too and despite the fact that it’s October and Canadian Thanksgiving is right around the corner, we’ll hang on to summer just a little while longer if you don’t mind.
A traditional Cretan salad of tomatoes, feta and herbs on top of a barley rusk
Oh Crete, how we love you! We’ve both had the great pleasure of visiting this largest and southernmost island of Greece, spending weeks exploring the cities, beaches, gorges and of course, the tavernas and restaurants. Cretan cuisine, like all Greek cooking, is based on fresh, local ingredients and the regional specialties often showcase food items you can only find there. Fortunately however, much of what is loved and devoured in Crete can be replicated off the island, and this dakos salad is a perfect example of that.