I know what you’re thinking right now.
How in the heck do I pronounce ‘esquites’? I’ll be honest here – I hardly know. I don’t speak spanish. I’ve never been to Mexico. I’m so far from Mexico you wouldn’t believe. I can barely be out in the sun.
Before a few days ago I had no idea this salad even existed, let alone had I tried it. But I sure am glad I came upon it. Ah, the wonder of the internet. You’ll be happy I found it too, believe me.
I came up with this little gem while brainstorming for vegetable side dishes I could make with zucchini. It happens that we had a few zucchini to use up. Typically, I like zucchini sauteed with onions and sometimes with a little bit of flavoured cream cheese, but I was looking for something different. Something I could take as leftovers in my lunches.
This zucchini bake really fit the bill. It’s part casserole, part frittata. It’s warm and puffy and golden. It’s cheesy and creamy. AND – it’s even healthy. It wins on all accounts.
I know I haven’t been blogging as much as I usually do. What can I say? It’s been hot, and I’ve been lazy. So I thought I’d make it up to you. I owe you at least a couple of summer salad posts (and they’re coming!). On deck is a fantastic Greek salad with a homemade Greek vinaigrette. But today – today is the post for my new favourite salad. This salad I’ll be making forever, taking it to get togethers, impressing people everywhere.
Mind blowing pasta salad! That’s how I think of this particular pasta salad. I say that because not only is it based on a luxurious cheese filled pasta, but it’s got all kinds of rich ingredients like grilled zucchini, kalamata olives, and sun-dried tomatoes. Finally, I dress it with a pesto vinaigrette.
Mmm, mmm, mmm, potato salad. Potato salad is the classic barbecue side dish, isn’t it? It’s also a classic side for lobster suppers and lobster rolls. Not that we’re doing much barbecuing around here lately – it’s been raining and chilly for days now, and we’re looking forward to much of the same for a few more days yet. Maybe I should have revived the casserole series for this week – it seems much more like casserole weather than potato salad weather.
Nevertheless… potato salad.
I remember coming home from school on warm June days to Mom announcing that I shouldn’t ruin my dinner by snacking because she’d made potato salad for supper and Dad would be home soon to barbecue pork chops to go with it. Those were some of the only times I didn’t mind not snacking after school. Had to save enough room for that potato salad! Mom would always put it in a nice serving bowl, sprinkle some paprika on it, and chill it in the fridge. The colder, the better.
Posted in all recipes, gluten-free, potluck, salads, side dishes, vegetarian
Tagged barbecue potato salad, barbecue sides, pot luck salad recipe, potato egg salad, potato egg salad recipe, potato salad, potato salad recipe
Soup always reminds me of being a kid. I have so many distinct memories of soup as a child.
I remember sitting at my Nannie’s table eating Campbell’s Cream of Mushroom at lunch time. I’d bike from my school to Nannie’s house for lunch, then quickly back to school. Cream of mushroom was always on the menu.
I remember so many evenings when tomato soup and grilled cheese was our supper. Once again, a Campbell’s canned soup. To this day, it’s still one of my favourite meals.
I remember weekend lunches of Lipton Noodle soup, the envelope of yellow broth and fine noodles. I loved it. I’d scoop out and drink all of the broth first, and leave the noodles for last.
Soup’s just a part of everyone’s childhood isn’t it?
Posted in all recipes, allergen-free, dairy-free, gluten-free, healthy, soups, soy-free, vegan, vegetarian
Tagged allergen-free, dairy-free, elimination diet, healthy, soup recipe, soy-free, vegan