A good vinaigrette can make or break a salad. This pistachio oil from La Tourangelle is cold pressed with a rich, nutty taste that compliments the bright mint laced throughout. We paired the oil with simply fresh lemon juice to preserve it’s aromatic flavour.
For the Salad you will need:
1 cup of dry quinoa
3 1/2 tbsp. of pistachio oil
a hand full each of chives and fresh mint leaves
1/3 cup of fresh or frozen green peas
1/3 cup of crumbled feta
1/3 cup of unsalted shelled pistachios
1/2 a lemon
Sea salt and pepper
Begin by cooking your quinoa. Bring 2 cups of water to a boil in a sauce pan. Once boiling, add in rinsed quinoa, stir, cover and reduce heat to med-low. Let cook 12- 15 minutes and set aside to cool completely.
Wash and chop chives, mint and roughly chop the pistachio’s. You will need about 2 tbsp. each of chopped mint and chives.
Combine chopped chives, mint, crumbled feta, green peas and pistachios over cooled quinoa and mix. Drizzle with pistachio oil and the juice of 1/2 a lemon. Finish with a pinch each of sea salt and fresh cracked pepper.
If you have time, let sit in the fridge a little to let the flavours soak in. Serve with a lemon wedge and enjoy!
As the weather finally warms up it’s time for some cooler foods! This cold noodle salad makes a light meal with the perfect combination of crunchy vegetables and soft noodles all swirled in a creamy dressing. Try it for a vegetarian lunch or bring to your next BBQ for a crowd pleasing side dish.
Ingredients for the salad: (Serves 2)
1 pack of Lotus Foods Jade Pearl Ramen Noodles
2 cups of shredded napa cabbage
1/2 a yellow bell pepper thinly sliced
1 cup of thinly sliced cucumber
1 tbsp. of sesame seeds
2 green onions, thinly sliced
1 cup of cubed firm organic sprouted tofu (optional)
These ramen noodles from Lotus Foods are the new and certainty improved instant noodles! They take just 4 minutes to cook, they are gluten free and packed with nutrients! Not to mention they have a chewy texture that can stand up to any sauce.
For the tahini dressing:
1/3 cup of Artisana’s raw tahini
1/4 cup of soy sauce
1/4 cup of lime juice (we used Succo)
1 tbsp. of sesame oil
2 tbsp. of honey
2 tsp. of sriracha or your favourite hot sauce
1 inch of minced fresh ginger
If you are not familiar with tahini it’s simply sesame seeds ground into a butter to create a nutty flavour and creamy consistency. It’s great added to sauces in place of cream or spread over toast with a dollop of honey. Sesame seeds are a good source of heart healthy vitamin E, source of protein and iron.
To make this salad, begin by prepping all your veggies and tofu. Set aside.
Boil 2 cups of water in a pot and add 1 pack of ramen noodles. Let boil 4 minutes and gently separate noodles with a fork. Drain the noodles and drizzle with a bit of sesame oil, set aside to cool.
While the noodles cool, prepare the dressing. Combine all ingredients for the dressing in a small bowl and whisk.
Place all salad ingredients into a large mixing bowl and cover with desired amount of dressing (about half) place any remaining dressing into the fridge. Toss to combine.
Let salad set in the fridge at least an hour-overnight to let all the flavours marinate. Sprinkle with sesame seeds and enjoy!
Nothing says warmer weather like fish tacos! They are so versatile and a fun meal to enjoy with friends. For our taco recipe we whipped up a deliciously sweet and spicy mango cream to drizzle on top. The combination of fresh, bright flavours will have you reaching for another!
You can really use any ingredients you like in your tacos but here is what we choose:
4 fresh corn tortillas
4 small filets of white fish such as Basa or Tilapia
1 cup of shredded romaine lettuce
1/2 a red onion
1 handful of fresh cilantro
1 ripe mango
1/2 cup of plain Greek yogurt (or sour cream)
2 tbsp. of honey
3 tbsp. of light mayo
1 heaping tbsp. of Bandar’s Mango Chili Sauce
1/2 tsp. of sea salt
Begin by peeling the mango, chop half into cubes and slice the other half into thin strips.
Place 1/2 the cubed mango into a food processor a long with the yogurt, mayo, Bandar chili sauce, the juice of 1 lime, sea salt and drizzle in the honey.
Process on high until everything is blended and creamy. Put sauce into a jar or air tight container and place in the fridge until ready to use.
Cook fish in a medium skillet with a bit of oil, sea salt and pepper until cooked through (white and flaky). Set fish aside. Prep your toppings by shredding the lettuce, red onion, slicing avocado, and limes.
Pre-heat a separate dry pan over medium heat. Place fresh corn tortillas in a hot pan for 20 seconds on each side. Remove and keep covered in a tea towel.
Assemble your tacos with all the ingredients, drizzle on mango cream sauce and finish with a squeeze of lime.
This dish is so simple thanks to Cape Herb & Spice’s new line of spice mixes. With five new delicious flavours, your food will go from boring to exotic instantly! Today’s recipe will transport you straight to the hot climate of Morocco -perfect for a snowy day in April!
We made Moroccan shrimp with a creamy and slightly sweet coconut rice. Sounds fancy right? Don’t be intimidated, it’s super easy!
You will need…
Fresh, raw shrimp, deveined (about 5-6 per person)
1 cup of Lotus Foods Forbidden Black Rice (uncooked)
2 cups of Earth’s Choice organic coconut milk
3/4 cup of water
1 tsp. of sea salt
1 box of Cape Herb & Spice Moroccan spice mix
1 tbsp. of coconut oil
Green onion for garnish
Start by cooking the rice. Pour 2 cups of coconut milk and 3/4 cups of water with 1 tsp. of sea salt into a pot and bring to a boil.
Once the milk boils, reduce to med-low and add in the black rice. Stir and watch the milk turn purple! Simmer with a lid on for 30 minutes, turn off heat and let sit another 10.
Forbidden black rice can be categorized under the term “super food” for it’s incredible health benefits. What sets this rice a part from other types is that it contains anthocyanin’s. Studies show that these antioxidants are important for the maintenance of good health. It’s is also a wonderful source of valuable minerals, protein and fibre. Eat up!
While the rice is simmering, prepare your shrimp. Place on a plate and sprinkle with Moroccan seasoning to coat each side well.
Heat 1 tbsp. of coconut oil in a large pan over medium heat. Add in Shrimp and cook 3 minutes, flip and cook another minute longer until just cooked through and pink.
To assemble this dish, place coconut rice on a plate first and top with shrimp. For a nice presentation, put shrimp on wooden skewers, place over the rice and sprinkle with sliced green onion.
I love a roast chicken dinner and I love the left overs even more! Today’s quesadilla inspiration came from having little in my fridge but a store-bought roast chicken, some almost wilted spinach and Neal Brothers corn salsa. Luckily I also keep some whole grain wraps in my freezer for quick meals!
This quesadilla is really versatile depending on what you have on hand and your taste preference, but may I suggest my favourite corn salsa be a staple in yours! This thick salsa adds a real depth of flavour, sweetness from the corn with a hint of spice.
Here are the ingredients I used:
1 sprouted whole grain wrap
1-2 oz. of shredded old white cheddar cheese
2 tbsp. of Neal Brothers corn salsa
a handful of baby spinach
chopped fresh cilantro
1 tsp. of chili powder
Begin by prepping all your ingredients ahead of time -shred cheese, chop the cilantro, shred the chicken and defrost a wrap in the microwave (if using frozen)
Layer 1– on one side of the wrap sprinkle about half the cheese.
Layer 2- Sprinkle the shredded chicken over the cheese.
Layer 3– Add on top the baby spinach and cilantro.
Layer 4- Next we top with corn salsa!
Layer 5- Once the salsa is on, top with more cheese and chili powder.
Carefully brush a bit of olive oil on each side of the quesadilla and sprinkle with more chili powder. Place into pre-heated frying pan over medium heat.
Let toast on booth sides until golden and crispy, careful when you flip!
Once done, let cool a couple minutes and cut into half or quarters.
Serve with sour cream, Greek yogurt or my favourite.. guacamole!
There is something so awesome about a buttery piece of salmon baked in a sweet sauce. This combo makes for an elegant dish served for friends or a family favourite dinner. With Neal Brother’s honey dijon vinaigrette you have a flavourful sauce or marinade ready to go anytime! Try it on chicken, in sandwiches, or as a dip with veggies too.
2 fresh, wild salmon filets (or 1 large cut into 2)
1/3 cup of Neal Brothers Honey Dijon vinaigrette
the juice and zest of 1/2 an orange
2 tbsp. of fresh flat leaf parsley, chopped
sea salt and pepper
Begin by Pre-heating your oven to 325º. Prep all your ingredients so they are ready to go.
In a mixing bowl, combine the honey dijon vinaigrette, orange juice, zest, chopped parsley and whisk.
Once the sauce in combined. Pour over salmon filets in a baking dish. For a deeper flavour, cover and let marinade for an hour or so in the fridge.
Bake in the oven for 35 minutes until cooked through but still tender. Once done, plate the salmon and spoon over the thickened, sweet sauce from the bottom of the dish.
I enjoyed mine with an orange spinach salad, brown rice and poured the sauce over everything- Delish!
This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.
– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)
– 1 jar Amaya coconut curry sauce
– 1/2 eggplant
– 1/2 cup grape tomatoes
– 2 tbsp. chopped cilantro
– 1 brick tofu
– 1/4 cup goat cheese (optional)
– 3 tbsp. olive oil
– 1/2 lemon
– 1 clove garlic
– pinch of red chili flakes
– pinch of sea salt
Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.
Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.
Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.
Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.
Serve warm or cold. Enjoy!
Spice up the traditional Mac & Cheese with a little Jalepeno pepper cheese. Add Neal Brothers Corn Salsa, Crushed Sweet & Smoky BBQ chips & Organic Blue Tortillas with Flax Seeds for a flavour combo that will make your guests say ole.
Prep time: 20 minutes
Bake time: 30 minutes
1/4 cup all-purpose flour
4 cups cold milk (3.5)
4-1/2 cups shredded jalepeno Monterey Jack Cheese, divided
6 cups cooked elbow macaroni noodles
2 cups Neal Brothers Corn Salsa
1/2 cup Neal Brothers Sweet & Smoky BBQ chips, crushed
1/2 cup Neal Brothers Organic Blue Tortillas with Flax Seeds, crunched (extra for serving)
In medium saucepan whisk flour into cold milk until smooth; bring to boil over medium-high heat stirring constantly until slightly thickened (about 10 minutes).
Remove from heat, stir in 4 cups jalepeno cheese until melted and smooth. Stir in macaroni. Transfer to 2 litre baking dish; top with Neal Brothers Corn Salsa and 1/2 cup cheese then crushed Neal Brothers Sweet & Smoky BBQ Kettle Chips
Bake at 350F for 20 minutes or until cheese is melted and bubbly.
Serve with Neal Brothers Organic Blue Tortillas with Flax Seeds.
This is about as easy as it gets having the dip incorporated into the dish. These skewers are “Flavour Junkie” approved.
Having a big party? Make them into nuggets and use fancy toothpicks for serving.
Prep time: 15 minutes
Bake time: 20 minutes
Makes: approximately 8 skewers
1 lb. boneless skinless chicken breasts
1/4 cup Neal Brothers Creamy Caesar
1/4 cup minced parsley
1 bag Neal Brother Maple Bacon Kettle Chips
Preheat oven to 400F.
Slice chicken into 2×2-inch pieces.
In medium bowl combine chicken and Neal Brothers Creamy Caesar. Open bag of Neal Brothers Maple Bacon Kettle Chips and enjoy a handful taking you back to your childhood with the aroma of bacon wafting from the kitchen window…snap back into reality and add minced parsley to bag, shaking rigorously and crunching well; transfer to shallow dish.
Thread 3 pieces of chicken onto skewer and press into chip mixture; transfer to parchment-lined baking sheet and bake for 15 minutes or until golden and fully cooked.