With the weather getting colder, soups and stews are starting to make their way back onto my weekly dinner rotation. There are so many different combinations of flavours and ingredients that you could make a different soup each night of the week and never get bored. Whether you call it a soup or a stew, this rich tomato broth with tender chucks of fish and vegetables comes together quickly and makes a perfect weeknight meal.
I love walking around a farmer’s market and seeing what’s fresh and in season. I always end up buying more produce than I can realistically use, but having too many vegetables is a challenge I am willing to accept! This simple salad was inspired by one of these occasions.
With autumn just around the corner many people are mourning the end of summer. On the other hand, even though I love summer, I look forward to autumn each year; not only can I start wearing boots and scarves again but also my apartment finally cools down enough for me to use my oven! For those of you who are dreading the transition here is one of my favourite summer desserts to ease the pain.
One of my favourite summer meals is this Asian noodle salad. Packed full of crunchy vegetables and refreshing herbs this salad is sure to be a crowd favourite. It pairs perfectly with grilled meat or seafood and makes a great potluck dish.
One tip when making any cold salad is to add some of the dressing to the noodles while they are still warm. As the noodles cool down they will absorb the dressing rather than just coating the outside. This trick also works for making potato or quinoa salads.