Recipe: Heirloom Tomato Orzo Salad with Feta

Tomato season is peeking right around the corner. Nothing beats eating tomatoes fresh, at its prime time.

Fresh summer tomatoes tossed in a cold, healthy, flavorful salad is my favorite way to eat them. I especially love salads that taste better the next day because it removes the hassle of meal planning. I'm always on the go, so salads that keep work well with a busy lifestyle.

This light orzo salad is great as a meal or as a side dish.

This recipe yields 4 servings.

Heirloom Tomato Orzo Salad with Feta
- 2 cups of heirloom tomatoes, roughly chopped
- 1/2 cup of orzo pasta, uncooked
- 1/2 cup of red onion, finely chopped
- 150g feta cheese, crumbled
- 2 Tbsp of sherry vinegar
- 1 1/2 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp of flaky sea salt
- black pepper to taste
- extra virgin olive oil

Method
1. Cook the orzo pasta until al dente. Follow the package instructions to cook the pasta. Drain the pasta.

2. In a large bowl, drizzle a generous amount of olive oil over the pasta and mix well. Add the remaining ingredients and mix well. Refrigerate for 2 hours and serve cold.

Read More

Wall Gets It Right with Supply and Demand, Ottawa

It's exciting when an awesome new place that you know will stay pops up in Ottawa. I last felt it when Back Lane Cafe opened and I'm feeling it again with Supply and Demand, a funky little food and raw bar on Wellington Street West in Westboro, Ottawa.

The couple behind Supply and Demand are Chef Steve Wall and his wife, Jennifer. Twenty-eight-year-old Steve Wall has been with some of Ottawa's most notable restaurants, including Town, Whalesbone and Luxe.

Decked out in black and white, this place is anything but plain. Maybe I've been watching too much Boardwalk Empire, but Supply and Demand reminds me of a 1920's speakeasy funked up in contemporary style. The sea horse wall paper and tiled floors are totally awesome! The brains behind the design is the talented Shannon Smithers-Gay of One80 Design.

And the food...I don't even know where to start with the food, except to say that it all pretty much rocks! There wasn't anything that we ordered that I didn't love.

You can't go wrong with anything on the raw menu as it was a big part of their original vision for the restaurant. While the menu changes often, the highlights on the night we were there were the short rib carpaccio, the sea scallop ceviche, kale salad and ricotta gnudi. The ricotta gnudi was melt in your mouth good and the raw dishes were fresh with nice clean flavors.

This is now one of my new favorite places to eat in Ottawa.

Kale Salad with Caper Vinaigrette, Manchego Cheese and Bacon

Ricotta Gnudi with Basil Pesto

Raw Sea Scallop with Grapefruit, Scallions and Birds Eye Chili

Short Rib Carpaccio with Pickled Pepper Mayo, Preserved Romano Cheese and Mache

New Crop Potatoes with Soft Boiled Egg, Dijon, Lemon and Herring Caviar

Brown Butter Poached Mackerel with Pickled Shrimp Panzanella and Marinated Vegetables

Pavlova Sandwich with Dulce de Leche, Roasted White Chocolate and Banana

Supply and Demand
1335 Wellington West
Ottawa, Ontario, Canada
Telephone: 613-680-2949

Read More

Recipe: The Ultimate Green Shake

When one hears green shake or green drink, a scrunched up face usually follows. It never sounds tasty and what usually comes to mind is a cup full of bitter vegetables blended together. I can assure you that it is NOT the case with this green shake. It is delicious and packed with a whole lot of goodness such as leafy greens, fresh fruit, omega-3 and anti-oxidants.

When life gets hectic, I usually forget to eat my fruits and veggies regularly. This is a great shake to get all the essential nutrients and fats you need. The fresh fruit, sweet dates, and cacao nibs make this shake great tasting, and I don't even notice the broccoli in this drink! I have to warn you, it is pretty filling. One or two servings of this shake is usually enough for one complete meal.

This recipe yields 4 servings.

The Ultimate Green Shake
(Adapted from Sue Riedl)
- 1 green apple, cored and chopped with skin
- 1 ripe frozen banana, peeled
- 1 cup of frozen broccoli
- 3/4 cups of leafy greens (I use watercress, kale, or spinach)
- 3 Medjool dates, pitted and chopped
- 1 1/2 cups of almond milk
- 1 Tbsp of flax oil
- 2 Tbsp of cacao nibs
- 5 Brazil nuts

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

Read More