Spring Has Sprung…Time To Plant The Vegetable Garden

I do believe spring has finally sprung here in Southern Ontario…time to plant the vegetable garden.

Red onions from last years vegetable garden

Check out the red onions we discovered from last year’s garden!

I just love spring…a time of rejuvenation.

I am so looking forward to seeing this Peony blossom with the surrounding yellow and purple Iris.

 Iris and Peony in our garden

This Peony is part of the family…it originated from Andy’s grandmother’s garden.

Over the past couple of years, I have been neglectful of my perennial garden, so the oregano made its way in and took it over.  Luckily, I managed to salvage my Shasta Daisies and Iris making room for a Peony I inherited from a neighbour’s garden.

Tomatoes, cherry tomatoes, leeks, swiss chard, Vidalia onions and zucchini, oh my!

Our vegetable garden

A corner of fresh herbs…parsley, thyme, basil, coriander, chives, garlic chives, and rosemary…now I just need to find some beets.

Our fresh herb garden

I am already envisioning some of our favourite summer dishes with our fresh garden veggies…Michael’s favourite Bruschetta and Bruschetta Pasta with our tomatoes, Fresh Corn Salad with our fresh herbs, leeks, Vidalia onions and zucchini barbecued on the grill and how about some Zucchini Muffins!

Fresh garden vegetables are the bomb! What will you be planting this season?

Happy planting!

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Asparagus With Roasted Red Pepper Sauce

Spring is in the air…that means asparagus season in Ontario is just around the corner.

Asparagus growing in my vegetable garden

I planted a line of asparagus crowns in our vegetable garden last season…so exciting to see some of it survived!

Here is a recipe to have on hand when your local asparagus arrives.

Asparagus With Roasted Red Pepper Sauce

Asparagus with Roasted Red Pepper Sauce on an asparagus platter

Beautiful in colour, texture and taste.

My mother reminded me of this recipe when I was visiting her this past weekend. She was invited to her friends for Sunday dinner…the vegetable and dessert were her contribution.

Saturday, she made the roasted red pepper sauce…Sunday she simply needed to cook the asparagus and serve with the re-heated roasted red pepper sauce. A simple fresh fruit salad marinated in 2 capfuls of Cointreau was easy to assemble, transport and enjoy at the end of the meal. How decadent!

This recipe comes from Canadian Cookbook Author, Anne Lindsay’s Smart Cooking Cookbook. I have Anne Lindsay’s cookbook, Anne Lindsay’s Light Kitchen.

On the back cover it states, “Anne Lindsay’s first cookbook, Smart Cooking, changed the way we thought about eating:  suddenly, healthy food was fun to make, delicious to eat and easy on the budget! Canadian families have never looked back.”

I have to agree…I have enjoyed many a recipe from Anne Lindsay’s cookbooks…this recipe being one of them.

Asparagus With Roasted Red Pepper Sauce

Asparagus with Roasted Red Pepper Sauce on an asparagus platter

2 large red peppers
2 tsp extra-virgin olive oil
1/4 tsp crushed dried thyme leaves
Freshly ground pepper
2 lb asparagus (I used one bunch)

Roast red peppers on a baking sheet at 375 F for 18 minutes.
Turn over and roast a further 18-20 minutes…or until the peppers are blistered and soft. Let cool.
Peel outer skin…it should slip off easily…discarding seeds and any liquid.
Combine roasted peppers, oil, thyme and pepper in a food processor and puree.
Set aside. (may be stored in the refrigerator and re-heated at a later time)
Wash asparagus and break off the tough ends.
Bring a pot of water to the boil…add asparagus and simmer 5-8 minutes or until asparagus is tender/crisp…drain. (I steamed mine)
Arrange asparagus on a plate and drizzle with heated Roasted Red Pepper Sauce.
Season with salt and pepper to taste.

Enjoy!

Tip: Any leftover Roasted Red Pepper Sauce may be stored in the refrigerator.

Reserved Roasted Red Pepper Sauce served over green beans

I enjoyed some of the reserved sauce over my steamed green beans tonight with my rainbow trout and quinoa.

Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread And Sweet Potato Leek Soup

I couldn’t resist baking up a loaf of Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread.

A bowl of Sweet Potato and Leek Soup with a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Irish Soda Bread

A favourite of mine to accompany a hot bowl of soup on a cold and blustery day.

The Irish Soda Bread recipe originates from the Canadian Living Step By Step Cookbookspying this recipe had me craving a slice…now I just needed a bowl of soup!

I came across a very simple recipe for Potato Leek Soup over at lucys friendly foods. Click here for the original recipe.

I just so happened to have most of the ingredients…a partly used carton of vegetable stock and leeks were already in my refrigerator, however, I switched up the potato with sweet potato.

Three simple ingredients = a quick, easy, nutritious soup!

With a soup recipe to try…I had the perfect excuse to bake a loaf of Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread! Click here for Canadian Living’s original recipe.

Click here for the post I did on a plain version of Dairy, Egg, Soy and Peanut/Tree Nut Free Irish Soda Bread.

Of course, I made a few adaptions:

Buttermilk replacement: 1 1/2 cups of buttermilk with Natur-a Soy Beverage (for a soy free version use Natur-a Rice Beverage) mixed with 1 1/2 tbsp white vinegar.
Flour replacement: I used 2 cups of whole wheat flour and 1 cup of unbleached all-purpose flour.
Flaxseed replacement:  I used and equal amount of flaxmeal and I sprinkled the top with flaxmeal instead of the unbleached all-purpose flour.

Tip: The dough is very sticky when you mix the wet with the dry ingredients…I mean very sticky

Kneading the very sticky Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread with lots of extra flour

I encourage you to make sure you really dust with flour the area that you will be kneading the dough, as well as, have a pile of flour at your finger tips to dust the top of the dough in between kneading to reduce the amount of stickiness. The picture above shows my completed kneading of the dough with the extra flour to the side.

Enjoy!

Toasted Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread spread with homemade strawberry jam

Delicious toasted with jam, honey or a spread of Vegan Becel Margarine.

P.S. Posting my favourite winter soup soon.

P.P.S. Carla @ My 1/2 Dozen Daily is having another giveaway of one of her beautiful handmade items. Click here to check it out!

What is your favourite winter soup…what do you like to accompany it?

Dairy Free Maple Roasted Butternut Squash and Apple Soup

I love Fall’s abundance of the many varieties of squash and apples, the crisp fresh weather, the layering of comfy clothing, snuggling up in blankets, the roar of a gas fireplace (on my wish list as we don’t build real fires in the house due to our asthma), and hearty, ‘stick to your ribs’ soups.

Dairy Free Maple Roasted Butternut Squash and Apple Soup garnished with quinoa, chickpeas and roasted squash seeds

I have heard it said, “What grows together generally pairs well together”…therefore, I thought I would pair squash and apples in a soup for a heart warming fall supper.

I referred to a recipe I had tried last year from the Ina Garten Barefoot Contessa Parties! Cookbook. Click here for the original recipe.

I adapted her recipe by roasting the squash and apples tossed in olive oil, pure maple syrup and a crackling of sea salt. I think roasting brings out the best flavours in veggies. I omitted the butter, used a couple of Spartan apples, added in some extra spices and made sure to use pure apple cider. 

The final result…just what I was craving…it was amazing!

Even my husband, who was not so keen on the soup last year, enjoyed a bowl. Michael dipped in with some crackers and deemed it, “Not bad.” and Matthew, well, he steered clear of it…orange veggies never did appeal to him.

The soup is so versatile… simply garnish with a sprinkling of roasted butternut squash seeds…

Dairy Free Maple Roasted Butternut Squash and Apple Soup garnished with roasted squash seeds

…or jazz it up with baby spinach leaves, quinoa, and chickpeas. Dairy Free Maple Roasted Butternut Squash and Apple Soup garnished with quinoa, chickpeas, spinach and roasted squash seeds

The possibilities are endless…have fun switching up the flavour combinations!

Dairy Free Maple Roasted Butternut Squash and Apple Soup

1 large butternut Squash
2 spartan apples
2-3 tbsp of olive oil
2-3 tbsp of pure maple syrup
2 onions, chopped
1 tbsp curry powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp kosher salt
1/4 tsp freshly ground pepper
2 1/2 cups water
1/2 cup pure apple cider

Peel and cube butternut squash. (see tip below for roasting seeds)
Peel and slice spartan apples.
Toss butternut squash and apples with olive oil and maple syrup. Spread on a parchment lined baking sheet.
Roast at 450F, tossing every 10 min for 50-60 minutes or until tender and browned.

Maple roasted butternut squash and apple on baking sheetIn a large pot, saute the onion and spices in a tablespoon of olive oil until softened.
Stir in roasted squash and apples.
Add water, apple cider and salt and pepper.
Using a hand blender, puree the mixture until smooth…add more water if the consistency is too thick…adjust to your liking. (I love it thick)

Pureed Dairy Free Maple Roasted Butternut Squash and Apple Soup in potBring to a boil and let simmer for 15 minutes.

Enjoy!

Enjoying a bowl of Dairy Free Maple Roasted Butternut Squash and Apple Soup garnished with quinoa, spinach, chickpeas and roasted squash seeds

Tip 1: Save the seeds for roasting…rinse and dry on paper towel lined plate. Toss with olive oil, salt and pepper and roast on parchment lined baking sheet at 350 minutes tossing occasionally until browned.

Tip 2: I love to freeze any leftover soup in batches for easy go-to meals in a pinch.

Cooler Weather Calls For…Pasta/Quinoa/Rice Figioli

Seems like every day, Fall is creeping ever so much closer…one day it is gloriously warm, the next there is a bitter chill to the air! Time to start thinking about some heartier fare for these cooler days…first dish I can think of is a nice bowl of steaming, stick to your ribs soup…

Pasta Figioli!

A bowl of Pasta Figioli

Add some fresh Dairy, Egg and Peanut/Tree Nut Free French Stick for dunking…perfect!

I have been making my version of Pasta Figioli for years now…not quite sure of the original recipe’s origin. I remember watching a program on television and then quickly writing down what I could remember of it…over the years, I have fiddled with the measurements to create a ‘classic’ recipe for our family.

All the veggies in the Pasta Figioli has been a bit off-putting for the boys. However, the smell of the soup simmering on the stove top has always been very alluring! Just a few years ago, Michael decided he had had enough of smelling the soup…he was ready for a bowl of his very own!

As I was not completely sure of his safety with legumes…specifically the white and red kidney beans in the Pasta Figioli…I simmered a separate pot of Pasta Figioli without the beans in it for him to try. He loved it!

Just this week, I felt it was time for our first batch of Pasta Figioli of the season. Upon hearing that Pasta Figioli was on the menu, Michael inquired, “Do you think I could try the soup with the beans?”

As he tested negative at the allergists for kidney beans, followed by a taste with no reaction…I decided it was the perfect time for Michael sample kidney beans in the Pasta Figioli.

What better way to try them? I think kidney beans are the best part of Pasta Figioli!Unfortunately, Michael did not agree…”They’re gritty!”, he grumbled, as he proceeded to pick out the few beans that were in his Pasta Figioli. “I like it better without the beans.” Texture can still be an issue with Michael…his limited diet growing up was very bland with little exposure to different textures.

Oh, well…at least he isn’t allergic to kidney beans. I offered to puree them into a dip…he just looked at me with that…‘ya, that is just what I would love to try next’…look in his eyes! Whenever  I suggest trying beans or tofu or sunflower seeds, his reply is always, “That is not what I want to be eating! I want to try eggs, cheese, shrimp!  All the stuff I can’t eat is what I want to try…it all looks so good!”

The teenage years are a whole new ballgame! I think I should write a post on that topic…although, being a teenager, Michael may not approve of such an idea!

Pasta Figioli

A bowl of Pasta Figioli topped with quinoa

1 head of garlic
3 tbsp canola oil
a few shakes of hot pepper flakes or more to your liking
3 cups of diced carrots (approx. 5-6)
2 cups of diced celery (approx. 4-5)
1 onion diced
2 1/2 cups of homemade chicken stock or 1 carton (1L) of vegetable broth/chicken broth
1 can (796 mL) of diced tomatoes
1 can (540 mL) of red kidney beans, drained and thoroughly rinsed
1 can (540 mL) of white kidney beans, drained and thoroughly rinsed

In a small pot, cover the head of garlic with water and bring to the boil. Simmer for 10 minutes. Drain water and let cool. Peel off outer skin on each garlic clove and set aside.
In a large pot, heat oil on medium heat. Saute garlic and red pepper flakes, tossing until garlic is starting to brown.
Add onions, saute until softened.
Add carrots and celery, saute until softened.
Pour in tomatoes with juices, chicken/vegetable broth and both kinds of kidney beans.
Bring to a boil. Lower heat to simmer at least an hour, stirring occasionally.
Ladle soup in soup bowls and top with our favourite short pasta, rice or quinoa.

Enjoy!

Enjoying a bowl of Pasta Figioli

I love mixing my Pasta Figioli with quinoa, (see picture under heading) while all the boys in my family prefer Tubetti pasta by De Cecco (seen in picture above).

Tip 1: The longer the Pasta Figioli simmers, the longer the flavours have to mingle. I will sometimes make my Pasta Figioli in the morning and let it simmer throughout the day.

Tip 2: Pasta Figioli is one of those dishes that tastes better the next day reheated to take to work for lunch, dinner a second night or frozen for a quick go-to meal on those days when you need some comfort food!

Tip: 3: As the pasta tends to soak up all the liquid if left in the soup, I tend to let everyone dish their own amount of pasta/quinoa/rice with their soup.

Question: Do you have a favourite soup for the cooler days of Fall?

Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto Dressed Potatoes and Shrimp Potato Salad

Saturday was ‘herb harvest day’!Parsley and Chives growing in my herb garden

I had lots of fun picking basil, parsley, chives and oregano to create some flavourful Dairy and Peanut/Tree Nut Free Pesto Sauces. Click here for my post on Dairy and Peanut/Tree Nut Free Basil Pesto Spaghetinni.

Today’s post focuses on parsley and chives.

Parsley, Chives, Garlic and Extra Virgin Olive Oil

Thinking about parsley and chives together as a pesto…little new potatoes came to mind.

The combined flavours of boiled little potatoes tossed with Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto complimented each other beautifully.

Boiled little potatoes tossed with Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto

Michael loved it!

I decided to set aside some to enjoy cold the next day with the leftover roasted shrimp from the night before.

With the addition of some local ‘corn on the cob’ kernals tossed with leftover cold peas and beans with a squeeze of fresh lemon juice…

Dairy and Peanut/Tree Nut Free Potato Salad with Roasted Shrimp

…I had myself a delicious Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto Shrimp Potato Salad. It was soooo good!

Parsley and Chive Pesto

Dairy and Peanut/Tree Nut Free Parsely Chive Pesto

1 cup parsley,stems and leaves rinsed and patted dry
1/4 cup chives, rinsed and patted dry
1/4 tsp kosher salt
1/8 tsp fresh ground black pepper
1 garlic clove, chopped
1/4 cup extra virgin olive oil

Measure above ingredients (except oil) into a food processor. Pulse a few times to blend.
While the food processor is running, slowly pour the extra virgin olive oil in. Stop to scrape down the sides and continue to run the food processor until a smooth consistency is obtained.

Enjoy! 

A serving of Dairy and Peanut/Tree Nut Free Potato Salad with Roasted Shrimp

Tip: Other ideas…a few tablespoons tossed with just boiled little potatoes/pasta, as a condiment for roasted fish, as a spread on toasted Dairy, Egg, Soy and Peanut/Tree Nut Free French Stick or brushed over a fresh cob of corn.

P.S. How do you save your garden parsley and chives?

Bruschetta Pasta

Bruschetta Pasta is one of our family summer favourites!

Bruschetta Pasta

So simple to put together…it has become one of my top travel side dishes!

On our recent trip, to the rented cottage, I had the boys, William included, picking all the cherry tomatoes they could find in our garden. (I think, overall, we had 4 cherry tomato plants)

Cherry Tomato plants are awesome! If you are going to plant a tomato plant next year, I highly recommend choosing one of the many varieties of cherry tomatoes. My personal favourite is the Chocolate Cherry…it actually grows a purpley brown colour…the taste is ‘out of this world’!

Eating cherry tomatoes, in my mind, is like eating candy!

Bruschetta Pasta always tastes better the next day. Of course, in our family, it barely survives. Once prepared, everyone, including myself, wants to eat it!

In order to maximize the marinating, I always make the tomato bruschetta mixture in the morning to let all the flavours meld together before I add the pasta…about 1/2 hour before we sit down.

This week, I was in a panic thinking of a side for dinner. I noticed a few leftover garden tomatoes on the counter…within a couple minutes I had the tomatoes cubed, garlic minced, salt and pepper grinded, extra virgin olive oil drizzled in and fresh basil from the garden quickly torn apart and tossed in. Done! With only a couple of hours to sit…it still tasted divine!

This is the perfect dish to make or bring along when visiting friends/family. There are few ingredients and not a lot of prep in order to create the most delicious multipurpose dish that just ‘screams summer!’

Bruschetta Pasta can also be considered a meal unto its own.

Bruschetta Pasta topped with tuna and a side or roasted brocolli and cauliflower

With the addition of some canned tuna, a drizzle of extra virgin olive oil, a sprinkle of hot pepper flakes and a side of roasted broccoli and cauliflower…it was my dinner the other night.  Canned beans would be another nice option.

Bruschetta Pasta

Tomato Bruschetta Sauce

2 pints cherry tomatoes, halved (chopped tomatoes can be substituted)
4 cloves garlic, minced
package of fresh basil, thinly sliced
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
1/2 cup extra virgin olive oil
1 375 g pkg of Smart Catelli Fusilli pasta

In a bowl with a lid, combine all the above ingredients. (I generally ad lib my measurements.  Add more or less of the garlic/basil/extra virgin olive oil as you feel needed)
Cover and let rest on the counter for the day.
Boil pasta and cook till al dente. (see directions on box)
Drain pasta. Do not rinse pasta!
Immediately toss pasta with bruschetta mixture. Let rest for at least a 1/2 an hour to let the pasta absorb all the mouth-watering flavours of the tomato bruschetta mixture.

Enjoy!

Bruschetta Pasta served with Barbecued Lemon Chicken and Sauteed Sugar Snap Peas

One of the meals my family enjoyed at the rented cottage… Bruschetta Pasta with Barbecued Lemon Chicken and sugar snap peas sautéed with mushrooms, onions, garlic and hot pepper flakes. Yummy!

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp

Peaches are in season!

Bowl full of fresh summer peaches

Sweet and juicy…enjoying them straight from the basket…summertime at it’s best!

One of my favourite peach desserts to make for a family gathering is Dairy, Soy and Peanut/Tree Nut Free Peach Crisp.

Adapting my all-time favourite recipe to be dairy, soy and peanut/tree nut free that all family members can enjoy is easy…believe me…no one will miss the butter!

In fact, a butterless crisp makes for a lighter version…one that I have received many compliments!

The recipe I like to adapt is my childhood favourite by Mme Benoit. The recipe comes from a well-worn page from a newspaper article with peach recipes by Mme Benoit.

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp

14 peaches
1/2 cup freshly squeezed orange juice
freshly squeezed juice from 1 lemon
2 cups Demerara Brown Sugar
1 1/2 cups unbleached all-purpose flour
2 tsp cinnamon
8 tbsp canola oil

In a very large bowl, place the peaches and pour boiling water to cover. Let sit for 5 minutes. Peel the skin off the peaches, slice into wedges and place in a flan dish.
Pour over lemon and orange juices and stir to cover.
In another large bowl, mix together the flour, sugar, and cinnamon. Add in the canola oil and using your fingers, combine well.

Peaches and crumble all ready to assemble Dairy, Soy and Peanut/Tree Nut Free Summertime Peach CrispSprinkle crumble over top of peaches…do not press down…let the crumble sit loosely on top.
Bake at 375 F for 20 minutes or until the top is browned and bubbling.
Let cool on cooling rack.

Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp cooling

Enjoy!

Tip: This makes a very large peach crisp…I doubled the recipe…half of the recipe will fit in an 8 inch baking dish.

P.S. This lovely Dairy, Soy and Peanut/Tree Nut Free Summertime Peach Crisp was enjoyed after a delicious ‘Allergy Friendly Summertime Dinner’

Perfect Allergy Friendly Summertime Dinner of Barbecued Lemon Chicken, Roasted Cauliflower and Brocolli and Bruschetta Pasta

Barbecued Lemon Chicken, click here for the recipe, roasted cauliflower and broccoli and Bruschetta Pasta. (basically cherry tomatoes, garlic, extra virgin olive oil, salt, pepper and fresh basil tossed with pasta…delicious cold the next day!) Click here for my Bruschetta recipe.

Tip: I Marinated the chicken breasts ahead of time and froze them. I made the bruschetta the morning of the dinner, covered it and left it on the side. Dinner was simply barbecuing the chicken, cooking some pasta and tossing with the bruschetta, (I also had some plain pasta tossed with extra virgin olive oil) then roasting the cauliflower and brocolli…perfect for a crowd of 12…free of all my boys’ food allergens…I can relax and enjoy!

In fact, as Michael was serving himself firstly he commented, “Mom, can I eat everything that is out?” “Yes Michael”, I replied. “I just love these meals”, he answered smiling at me…”Yes, so do I!” So very worth it…in fact, priceless!

P.P.S. This will be my last post for awhile…I am taking a break!  My next adventure with the family will be heading up into the woods to stay at my brother’s cottage with my Scottish relatives. I hope to write about our experience…stay tuned!

Hope you are all enjoying your summertime with friends and family!

Barbecued Chicken Fajitas

Tired of the ‘hum drum’ rotation of pasta, potatoes, rice and quinoa…I decided to switch up our dinner for something that everyone could make their own…Barbecued Chicken Fajitas.

Michael's Barbecued Chicken Fajita

Fajitas are fun because everyone can make up their own unique creation.

With a simple base of marinated chicken…the fixings were a ‘mix match’ of summer offerings…guacamole, corn salad, salsa, lettuce, and cheddar cheese (Daiya Cheddar Style Shreds if you have a dairy allergy)…

Toppings for Barbequed Chicken Fajitas, side salad, carrots and cucumber slices

were some of the toppings I had on hand…

Barbecued Chicken sliced with warmed tortillas for fajitas

to add to the barbecued chicken and warmed up tortillas. (microwaved on high for 25 seconds covered with paper towel)

With a side salad and nacho chips with salsa…the boys, my mom, sister-in-law and I were all set to create our ‘masterpieces’!

As I had set out grated cheddar cheese as an option (Michael has a dairy allergy)…Michael was the first to put together his fajita in order to eliminate any cross-contamination of the cheese with the other toppings.

Michael's Barbecued Chicken Fajita with salsa and lettuce

Michael opted for the simplicity of just lettuce and salsa.

If food allergens are present at a meal…I always have the rule that Michael serves himself first. Good thing…in this case, with the cheddar cheese…it was amazing how quickly everything seemed to get cross-contaminated with ‘bits of cheese’.

I misjudged the appetites of these growing boys as Michael would have loved to have had another fajita…lesson learned.

The recipe for the marinade for the chicken comes from The Globe and Mail from May 16, 2012…Grilled Chicken Tacos. Click here for the recipe.

Using boneless, skinless chicken thighs was a nice change…better priced too!

Everyone enjoyed the fun of putting together their own Barbecued Chicken Fajita!

The beauty of fajitas is the many varieties of toppings that one can come up with…what are your favourite toppings?

Farmer’s Market Allergy Friendly Gazpacho

On these hot and humid days, all I can think about is how to stay cool! Summer barbecues are wonderful…but I am feeling like something a little more refreshing!

Allergy Friendly Gazpacho!

Allergy Friendly Gazpacho

Free of all my boys allergens, filled with veggie goodness and the taste of summer!

A trip to the Farmer’s Market, my mother and I picked up all the fresh produce we would need…tomatoes, peppers and cucumbers!

Vegetables at the Farmer's Market

So many to choose from!

The recipe comes from Canadian Living’s Best Light Cooking. Click here for the recipe. This recipe is my mother’s go-to recipe for Gazpacho.

Mom and I collaborated on the making of the soup…she worked on the peeling and chopping of the tomatoes and I diced and pureed them with the peppers and cucumber. The Gazpacho was tucked away in the fridge overnight…always tasted better the next day!

Michael was keen to give the Gazpacho a try…”Oh, that is soooo good!”

He helped slice, brush olive oil and toast in the toaster oven, his french stick for the crostini to accompany the Gazpacho.

Topped with the extra yellow pepper and cucumber…I garnished the soup with fresh parsley and chives from the garden.

Allergy Friendly Gazpacho with a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Crostini

Crostini is like one big crouton!

I added white kidney beans and leftover quinoa to my Gazpacho!

I love the combination of the creamy texture of the kidney beans, with the grainy texture of the quinoa and the crunch of the peppers and cucumber…yummy!

Allergy Friendly Gazpacho with quinoa and white kidney beans

My mom and I both agree…the perfect supper for a hot humid summer night!

Tip: The creaminess of the kidney beans reminded me of the leftover avocado in the fridge…my mom and I shared it between us in our second bowl!

P.S. Tonight Mom and I will enjoy the leftover Gazpacho with some roasted cold shrimp on the side!

Update: Adding the shrimp was the perfect touch!

Allergy Friendly Gazpacho with Quinoa, Avacado, Kidney Beans and Shrimp

My mom and I had more shrimp than the one on top…we chopped up about 9 shrimp each and added it to the Gazpacho…soooo goood!