Recipes

Recipe: Pasta é Fagioli

Today’s plans include serving up a bowl of this Pasta é Fagioli. I haven’t made this in years and to be honest I’m disappointed that I waited so long. I almost forgot how much this dish reminded me of my Dad - or did I? My Dad passed 9 years ago and up until this past year I haven’t been able to think of him without my eyes welling up. Maybe that’s why I haven’t made this dish, hmmm, was I avoiding feeling all the feels that come with losing him? Have I truly accepted the loss? Ugh! Maybe I’m over analyzing this. Whatever the reasons are I’m glad I finally made this dish. It was like a giant hug from my dad, warm and comforting.

The pot simmered as the aromas filled my kitchen and memories folding my thoughts. He was a man of very few words with a sense of humour that would make even the darkest of days brighter. It’s funny how a simple meal can trigger a rush of emotions and even help put unresolved feelings to rest. I guess it’s okay to feel the feels, mourn the loss of a loved one, friend, pet, illness whatever your struggling with at your own pace and don’t avoid feeling it because you may just miss out on the simplest joys of what life has to offer.

I know it’s a pretty deep post for Pasta é Fagioli but it’s amazing how healing food can really be. I hope you read this and find solace in knowing you are not alone and find strength in any struggle you my be facing today. It’s okay to feel all the feels, and take it easy on yourself. Life has a sweet way of surprising you. SMILE and Tag, call or text someone today and let them know you care. I’M TAGGING ALL OF YOU! ❤️

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 Pasta é Fagioli

PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min
SERVES: 6 - 8
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 to 1/2 cup pancetta, diced
1 medium onion, diced (approximately 1 cup)
2 teaspoons minced garlic
2 medium carrots, peeled and diced
3 large potatoes, diced
4 cups tomato purée, preferably San Marzano tomatoes if you can get them)
1 cup Ditalini or elbow pasta
1/2 teaspoon dry thyme
1 teaspoon dry rosemary
1 teaspoon celery seeds
1 bay leaf
Salt and pepper to taste
5 cups low-sodium chicken broth
2 (14.5-ounce) cans 1 can red kidney beans and 1 can white kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
Freshly grated parmigiano reggiano to sprinkle on top just before serving

INSTRUCTIONS

  1. Heat 1 tablespoon of olive oil and butter in a large heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add diced carrots, potatoes and continue cooking for an additional 2-3 minutes.

  2. Add the broth, tomato purée, beans, dried herbs, salt and pepper. Bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 10 minutes.

  3. Scoop out 1 cup of the bean mixture from the pot and 1/2 cup of the liquid and pour into a blender until smooth and set aside.

  4. Add the pasta to the pot and boil with the already cooked veggie mixture for 8 minutes until tender. Return the puree to the pot of soup and stir well. Season the soup with red pepper flakes for an added kick of heat.

  5. Serve warm with a sprinkle of freshly grated parmigiano reggiano

 

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Recipe: Roasted Italian Sausage & Veggie Sheet Pan Dinner

Have you heard of sheet pan dinners? If you haven’t, make this Roasted Italian Sausage & Veggie Sheet Pan Dinner be your introduction. Tossing everything onto one pan is literally the easiest way to make dinner. Not only are they easy to make, it makes clean up a breeze. Spoiler Alert! I’ve added a special ingredient for a hint of sunshine in this cozy dish. Can you guess what it could be?

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 Roasted Italian Sausage & Veggie Sheet Pan Dinner

This is one of my favourite meals and a great addition to meal prep days. It’s quick, easy and it fits all in one sheet pan making it perfect for busy weeknights!

 PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

INGREDIENTS 

  • 4 links Italian sausages, cut into 2" pieces (you can substitute for chicken sausage)

  • 1 pound brussels sprouts, halved

  • 1 pound mini potatoes, cut into quarters

  • 2 medium size carrots, peeled and cut into 2” pieces

  • 1 large parsnip, peeled and cut into 2” pieces

  • 1/4 cup extra virgin oil

  • zest of 1 lemon

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, carrots, and parsnips on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Drizzle over the sausage and veggie mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 15 minutes or until veggies are tender.

 

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Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

 Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️


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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

 Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Roughly chop the whole almonds.

  3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

  4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

  5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

  6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

  7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

  8. Do NOT refrigerate


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Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

 Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME:
15 MINS
TOTAL TIME:
20 MINS
Serves:
6-8
Author:
Mary Mammoliti | Kitchen Confession


INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)


INSTRUCTIONS

  • Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

  • Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

  • Grating your cheese while the pasta cooks to save time and set aside.

  • Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

  • Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

  • Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.

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Recipe: The Best Cranberry Sauce

This is probably the best and easiest Cranberry Sauce you will ever make. It’s Thanksgiving and as always my family and I give thanks and reminisce about Thanksgiving pasts - but today a bomb shell of truth was dropped directly on me.

Let’s begin by transporting you back to when I was 10-ish, and seated at a table covered in plates of food served family style. My dad at the head of the table, my brothers, sister and I settled on either side while my mom carried over this glorious golden bird. Could this be?

“We’re having turkey.” I mumbled under my breath.

“Maria, did you say something?”

“Is this turkey?” I asked, and a unanimous YES was the response around the table. .

YES! Thanksgiving Turkey - or that’s what I was lead to believe. TODAY I find out it was chicken! (Insert gasp here) CHICKEN! That means I didn’t have turkey until my early 20’s, I know, mind blown! .

This question goes out to all the PARENTS OUT THERE. What untruths have you told your children just so they would eat? Let’s see a show of hands in the comments.

Using only three ingredients, this jewel-toned side will give your main a run for the star of the meal.

Happy Thanksgiving to all! 

 

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The Best Cranberry Sauce

Prep Time:  5 minutes 

Cook Time: 7 - 10 minutes 

Total Time: 15 minutes 

Serves:  8

Author: Mary Mammoliti | Kitchen Confession  

I N G R E D I E N T S

1 orange

1 (12-oz.) bag cranberries

¾ cup sugar

D I R E C T I O N S

Using a vegetable peeler, remove the zest from the orange. Thinly slice the zest and add it to a medium pot along with the sugar, ½ the bag of cranberries and ¼ cup water. Cook this over medium heat, stirring with a spoon until the cranberries have burst and it looks all jammy and wonderful, about 5 minutes. Add the other half of the cranberries and the chopped orange and keep cooking until the cranberries you just added start to burst, about 2 minutes. Remove from the heat and transfer this mixture to a serving bowl (or, an airtight container if you're making it in advance and refrigerate  

MAKE AHEAD

You can make this cranberry sauce five days in advance. The longer it sits the richer the flavour. Place in an airtight container and refrigerate. Give it a quick stir before serving.

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Recipe: Creamy Cauliflower Garlic Mash

Comment below if you love mashed potatoes!

What if I told you this wasn’t mashed potatoes. What if I said this warm plate of creamy garlic mash was actually made of cauliflower. Would you try it? Before you rethink your decision, give this recipe a try. Have a heaping spoon with some braised short ribs, or add it as a side with your Thanksgiving feast and lighten things up.

WARNING: Following the consumption of this Cauliflower Garlic Mash there may be sudden outbursts of joy, excessive smiling, and out of control requests for more.

 Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Photo Description: Creamy Cauliflower Garlic Mash in a square serving dish on top of a white fringe cloth and 2 sunflowers in the bottom left corner.

Creamy Cauliflower Garlic Mash

 PREP TIME: 15 minutes
Cook TIME:
15 minutes
TOTAL TIME:
30 minutes
SERVES: 4
AUTHOR:
Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 large head of cauliflower, cut into florets
4 cups chicken broth
4 cups water (more if needed to cover florets)
1 tablespoon unsalted butter
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
¼ cup 2% milk
salt and black pepper to taste

DIRECTIONS

  1. Place the cauliflower florets in to a large stock pot and cover with the chicken broth and water. Cook for 8-12 minutes or until fork tender. Drain and keep the in the colander and move onto next steps. You want to get as much water as possible out of the cauliflower.

  2. Pour the olive oil into the stock pot and sauté the garlic until fragrant. Remove from heat and return the cooked cauliflower back into the stock pot, add milk and butter. Using an emersion blender purée until smooth and creamy. Taste for salt and pepper.

  3. Garnish with chopped parsley, drizzle extra virgin olive oil over top and serve warm.

NOTES

Refrain from adding additional butter and/or milk to the mash, it will thin out too much.

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Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.

 

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Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil

INSTRUCTIONS

  1. Cook pasta according to package directions. Drain and cool.

  2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

  3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

SESAME-SOY DRESSING:

1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds

PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts

INSTRUCTIONS

  1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

  2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

  3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

RECIPE NOTES
If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

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Recipe: Breakfast Hash in 30 Minutes!

I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD! 

This dish surpassed all EGG-spectations!  I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :) 

 Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Breakfast Hash

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs

DIRECTIONS

  • Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.

  • Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

  • Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

  • Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.

  • Enjoy!

TIPS: 

You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week. 

When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish. 

To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.

The olive oil can be substituted out for avocado oil or grape seed oil if you prefer. 

Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

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Recipe: 5 Ingredient Protein Pancakes

Who said you can’t Meal Prep pancakes? This post is proof that you can. These simple 5 Ingredient Protein Pancakes will quickly become a staple in your meal prep rotation. These pancakes are loaded with protein, high in fiber and healthy fats to keep you energized all morning long! This recipe makes 7 servings of 4 pancakes per serving. Too many servings? Freeze them. Now get your griddle ready and get your flap jack on!

 Photo Description: 4 round pancakes in a rectangle container with sliced strawberries, small round container of syrup with a knife and fork to the right of the container

Photo Description: 4 round pancakes in a rectangle container with sliced strawberries, small round container of syrup with a knife and fork to the right of the container

5 Ingredient Protein Pancakes

PREP TIME: 10 minutes
COOK TIME:  10 - 15 minutes
TOTAL TIME: 25 minutes
SERVES: 7 (4 Pancakes per serving)
AUTHOR: Mary Mammoliti | Kitchen Confession

INGREDIENTS

1 cup coconut flour
2 scoops vanilla protein powder
1/4 cup coconut oil, melted
8 large eggs
1 1/2 cups unsweetened almond milk (or milk of your choice) 

Toppings: 

Fresh berries
Pure maple syrup

DIRECTIONS

  1. In a medium bowl, combine all ingredients until a smooth creamy mixture forms

  2. Using a 2 tbs size measuring spoon, scoop batter batter onto a non stick or lightly oiled skillet over medium/low heat

  3. Repeat until all batter is finished

  4. Evenly divide between containers with 1/2 cup sliced strawberries

  5. Top with maple syrup just before eating and enjoy!

NOTES

  • Each serving (4 Pancakes) without toppings is packed with 17.4g of Protein, 11.4g Carbs and 5.9g Fiber

  • The absorbency of coconut flour may vary by brand resulting in a dry mixture with a thick consistency. To remedy this issue add a little extra coconut oil and/or milk of choice.

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Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))

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Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt

INSTRUCTIONS

  1. Combine the fruit, mint and cheese in a bowl.

  2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .

 

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Recipe: Grilled Honey Sriracha Lime Salmon

The weather is warming up, the sun is shining and the likelihood of me spending hours meal prepping on a Sunday during the summer months are slim to none. This time of year I tend to gamravitate towards quick and simple 30 minute meals and tonight’s dinner was no acception. 

The entire meal was prepared on the BBQ! Which  means kitchen cleanup is minimal and I had food in my belly in 30 minutes - pinch me I think I’m dreaming. Begin by tossing your veggies in a little EVOO, and get them on the grill. Add your marinated salmon and cook for 12 - 15 minutes. TA DA! Dinner is served. Now go and enjoy your meal you crazy kids. 

 

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GRILLED HONEY SRIRACHA LIME SALMON

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Serves: 2
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 individual (4-6 ounce) fillets
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons sriracha sauce
1 lime, juiced
2 tablespoons low sodium soy sauce (or Tamari)
1 teaspoon minced garlic

DIRECTIONS

  1. Combine all ingredients in a shallow bowl and add the salmon, toss to coat, cover and let stand for 10 minutes.

  2. Preheat BBQ

  3. Place a reusable non stick mat on the BBQ grates. If you don’t have a reusable grill mat use aluminum foil and place it down on the grates

  4. Place marinated salmon onto the grill mat and cook for 12 minutes.

  5. Serve warm

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Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

I love a good fridge clean out. It always produces some of my favourite meals. Opening the refrigerator door, scanning shelves and drawers for ingredients that will make up your meal.

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Recipe: Creole Rice and Beans

Recipe: Creole Rice and Beans

 Beans, Beans, They're Good for Your Heart. The more you eat the more you ……….

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Rant: Detox, Destress, Drink This, Eat That - What Does it All Mean?

Rant: Detox, Destress, Drink This, Eat That - What Does it All Mean?

Have you ever wondered why we're told to eat this, drink that, no fat, eat fat, no carbs, eat the right carbs. Why? Seriously, I'm asking because I'm more confused now than ever before. I can’t keep up! 

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Recipe: Cranberry Eggnog Scones

Recipe: Cranberry Eggnog Scones

Today on Kelly and Company we talked about the post holiday aftermath left in our pantries and refrigerators. Dealing with the plethora of odds and ends of food occupying prime real estate in our refrigerators. Sharing with you a few ideas and recipes ….

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