quinoa with chives, feta, dill + pine nuts

Our annual Greek Summer Festival is upon us and I am so unbelievably excited. Like many of us in the community, this celebration conjures up so many amazing memories and I am incredibly eager to partake in the cultural amenities- the dancing, the wine-tasting, live music and of course the spectacular cuisine. I feel so fortunate that we are able to use this platform to showcase the very best in Greek culture, and although the planning and preparations are enormous, the hard work pays off when we witness the many happy patrons who grace our premises.

I think what I love most about this event is the indication that summer is just around the corner, and nothing feels more summery than enjoying delicious food with friends and family, enjoying a crisp glass of wine while overlooking the water and listening to the sound of live music- and that’s exactly what you’ll find this weekend at the Greek festival.

Be sure to participate in one of the church tours because if you haven’t had the pleasure of visiting an Orthodox church, now is your chance. The Byzantine iconography is both breathtaking and unique and the architecture is truly magnificent. For art enthusiasts, this will be a remarkable experience.

For the first time in years, I’m volunteering at this year’s affair and I couldn’t be more excited to be a part of the celebrations and be immersed in the revelry.  I feel that it will be the best festival yet and I hope you have a chance to come down and enjoy a truly memorable Greek experience.

The recipe below isn’t traditionally Greek, but I was in the mood for quinoa and decided to give it a Mediterranean flair as a nod to this year’s impending festivities. 

leftover dinners

Leftovers get such a bad rap and I’ve been able to figure out exactly why that is. I suppose the thought of re-heating precisely the same dinner you had the night before isn’t particularly appealing, but the reality is, leftovers can form the foundation for an amazingly simple and delicious meal. Since they act as the ‘prepping’ station, leftovers make mealtime uncomplicated and stress-free and given that most of the groundwork is done, all you have to do is let your creativity take over and allow yourself to experiment. Last week I made three meals for my family, and those three meals actually produced six meals. Six fantastic meals that were made from the same dinner we enjoyed the night before.

The idea that one can take a dish savored the previous day, and alter it to produce something altogher new and exciting is such a brilliant concept. I for one, am a huge advocate of this practice and for busy families, active career-folk and those of us who constantly seem to have a million things on the go, the notion that life can be made simpler somehow (even on a small scale) is wonderfully appealing to me.

My parents were masterminds at crafting original recipes using leftovers, and they were able to transform those dishes into flavorful and aromatic new meals. I have vivid memories of my father using leftovers to create delectable soups and stews. By adding fresh herbs, spices, beans and vegetables, the dishes tasted completely different and dinner was ready in absolutely no time at all. My mom often used potatoes from prior meals to make tantalizing egg and potato breakfast sautés. It’s still a family favorite. Here are a few excerpts from last week’s dinners. I hope they inspire you to use your leftovers to generate a tasty new meal (and I’d love if you would share your new creations with me.) 

flank steak dinner / steak + asparagus pizza with bechamel + romano

sesame crusted salmon / potato salad with peas, dill, lemon + salmon

roasted chickpeas with thyme / hummus with thyme, lemon + onion

slow-roasted grape tomatoes with sea salt + thyme

My grandfather was an unbelievable gardener. Meticulous. Proud. Determined. He had a large vegetable and herb garden and to this day, I don’t know anyone who can cultivate tomatoes like he did. And not just any tomatoes, big, plump, red, juicy ones. He was so enthusiastic and perfect at his craft that neighbors and friends wanted to know: What was his secret? My grandmother used to say it was his love that made them grow so healthy and strong. I believed her of course because to a child, what else but love could make them grow that way? 

My favorite part of our day was when my grandmother brought lunch to the backyard and we’d lounge under the shade of the cherry and apple trees. Sometimes, we’d make little beds and sleep on the picnic table with the trees sheltering us from the hot sun. I almost can’t believe those days exist only in my memory now. When we pass by that old house in Montreal, I feel a pang of sadness. The memory of that luscious green garden left such an imprint on my mind, that it’s heartbreaking to see the yard looking so barren. It’s as though nothing had ever thrived there- that nothing could have ever prospered in that earth.

If there’s anything my grandparents taught me it’s that absolutely nothing tastes as good as food that you have harvested on your own soil, and as we begin preparations for our own garden this year, I will remember my grandfather. Since we have only just started planting our herbs and vegetables, I went to our local farmer’s market and purchased grape tomatoes produced right here at home. I couldn’t wait to get home and slow roast them with olive oil, sea salt and thyme and that’s exactly what I did. I’ve been eating them for days - as a topping for my roasted portobello sandwiches, in my avocado and red onion salad and solo, topped with feta and ground pepper.

In addition to forming the foundation for delicious soups and stews, being a beautiful topping for sandwiches, the star of the show in salads, tomatoes are also amazingly simple and perfect on their own. My grandfather used to eat them right off the vine, still warm from the sun. He always carried a small pairing knife in his pocket for sampling his fare, and he proudly offered a taste to bystanders who watched in admiration as he transformed his garden, into the beautiful backyard oasis it truly was.

fontainebleau + sof

I arrived last Friday into Paris, took a train to Fonainebleau for a whirlwind INSEAD reunion weekend (as a partner) and then headed to the South of France with friends for a magical week in a little town that runs 3km on the coast called Theoule-sur-Mer. I have to say that I've been soaking in both sun and the ultra-relaxed vibe (and Rosé - hard not to do at 3 euros a bottle). We had a wonderful time in Grasse where we visited the Fragonard perfume factory and toured the town. These are only a small sample of the inspiration I came across. Someone needs a paintbrush!

Detail of tiled store front in Fontainebleau

Poster detail at the Fragonard perfume factory in Grasse

Cool poster, beautiful illustration

Wall in Grasse

Colour inspiration in Grasse

yogurt parfaits with apple + homemade granola

Breakfast is my favorite meal of the day. When we were younger, my mother kicked-off the weekend by making our most treasured breakfast dishes and that meant, she became a short-order cook for a couple of hours as she prepared each of our requests with love and smiles. To this day, I don’t know anyone who can make an omelette like she can. She told me the secret to perfect omelette- making is using ample butter and tenting the pan with foil for a short while to allow the heat to circulate evenly. Sometimes when I ask her to come over for breakfast, I rope her into doing the omelets because frankly, mine just don’t compare.

My children have followed in my footsteps, as they also enjoy a hearty breakfast.  Unfortunately during the hustle and bustle of busy weekday mornings, it isn’t possible to indulge in the breakfast fare we prefer, and so we make Saturday morning brunch a true feast. Fluffy, golden pancakes top our must-have list and although I prefer them topped with yogurt, lemon zest and berries, my children favor bananas, chocolate and sweet maple syrup-not that I can blame them.  It really is the most decadent way to start the day.

Recently however, I have become completely fixated on homemade granola. I made a couple of different batches before I settled on one that is a wonderful blend of all the flavors I love-subtly sweet with hints of maple, coconut and pecans. I’ve been eating it all weekend topped with thick, plain yogurt and fresh fruit.  It’s the perfect way to start the day and if kept in an airtight container, the granola will last for weeks. I’ll never purchase store-bought granola again and after seeing this recipe, I doubt you will either. It’s remarkably simple and absolutely delicious.

pancakes topped with yogurt, lemon zest and raspberries