Extending summer

It’s been a crazy few weeks, so I’m recycling a post from my old blog, as we JUST had this salad for dinner this week! We get most of our produce through Mama Earth Organics and I love being able to use all these local veggies in my meals every day!

Fall is here, but I wanted to share a favourite summer salad with you before the cold weather sets in for good.

Greek Orzo Salad

I had been searching for a salad hearty enough to serve on its own as a meal but light enough to also be used as a side. I also wanted something pretty easy (it had been a long week but I was determined to stay as far away from the burger joint around the corner as I could). We love Mediterranean food (aka I love feta and fresh veggies!) so when this recipe for Greek Orzo Salad from Cooking Classy came up, we decided to give it a shot.

Since finding this recipe last summer, it’s been on constant rotation from April through October (and a few times during the colder months too). I’ve switched some things up when we were out of an ingredient or two, and we skip the olives (none of us are fans), and it’s been a winner every time.

Greek Orzo Salad

Here are the deets.

Yield:

  • Original Yield: about 6 servings
  • Actual Yield: about 8 servings (unless it’s the main… then about 4 servings)

Prep Time:

  • Original Prep Time: none given
  • Actual Prep Time: 20-30 minutes

Cook Time:

  • Original Cook Time: none given
  • Actual Cook Time: 30 minutes (orzo-10 min + cooling orzo-5 min + 15 min to cool in fridge)

Notes or Comments:

  • As mentioned above, we always skip olives in this salad, but due to the saltiness of the feta, we’ve never found the need to add extra salt.
  • The first time we made this salad, we had no lemon and neither did the store by our house. We subbed in equal parts red wine vinegar for the dressing and it was delicious.
  • I’ve made the dressing for the salad with lemon juice, balsamic vinegar, red wine vinegar, and half lemon/half red wine vinegar as the acid. Our favourite is the half/half version as it gives the salad a bit more bite than just the lemon (could be because of those missing olives).
  • You can make this salad vegan by omitting the feta or subbing in a vegan feta (that’s what I used last time)… super simple fix!

Verdict: Success! Go make this salad NOW! It’s flavourful, healthy, easy, and works as a light main or side. We’ve had it as a side for BBQ-ed sausages, grilled chicken, as lunch, and as the main course for dinner (who wants to eat hot food when it’s already 42C??). And if you try it with olives, let me know!

Greek Orzo Salad

*** Please note, the recipe for Greek Orzo Salad is in no way mine. All opinions and experiences are my own and are in no way endorsed/influenced/sponsored by Cooking Classy, Mama Earth Organics, or any other third party.

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Labels Or Love


"I'm shopping for labels, I'm shopping for love"

The first line in Fergie's song always makes me think of grocery shopping. I wasn't always conscious of what I was buying to nourish myself… to be honest, I never really cared. It wasn't until we started talking about having a baby that we started going to the farmer's market and being pickier with our food. One our little one was born, I knew I wanted not only to make her early food once she began to want something besides my boobs, and we made sure everything she was eating was organic. Over these last two years, we've been refining our food choices, and while I've been much better at cutting out things like chips and pop, hubby is making much better choices today than he was when we started dating or even after we got married.

But better food choices for us and better choices for us and the planet only became a consideration recently. Buying a house with a big yard meant having a garden, but that never happened last year, which made me sad. Luckily, for over 2 years now, we get local, organic produce delivered right to our front door from a Toronto company called Mama Earth (and no, this isn't a sponsored post or a plug, I just ADORE Mama Earth!). As it became even more important to me to eat not just in a healthy way (usually organic), but locally whenever I could, I turned to Mama Earth to give me delicious, fresh, and almost always local food for equal or better prices compared to the grocery store. Of course in winter the produce tends to come from the US, but not all of it. Still a win in my books!

I've recently (and finally) joined Instagram (@chaerybear follow me!) and some friends and family have been asking me if I'm vegan now, as I have been posting quite a few vegan meals in these couple of weeks. The answer to that is simple and yet a bit more convoluted than I'd like.

No, I'm not vegan, though I follow and support quite a few. But I like to think of myself as someone who follows a plant based diet (I see vegan as plant-only instead of plant based). I eat mostly "vegan-friendly" foods; I choose plant based proteins like chickpeas and quinoa whenever I can, I think of portobellos as amazing steak replacements, and Angela Liddon and Evanna Lynch are my food idols. But I also use eggs and drink milk (although it's almost always almond or coconut) and I eat meat. Now before any vegan reading this decides that I'm the root of all evil, hear me out. The eggs I get are from a local farm a family friend owns… where her chickens are like pets. If she gets eggs from her chickens, she's happy… if not, she's happy. The birds are fed a great diet, run around their not-so-little pen, and live a happy chicken life.
I get me meats from local farmers (around St Jacob's, Ontario) who have a small mixed herd or several animals who eat well and are treated with love and respect. I understand why vegans have banned together; I also despise the "machine" that is the meat industry: animals trapped in tiny spaces, injected with hormones and other crap to make them grow abnormally large, the horrid conditions, the slaughterhouses… all of it. It's beyond disgusting, and it's a big part of why I'm so picky with my food. But I believe if I'm choosing animal products that do not contribute to that horrid cruelty, I can enjoy them knowing that my choice is not feeding that cruelty machine. And if I'm ever proven wrong, I'll change my habits.

Labels aren't everything, love is.

Told you my answer was long-winded!

Next time (in a day or so) I'm going to share my new favourite way of making tilapia (100% drool-worthy!), which of course I found on Pinterest!

Cheers!
Marta xoxo