salad – Always, Kaye

The very first recipe I posted back in the day was a trifecta of watermelon recipes for the summer. It was a really long blog post, subdivided in 3 sections for the three recipes. I won’t be doing a blog post that long anytime soon, but I definitely wanted to share with you a recipe I’ve been thinking about making for the summer months. They are, Pink Grapefruit Lemonade and a refreshing Grapefruit Summer Salad.

Ingredients for the pink lemonade:

2-3 grapefruits
water
½ cup white sugar

Procedure:

Depending on how big your pitcher/container is for the lemonade, the number of grapefruits will vary. I only used two since my glass pitcher is not large
Squeeze 2 grapefruits in a small-medium size bowl before pouring it in the container. This will help you with catching the seeds from the grapefruit
Add ½ of water and ½ white sugar in a small saucepan (medium heat)
Once the sugar is fully dissolved turn off the stove and stir the liquid around
Pour the water and sugar mixture (aka simple syrup) in the pitcher once it has cooled down for 2-3 minutes
Using a long spoon, stir the grapefruit juice with the simple syrup
Add more water and ice
Enjoy!

*I froze some cut up strawberries and lined the cup with sugar for presentation

Ingredients for the summer salad:

2-3 grapefruits (or more)
2 tomatoes
1-2 oranges
4 fresh mint leaves
fennel (bulb)
extra virgin olive oil
salt & pepper
pinch of sugar

IMG_8306_ Procedure:

Using a small paring knife, peel the grapefruits and oranges to prepare for segmenting
When the grapefruits and oranges are peeled, carefully segmented the fruits into wedges or ‘supremes’
Cut the supremes into smaller pieces then put them in a medium size bowl
Roughly chop the tomatoes to the same size as the grapefruit and oranges
Then cut the fennel in half; we will only be using a quarter of the bulb so cut it again to make a quarter
Thinly slice the fennel, as thin as you can using a knife or a mandolin food slicer
Add the fennel slices into the same bowl with the grapefruit and oranges
Roughly chop fresh mint then add it on the bowl. You can use some of the fennel leaves in the salad as well
Add a pinch of sugar, salt & pepper
Pour in about 1-2 tablespoon of extra virgin olive oil
Mix the salad together and check for seasoning
Enjoy!

*You can also try adding cucumbers in this salad for crunch!

Paired with your BBQ creations, these recipes will help cool you off with the up-coming summer heat! Do you have a favourite food to eat over the summer months? Share with us by leaving a comment below! 🙂

Always,

–K

P.S. Really hoping we get a proper summer in Toronto this year! Pack on the heat and sunshine! 🙂

My kale obsession is gradually being replaced by beets haha. Red, golden/yellow or candy cane beets I’m loving all of them! I made a simple beet salad recipe full of flavour even your vegetable haters won’t be able to resist.

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Ingredients:

-2 red beets

-6 small-medium carrots

-2 apples

-thumb size fresh ginger

-1/4 cup sunflower seeds (I just used about 2 handfuls, no need to be completely exact)

-1 small-medium red onion

– approx. 3 kale leaves (you can add more if you want)

– 1 can chick peas

– 1 lime/lemon

– extra virgin olive oil

– salt & pepper

Procedure:

1.Wash the veggies and kale

2.(Optional) I quick pickled because I don’t like eating raw onions. Totally just a preference, you can add it raw if you like. So for the quick pickle, I sliced the red onions then put them in a small bowl. I then added white vinegar and balsamic vinegar (could use apple cider vinegar instead of using 2 different kinds), salt, pepper and a teaspoon of honey. I mixed the sliced onions around then left them until I was ready to add them to the salad

With a grater or a food processor, grate the red beets, carrots and apples. You will need a large bowl for this
After grating the veggies, chop the kale leaves then add them in the large bowl
Then add the onions
Open a can of chick peas then drain the liquid before adding it in the large bowl
Then add the sunflower seeds
With a mircrograter, grate the fresh ginger on the large bowl (or you can finely chop it)
Add a generous amount of salt and pepper
Drizzle some extra virgin olive oil
Squeeze 1 lime/lemon
Using your hands you’re now ready to mix! You will notice that some juices have come out from the apples and beets, that’s totally normal but try not to over mix it because you don’t want mushy salad
Enjoy!