Grilled Tomatoes and Peppers

Ingredients:

4 ripe vine tomatoes

4 ripe red and yellow peppers( halved and seeded)

olive oil

sea salt

fresh ground pepper

Directions:

Place tomatoes and peppers in a large bowl, drizzle with olive oil, sprinkle with sea salt and pepper.

Heat up BBQ, place foil on rack and grill veggies on foil for about 3-5mins (sprinkle any left over oil and salt onto veggies when placed on the foil). Take veggies off the foil and place directly on the grill, using a fork to poke a few holes into each tomato. Rotate tomatoes frequently and place back on the foil after about 1-2mins. Keep peppers directly on the grill and rotate occasionally for about 5-10mins.

Serve immediately

Cucumber and Avocado salad

Ingredients:

2 english cucumbers pealed and shredded

2 ripe avocados halved and out of shell (slice avocado in half lengthwise remove seed and scoop put of shell with a spoon.)

1 handful fresh parsley chopped

2 ripe vein tomatoes diced

Directions:

Slice each avocado half length wise, and plate. 

Mix cucumbers and parsely in a medium bowl.

Top each avocado plate with about 1-2 tablespoons of cucumber mixture (add more or less as desired).  Next top each with about 1 tablespoon of diced tomatoes. 

Serve with your favourite dressing ( I love to use Briannas’ homestyle Dijon Honey Mustard Dressing)

Note these can be prepared ahead of time and refrigerated. Serves 4

Garlic and Goat Cheese Omelette with Tomatoes and Parsley

Ingredients:

2 large eggs

1 clove garlic finely minced

1 ripe vein tomato finely chopped

1 tablespoon parsley finely chopped

2 tablespoons goat cheese, crumbled

1 tablespoon unsalted butter

1/2 teaspoon salt

Whole Grain baguette, sliced

Directions:

Crack eggs into a medium bowl, add salt, and whip together.

Heat butter in a nonstick frying pan over medium heat, add garlic. Sauté garlic for about 1-2mins or until garlic starts to turn golden brown. Making sure garlic is evenly distributed in pan, add eggs over sautéing garlic, reduce heat to medium-low. Tilting the pan to make sure the eggs are evenly distributed in the pan. Let cook for about 2-3mins until eggs are firm enough to flip, test by flipping edges up with a spatula to look and see if bottom is cooked.Using spatula, flip omelette.

To one half of omelette, evenly distribute tomatoes, parsley, and lastly goat cheese.  Flip other half of omelette over on to the portion with filling, let cook for about 1 min. Serve with sliced whole grain baguette. 

Easy Cucumber Salad

Ingredients

4-6 cucumbers sliced

1/4 cup chopped Dill

1 tablespoon Olive Oil

Balsamic vinegar to taste

Directions:

Combine Cucumbers, dill, and olive oil. Add a few dashes of Balsamic vinegar to taste. Serve as a side salad or have as a snack. 

Spinach egg and cheese breakfast pastry

Ingredients

1 package (450g) butter puff pastry

6 large eggs

1/3 cup soy milk (if using dairy: 1/4 cup cream or 1/3 cup milk)

1 bunch fresh spinach chopped

1 handful chopped fresh parsley

1/2 cup chopped mushrooms

1/3 cup shredded sharp cheddar cheese

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Filling:

In a large bowl whip eggs and milk until mixed. Mix in spinach, parsley, and mushrooms. Mix in cheddar cheese, and salt and pepper to taste. 

Pastry:

oil muffin tin. unroll puff pastry and cut into large squares, mold squares into muffin tin allowing for overlap around the edges of each cup. You will have to wet your fingers to work the puff pastry.

fill each pastry cup with the egg mixture, leaving about 1/2inch of room in each cup. Bake in preheated oven for about 45mins or until pastry is golden brown and centre is completely cooked. Test with a fork. Cool and server.