I’m sure I’ve said it before on this segment, but I love to cook. The more I do it the more I realize the creativity behind it, and the different flavors and possibilities. A lot of prep goes into making a dinner like this, and I have learned to love this too. I went to my local market to check out the freshest foods, and the best entertaining ideas for the season!
|Such a beautiful day at St Lawrence Market in Toronto.|
|Scheffler’s has the best olives. Olives are great for your skin on account of the high Vitamin E content.|
|They all look so pretty!|
|Of course we stopped for a healthy lunch at the famed Buster’s Sea Cove. This is grilled Swordfish on salad with coleslaw on the side. Yum!|
|Muscles and tons of veggies!|
A successful day at the market! After bringing my spoils from the home, I saw this beautiful picture posted by A Well Traveled Woman…
And instantly wanted to try this out! This egg dying was a little more complicated than when I was a kid, but still so rewarding. All you need is a few leaves, some food coloring, white vinegar, twist ties, and hot water. Check it out.
Step 1. Cut up a pair of old nylons in about 3-4 inch sections.
Step 2. Find some leaves! I used kale, arugula, and a basil leaf just because I happened to have them in the house.
Step 3. Prepare your dye colors. Make sure you use plastic cups, or containers so that you’re not ruining your dishware. Add a 1/2 cup of hot water, 1 teaspoon of vinegar, and about 10-20 drops of your desired food coloring.
|Remember the colors may look really dark but will actually be quite light when you dip the egg in.|
Step 4. Position the leaf on a hard boiled egg, wrap stockings around the whole egg pulling the nylons tights. Secure the stockings at the back of the egg with the twist tie.
Step 5. Dip the egg in the dye holding on to the end of the twist tie so that you don’t get your fingers in the dye.
|All set for my table on Sunday!|
Even though it’s a lot of work sometimes to cook for a large group, and prepare a cohesive menu, there’s something I like about the challenge. Of course the added challenge for me is to prepare healthy unprocessed foods that coincide with my morals, and still serve my guests something that they’ll enjoy. This weekend we’ve got 8 people coming over for dinner, so I decided the best way to do this is to keep it simple. I came up with a menu of delicious whole foods that are in season this time of year and I can easily make a lot of.