*Recipe adapted from Sprouted Kitchen // serves 6

SALAD:

3/4 lb brussel sprouts, halved

3/4 lb cauliflower florets

3 cups kabocha squash, peeled, seeded and cubed into bite sized pieces

2tbsp safflower oil, plus more if needed

1 tbsp white balsamic

3/4-1tsp sea salt

1 tsp fresh ground pepper

1/2 tsp ground nutmeg

few pinches of cayenne

1 cup of cooked white beans such as great northern, cannellini etc, rinsed and drained

1/2 cup of pomegranete seeds

2 cups of arugula

VINAIGRETTE:

1 tbsp horseradish

1 large clove of garlic, peeled and minced

1/2 shallot, minced

1 tsp honey

2 tbsp of white wine vinegar

1/4 cup of safflower oil

sea salt and pepper to taste

handful of fresh chives or parsley

if desired a little goat cheese or parmesan for topping

Preheat oven to 400. In a large bowl toss to coat the brussel sprouts, cauliflower and squash with oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne. Empty onto a large rimmed baking sheet ( or two if needed ). Roast for 35 minutes until edges are browned.

While the vegetables are roasting make the vinaigrette. In a food processor combine the horseradish, garlic, shallot, honey, white wine vinegar, safflower oil, salt and pepper and herbs. Blend until well combined.

When the Vegetables are removed from the oven add the beans to the hot tray and toss together. Let the vegetables cool for a few minutes then empty to large mixing bowl and add the pom seeds, arugula.Toss.

TO SERVE:

Evenly distribute salad into bowls give each bowl a generous drizzle of dressing and a sprinkle of goat cheese or parm. Enjoy!

*To make this salad a meal I added some wild rice to the mix, delish.

Yet another smoked salmon recipe. I told you I loved it, didn’t I? This was so easy. It was a beautiful day and I really wanted to BBQ but on this very rare ocasion I did not feel like burgers (gasp). My cravings for smoked salmon were taking over and we hadn’t had pizza in far too long (my stupid kidney stone diet frowns upon any delivery type food). So I decided to make my own semi kidney stone friendly pizza. I also didn’t feel like a lot of fussing in the kitchen as it was such a beautiful day, so I went with the store bought dough. You could of course step this up a notch with home made but I promise it was absolutly delicious exactly as I made it it..lazy and all.

• 1 bag pizza dough.
• 1 ball of mozzarellissima cheese, cut in rounds and place all over pizza.
• Goat cheese, sprinkle as much as you like.
• Shredded cheese, whatever you like. I used a bit of mozzarella and some parmesan.
• Tomato, sliced and layered on top of pizza again use as much as you like. I used three plum tomatoes.
• Red onion, slice into strips and sprinkle on pizza.
• Smoked salmon, tear or cut into pieces…big or small it’s up to you.
• Olive oil, for brushing dough and pan
• Flour, for dusting surface and rolling out dough

FOR THE PIZZA

Heat BBQ to med-high. Brush pizza pan with oil. Roll dough on lightly floured surface then place on pan. Once the dough is on the pan you will want to perfect the shape of the pizza. Brush dough with oil. Add toppings. Bake for 8-12 min. Remove from grill and top with lemony greens.

*note: You can add the salmon before baking pizza or if you don’t want it to cook through you can add it a min or so before it has finished baking then place back on BBQ to finish it off.

FOR THE GREENS

Toss your choice of greens with the juice of 1 lemon and a bit of olive oil. I used baby mixed greens.

I went for luch with my dad the other day and he orderd a salad. I ordered a falafel wrap but wished I had orderd the salad. The next day I decided to make a little something that I imagine was close to what his salad tasted like.

SALAD:

• 2 Red peppers
• 1 Red onion, thinly sliced
• Baby spinach
• Goat cheese
• Walnuts

BALSAMIC VINAIGRETTE:

• 4 tbl olive oil
• 2 tbl balsamic vinager
• 1/2 tsp dijon mustard ( more if you like it with a little kick )
• salt and pepper to taste

Preheat oven to 400. Cut each pepper into 4 slices. Coat peppers with oil. Place peppers on baking sheet skin side up and bake for 20 min or until soft and the skin is blistering and browning. Remove from oven and allow to cool slightly. Once cooled slice the peppers into strips. To serve- divide spinach onto plates add the peppers,onion, goat cheese and walnuts. Drizzle with vinaigrette and enjoy.