2 tbsp butter

2 chicken thighs,chopped then shredded

1 medium onion, diced

4 cloves garlic, minced

1 heaping tbsp fresh grated ginger

3 tbsp Thai green curry paste

2 cups crimini mushrooms, chopped

1 cup kale, chopped

4 cups chicken stock

1-2 large handfuls Thai Rice Stick Noodles

1/2 or 1 can coconut milk depending on how creamy you like it.

1 tbsp fish sauce

1/2 stalk lemon grass, minced

1 1/2 limes, juice of

1 heaping cup cilantro, finely minced

*note: Spice this soup up a bit by adding 1-2 tbsp of thai chili sauce or sriracha.

Melt the butter over med high heat in a large pot. Add the chicken and cook for 2-3 minutes or until the chicken has changed colour, remove chicken from the pot. Let cool slightly and shred, set aside. Add the onions and saute until translucent. Add the garlic, ginger and curry paste. Return the shredded chicken to the pot. Cook for one minute then add the mushrooms and kale. Cook until softened but not mushy. Add the chicken stock and bring to a boil. Add the rice noodles, cook for 2 minutes. Reduce heat to medium. Add the coconut milk, fish sauce and lemon grass, let it simmer for about 6 minutes. Stir in the lime juice and cilantro. Cook for one more minute then remove from heat and serve.

*Best served with a side of Beer Bread!

Summer is officially here. It’s uncomfortably hot and everyone who has a cottage is dreaming of it or enjoying it to the fullest. For those of us stuck in the city we are making the most of it and flocking to the parks to take shelter in the trees or bask in the sun while spreading out on the beautiful green grass. This weekend we headed to High Park to picnic with about 15 other unlucky city dwellers. Everyone brought a little something and we wound up with a delicious assortment of food. Normally I would have a tough time deciding what to bring, as there are sooo many amazing salads to choose from this time of year but lucky for me Danie pretty much told me this was what I HAD to bring…and so I did. This rice salad is healthy and refreshing, if you can call a rice salad refreshing but the lime and cilantro really do make it just that. For those of you looking to keep it light feel free to skip the cheese – I promise this salad will not disappoint.

• 6 cups wholegrain rice, cooked
• 1 can black beans, drained and rinsed
• 1 large tomato, diced
• 1/2 cup cheddar cheese, shredded
• 2 green onions, sliced
• 1/3 cup olive oil
• 1/4 cup rice vinegar
• 1 jalapeno, diced – note* you can also use canned green chiles or more jalapeno depending on how much heat you want
• 1 green pepper, diced
• 1/3 cup cilantro
• 1 1/2 med lime, juiced
• avocado, diced
• salt and pepper to taste

Cook the rice according to the package. Once the rice has finished cooking, drain any excess water and refrigerate until cool.  In a large bowl mix together the rice, black beans, tomato, cheese, onion, jalapeno, and green pepper. In a small bowl whisk together the oil, vinegar and lime juice. Pour over the rice mixture and toss to coat. Now gently mix in the cilantro and avocado. Serve.