Breakfast of Champions! This is a new (to me) bread being brought in by Bins and Bins here in North Bay. It is fantastic because it is free of gluten, eggs, and dairy! It comes from a bakery in British Columbia called Little Northern Bakehouse, and I picked up the cinnamon & raisin loaf. When I have toast, I eat it with this Earth Balance Buttery Spread.
I also managed to find Ontario peaches still available at Metro, so I'm really enjoying what is sure to be the last of the season!
This lunch was leftovers from a previous day's dinner. It was a very simple dish I threw together quickly for unexpected company, and it turned out to be quite tasty!
I chopped up and steamed a head of cauliflower. I boiled about half a package of rice noodles, rinsing and draining them when they were soft. I cut up some chicken into smaller pieces and fried it. I made a sauce out of olive oil, mustard, and honey. It was approximately two parts olive oil, one part mustard, and one part honey. You can mix it to suit your tastes. People really love this honey-mustard sauce! I often get the compliment 'this tastes exactly like McDonald's!' I just mixed up the sauce and then dumped into a large bowl with the rest of the ingredients.
* A reminder about cooking rice pasta. Stir it lots in the beginning and very little towards the end of the cooking process. Make sure to rinse it thoroughly, and know it makes terrible leftovers. If you follow these instructions, most people won't even know they're eating gluten-free noodles!
I picked up some of what I call Dinosaur Kale at the North Bay Farmers' Market. I love dino kale! It is packed with flavour, you just have to make sure to cook it well in order for it to be enjoyable to eat. I fried a few cloves of chopped garlic in avocado oil, and then added the kale and enough water to steam it (and then have the water reduce/evaporate away by the time the kale was done). I usually accomplish this by adding a few tablespoons of water a few times while it cooks. It takes a bit of practice, but I find it a handy way to cook vegetables. I added a bit of balsamic vinegar when it was done.
The beef is from Aspen Ridge, which is certified humane (available from Sobey's). I've run out of my Dalew Farms cow share, and I'm just waiting until the fall order comes in.
I combined sliced apples, chopped rhubarb, and cinnamon in a saucepan with a bit of water. I brought it to a boil, and then simmered it until everything had become mushy. I add maple syrup before serving. Delicious!
Now is the time to buy local produce and store it for the winter. If you're not yet ready to can or ferment, freezing is a great option too. These Ontario summer squash went straight into my freezer.