Fall Panzanella Salad

I’m always so inspired by the colours, people, and bountiful displays at the farmer’s market. This weekend’s was no different, except that it’s fall, which means turning over a new leaf and embracing cooler weather, greyer skies, and turning the heat on. I have to admit, I love the shift from warm to cool and look forward to this time every year. It means I can cuddle up with a hot mug of tea and my favourite cookbooks concocting what I want to make next. Today, we had some classic fall vegetables like tomatoes and brussels sprouts. I had seen something on Pinterest called a “winter panzanella salad” and wanted to make a fall version with what I had on hand. I used a bunch of different recipe methods and came up with something that worked for our ingredients. It’s certain to become a new staple.

IMG_2740 IMG_2743 IMG_2744Fall Panzanella Salad
Serves 2 as a main, 4 as a side

1/4 red onion, sliced thinly
1 tsp red wine vinegar
1 tsp white wine vinegar
pinch of salt
1 lb brussels sprouts, quartered
1 tbsp olive oil
salt and pepper
1 tsp fresh sage, torn
6 small tomatoes, cut into pieces the size of the brussels sprouts
1/4 cup olive oil
1/4 cup fresh parsley

2 tbsp salted butter
2 cups of fresh bread, cut into cubes
3 garlic cloves, pressed
1 tsp dried thyme
3 tbsp freshly grated parmesan, plus more for topping
pinch of salt and pepper

1) Add onion and vinegars to a bowl and put aside.
2) Heat oven to 400F.
3) Toss brussels sprouts with olive oil, sage and salt & pepper.
4) Roast for 15-20 minutes, or until slightly crispy.
5) Melt butter on stove top. When bubbling, add garlic and thyme.
6) When garlic is fragrant, add fresh bread and toast.
7) When bread is slightly brown, put on baking sheet and put in oven with parmesan cheese and salt & pepper. Bake for 15 minutes.
8) Whisk olive oil into onion dressing.
9) When breadcrumbs are done and brussels sprouts are ready, combine with tomatoes, dressing and top with parsley and a little parmesan.

What are your favourite fall recipes? Leave them in the comments below!


Weekend Links

tulip wreathIn Vancouver, it always seems as though Spring is on its way in the middle of February. The forecast calls for sunshine, the cherry blossoms are in full effect, and people are out and about, excited about the weather. I call this “faux spring” because then it begins to rain again before “real spring” begins. Nonetheless, it’s one of my favourite times a year and I’m taking full advantage of it by putting the books away and meeting a friend for coffee and a walk along the oceanfront. I love this city!

Here are some links I loved from this week…

How amazing is this cake that Erin from The Sparkle posted? I need to try to recreate those “balloon candles!”

I always love The Glitter Guide’s 5 things to try this weekend, and this weekend was no exception! What are you doing this weekend?

Congratulations to Joy The Baker on her 5 year blog birthday. It’s one of my favourite reads, you should check it out.

These drinks make me want to host an Easter Brunch stat.

I love this breakfast nook inspiration.

Have a fabulous weekend!


Happy New Year

Pink Champagne and Mini Strawberry Pavlovas

Pink Champagne and Mini Strawberry Pavlovas

2012 was an incredible year full of exciting moments: getting into the MBA program, travelling to Italy, planning a really special wedding in California, wine tasting in Sonoma, an incredible Easter trip to NYC, and spending lots of time with friends and family. Last night, we rang in the new year in one of my favourite ways: a home cooked meal, a late dessert, and bubbly at midnight (complete with an incredible fireworks show on the beach). They say that the way you spend midnight on New Year’s Eve is indicative of the year ahead, and if that’s true…it’s going to be quite the incredible year. 2013 will bring new opportunities, a potential blog award, a trip to South America, MBA completion, a new job, a celebratory trip with Peter, and again, my favourite part about living life: savouring time over great food and wine with my loved ones. Happy New Year, all!