Grilled Peach, Mozzarella & Arugula Salad

I know this post is coming a lot later than usual but I was out last night and have had a crazy busy day. I haven't posted a solid recipe in a few days and thought today would be a good day for it.

Every Thursday in Stouffville there's a farmers market from 2pm to 7pm and this salad made me think of it.

Via

How amazing does this look! For the recipe and directions please click here.

On a personal note, two fun things this week! Last night when I got home I found this on the counter waiting for me!

I mentioned to Michael earlier this week that this would be the perfect EARLY birthday present. Side note, my birthday is in October - basically I just wanted it now and was justifying spending the moula! Anyways, all he said to me was don't worry about it, I'm on it. I figured that meant maybe in September he'd come home with one - not the next day. I haven't had a chance to use it yet (damn work) but plan on exploring tonight.

Secondly, people may think I'm nuts but little Charlie is 3 months old today. Before Charlie I wasn't a dog or animal person but now I'm hooked and couldn't love the little guy more if I tried.

Happy Thursday :)

I'm the worst!

Oh my goodness, I have been neglecting this blog way too much lately! I do have some very good excuses but still, I'm the worst!

Last Sunday was my first bridal shower and it was beyond lovely. That said, the shower prep took up all my free time last week. Then of course I got super sick after the shower, to be honest, I'm still not feeling 100% which is why I've been MIA this week. However I need to suck it up and starting posting again.

I want to dive in and tell you about the shower but I'm going to wait for pictures. In the meantime, here's a recipe I found on the Style At Home website!

Tomatoe & Bread Salad

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Ingredients

• 2 cups day-old rustic bread, cut into 1" cubes
• 1 clove garlic, minced
• 2 tbsp red wine vinegar
• ½ tsp Dijon mustard
• Pinch sugar
• 1 tsp Maldon sea salt
• ¼ cup extra-virgin olive oil
• 4 large heirloom tomatoes
• 1 small English cucumber
• 1 pint coloured cherry tomatoes
• ¼ cup red onion, thinly sliced
• 1 avocado
• 1 long red chili, chopped
• ¼ cup basil leaves, torn

1 tbsp oregano or marjoram leaves
Directions
1) Toast the bread cubes on a baking sheet in a 375ºF oven until golden. Meanwhile, mix the garlic, vinegar, mustard, sugar and sea salt together in a small bowl. Slowly whisk in the olive oil to emulsify. Set aside.

2) Cut the heirloom tomatoes and cucumber into chunky 1" pieces and slice the cherry tomatoes in half. Place in a large bowl; add the red onion. Peel and pit the avocado and slice into 1" pieces. Add to the bowl along with the chili, toasted croutons, and herbs.

3) Pour the dressing over the salad and toss carefully. Let salad sit for 30 minutes before serving to allow the juices of the tomatoes to combine with the dressing.

Serves 4-6.

I am totally making this for  Michael and I tonight. Let me know how yours turns out.

Enjoy the Party,

Nicole :)

Recipe Friday....Summer Salads

I am a huge fan of salads and different kinds of salad so I thought today's post we could tackle salads!

I found a ton of Summer Salad Recipes on Canadian Living (click here) that I think you'll enjoy. Here's my favourite:

Summer Vegetable Salad with Sherry Vinaigrette and Canadian Asiago Cheese

I hope you have a wonderful weekend!!

Enjoy the Party,

Nicole :)