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Pesto to the Rescue

Every summer, we grow our own vegetable garden, and along side the garden we grow herbs in pots.  And every year we have grand ideas of how we are going to use these herbs in all of the dishes that we make.

And every year we end up with several pots of herbs that we barely touch.

This summer we are on a mission to change that!


What requires a whole bunch of herbs, but is still easy to make and doesn’t require cooking (It’s hot. Who wants to turn on an oven, or even a stove-top!)?


Pesto, that’s what!

And since we’re really indecisive and couldn’t decide which herb we wanted to include, we threw a few different ones in and hoped for the best.


Lemon Basil, African Blue Basil, Sage and Arugula.  You want flavour?  You got it!  Paired with some toasted walnuts, garlic and a little lemon juice to finish it off- you will want to spread this stuff on everything.  But be sure to make a double-batch, because we’ve got a delicious summer meal coming your way that features this magnificent spread, and you’re going to want to use every last drop! 😉

Don’t have lemon basil or African Blue basil?  No problem!  Regular basil works just fine.  Don’t have an herb garden?  We’re betting you have a neighbour or two who would be happy to share their bounty with you 🙂

So go ahead and use 10 minutes to make this- then go and enjoy that summer sun!

Basil-Sage-Arugula-Walnut Pesto


Time: 10 minutes
Makes: ~1/2 c.


1/2 c walnuts, toasted
1/3 c. basil leaves
1/4 c. sage leaves
1/3 c. arugula
1/4 tsp salt
1 clove garlic, minced
2 tbsp lemon juice
3 tbsp olive oil
1 tbsp water


Put the walnuts, basil, sage, arugula, salt, garlic and lemon juice into a blender or food processor.  Blend on high until the mixture becomes mealy and starts to form a paste.  With the motor running, slowly add the olive oil.  If your pesto is still too thick after adding all of the olive oil, add the tablespoon of water.  Blend until the mixture is somewhat smooth. (it will still have some texture).  Store in a sealed container in the fridge for 2-3 days.


Do you have an herb garden?  How do you use up all of your herbs?


Dipping and Decisions



Doesn’t that look nice?

This is a picture of Santorini, Greece. Neither of us have ever been to Greece, but it is definitely on our “Must Go” list. There’s so much culture, it’s warm, and of course, who doesn’t love Greek food? Souvlaki, olives, figs – deeeelicious!

One of the most famous dishes to come out of Greece (besides the yogurt) is Tzatziki, and with good reason! It’s creamy, garlicky, yet still fresh and bright, thanks to the cucumber.  So good. One of our favourite dips, actually. It can sometimes be a tough call between Tzatziki and hummus. Well, that decision just got a whole lot easier – we combined them!


Tzatziki-hummus, anyone?


A beautiful blend of two different cultures (middle eastern + Greek), kind of reminds us of our Greek Nachos… we sure do love culture-crossing over here!


For this dip, we blended tzatziki ingredients into the hummus, though for a simpler version (ahem – cheater! Cheater!) you could also blend some store-bought tzatziki into a plain or roasted garlic hummus.


However you choose to prepare it, this dip is creamy, refreshing and perfect for when you just can’t make that decision between Tzatziki and Hummus.


Enjoy! 🙂

Tzatziki – Hummus


Prep time: 5 min
Total Time: 10min
Makes: ~2c.


2 c. chick peas
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
1 tbsp white vinegar
1/2 c. plain greek yogurt
2 cloves garlic
1/4-1/2 tsp salt
water, for thinning.


In a food processor or high-powered blender, combine all ingredients except the water and the chickpeas. Blend until combined and creamy. Add the chickpeas and blend until smooth and creamy, about 5 minutes. Add water to reach desired consistency, if desired.


What’s your favourite – hummus or tzatziki?

Party Pleaser

What’s creamy with spice and all kinds of things nice?


Salsa-chipotle Hummus, of course! 🙂


We made this hummus a few weeks back when we went to Toronto for two of our good friend’s birthdays, and it was a huge hit! So naturally, 3 weeks later, we’re finally getting around to giving you the recipe! 🙂


We’re certain that you’ll love it just as much as everyone did at the party!

p.s. This hummus is FABULOUS made with black beans instead of chickpeas! 🙂

Salsa Chipotle Hummus


Prep time: 10min
Makes: ~2cups


2 cups chickpeas, rinsed and drained
1/4 c. olive oil
1/4 c. tahini
1/4 c. lemon juice
1/4 c. water
1/4 c. salsa
1 or 2 chipotle chilis in adobo sauce
1 clove of garlic
hot pepper flakes (optional)
1/4 tsp salt
ground black pepper, to taste


Put olive oil, tahini, lemon juice, water, salsa, chilis, garlic and spices into a food processor and blend until creamy, about 1 min. Add chickpeas and blend until smooth.


Dilly Dippin

Okay okay – the holidays are officially over and we are back at school! This means that our schedule will be less unpredictable and we will be posting much more regularly.  Over the break, we took a bit of a blogging break to spend as much time with our family as possible , we’ll be doing a holiday re-cap post very soon! 🙂

But for now…


More hummus!
Yes, we have an addiction. Another promise (after all, it is a new year, right?): we will give you a few recipes that aren’t hummus recipes this week! That doesn’t mean there won’t be more though 😉 .


This is a dill version of our favourite dip! It was so tangy and full of dill flavour. If you love dill, you will love this hummus. If you don’t… well… probably not.


We highly recommend that once you’ve had your first taste, you let this hummus sit in the fridge for at least four hours. The flavours really come out when they have had a chance to sit and mingle for a while.


Now excuse us, we have some more hummus  recipes to develop!

Dill Hummus


Time: 10 min
Makes: ~2 cups


2 c. chickpeas (drained and rinsed if using canned)
1/4 c. olive oil
2 tbsp lemon juice
3 tbsp vinegar
1/4 c. tahini
1 clove garlic, minced
4 tbsp dried dill
1 tsp prepared yellow mustard
1/4 tsp salt
pepper, to taste
1/4 c. water


Place all ingredients except water into a high-powered blender or food processor and blend until smooth, adding water gradually until you reach the consistency you desire. (keep in mind it will thicken as it sits in the fridge)


Long Weekend Love

Yesterday was a long weekend here in Ontario. Ahhhh the coveted long weekend! When Sunday-funday really can be fun because there’s no fear of being too tired to get out of bed in the morning because you don’t have to! For Brit and I, long weekends in the summer don’t really apply, already being on summer vacation and working at a golf club, but for our two older brothers it means an extra day off! Since Brit and I were lucky enough to actually have Monday off, the four of us went to Canada’s Wonderland for a day of fun and thrills!

And ohh what fun we had! We are all rides people with strong stomachs, so we had no problems with any of the rides. Leviathin? Bring it on! We had the absolute funniest photo ever from this ride, but it cost $15 to buy one, otherwise I would share it with you!:)

Of course, going to Canada’s Wonderland, we knew what we were in for food-wise: Foot long hot dogs, funnel cakes, and fast food chains, all extremely over-priced. When we used to go as a family, our mom would always pack a cooler lunch for us which would be eaten at the designated picnic area. However, we didn’t want to have to take the time to go all the way back to the car, get the cooler, etc etc, so instead we snuck in brought along some apples, carrot sticks, home-made protein bars, clif bars and vector bars to keep us satisfied throughout the day. We did eventually go over to a Subway and pick up a sub and some water. We think we may have waited in the Subway line longer than any of the rides – they were so slow! Just ask us how annoying that was! As much as I love going to places like Canada’s Wonderland, it’s nice to get back to more normal eats.

Blueberry Wild Rice Pilaf! This was another one of those “Surprise! This is ridiculously delicious!” dishes. The flavour was so interesting, being quite sweet from the blueberries, yet still tangy and savoury.

And the texture?

Fluffy from the wild rice, yet creamy from the brown rice + dressing combo, with a slight crunch from the carrots and zucchini.

Yup, this dish has it all!

It may not be a thrill burger (yes, they have those at Wonderland!), but it is bright, summery, and has an interesting, unexpected flavour that I would definitely wait in line for!

And hey, it is made of wild rice! 😉

Blueberry Wild Rice Pilaf

Cook time: ~30min + chill time

Prep: 5min

Serves: 5-6 people


1.5 c. wild rice- brown rice mixture

3.25 c. water

2 medium carrots, diced

1 medium zucchini, diced

1 c. blueberries

2 tbsp. honey

2 tbsp lemon juice

2 tbsp olive oil

2 tbsp water

1/8 tsp garlic salt

1/4 tsp ginger

1 tbsp fresh rosemary

1 tbsp fresh chives

pepper, to taste

1 tsp lemon zest

1/2 c. feta cheese

2 tbsp flax


Add rice and water to a pot, bring to a boil and allow to simmer for 30min, or until all water is absorbed. Cooking time may vary slightly depending on your rice mixture. When the rice is done cooking, stir in the carrots and zucchini to soften them slightly.

While the rice is cooking, mix together the honey, lemon juice, olive oil, water, garlic salt, ginger, lemon zest and pepper. Stir the dressing into the rice mixture and allow to cool for at least 30 min.

Before serving, stir in the blueberries, feta, flax seeds, rosemary and chives. Serves as a side dish or a main course.


P.s. Our heart goes out to all of the Canadian athletes that have had some heart breaking olympic performances. We want them to know that we are still so proud of them for all their efforts, and we know that sometimes in sport things happen that are out of your control. We are still so proud to be Canadian!

Do you like theme parks and rides?