Welcome to the March edition of What We’re Lovin’! Another month of exceptional loves. Be sure to share with us in the comment section what you are loving this month. We are often inspired by our readers to try new items and reflect on their ideas.
What Wendy’s Lovin’:
Beets – I have been on a beet eating spree lately. Since they’re not in season, I’ve had to rely on the canned variety, luckily I stocked up at the St.Norbert Farmer’s market in October. My favourite thing to do with them is add them to salads. I start with lettuce, add apples or pears, walnuts or almonds and top with feta or goat cheese.
Chapman’s Frozen Yogurt – I have a serious sweet tooth so I cave in to my ice cream cravings more often than I should. Luckily I was introduced to Chapman’s frozen yogurt which is a better alternative.
My Ryka Devotion Cross Trainers – I picked these up on a trip to the states in the fall and so glad I did. Teaching 3-4 Zumba classes a week really takes a toll on my feet and proper footwear is crucial. These are lightweight and offer great support for movement in all directions!
What Jenn’s Lovin’:
Snapseed – a photo app that is available for both your iPad and iPhone. It makes it easy to edit and share (Facebook, Twitter, Flickr and email) all those fabulous photos you take. You can see two of our photo sets in Flickr that were uploaded and edited from Snapseed. One has all our photos from the Red River College Baking Scholarship and the other one is highlights from, long time MCGA board member, Bruce Dalgarno’s Retirement.
Moksha Yoga – as many of you know I’m a hot yoga addict. I love the feeling of practicing yoga in a hot room. For me, there is just something about that heat. Yoga grounds me and has taught me so many valuable lessons. I’ve been a regular at Moksha Yoga since Dec 2010 and visit both the Waverly and Donald studio. There are many excellent hot yoga studios in Winnipeg – look for one in your neighbourhood. You can read more about the benefits of yoga in a past post of our health and fitness expert, Kristy.
Lampe Berger – Ah, Paris! (You need to say “Paris” with a French accent and sigh for the full effect) I’ve never been to Paris but this is currently a favourite item in my home. The Lampe Air Pur system is beautiful, functional and effective. Learn more about these awesome oil lamp air purifiers and how they work at their site. I purchased mine in Portage la Prairie at Interiors on Broadway but I’ve also seen them at Shelmerdines in Headingley and I’m sure they are available elsewhere across the Province. Ah, Paris!
What Ellen’s Lovin’:
Ag in the Classroom Ag Literacy Week – I love a good book and this year is the first time that there is Agriculture Literacy Week during I love to read Month Feb 27- March 2. 2012 Check out www.aitc.mb.ca My pick for a great book is The Prairie Alphabet By Jo Bannatyne-Cugnet, illustrated by Yvette Moore.
Orchids – The delicate, exotic, beautiful flowers of an orchid just brightens my home. They represent love, luxury, beauty and strength. I have received them as gifts and given them as gifts. A great winter afternoon can be spent at Ever Spring Orchids on Pipeline Road, just north of Winnipeg. In ancient Greece, orchids were associated with virility. The 14th wedding anniversary flower is a pink orchid which conveys pure affection.
Pesila’s Salad – Aropio’s Winning Recipe from the Canola Oil Black Box Competition at Assinbione Community College. She was our grand prize winner. Her technique was amazing and her flavour profiles for the salad had many layers. See below for my version of her award winning recipe.
Be Well…Wendy, Jenn & Ellen
Grilled Peach, Roasted beets and Carrot Salad with Maple Dressing
Ellen’s version of the winning recipe from Persila, 2012 Winner at Assiniboine Community College Black Box Competition
Ingredients:
Salad
5 oz Arugula
Roasted Beets and Carrots
2 medium carrot, halved
2 medium beets, halved
1 Tbsp canola oil
Sea salt and fresh ground pepper
Grilled Peaches
2 peaches, halved and pit removed
1 tsp sugar
1 Tbsp canola oil
Home-made Potato Chips
1 large red potato, sliced thinly
Fresh dill
Canola oil for frying
Dressing
¼ cup balsamic vinegar
¼ cup canola oil
1/4 small red onion (approximately 3 Tbsp
fine diced)
2 Tbsp maple syrup
½ Tbsp soy sauce
1 tsp Dijon mustard
1 garlic clove
¼ tsp red pepper flakes
Directions:
Roasted Beets and Carrots: Preheat oven to 400 F (200 C). On a cookie sheet, brush carrots and beets with canola oil and sea salt. Cook for 30 minutes until golden brown. Let cool and sliced into julienne pieces. Set aside for salad.
Grilled Peaches: Brush peaches with canola oil and sprinkle with sugar. Grill on hot grill for 3-5 minutes. Remove peaches from grill, let rest and slice into wedges.
Home-made Potato Chips: In a large pot, heat canola oil to 375 F. Take 2 slices and placed a piece of dill in between them. Place in canola and fry until golden brown. Remove from fryer and place on paper towel. Season with sea salt.
Dressing: In a blender, add balsamic vinegar, canola oil, red onion, maple syrup, soy sauce, mustard, garlic clove and pepper flakes. Blend together. Set aside until ready to use.
Assembly of Salad: In a large bowl, add arugula, roasted carrots and beets and grilled peaches wedges. Pour desired amount of dressing over the salad. Garnish with potato dill chips. Serve immediately. Extra dressing can be refrigerated for 3-5 days.
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