Minty Lamb Meatballs w/ Roasted Beets & Whipped Feta

Minty Lamb Meatballs with Roasted Beets and Whipped Feta
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When life or more specifically your weekly produce box, hands you beets pair them with Minty Lamb Meatballs and serve them on a bed of Whipped Feta. I know, far less quippy than the whole lemon to lemonade saying. I’m fairly certain they won’t be words to live by anytime soon. But these Minty Lamb Meatballs with their various accouterments could very well be gracing your table imminently. This is such a fabulous low key meal. Serving companions range from a variety of simple salads to the extremely chill bag of storebought pita. Like a little black dress, you can dress this meal up or down. And even if you’re full sloth come suppertime and add nothing to it, this platter still comes across as effortlessly elegant even if you’re far from it.

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Cheesy Grits with Roasted Oyster Mushrooms

Cheesy Grits with Roasted Oyster Mushrooms
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It may only be Wednesday but I’m already thinking about the weekend. And nothing screams “weekend!” more than an elaborate brunch and acres of time in which to consume it. A mimosa helps too but I suppose it’s not mandatory. So even though its Wednesday, I urge you to conjure up a Saturday or Sunday-like attitude. These Cheesy Grits with Roasted Oyster Mushrooms deserve that. They’re far too good for a mid-week nosh, so please, delete hump day from your mind and pretend your on a seaside deck with nothing but the water and a blissfully blank schedule stretching out before you.

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Layered Horiatiki Salad with Farro & Tzatziki

Layered Horiatiki Salad with Farro & Tzatziki
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This Layered Horiatiki Salad delivers exactly what it promises. The classic Greek salad stacked. This showstopper borrows its format from the legendary Seven-Layer Salad but all the flavors are Greek. The produce on the other hand is local. The tomatoes, cucumbers, and peppers found in this towering beauty are grown year-round right here in Ontario’s vast greenhouses. In the summer it’s easy to lose track of the veggies you always have on standby. It’s understandable, there is an abundance of seasonal produce looking its best right now. But you got to give it up for the veg that always has your back. This salad is a monument to the tasty jewels the Ontario Greenhouse Vegetable Growers consistently serve up.

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Lemongrass Shrimp Vermicelli Bowls (bún tôm nướng)

Lemongrass Shrimp Vermicelli Bowls (bún tôm nướng)
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No, your eyes do not deceive you, this is another Vietnamese cuisine appreciation post. I can’t stop waxing poetic about its wonderful sense of balance. The marriage of raw and charred, herbaceous and sour, sweet and salty. I just love it so much, I can’t believe I lived my first 25 years without it. But I did, so I will kick these Lemongrass Shrimp Vermicelli Bowls (bún tôm nướng) off with my usual disclaimer. This is not an authentic recipe, this is merely the recipe I have concocted over the past five years of making vermicelli salads or bún in my own home with only YouTube and Google to guide me. All this is to say I am not an expert, just a fangirl.

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