A Simple Supper


salad

I got up early this morning and went to the Liberty Village farmer’s market. I came home with a bounty of organic local produce, supplemented by a few items from the grocery store. Farmer’s markets are always a source of inspiration for me, and today was no exception.

I’d picked up a few large sea scallops that I marinated four of them in the juice of 1 lime, ¼ tsp chili powder, ¼ tsp cumin, salt and pepper. While that was doing it’s thing, I tore up some lettuce leaves, thinly sliced about 8 small strawberries, quartered 4 small tomatoes (about the size of cherry tomatoes), diced ½ a portabello mushroom, about a 3″ chunk of large yellow zucchini and about a 100 g piece of Oka cheese.

Once the scallops had marinated for about half an hour, I seared them, then set them to rest for a few minutes. I tossed and dressed the salad with Chef Jono’s pomegranate balsamic, which I picked up at the farmer’s market in the Plateau in Montreal a few weeks ago, and topped it all with 2 of the cooled scallops and some toasted almond slivers.

sundae

For dessert, I seeded about a half dozen organic black cherries and quartered them. I put that, along with the remainder of almond I’d toasted for the salad, on some vanilla ice cream for an impromptu sundae.

So, even though I wish I had one more day, this was a great, fresh way to round out a busy weekend.

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