Jonathan and I have been married almost three weeks now – and have been loving every moment of married life! I have made many tasty dinners and we have gone on a few foodie adventures in Detroit. It has been very humid in Windsor and so a fresh summer salad recipe was in order. We had purchased a Costco sized container of feta cheese, so I have been very creative lately with feta. Summer salads with beans, zucchini and a light olive oil and balsamic dressing are refreshing and delicious. This salad is also very versatile you could also add in cherry tomatoes, red peppers, cucumber or other favourite veggies. The salmon I made had a balsamic and maple glaze, which was the perfect week night meal. The glaze thickened perfectly and was very balanced in its light sweetness and balsamic flavour.
From our adventures in the USA, Jonathan discovered a unique coffee shop that we just had to try. The Roasting Plant is a coffee shop in Detroit that features a system of tubes that roast, grind and store your coffee until it is ready to be brewed fresh on site. While you sit at your table you can see green coffee beans being roasted in the Javabot. There is also a great deal of selection from region to roast for the coffee beans. Jonathan tried three different small sized coffees (called a flight of coffee, so you can sample a few different roasts) and I had an iced coffee. We also shared a small croissant – yum! The coffee was delicious and we would both recommend a visit if you are a coffee snob/ coffee lover. The concept of the tubes, roasting and fresh brewed coffee is great and the coffee is delicious.
Feta, chickpea and zucchini and salad
1 can chickpeas, rinsed
1 can kidney beans, rinsed
½ cup green olives, sliced
1 medium zucchini, chopped into small pieces
1 cup crumbled feta cheese
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon sugar
1 tablespoon oregano
1 teaspoon black pepper
¼ teaspoon salt
Mix all ingredients together in a large bowl. Mix dressing in a measuring cup and stir well. Then drizzle over top of salad and toss together. Refrigerate for 1 hour before serving.
Salmon with Balsamic Maple Glaze
2 salmon fillets
¼ cup balsamic vinegar
¼ maple syrup
1 tablespoon soy sauce
1 teaspoon corn starch
1 tablespoon brown sugar
salt and pepper to taste
Prepare baking sheet with lightly drizzled olive oil. Place salmon fillets on the sheet and bake at 400 degrees for 20 minutes. (adjust bake time according to your oven, mine took 20 minutes.)
Meanwhile, whisk all other ingredients together in a saucepan. Let simmer for 5 minutes until slightly reduced and thickened.
Pour glaze over salmon and cook in the oven for another 5 minutes.