Ottawa has the strangest weather. Unfortunately, it is on a rain streak right now… it just won’t stop raining! It is supposed to be like this for a couple days straight, so I better bring out my rain boots and trench!
What better way to spend a rainy day than to cook warm meals that feature the delicious and abundant fall produce in the market. I definitely followed that mantra today with my meals.
Up first was Cinnamon Raisin Toast with Apricot Jam and Fruit:
This isn’t actually that fall related, but I did buy the berries in the market, and cinnamon raisin toast reminds me of fall 
.
I love Quebec strawberries… They are so sweet and delicious, unlike those giant genetically altered, flavorless ones at the supermarket.
Clearly I did not purchase this banana at the farmer’s market. I got them at the Byward Fruit Market, which has mostly local produce, but the rest of the stuff that cannot be grown nearby is organic .
This was thoroughly enjoyed with a field berry tea, to go with the theme.
It was super dark! I only steeped it for about 1 minute too. This must mean it was packed with antioxidants 
.
Lunch was a broccoli slaw sandwich on rye, with some soy pudding.
I also had a slice of banana-cranberry bread as a snackaroo. A+ for that lunch!
Dinner was phenomenal! I had some roasted veggies, quinoa, and a salad.
The salad:
Baby Green Salad with Strawberries, Red Onion, and Boursin
This was quite simple and very delicious.
Ingredients:
- 1 Cup baby greens (I used a mixture of baby arugula and spinach)
- 3-4 Strawberries, halved
- 2 slices of red onion, chopped
- Light Boursin cheese, to taste
- 1 Tbsp Raspberry Vinaigrette
Directions:
Pretty simple: mix greens and produce together. Top with cheese and drizzle on vinaigrette.
This was great! It was kind of summery, but nonetheless, very delicious.
Next I had a Mediterranian Quinoa-Stuffed Roasted Red Bell Pepper Half.
Ingredients:
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1/2 Red bell pepper (halved lengthwise and seeded)
- 3-4 black olives, pitted and chopped
- 1 handful of sundried tomatoes
- 1/4 tsp herbamare seasoning
- pinch of salt and pepper
- 1 Whole Grain cracker of your choice
Directions:
Preheat oven to 350 degrees.Place red bell pepper half on a baking sheet. Sprinkle with herbamare, salt, and pepper, as desired. Drizzle with olive oil if you like. Bake in the oven for 15-20 minutes, until skin just begins to char.
Meanwhile, cook the quinoa with the vegetable broth, as per package directions. In the last 5-8 minutes of cooking, mix in the olives and sundried tomatoes.
Once the red pepper and quinoa are done cooking, stuff the bell pepper with the quinoa, and topped with a crumbled cracker.
This was to die for! Thank goodness I have leftovers for lunch tomorrow
As for the sides, I just roasted these veggies with some salt, pepper, herbamare, and a drizzle of olive oil.
I love these Mini New Potatoes. So good!
Asparagus! This was also purchased at the fruit store, not the farmer’s market (clearly).
Delicious Coffee Mushrooms!
I finished off the meal with a baked apple:
Apples are basically THE representative of fall. I could (and pretty much do) eat an apple a day…. especially when they are served warm with granola, honey, and cinnamon
Ottawa has the strangest weather. Unfortunately, it is on a rain streak right now… it just won’t stop raining! It is supposed to be like this for a couple days straight, so I better bring out my rain boots and trench!
What better way to spend a rainy day than to cook warm meals that feature the delicious and abundant fall produce in the market. I definitely followed that mantra today with my meals.
Up first was Cinnamon Raisin Toast with Apricot Jam and Fruit:
This isn’t actually that fall related, but I did buy the berries in the market, and cinnamon raisin toast reminds me of fall
.
I love Quebec strawberries… They are so sweet and delicious, unlike those giant genetically altered, flavorless ones at the supermarket.
Clearly I did not purchase this banana at the farmer’s market. I got them at the Byward Fruit Market, which has mostly local produce, but the rest of the stuff that cannot be grown nearby is organic
.
This was thoroughly enjoyed with a field berry tea, to go with the theme.
It was super dark! I only steeped it for about 1 minute too. This must mean it was packed with antioxidants
.
Lunch was a broccoli slaw sandwich on rye, with some soy pudding.
I also had a slice of banana-cranberry bread as a snackaroo. A+ for that lunch!
Dinner was phenomenal! I had some roasted veggies, quinoa, and a salad.
The salad:
Baby Green Salad with Strawberries, Red Onion, and Boursin
This was quite simple and very delicious.
Ingredients:
Directions:
Pretty simple: mix greens and produce together. Top with cheese and drizzle on vinaigrette.
This was great! It was kind of summery, but nonetheless, very delicious.
Next I had a Mediterranian Quinoa-Stuffed Roasted Red Bell Pepper Half.
Ingredients:
Directions:
Preheat oven to 350 degrees.Place red bell pepper half on a baking sheet. Sprinkle with herbamare, salt, and pepper, as desired. Drizzle with olive oil if you like. Bake in the oven for 15-20 minutes, until skin just begins to char.
Meanwhile, cook the quinoa with the vegetable broth, as per package directions. In the last 5-8 minutes of cooking, mix in the olives and sundried tomatoes.
Once the red pepper and quinoa are done cooking, stuff the bell pepper with the quinoa, and topped with a crumbled cracker.
This was to die for! Thank goodness I have leftovers for lunch tomorrow
As for the sides, I just roasted these veggies with some salt, pepper, herbamare, and a drizzle of olive oil.
I love these Mini New Potatoes. So good!
Asparagus! This was also purchased at the fruit store, not the farmer’s market (clearly).
Delicious Coffee Mushrooms!
I finished off the meal with a baked apple:
Apples are basically THE representative of fall. I could (and pretty much do) eat an apple a day…. especially when they are served warm with granola, honey, and cinnamon