Quick & Easy Salad

Sometimes I'm honestly at a loss when trying to figure out what to serve to accompany my main courses.  I tire easily of the potato, rice, couscous thing and am always looking for a way to get some more veggies into all of us.  We eat really well but there are times (like last night) when we get home late and everyone is famished and I have no time to prepare anything.  This is super quick and uses up some fridge and pantry staples.  Feel free to substitute your favourite vegetables or whatever you may have lying around!  I tend to eyeball the dressing and go  with the less is more attitude for this salad,  especially when using ripe tomatoes.  

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Quick & Easy Salad

1/2 cucumber, quartered & sliced

1/2 red onion finely diced

1/2 red pepper diced

2 tomatoes, chopped

1/2 cup chick peas, drained & rinsed

handful of fresh arugula leaves

scattering of feta cheese

combine all ingredients in a bowl and toss.  drizzle with olive oil (roughly 1/4 cup), red wine vinegar (2 tblsp) and salt & pepper to taste.

Enjoy!

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Asparagus

Perhaps like me, you are hosting Easter this year or maybe you are just looking for a quick and easy vegetable to serve during the weeknight rush.  Well, look no further than asparagus.  While it's available much of the year now, it's true season is in the spring.  I love the versatility of this vegetable; grilled, sauteed, boiled or roasted it stands up to them all.  Great in soups, salads, pastas and risottos as well as on it's own, asparagus is a perfect addition to your arsenal of quick and easy side dishes.

Asparagus is available in pencil thin, standard and jumbo sizes and all are great, just make sure you choose stalks that are firm and have tight tips.  It's also important to make sure they aren't dried out!
My favourite quick and easy way to have asparagus is to grill them.  Simple and delicious.

Grilled Asparagus
Asparagus (1/2 - 1 bunch depending on number of people)
olive oil
salt 
pepper
freshly grated parmesan cheese
Preheat your barbeque.  Coat asparagus spears in olive oil and season with salt and pepper.  Grill over high heat until just tender, turning occasionally.  Sprinkle with parmesan and serve warm. Perfect.