After all that talk of the food we ate at Mabel Lake, I just had to post something! I kept so busy chatting and prepping, that I actually forgot to take pictures. SO…for dinner last night, I recreated our last meal together at the lake. We cooked everything on the BBQ from boiling water for the asparagus to breakfast – hash browns & pancakes. To make room for everyone, we elongated the table to fit all 15 of us and laid out a lineup of food down the 12ft solid wood, beautifully stained, counter top in the outdoor kitchen.
As you can see, we pretty well ate whole and/or raw foods. Perfectly convenient for ‘roughing it’. This meal included Roasted CreamerPotatoes with Leeks & Garlic, Sesame Asparagus, and one of my goto MixedGreens Salads (quinoa, avocado, carrot, blueberries, feta cheese, alfalfa sprouts, green onions, and pepitas). We also had BBQ Corn, Herb Hummus, additional salads, fresh baked bread, & an array of sweet goodies – thanks grandma!
When those Roasted CreamerPotatoes started heating up on the BBQ, the smell of the Leeks & Garlic wafted through the kitchen…ahh – YUM. By the time the rest of the food hit the grill, we were in total foodie bliss. My cousin turned up the volume on the radio and of all songs, Hungry Eyes was playing. This then naturally led into a kitchen dance party. SUCH a great time. Everyone needs to have a kitchen dance party – I do, at least twice a week. Maybe I’ll record it one of these days (or not – I’m a total hazard when recording…tunnel vision?). BUT, if you happen to, please share! Would LOVE to see those dance moves. Spatula in hand & ALL.
- 4 cups organic mixed greens
- 1 cup quinoa, cooked
- 1/2 cup blueberries
- 2 green onions, chopped
- 1/2 cup feta cheese, crumbled
- 1 avocado, sliced
- 1 cup carrot, grated
- 1/2 cup alfalfa sprouts
- *dressing of choice
- 2 cups creamer potatoes, halved
- 5-7 garlic cloves, peeled
- 1 leek - white & light green part only
- 2-3 tbsp olive oil
- sea salt + pepper
- fresh asparagus spears - desired amount
- sesame oil
- sesame seeds, toasted
- sea salt
This salad is low maintenance - add all ingredients to a large bowl and toss. Drizzle with your favourite dressing & enjoy.
I used my aunt Dodi's bottled dressing Little Creek *Original. Once you try it, you'll be addicted. She lives in this sweet character home on the banks of Okanagan Lake. Since I was a young girl, she'd be in her kitchen whipping together all sorts of tasty dressings and natural remedies. A real gem she is!
Preheat the oven to 425*F.
Cut the leek into .5cm thick pieces.
In a bowl, add the halved potatoes, garlic cloves, sliced leeks, and olive oil. Toss to coat. Sprinkle with sea salt + pepper and toss again. Pour into a 4x8inch (or close in size) baking pan with 1-2inch sides. The olive oil should leave a small coating at the base of the pan - this will prevent burning.
Cover the top of the baking pan with tinfoil, shiny side in, and enclose securely around the edges. You don't want any moisture to escape as it helps cook the veggies evenly.
Place in the oven for about 30mins. You should be able to hear a gentle boiling sound and smell the garlic & leeks around the 20min mark. Check the potatoes by removing from the oven and peeling a corner of the tinfoil back. Poke a potato with a fork and if tender (easy to poke through), you're good to go. If the potato is still firm, secure the tinfoil back around the pan and place back into the oven - check again in 10-15mins.
Take each asparagus spear and one by one, slowly bend the base of the spear until it snaps - usually 1-1.5inches up from the bottom. Discard the snapped off bottom or save it to make soup.
Bring a large pan of water to boil over high heat - the water should cover the asparagus once in the pan. Turn off the heat, toss the prepared asparagus in the hot water, and allow to soak for just 45sec-1min (aiming for tender, not floppy). *Place a stainer in the sink.
Carefully pour the asparagus and water into the strainer. Turn on the tap so cold water is running over the asparagus - the asparagus needs to cool quickly. Leave the water running over the asparagus until they feel cool/cold. Lay a towel down on the counter and transfer the asparagus spears to the towel. Gently pat dry.
Plate the dry blanched asparagus, drizzle with sesame oil, and roll until evenly coated. Sprinkle with toasted sesame seeds and sea salt. Ready to serve or place in the fridge to keep cool.
~ On the BBQ, the CreamerPotatoes cooked on med/high for 30mins and then were placed on the top rack while the rest of the food was cooking (another 20mins). We made about 5x this recipe and separated the potatoes into two baking pans.
~ Another method to cool the asparagus quickly is to have an ice bath prepared - water and ice in a bowl.
~ Thick asparagus spears may need to soak in the hot water longer - maybe up to an additinoal 30seconds depending on the size.