Tag Archives: seasonal menus

watermelon feta salad, a staple for the summer

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watermelon feta salad

watermelon feta salad

For those super hot days, nothing beats a refreshing watermelon salad with feta. Interesting combination but unbeatable, as it is both savoury and refreshing.   It’s easy and quick to prepare and makes for a great salad to accompany a BBQ.

There are many different variations of this salad, as seen in restaurants and on the web, sometimes it’s served with mint instead of basil, and olives and onions are even added to the mix, but I like to keep it simple as I find the olives and onions can overpower the watermelon. However don’t scrimp on the ingredients, try to get the best feta you can find, not Canadian feta but Greek feta, and even better if you can get your hands on the goat feta, also use the best olive oil you have and choose the pinkest watermelon possible!

No need to prepare this in advance as it only takes 5 minutes to assemble!

Serves 2

ingredients:

  • watermelon, 1/2 inch slice then cubed
  • 1 inch thick slice of greek feta, cubed
  • bunch of thai basil or purple basil
  • extra virgin olive oil
  • juice of 1/2 lemon
  • ground fresh black pepper
watermelon feta salad

watermelon feta salad

  1. Cut one slice of the watermelon and cube it and assemble on a plate by keeping same shape as slice.
  2. Sprinkle cubed Greek feta overtop watermelon.
  3. Sprinkle basil leaves and then drizzle olive oil overtop.  Squeeze lemon juice from 1/2 lemon and grind fresh black pepper over salad.
  4. Voila, that’s it.  Simple, easy and refreshing!

Enjoy!

Go-to creamy buttermilk coleslaw for BBQ season

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buttermilk coleslaw

buttermilk coleslaw

This buttermilk coleslaw is my go-to summer BBQ salad!  It is a great side to most meats that you will BBQ, such as beer-can chicken, baby back ribs, as shown above, or sausages.  It is especially well paired when you’re serving up something that is spicy as it helps cut the spice with it’s creamy and rich buttermilk dressing.  It is also perfect in a pulled pork sandwich too!

This is a great salad to prepare for a BBQ as it can be made in advance and refrigerated.  My husband even prefers it the next day so you can even prepare it a day in advance if need be.  It’s so easy and quick to put it together that you can also make it on a weeknight BBQ as you can whip this up in under 15 minutes!

Take note that even though the dressing tastes rich, it doesn’t necessarily have to be high in fat content.  Yes, the buttermilk is low in fat, but feel free to use light mayonnaise and low-fat sour cream, as I do, it will cut down on the fat and be just as rich and creamy tasting!

Serves 4

ingredients:

  • 1 small red onion (or ¼ of a large red onion) thinly sliced
  • 2 shallots, minced
  • 2 tablespoons white vinegar
  • Packaged coleslaw (pre-cut green and red cabbage and carrots)
  • If there are no carrots in the packaged coleslaw julienne 1 carrot

ingredients for dressing:

  • ¼ cup mayonnaise
  • ½ cup buttermilk
  • ¾ cup sour cream
  • 1 tablespoon flat-leaf (Italian) parsley, finely minced
  • 2 tablespoons chives, finely chopped
  • salt and fresh ground white pepper to taste
buttermilk coleslaw

buttermilk coleslaw

  1. In a large bowl combine red onion and shallots in white vinegar.
  2. Add packaged coleslaw to large bowl (and carrots if no carrots are included in the packaged coleslaw) and toss.
  3. In a medium bowl, stir together ingredients for dressing, mayonnaise, buttermilk, sour cream, parsley and chives.  Season dressing with salt and white pepper.
  4. Pour buttermilk dressing in coleslaw mix and toss until well coated and serve! That’s it!

Welcome to sur notre table!

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After many great evenings entertaining in our home and always being asked about our recipes I have decided to start a blog with the purpose of sharing some of our favourite recipes with our family and friends.

My husband and I not only love food, wine and everything in between but most importantly we love to cook together and entertain.  However we like to make it easy for ourselves when it comes to hosting our family and friends. Even though we love to spend time in our kitchen tinkering away, we don’t want to do all this work while hosting our guests.  We are therefore all about the prep!  We concoct seasonal menus that can be prepared well in advance, so our time can be focused on our guests.  This makes entertaining a lot more enjoyable and stress free.

So “sur notre table”, brings you from our table to yours, some of our favourite recipes, menus and tips to help you entertain.

C&C