NOURISH: Fresh Summer Fruit Salad

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This fruit salad is so refreshing, perfect for summer and you can use whatever fruit and berries you have on hand.

I like to use fresh peaches and cherries as the base, and add in any berries I have at the time.

Here I’ve used:

  • Red cherries

  • Yellow cherries

  • Peaches (I also like to use white peaches for more colour variety, and nectarines for extra crunch)

  • Strawberries (blueberries work well, too)

  • Mint cut into thin ribbons

Finally, I toss in lime juice and my secret ingredient…a decent drizzle of Olive Oil! That’s it! So simple, and so delicious!

NOURISH: Oven Roasted Tomato & Basil Sauce→

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NOURISH: Oven Roasted Tomato & Basil Sauce

Enjoy this rich tomato sauce with fresh basil and parmigiana!

This summer looked nothing like we had originally planned. Despite COVID - we were away from home more than expected. When the pandemic hit we figured we’d be home for the count, so my husband got to work planting the vegetable garden. He loves watching things grow and testing new methods, and I like to cook with a harvest of homegrown vegetables! Since we were away for the better part of two months the garden went a little wild, and our harvest wasn’t as fruitful as it typically is. However, we did get some decent tomatoes! Here’s what I made with them:

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LIFE: On Becoming a Mother→

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LIFE: On Becoming a Mother

Tears streamed down the sides of my face as my eyes adjusted to the light in the operating room. Just minutes before I was wheeled out of the delivery room where I had been labouring for the previous 22 hours and where it was dark and quiet. My body shook uncontrollably and my teeth chattered, though, I don’t remember feeling cold. All of a sudden, I was terrified - not because I was about to have a cesarean, but because in the matter of a single moment my life would change forever. I was about to become a Mother.

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NOURISH: Ham & Cheese Quiche Recipe→

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NOURISH: Ham & Cheese Quiche Recipe

Quiche is a perfect make-ahead meal that doesn’t take a lot of time to prepare and can be served for any meal of the day. Sometimes, I’ll make a quiche for the next day’s breakfast, and end up having a piece for dinner, as well. Since our baby was born in December, I’ve made over a dozen quiches, and I’ve used this recipe with both store-bought and homemade pie shells. I started making our quiche with the store-bought pie shells, as I had some in my freezer that needed to be used up, and then I worked my way up to making my own crust.

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