I think my daughter has a drinking problem.
She may also have her mother’s serious aversion to bread products….The future looks bleak my friends.
Funny, I think I have a similar picture of my son at the same age:
Hmmm, says more about the parents I think, than the child. My name is Elizabeth Nyland and I may have a beer addiction. Yes, around this house we dearly love our craft brewed beers. We especially love our local varieties (above is Phillips Brewing Hop Circle IPA).
The above photos of my lovely little girl were taken at an amazing local Italian restaurant, Zambri’s, whose new location opened recently and we just had to take a peek (bite).
Here are a few more:
Located inside the brand new Atrium Building on Blanshard Street in downtown Victoria, it offers stunning views of the architecture inside the main lobby.
Though, they do not take reservations, if you arrive early enough, there’s sure to be a table waiting for you.
Lovely decor in such a small space offers a lively atmosphere to imbibe in some new flavours.
The food is so good, you’ll want to finish every bite, and then maybe even help others finish theirs….
The biggest thing I took away from this fine lunchtime meal at a quaint, simple eatery in my favourite city in this Canadian West, is that simplicity rules. We ordered the Salumi plate that was on special that day, the Salsiccia & Finocchio Pizze with the addition of a few anchovies for salty goodness. Our table mates ordered the Grilled BC Salmon with Three Sauces & Salad and a frittata that was also on special that day. Everything was simple and beautifully put together. Flavours were defined and not overpowering.
All in all, it was a great place for a light lunch on a weekend and I’m sure it’s perfect for those in a hurry during the busy lunch time rush downtown.
All I wanted to do when I got home was make simple, seasonal food, with minimal ingredients, and this salad hit the spot perfectly. The light anise flavour of fennel pairs perfectly with citrus and the light dressing complements both. Winter salads can be boring if you aren’t careful, but this vibrant salad is always a hit.
One Year Ago: Seafood Sushi Bowl
Fennel and Citrus Salad
Yield: 3-4 side salad size
Prep Time: 10 minutes
For the Salad:
1 small fennel bulb
2 navel oranges
For the Dressing:
1 tbsp Dijon mustard
1 tbsp honey
1 tsp poppyseeds
juice of one Meyer lemon (or regular)
1 tbsp mayonnaise
sea salt to taste
fresh cracked pepper to taste
1 1/2 tbsp white balsamic vinegar
1/4 cup extra virgin olive oil
1. On the 1/8″ setting of a mandoline, slice the fennel bulb into a bowl.
2. Slice the oranges into orange supremes. Don’t know what that is? Here’s a quick how to:
- Cut away the top and bottom of the orange, about 1/4 inch off each end. This makes it nice and flat.
- Now stand the orange up on one end and slide your knife blade between the peel and the juicy innards. You want to completely remove the pith and peel but not take away too much of the actual orange-y goodness. Continue all the way around.
- Now the tricky part. Turn the orange on it’s side and slide your knife blade right up against the nearest wedge membrane. Do the same on the other side of the wedge. Now out should pop a perfectly un-membraned orange supreme. It should look like a regular orange wedge without the pith or membranes. Yay!
3. Toss the orange supremes into the fennel slices. Now make the dressing.
4. Combine the Dijon, honey and poppyseeds in a small bowl. Squeeze lemon in and stir to combine. Add mayo, stir again and season with salt and pepper.
5. Add in vinegar and then stir in the oil. Let sit a few minutes and then toss with the orange and fennel.
6. Serve immediately.
Similarly delicious recipes from other awesome food blogs:
Warm Beef and Shaved Fennel Salad on No Recipes
Tuna with Beets and Fennel Salad on Healthy Delicious
Fennel, Prosciutto and Pomegranate Salad on Smitten Kitchen
Egg and Fennel Salad with Nasturtium-Leaf Mayonnaise on Scrumptious South Africa
Avocado Fennel Salad on Kayotic Kitchen