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Cagney’s Greek Salad is so good, it just might become as famous as their Caesar Salad. A generous bowl of fresh flavours: ultra sweet tomatoes, crisp cucumbers, purple onion, plump greek olives, hefty chunks of greek feta, and fragrant olive oil. Simple, best-quality ingredients. Greek salad done right. I could live on this for the rest of the summer! #purepleasure

Cagneys Restaurant
128 Queen St. S.
Streetsville, ON
L5M 1K8

Telephone : (905) 826-2311

www.cagneys.ca

My favourite lunch these days features Longo’s already prepared rapini (broccoli rabe). Just warm up the rapini, add poached eggs, canned chickpeas, tomatoes, and a squirt of fresh lemon juice.

As a vegetable, rapini does a great job of helping me reach both my fibre and protein daily targets, not to mention all of the other health benefits of rapini. This entire plate packed in 28.6 grams of protein and 14.6 grams of fibre at only 406 calories. Lunch – fast, healthy, done. Olive it!

Longo’s already prepared rapini makes a great base for a fast and healthy lunch.

How lovely to wake up on a beautiful farm, with a gaggle of gal pals, and be served a “proper British breakfast” by our hostess with the mostess. Fried eggs, fried tomatoes, sausages, hash browns, fried mushrooms, whole grain bread, Wiltshire bacon rashers (Loblaw’s), and British baked beans (British Grocer Wholesale). Cracking good! Thank you, Christine!

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Di Liso’s Fine Meats has the best legs in town – duck leg confit, that is! Tender, moist, meaty duck legs are rich and flavourful; the crispy skin my #guiltypleasure. Chef-prepared for this butcher. Priced in range with other duck leg confit available in the burbs but Di Liso’s quality makes the drive to St. Lawrence Market absolutely worth the trip. Definitely my go-to-guys for duck leg confit in our region. Can’t wait to try their duck sous-vide, chocolate and caramel pork tenderloin, and Mennonite-prepared stuffed boneless chicken legs.

Left photo credit: Angela Mondou

Confit is a traditional French method of preparing duck: legs are covered in duck fat and cooked slowly at low temperatures to tenderize while retaining flavour and moisture.  All you have to do is warm up the prepared duck confit under the broiler until skin is crispy and meat is hot. Here is how I served it for my girlfriends on our fabulous weekend getaway: on a bed of greens, with fresh fig, tiny dabs of fig goat cheese, and fig vinegar (all available at the market). High in fat but during an active weekend of night snowshoeing, dancing until 2:00 am, and yoga in the morning I figured we girls deserved a treat! Such a satisfying indulgence and so easy and special for entertaining.

To avoid the crowds at the market, get there very early on a Saturday morning or just after morning traffic on a Friday. If you look for it, you can find public parking dirt cheap within two blocks of the market – if I tell you where I’d have to kill you after. 😉

Di Liso’s Fine Meats
91 Front Street East
Toronto, ON
M5E 1C4
(St. Lawrence Market)

Contact info, map, website, and hours here: http://www.dilisosmeats.com/contact.html

Craving a bite of homemade lasagna but can’t even dream up the time to cook it? Molisana Bakery layers soft sheets of lasagna with cheese and a ragù of meltingly tender ground meat in tomato sauce. Packed with homemade flavour. Total comfort food. Priced right. Olive it!

The Molisana ladies make about 20 lasagnas a day. Call ahead to order because these beauties sell out quickly. Dinner – fast, cheap, delicious – done!

Molisana Bakery
1474 Pickwick Drive, Unit 1
Mississauga, ON
L5V 2G2

Telephone: 905-826-8260