Easy Pineapple Salsa

So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!

So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!


I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!

Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!


You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)

EASY PINEAPPLE SALSA

  1. Pineapple
  2. Green pepper
  3. Jalapeño
  4. Onion
  5. Tomato
  6. Salt and pepper

I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)


Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make 😁

Coconut Shrimp Curry

It was a really hard weekend at our house. Friday we had to put our little 13 year old Border Collie down because of cancer, and both of us just walked around in a cloudy haze all weekend not sure what to do with ourselves. By Sunday night, I figured we needed something to get our minds off of the pain and we decided to make a nice dinner together! 

It was nothing romantic, we actually ate in front of the TV, but just the act of slicing, dicing and frying together in the kitchen brought some “normal” back into our house.

A couple weeks ago I had picked up some authentic Indian curry powder from the market and I was just itching to try it! I had some frozen shrimp in the freezer and the snow peas are in full harvest right now, so coconut shrimp curry was a no brainer!


Jack shelled and deveined the shrimp while I chopped the veggies, and once that curry powder hit the hot oil, the house seemed to come alive! It is amazing how food can do that, change your mood with just one smell!

The curry  turned out amazing and made enough for leftovers today! 

COCONUT SHRIMP CURRY

  • 16-24 Raw shrimp, deveined and shelled 
  • 1 can coconut milk
  • 1 tbsp olive or coconut oil 
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1 tbsp diced fresh ginger
  • Carrots, sliced 
  • Snow peas
  • Red and yellow pepper, sliced
  • White or brown rice (optional)

Prepare rice as per the package. Devein and shell thawed shrimp and cut veggies. I never add amounts for veggies to a recipe. I figure everyone has a different opinion of how much they want and “too many” vegetables isn’t usually a problem! I used 3 small carrots, 2 cups of peas and 2 peppers, but more or less can be used!

With any curry, you want the spices to hit the oil, so heat oil and add onions and garlic for 3-5 minutes until soft. Add spices and let cook for another couple of minutes. Your kitchen will immediately smell incredible!

Add shrimp and carrots until shrimp is no long translucent, then turn down heat, add peas, carrots and coconut milk. Let simmer for 10-15 minutes. It will thicken slightly, but this recipe is thin so it can make its way through the rice and veggies!! 

The flavours were beautiful, the aroma was lovely and the feeling of being “normal” again was priceless! 



Fresh Garden Cucumber Salad

I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads! 


If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?


Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!


Fresh Cucumber Salad

This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.

  • 3 small or 1 large cucumber
  • Handful of fresh dill (big handful)
  • 1tbsp mayonnaise 
  • 1tbsp sour cream (or greek yogurt)
  • 1tsp apple cider vinegar
  • Salt and pepper to taste ( my taster likes lots!)


Just mix everything together and let sit in the refrigerator.

Like I mentioned, let sit for at least 4 hours. Overnight is so much better though! 

I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough! 

So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days! 

Garlic Scape Pesto Recipe


Do you grow your own garlic? Did you know that the entire plant is not only edible, but super delicious!! 

We have a good amount of wild garlic in our gardens, and other then looking pretty, I was never sure what to do with it. After some research, I learned that the options are endless! 


Not only are the scapes (the curly tops that sprout up a month or so before you can harvest the bulbs) edible, they have such a fresh garlicky taste, you can eat them raw or fry them up with some salt and pepper. I enjoy adding them to stir frys too. Yum, yum, yum!!!


I have been craving pesto BBQ chicken for a while, and thought “scape pesto??” Turns out it is actually a thing!!  There are lots of recipes out there that are very different, and I am sure very delicious! My recipe was purely based on what I already had in the house and let me tell you….I wouldn’t change a thing! 

Garlic Scape Pesto (per cup of chopped scapes)

  • 1 cup garlic scapes
  • 1/4 cup Parmesan cheese
  • 1/4 cup walnuts
  • 1/3 cups olive oil
  • Salt and pepper to taste
  1. Wash and roughly chop the stalks (separating the flowery tops) I cut mine at the point where the stalks started to feel tough. It is a little late in the season and they got tough about 4-6 inches down.
  2. Cut off the tops above the flowery bulbs. They have a spicy garlicky taste the added great flavour to the Pesto!
  3. Save the flowery bulbs to plant more garlic!
  4. Place scapes, cheese, walnuts, salt and pepper to food processor and pulse. Slowly add oil until you have a desired consistency. 
  5. Eat!!!

Why You Should Grow Your Own Lettuce

It seems just like yesterday that I anxiously published the post Little Lettuce Going to Feed Me Someday. This is my first year growing Lettuce in my garden and I was so excited to start harvesting fresh, yummy salads everyday! 
Well, just a couple of weeks later we have SO MUCH LETTUCE! I hate the idea of wasting just one leaf, so I am trying to incorporate it into all of our meals. 


I decided it would be good to know what nutrients and benefits come from eating lettuce (especially since it is now my number one food intake!) I was pleasantly surprised with what I read that it makes me want even more of the leafy green goodness! 


What I Learned About Lettuce

  • Although most people think of lettuce as just “rabbit food”, it contains energy, protein, fat, carbohydrates, dietary fiber, and sugars. It can be a full, nutritious meal!
  • Lettuce lowers cholesterol levels that often lead to cardiovascular disease.
  • Minerals found in lettuce include calcium, iron, magnesium, phosphorous, potassium, sodium, zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamin B-6, C, A, E, and vitamin K.
  • Lettuce can actually aid in anxiety control because it contains anxiolytic properties.
  • Lettuce contains anti-inflammatory properties to help control inflammation.
  • Lettuce supplies antioxidants, which are necessary in a healthy diet.
  • Lettuce also has anti-cancer properties. 
  • Last but not least, Lettuce is so versatile and delicious. You can eat it with pretty much anything (well, maybe not oatmeal) and it is so easy to grow, there really isn’t an excuse not to! 

Have you had your Lettuce today?


Homemade Plant Fertilizer


I love watching my plants thrive after getting a good dose of fertilizer! They pop right up, turn greener and you can almost watch them get bigger!

Commercial fertilizers are not a great option for me for several reasons! They are full of chemicals (that leach right into your fruits and vegetables) and are just not nice for the environment. I would also rather use food waste that I otherwise would throw out and put it to good use! 

Homemade Plant Fertilizer 

  • Used coffee grinds
  • Egg shells


Ok, so it isn’t rocket science! I don’t even use measurements. I just keep all of my used grinds and shells in a big ziplock bag in the freezer and when the bag is full, I blend them together in the food processor and viola! Homemade plant fertilizer! 



1 tablespoon per plant per month or so and I cannot believe the difference! I use it on house plants, hanging plants, my roses and in the veggie garden! Full, big healthy plants from things I would have thrown away!! 


Quick Garlic Dill Pickles 

Yesterday I went out into the garden and was delighted to see I could pick my first harvest! Whoa Hoo!!!!!

Although I only got a handful of raspberries and enough lettuce to make an awesome salad for lunch, I did get a bunch of cucumbers, fresh dill and garlic! What was a girl to do? Make refrigerator dill pickles of course!!! 


I will never can pickles. I just don’t see the point to cooking them and turning them soggy. Refrigerator pickles are super fresh, crunchy and only take a couple days to become delishous! They last up to 12 weeks in the fridge (if you don’t eat them by then) and you can play around with flavours since they are so easy to make! This jar only took me 15 minutes!! 

Quick Garlic Dill Pickles (makes 1 quart)

  • 3-5 small pickling cucumbers (enough to pack them in there good)
  • 2 chopped cloves of garlic
  • Fresh dill, or dill seed
  • 1 tsp peppercorns
  • 1 tsp crushed peppers 
  • 1 tsp sugar
  • 1 tbsp salt
  • 1 cup water
  • 1/2 cup cider vinegar

Just put everything into a jar, top up with water to the rim and let sit in the fridge for 2 or 3 days and enjoy!!

This is a starter recipe for me. Depending on your taste, play around with mustard seed, regular vinegar, other spices, etc. It is so easy to make these, you can make a jar in less than 15 minutes, so get creative!!