Curried Grilled Peaches on Spinach Cabbage Salad with Herby Goat Cheese

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I love the heat and was lucky to be able to bask and indulge in the sultry days and nights from the hot summer that just left us. However on some of the most humid days, I would noticed myself asking for September. Now that it's here and the sweaters and jackets have already come out, I long for those hottest days once again!! :)

To bring back summer as we transition into fall, I'm making one of my favourite summer salads (just for a little longer!). We had a great crop of juicy Ontario peaches this year and with them I marinated them in Arvinda's Curry Masala, grilled them and put them on a salad. The juicy sweetness paired with the curry flavours is just perfect.

No salad dressing is required! There's enough flavour from the curried peaches that I don't bother tossing the spinach and cabbage in an oil and vinegar dressing but you certainly could.


CURRIED GRILLED PEACHES on SPINACH CABBAGE SALAD with HERBY GOAT CHEESE

Method of Preparation:

1) In a small bowl mix oil with ARVINDA'S CURRY MASALA. With a pastry brush, coat peaches with mixture. Grill until caramelized.

2) Mix spinach and cabbage together and place on a platter. Garnish with grilled curried peaches, herby goat cheese and sunflower seeds.

Ingredients:

4 peaches, cut into quarters
1 TBSP. oil
1 TBSP. ARVINDA'S CURRY MASALA
2 CUPS baby spinach
1/2 CUP red cabbage, shredded
2 TBSP. herby goat cheese
2 TBSP. sunflower seeds

Curried Coconut Cashew Popcorn

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I was flipping through the channels earlier this week and caught a segment of MasterChef Canada winner Chef Mary Berg cooking up some DIY Oscar party popcorn recipes and stopped in my tracks when I heard the word curry

The recipe that caught my attention was a Curried Cashew Popcorn which is a clever tropical-ish sweet and salty popcorn recipe that had me saying, 'I HAVE to make this!' And so I did.

This recipe is a little different than our Indian Spiced Popcorn recipe which has a bit more heat and no sweetness.

So easy to make, this is a popcorn flavour for the one who likes a depth of flavour, nuttiness and texture from the cashews and the salty-sweet combo. Best of all, there's a load of health beneficial spices especially from the turmeric found in the curry powder! Isn't that a bonus?!

I slightly changed the recipe as I added some of Arvinda's Garam Masala for some extra aromatic spices, so if that's available in your pantry you can add that in. I also added more Arvinda's Curry Powder to amp up the flavour. And lastly, I added a bit of coconut for some extra texture and flavour and used coconut oil as my choice of fat.

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CURRIED COCONUT CASHEW POPCORN

Recipe adapted from (Marilyn Dennis Show): Chef Mary Berg

Method of Preparation:

1) In a small saucepan, melt coconut oil on medium-low heat. Stir in honey until smooth.

2) Place popcorn in a large bowl. Pour over coconut oil and honey mixture. Toss well.

3) Sprinkle in ARVINDA'S CURRY POWDER, sea salt, ARVINDA'S GARAM MASALA and cashews. Toss well and garnish with coconut. Enjoy!

Ingredients:
1/3 CUP popcorn kernals, popped
2 TBSP. coconut oil
1 TBSP. honey
1 TBSP. ARVINDA'S CURRY POWDER
1/2 TSP. sea salt
1/4 TSP. ARVINDA'S GARAM MASALA (optional)
1/2 CUP cashew halves, gently toasted
1/8 CUP unsweetened shredded coconut, to garnish

Enjoy the 2018 Oscars. My money's on Dunkirk! ;)