When I started my blog a few years ago I realized that this small city I lived in held a community with big dreams. Every city has its unique quirks and hidden gems that make it what it is—I was eager to learn what that was for Windsor. While blogging, I came across so many local potters, small bakeries, and eclectic eateries (just to name a few) that were creating amazing things.
One of my favourite local haunts is the Downtown Windsor Farmers Market, which showcases many of this city’s ‘hidden gems’ all in one spot! With barbeque season just gearing up and Windsorites wanting to spend more time outside in the nicer weather, there is no better time than to spend an afternoon outdoors discovering new local artisans, grabbing a few ingredients and trinkets, then coming home to make something delicious and enjoying it with good company.
The market is always rich with ethically grown fruits and vegetables, among many other great local products. Below are a few farm-to-table recipes that your friends and family are sure to enjoy.
Zucchini & Tomato Feta Flatbread
Makes 8 flatbreads
- 5 cups all-purpose flour
- 2 cups warm water
- 1 ½ tsp quick-rise yeast
- 1 tsp salt
- ¼ cup olive oil and extra for drizzle
- 2 zucchinis
- 5 tomatoes (of your choice)
- ¾ cup crumbled feta
- 2 tsp Italian seasoning blend
- Salt and pepper to taste
- Preheat oven to 500 degrees. In the bowl of a stand mixer with the hook attachment, combine flour with yeast and salt. Mix.
- Slowly add warm water, then oil, while mixing on low speed, about 8 to 10 minutes. The dough should form into a ball and come away from the edges of the bowl while mixing. Do not overmix.
- Let the dough rest for 10 to 15 minutes. While the dough is resting, thinly slice the zucchini and tomatoes, about 2mm in thickness.
- Divide the dough into 8 segments and then flatten out each segment onto an oiled baking sheet. Layer the tomatoes and zucchini on the flatbread in an alternating pattern. Once finished, sprinkle feta and seasoning, then drizzle the tops with olive oil.
- Bake for 10-15 min or until the crust and bottom are golden brown.
Summer Power Bowl
- 2 handfuls baby spinach
- 1/3 cup cooked quinoa
- Half an apple cut into matchsticks (my apple of choice is Granny Smith)
- 1/3cup cooked and diced sweet potato or another root vegetable
Honey Lemon Vinaigrette
- 1 Tbsp honey
- ½ lemon, squeezed
- 1 tsp white vinegar
- 1 Tbsp olive oil
- ½ tsp Dijon mustard
- Pinch salt and pepper
- Assemble salad by layering your ingredients starting with the spinach, adding quinoa, and topping with sweet potato and apple matchsticks.
- To make the dressing, combine all ingredients and mix thoroughly, then drizzle over your bowl.
- Separation of the dressing is normal. If you plan to make it ahead, be sure to give it a quick mix prior to pouring it over your bowl.
Mona Elkadri is a lifestyle blogger with a fondness for everyday living and entertaining, from sweet recipes to home décor and DIY, and everything in between. ohsomona.com