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Travel inspired recipes

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We have just returned from two glorious weeks in sunny Portugal. We walked and walked and walked. We explored the hilly cities of Lisbon and Porto. We went on hikes through mountains and valleys. We followed long paths, some that led to Celtic settlements as we headed to the Douro Valley and some lined with wild flowers that led to standing stones in Alentejo. Some steep rocky paths led to beautiful beaches of the Algarve region.

 

All that walking made us hungry. So when we ate, we ate with gusto!

 

Everything was so fresh and proudly local and often eaten in really lovely settings, like this one in Mértola.

 

 

 

 

 

 

 

 

 

 

 

 

 

This simple and beautiful Beet, Orange and Walnut Salad is one I will make for guests and for myself. Alternate slices of roasted (or boiled) beets and oranges. Sprinkle with chopped walnuts and dried oregano. Salt and pepper to taste. Drizzle with olive oil and balsamic vinegar. Enjoy!

Beet, Orange and Walnut Salad

 

 

 

 

 

 

 

 

 

We stayed in lovely bed and breakfasts, guests house and … a fort! The fort breakfast offered freshly squeezed orange juice, local honey, yoghurt, warm from the oven croissants and these fig/almond “butterflies” among many other things. I’m not sure how easy it is to make them look like butterflies (borboletas in Portuguese) , but the flavor of figs and almonds together is inspired AND it’s a great food to take on a hike.

Fig and Almond “Butterflies”

 

 

 

 

 

 

 

 

 

We ate at museum cafeterias (always so artfully good), food trucks, cafes and sometimes we splurged on meals in restaurants. This is a goat’s cheese tiramisu. It’s sliced chevre layered with a cooked spinach, garlic mixture. Served with green salad and a fruit salsa. Very yummy.

Goat’s cheese tiramisu

 

 

 

 

 

 

 

 

 

I ordered salads as often as I could – but in most cases, a green salad had meat or seafood in it – vegetarians beware! I am definitely going to add pineapple to my salads this summer. Tomato and pineapple together is a lovely thing – who knew? This salad is black olives, oranges, pineapple, tomatoes, shredded carrots, cucumber, lettuce – and shrimp. The dressing is a seafood sauce … but you could use any creamy dressing – like Green Goddess.

Colourful salad!

 

 

 

 

 

 

 

 

 

 

 

 

There are trees ladened with lemons and oranges everywhere you look. And most dessert menus have fresh fruit as an option. But no chocolate … it’s ok, I survived! This dessert is frozen pureed mango served on paper-thin pineapple slices with a raspberry coulis.

Fruity dessert

 

 

 

 

 

 

 

 

 

We also stayed in a former olive oil factory in Evora. Among the wonderful things about this guest house … local products for sale AND for breakfast. Here are some local honeys and mustards.

 

 

 

 

 

 

Speaking of local …this week in Ontario it is Local Food Week – so get out to a Farmers’ Market if you can – or look for local products in your grocery store.

 

Let me know if any of these food ideas inspired you. Until next time.