Som Tom ~ Papaya Salad

Tonight I shared one of my favourite recipes that I learnt while studying Thai cuisine in Thailand. I had the privilege of doing a food demonstration at a local women’s event. It was a joy to make new connections and interact with other local businesses. I owe a big thanks to those who coordinated the evening!!

This salad is the perfect combination of sweet, salty and spicy. The soft papaya and roasted peanuts make for a great texture combination. I am in love with this salad!



Som Tom ~ Papaya Salad


1 green papaya – grated
3 tomatoes, wedges
3 cloves garlic, minced
1 fresh red chiles, minced
1 tablespoon fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar or 1 tablespoon palm sugar
1 tablespoon roasted peanuts, chopped
6 fresh long beans, cut into 2 inch


Mix together garlic, lime juice, fish sauce,brown sugar in a bowl.
Add papaya, tomato wedges, green beans and chili into a big mixing bowl.
Stir in the garlic mixture into papaya bowl.
Adjust seasoning if necessary.
It should be mixture of sweet, sour and salty.
Served with sticky rice, white fish or grilled chicken.


1. Taste along the way. Adjust the seasoning and spice level to your preference.
2. Don’t be afraid of fish sauce. It is an incredible salty ingredient…but if you are afraid then use soy sauce or rice vinegar.
3. I buy my green papaya at a the New World Supermarket in Kitchener. But if you don’t have green papaya, use carrots, mangoes or green apples.


Serve this salad at your next family BBQ and I’m sure they will love it!


Taco Salad

This week I treated myself to an extra special lunch. A fresh taco salad in a homemade tortilla bowl. It was delicious!! Crisp veggies, light dressing and sharp cheese all in a flavourful and edible bowl!

Taco Salad for One

Making an editable tortilla bowl.

Making an editable tortilla bowl.


The recipe:

Serves one.

1 mason jar                                                                                                                                                    1 large round tortilla
1tbsp olive oil
1 cup shredded lettuce (I used romaine)
1/2 medium tomato, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 avocado, diced
1/4 cup fresh or canned corn
1/4 black beans
1tsp green onion, minced
1/4 cup shredded sharp cheddar
1tbsp sour cream
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp garlic powder
1/2 lime, juiced
Salt and pepper, to taste


Preheat oven to 400.

Brush tortilla with olive oil and sprinkle with salt and pepper. Place a large mason jar on a baking sheet. Mold tortilla over the mason jar. Bake in the oven for a 10 minutes, or until golden brown.

Remove tortilla from oven and place diced vegetables, corn and beans inside.

Top with shredded cheese, sour cream, fresh lime juice and spices. Season with salt and pepper to taste.

*If desired top with grilled chicken breast, seasoned steak, ground beef or cooked shrimp.


This recipe is simple, fast and delicious.
It makes an excellent lunch for one or dinner for friends!



Spring is in the air…So I am getting prepared and whipping up some of my favourite spring and summer recipes!

Bruschetta is a great appetizer for summer months and can be made with any combination of healthy fruits and vegetables. I’ve topped these garlic-rubbed baguette toasts with fresh tomatoes, green onion and oregano. A touch of Parmesan cheese rounds out this flavorful mixture.

Bursting with the flavours of summer, bruschetta is a tomato harvest staple. Use your favourite variety of heirloom tomato or a variety of vegetables– it’s up to you!


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