This year, Makati Shangri-La parterned with Gourmet Farms to promote sustainable and responsible farming to educate Filipinos on the value of local produce in celebration of World Food Day.
Nino and I were pleased to attend this event together, not just because we are both found of vegetables and enjoy different salads for Meatless Monday Dinners, but also because we were checked into Shangri-La from the night before for my birthday celebration.
I won’t go into detail about all the fun we had for my birthday, in this post, but I will share that you guys know how special this hotel is in our history, so we truly enjoy learning more about everything they enjoy sharing with us.
For this press event highlighting all things local and good for our Pinoy produce, Chef Nicola Canuti shared 5 delicious salad recipes that I will definitely make for the family at home.
Here they are in all their glory:
I found it interesting that even the beans in this dish are locally sourced as well. I have never grown legumes, so I really don’t know what kind of climate they thrive in, but I love the idea of incorporating more beans into our diet at home because they are rich in protein.
This completely GREEN salad has some of my favorite ingredients on their own. I love avocados, lentils, and kale all as stand alone side dishes on my table and I was surprised to see how well they all go together.
We do grilled vegetables often in the house. Most of the time I just toss them in olive oil and drizzle them with a balsamic glaze, but this is another take on pesto that I haven’t considered. Perhaps because I usually feel like parsley is more of a garnish?
This was yummy! Will definitely try making different kinds of pesto at home besides my usual basil and malungay mix.
Ahhhh. These two are staples in our home. We LOVE grilled kalabasa and we love broccoli served simply with a little olive oil and garlic.
Sometimes the best side dishes for our veggies just come out of enjoying the freshest flavors of our veggies in the simplest of ways.
These two favorites on our table work so well together, even more so with the honey vinagrette and tossed with pine nuts. I think it would work with with almonds too.
Because Chef Nicola was calling for volunteers, I wanted in on the action.
Actually, I think this is my favorite salad of the day.
It’s colorful. Fun. Sweet and crunchy. And a perfect addition to any table!
Now I’m feeling inspired to go back to our Meatless Monday routine. I just wish I had more time to do some menu planning and spend a little more time in the kitchen. Sometimes, when I get so busy with the events and the other things that I need to take care of, the menu planning to falls to the wayside, which makes it harder to be creative with leftovers and zero waste.
Fresh Fruits and Vegetables sourced locally?
Delicious Recipes presented by Chef Nicola?
Different ways to feed my family with excited salads that are rich in vitamins, nutrients, and minerals?
YES. AND YES.
To learn more about World Food Day click here.