Lox of Love

As I have already previously stated, smoked salmon is one of the fine delicacies of Scotland that I have fallen in love with.  It is better than the variety I have back in the States, and tastes more fresh and less “fishy.”   I have three different plates around St Andrews that offer this local favourite.

North Point 


My absolute favourite smoked salmon dish I have yet to date.  North Point is an adorable cafe on the end of North St. that claims Kate and William would get their coffee there together!  I ordered their peppermint tea, toast, scrambled eggs, and smoked salmon.  It was HEAVEN.  The sandwich bread over here is also better, it tastes less like card board, and is more fresh.  Huge dollops of butter were added on top of the toast to slowly melt on top.  The eggs were perfectly well done, and were not too runny.  And the smoked salmon was the star of the show.  Perfectly salty and it melted in my mouth!



I have already posted about Bibi’s, one of my first finds in St Andrews.  It is located on the opposite end of North St as North Point.  This salad was a delicious medley of vegetables topped with potato salad, avocado, smoked salmon, and a lemony vinaigrette.  The richness of the salmon and avocado, was well balanced with the crisp vegetables, and the tang of the dressing.



What better way to eat smoked salmon than on a bagel?  Gorgeous tops their toasted bagel with smoked salmon, greens, cream cheese, and a balsamic drizzle, which puts this sandwich on another level.


Bibi’s Cafe

Although I have not eaten out a lot since I arrived at St Andrews, I do have a lovely cafe that is perfect for when I want to grab a quick bite during the day.  It is called Bibi’s Cafe and it is located on North St going towards West Sands Beach.  St Andrews has only 3 main streets.  North, Market, and South.


Bibi’s is a picturesque place, with beautiful baked goods lined up front, hanging lights, and charming posters.


I have tried their scones and salads for the time being.  I can’t wait to try their breakfast and brunch options!  The fig walnut scone was delicious with a side of raspberry jam.  Perfect alongside the mint green tea I ordered.  I think a scone a day might become my special treat 🙂


The Greek Salad and Mezze Plate were also delicious.  Their feta is good, with the perfect salty bite.  And their produce is all fresh, giving me a break from some of the heavier Scottish dishes.


This past week was filled with club and society first meetings, so I have been very busy.  A couple days ago, I went to Baking Club and tried a wide variety of desserts.  The tablet was amazing, it is very similar to American penuche, just a little drier.  That is probably going to be one of my favorite sweets!

Classes officially start next week, and I am excited to start getting into a routine.  Although the past week and a half of adventure has been fun, I think it is time to settle into real life at St Andrews!

The Big Three: Allston Edition

How is it that one street in Allston can have three of my favorite finds?  Sheer wonderful goodness I guess.  Roxy’s Grilled Cheese, Whole Heart Provisions, and FoMu are lined up perfectly next to each other, making it very easy to have a food fest choosing items from all three.  I’m going to give you the lay down of what to order at each place.


I’ve already written about Roxy’s Grilled Cheese, but will reiterate the general themes I touched on before.  The french fries are a definite order here.  Crispy on the outside, with a  light and fluffy inside you MUST order these.  You can have them truffled up or even make them poutine style, which adds on a slathering of gravy and cheese curds.  Lastly, since you are going out, don’t just order their classic grilled cheese sandwich, which I am sure is amazing, but order something a little more out there.  AKA their Allston.  When in Rome, right?  It is composed of the sweetest gooiest fig jam, tangy herbed goat cheese, decadent caramelized onions, and fresh arugula.


Next door, Whole Heart Provisions appears to be only for vegan connoisseurs, but trust me it is not for the faint of heart.  Load up your salad with added falafel, avocado, or miso BBQ tofu, and you will walk away feeling full and nourished.  I always order the Viet because of the wonderful peanut dressing and crumble on top, but any of the salad combinations look divine.  Grab a side of the Crispy Old Bay Brussels which will leave your senses feeling fired from the Old Bay seasoning, lemon, and spicy crema.


Lastly, need to cool down your mouth after the fiery brussel sprouts?  Never fear, this is when you MUST head over to FoMu.  Another vegan find, FoMu makes their ice cream from coconut or nut based milk.  Genius I know.  I am in love with all of their peanut ice cream, AKA the peanut addiction again, whether they add in fudge swirls, chips, or brownie pieces.  But, my favorite desserts are actually their baked goods.  Grab one of their humungous nutter butters and/or 7 layer bars and you will be blissfully content for the rest of the day!

Make sure to check out all of these wonderful finds, and if you are coming from BC, simply get off the B Line at Allston St. then walk around 10 minutes to heaven.



Cook in Newton, is a modern American restaurant with a really fun atmosphere.  It’s menu is classic fare dressed up, but it is casual enough so diners feel comfortable.  It serves dinner, lunch, and brunch on the weekends.  I’ve been to dinner a couple of times, and brunch after my half marathon this past fall.  My most recent visit was dinner on a Thursday night, and the place was hopping.  They take reservations so I suggest calling ahead, especially if you have a larger party.


I ordered the Fattoush Salad with added salmon, and it was delicious.  The salad consisted of spinach, cucumber, tomato, olives, feta, pita chips, and a sumac vinaigrette.  The olives and feta both added a briny element to contrast the cool cucumber and tomatoes, and the pita chips provided a necessary crunch.  The salmon was cooked perfectly at medium rare, and flaked apart when I cut into it.  As a side note, the truffle fries are a definite must.  Cook has a whole section of “Snacks” that are perfect to order and share with the table.

Lastly, for dessert I had the cheesecake bites.  Two frozen squares of cheesecake were enrobed in a chocolate shell with a chocolate chip cookie crust.  The cheesecake was very light, and did not have that strong of a flavor, which made it almost taste like ice cream.


Cook is a wonderful place to go to with friends.  Not only is the food delicious, but the menu is also expansive, so everyone will find something to order.  The environment is energetic and vibrant, and the staff are welcoming from the start.  Definitely give it a go.


Salad Bowl


Salad bowls are a super easy and fun way to eat your veggies. There’s no recipe to follow – just toss whatever veggies, salad, nuts, or seeds you want into a bowl, and you’ve got yourself a nice salad. You may also wish to sprinkle the salad with dressing of your choice. You can also add eggs, guacamole, or hummus, to make it a more filling salad.

For this particular salad, I used the following ingredients:




Red cabbage



chia seeds

flax seeds

pumpkin seeds


Another Roasted Butternut Squash Spinach Salad

If you haven’t picked up on Sarah’s and my infatuation with butternut squash, that would be quite a remarkable feat.  Unlike my father, I love the sweetness of a squash, slowly baked in the oven so it caramelizes, and topped with olive oil, salt, and pepper.  I could literally eat bowls upon bowls.  This salad was a spur of the moment dish just using whatever I had in the cupboards/ fridge.  Feel free to curb the ingredients to fit to your own pantry.


Roasted Butternut Squash Spinach Salad (serves one)

1 cup Roasted Butternut Squash (instructions here) cut into cubes before baking

2 cups spinach, coarsely chopped

1 oz feta cheese

5 kalamata olives, pitted

1/4 cup walnuts

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Place the spinach in a bowl.  Top with squash, olives, walnuts, and crumbled cheese.  Drizzle olive oil and balsamic on top.  Mix until combined.


Roasted Butternut Squash and Red Onion Spinach Salad


This is a flavorful, original salad for a winter day. It’s great for a tasty side dish or even as a light meal. I adapted the recipe from Gourmantine and the recipe book “Jerusalem” by Ottolenghi.  The tahini and za’atar combine to form an exquisite dressing on top of the sweet squash and onions. The pine nuts add a bit of crunch that nicely contrasts the softness of the vegetables.


1 butternut squash

2 red onions

4 tbsp of olive oil

3 tbsp of tahini

2 1/2 tbsp of lemon juice

1 garlic clove

1/4 cup of pine nuts

1 tsp of za’atar

several handfuls of spinach

1 tsp of salt



Preheat oven to 450 degrees Fahrenheit.

Cut the red onions and the squash into thin wedges. Place them in a pan with the olive oil, salt, and pepper. Then cook them in the over for 45 minutes, stirring occasionally. Add the pine nuts for the last 10 minutes.

For the dressing whisk together the tahini, the lemon juice, and the garlic clove (finely chopped).

When the vegetables are ready, spread the spinach leaves on individual plates. Divide the roasted vegetables onto the separate plates. Add the dressing and then sprinkle with the za’atar.