Opa in the Field

yay…  a few hours of combining took place!  on the menu tonight was Opa pitas with pork souvlaki, greek salad and nectarine upside down cake with whipped cream…

when we go to the mall, my favourite food court go to is Opa…  and did you know that you are able to purchase their pita bread (which is heaven) and their tzatziki sauce…  so I was so excited to take the food court to the field tonight!

all that is required is to brush this beautiful bread with olive oil and sprinkle with salt and brown on both sides in a pan…

bbq the pork souvlaki and then assemble!  I used two of their tzatziki sauces for 16 pitas and it was lots…  wrap them in tin foil and then you don’t even have dishes…

(I’m a little too excited about this meal)

at Opa they give you wonderful fries and greek salad to go with your pita…  I didn’t get around to the fries… which I do regret…  but the greek salad with the farmers grandma’s salad dressing is the perfect side for your pita…

grandma swan's greek salad dressing


  • 1/2 cup Crisco oil
  • 4 tsp lemon juice
  • 4 tsp red wine vinegar
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp oregano
  • 1/2 tbsp parsley
  • 2 tbsp minced red onions
  • 1 tbsp minced garlic clove
  • 2 tbsp minced red pepper


  • in a shaker, mix ingredients and shake until completely combined
  • pour over red, yellow and orange peppers, red onion, feta cheese, romaine lettuce and tomatoes

and to wash it all down…  cake…

I did this cake last harvest, but changed the recipe slightly today…  and was happier with the result…

fruit and cake like each other…  almost as much as butter and sugar… 

my daughter absolutely loved making this cake with me and told me it is going to be her birthday cake request this year!

nectarine upside down cornmeal cake

  • Servings: 2 - 9 inch cakes or 16 pieces
  • Print

Nectarine Upside Down Cake with Whipped Cream


For Cake:

– 1/2 cup unsalted butter, room temperature

– 1 cup packed brown sugar

– 4 cups nectarines, cut into slices (around 6 nectarines)

– 3 cups all purpose flour

– 1 cup cornmeal

– 3 tsp baking powder

– 1 tsp baking soda

– 1 tsp kosher salt

– 1/4 cup + 2 tbsp unsalted butter, room temperature

– 1 cup melted coconut oil

– 1 1/4 cup sugar

– 4 large eggs, room temperature

– 2 tsp vanilla extract

– 1 cup plain Greek yogurt

For Whipped Cream:

– 500 mL whipping cream

– 1 pkg Whip It


– preheat oven to 325 degrees

– place 1/4 cup butter into a 9 inch round cake pan 2 inches deep (this recipe is for two of these pans)

– melt in oven, remove and sprinkle brown sugar evenly over the butter

– arrange fruit over the brown sugar mixture in pan

– in a medium bowl, mix flour, cornmeal, baking powder, baking soda and salt

– beat butter and oil with sugar and then beat in eggs one at a time

– add yogurt and combine

– beat in vanilla and then dry ingredients

– with a spatula, spread the cake mixture over the two cake pans with the nectarines in them

– bake until cake is dark golden brown and toothpick inserted in the middle comes out clean… around  1 hour

– let cool in pan on wire rack for 15 minutes

– run an knife around the edge and invert cake onto serving plate

– cut and scoop into containers

– for Whipped Cream, chill beater and bowl in freezer if possible

– pour whipping cream in bowl and the package of Whip It and beat on med/high until it forms soft peaks

– put a large dollop on room temperature dessert in container

happy harvest everyone…  let’s hope for sunny days…


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