Featured Recipes

This Week in my Kitchen

Pizza with figs and gorgonzola and figs with goat cheese

I brought back a flat of fresh, ripe green figs from the Italian market in Calgary. Ripe figs don’t last too long so I need to use them fast. I made a simple dinner today and thought that a couple of small pizzas with figs and a honey drizzle would be nice as part of dinner, and they were. I made them very simply, with gorgonzola on one pizza and goat cheese on the other. Both got a liberal honey drizzle and a sprinkling of shredded basil and edible flowers from the rooftop garden. Simple is best. You can make […] 

Pickled red slaw

Driving through Banff the other day we stopped for lunch at Nourish Bistro on Bear Street, known for their innovative vegetarian and vegan cuisine. We ordered three dishes between the two of us: fresh peas and coconut soup, 420 burger and a slaw with pickled asparagus garnish. The menu was not overly descriptive so I cannot tell you what each dish was made with other than describe what I saw. According to the menu the burger had “thoughtful ingredients” and it seemed that it had lentils and vegetables worked into it. The soup was simple, a little heavy on the […] 

Cornbread

Local corn this year is early by about two weeks, thanks to the warm Okanagan summer. I have been buying and cooking it on the cob and off the cob, steaming or grilling and adding it to other vegetables. I had some leftover corn the other day and used it  in this moist and light cornbread to go with a baked bean dish that I prepared but forgot to photograph. Cornbread goes well with BBQ style foods, baked beans, chilli, soups salads and more. I like it a little sweet so I add sugar or sometimes maple syrup or agave. […] 

Pasta with summer zucchini and red pepper

Here is a quick and simple pasta recipe that I make with fresh market vegetables. This time zucchini and a sweet red pepper combine with short pasta  to make a light dish that can be served warm or at room temperature as a summer meal on the patio. A good baguette, a drizzle of olive oil and crisp green salad with a simple vinaigrette is all you need to go with it, if anything at all. You can use any short pasta shape, cook it al dente, drain and drizzle with olive oil. Cut the vegetables into medium dice and […] 

Pasta with Garlic Scape Pesto

Garlic scape is a new item in my kitchen. Somehow it escaped the range of my rather extensive vegetable repertoire and I have never cooked with it before. My friend Jeannette brought them to my attention last year after she was invited to a garlic farm and urged by the farmer to pick as many garlic scapes as she could. Since ended up making garlic scape pesto and brought over a couple of jars filled with her homemade creation. Her pesto was made with garlic scapes, walnuts, lemon juice, parmesan and olive oil, the ingredients neatly hand written on the […] 

Breakfast on the go – banana-oatmeal-mango smoothie

Do you sometimes take your breakfast to go? I am not advocating it but if you do, then an oatmeal smoothie may be the way to go. I am a big fan of oatmeal for breakfast and this smoothie incorporates the elements of a morning oatmeal into a drink. Smoothies are not an exact science so don’t get hung up on quantities. Add your ingredients to the blender and enough liquid of your choice to make the thick or thin consistency that you like. If you like it sweet add honey, agave or maple syrup. One of the secrets to […] 

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