September 5, 2019
Sage pesto Here is an easy recipe for a pesto that doesn’t use basil and goes well with vegetables. Sage grows in my rooftop garden as a perennial that comes back strong and vigorous every year. In fact I had to cut it back early in the season to prevent it from going too wild. I make this pesto much like a basil pesto but changed the core ingredients to sage and pistachios or walnuts... View Article
April 20, 2017
Following the last post featuring the asparagus salad with preserved lemons I had a few inquiries about how to make preserved lemons. The process of preserving lemon is very simple and does not require cooking. Essentially you pile lemon wedges, coarse salt and lemon juice into a jar and let it sit for a month or so until they are ready. What kind of lemons My favourite lemons for this recipe are the small Meyer... View Article
November 29, 2016
The growing season here is over in the Okanagan and it’s time to preserve some of the summer herbs growing in our rooftop garden. Some herbs are best dried and kept in sealed jars, others of the leafy variety, like basil and sorrel, are best blended with olive oil and frozen in small quantities to be added to soups, dressing and other foods. I also mix some of the herbs together in one jar, in... View Article
November 19, 2016
Of course I love potato chips, who doesn’t, but trying to get away from the salt and fat is sometimes a good idea. For those occasions, you may want to make apple chips, especially now that apples are in season. These are very easy to make, especially of you have a mandolin to slice the apples with. You are aiming for uniformly thin slices and it’s easiest with a mandolin. You can if you wish... View Article
