Sub Categories in Vegetables

Category of: Vegetables

Three lentil soup

November 13, 2019

    Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting. Soup for me is second nature and I don ‘t need a recipe to make... View Article

Roasted butternut squash with hazelnut butter and pomegranates

November 11, 2019

  As much as I missed summer, fall produce kind of makes me forget about it eventually. This is late fall squash season and butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers so I buy a lot of them. They look lovely on the counter, waiting their turn to be cooked, bringing a seasonal element and beautiful shapes and colour... View Article

Roasted beet soup

November 4, 2019

  Making a beet soup doesn’t have to be a big production. You can use raw or cooked (roasted) beets and simply grate them in a food processor instead of chopping with a knife. I had a few roasted beets in the fridge that didn’t get used so I made them into a soup. I usually add a few potatoes at the beginning, or put cooked potatoes in the soup bowl when serving and pour... View Article

Roasted Butternut Squash Mini Pancakes, vegan

November 3, 2019

    With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes. I made these with leftover roasted butternut squash from yesterday and they were lovely, although I... View Article

Roasted Carnival squash with crispy lentils and cashew cream

October 29, 2019

    So I am trying to keep up with my instagram posts and post them on the blog with a recipe at the same time. This can be a problem as I often have more than one Instagram post a day. I’ll have to figure out a happy balance but the problem is the followers on Instagram are asking for the recipes and I feel that I need to provide. We’ll see how it... View Article

Zucchini fritters with spiced yogurt

October 28, 2019

The minute it feels like fall I feel like frying things. Fritters are usually what I turn to and these zucchini fritters with a few variations make an appearance in my kitchen this time of year. The key to making fritters is to drain the vegetables of any residual moisture by squeezing the water out of them using a towel or your hands. It’s best to let the shredded sit for a while, lightly salted... View Article

Lasagna with Ricotta, Mushrooms and Marinated Artichokes

October 18, 2019

  I used to cook large quantities of everything for years but lately I have been scaling things down because first, there is only the two of us at home, and second, I cook so much every day so I don’t really want leftovers. This lasagna is a case in point. I made small recipe, enough for 4 servings, something we can go through quickly and move on to other culinary adventures. I made this... View Article

Sweet Potatoes and black beans with Chili Lime Dressing

October 17, 2019

    My kind of salad, with sweet potatoes, black beans, pomegranate seeds and chopped pistachios combined for a  spectrum of textures and flavours. I make this salad all year round and change it a little with every season. In the fall I add pomegranates or even firm, ripe pears for a touch of fruity flavour. In the summer I add fresh corn, roasted on the grill and scraped off the cob into a waiting... View Article

Radishes with Nasturtium Butter and Maldon Salt

September 7, 2019

Radishes with butter and salt is a quintessential French thing. The traditional way of serving them is slicing the radishes  in the center, but not through the stem, and sandwich them with a bit of butter that oozes out of the sides. You then dip them in good quality salt that would stick to the butter and you pop them into your moth. there is something about this simple food that is so fresh and... View Article

Sage Pesto

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

Summer tomatoes with grilled sourdough

September 4, 2019

  There is nothing like a good ripe tomato in the summer. Not much needs to be done to it other then slice and place on top of a delicious slice of grilled bread, perhaps with a drizzle of olive oil, special sea salt and a twist or two of black pepper. Sometimes I brush the grilled bread lightly with a pesto, made with either basil or my garden sage that it threatening to take... View Article

Rice Noodles Salad, peanuts, peanut dressing

July 18, 2019

      Sometimes nothing but a little Asian flavour would do and on those occasions I may make salad rolls, Sushi, Asian soup or a noodle salad. Here is a quick an easy version that you can adapt to what’s in your kitchen or what is in season. Enjoy Ingredients: 8 oz rice stick noodles Toppings: 1 carrot, 3 radishes, 1 celery rib , 3 asparagus, thinly sliced on a mandolin Parsley or cilantro, whole... View Article