Sub Categories in Vegetables

Category of: Vegetables

Lentil Salad with Beets, Apricots, Goat Cheese and Walnut-Balsamic Vinaigrette

August 5, 2013

During the summer I make many vegetarian salad dinners and because most people are so concerned about having a visible protein as part of every meal (I am not) I add a legume salad to appease the uninitiated (and also because I love legumes:). Lentils are wonderful legumes that pair well with many vegetables and dressings and are very easy to cook. For salads I prefer the smaller lentils, preferably the du Puy variety, because... View Article

Roasted Mini Peppers with Lemon Risotto and Roasted Pepper Purée

July 21, 2013

My blogger friend Val (More then Burnt toast) and I just came back from a fund raising event at the Okanagan Lavender and Herb Farm in East Kelowna. It was a fund raiser dinner event for the Central Okanagan Hospice Association set in the beautiful lavender and butterflies gardens at the “farm”. The food was prepared by local celebrity chef Mark Filatow of the Waterfront restaurant and wine bar fame right here in Kelowna. The light... View Article

Potato-Vegetable Salad with Pea Shoots and Champagne Vinaigrette

July 11, 2013

Here is the recipe for the potato vegetable salad that I prepared for the Diner en Blanc the other day. As far as I am concerned it’s a full meal deal but also makes a nice substantial salad to serve alongside other foods. Make it with small new potatoes cut in half or quartered and add corn, green peas, green beans, radishes, green onion, shredded radicchio and whatever else strike your fancy. I like adding... View Article

Fava beans and Peas Crostini

July 9, 2013

I have written about fava beans here so I will not repeat the information except to say that Fava beans are a special summer treat that requires a little work. Not only you have to remove the beans out of their comfortable, cushiony pod, but you also need to pop each individual bean out of its protective waxy shell. But , you have done more difficult things and I assure you your effort will be... View Article

Shredded Cabbage with Lemon Vinaigrette

July 5, 2013

Simple yet delicious crisp salad made of shredded cabbage, chopped parsley and vinaigrette. As far as I am concerned simple is often the best, in almost everything. Instead of the usual coleslaw with mayo, why not try something light and refreshing? Toasted pumpkin seeds or chopped peanuts also enhance this salad. Of course you can elaborate, add red cabbage, shredded carrots, thinly slice onion, even apple.  Go ahead, make my day. No, just kidding, I won’t... View Article

Potato, Radicchio and Green Bean Salad with Fresh Peas and Sherry Vinaigrette

July 3, 2013

Potato salads are a regular feature in my summer kitchen. They are easy to make, satisfying and flavourful and I like them combined with other summer vegetables and dressed with a tangy vinaigrette. I noticed that I have been making more and more potato salads with vinaigrettes and less with mayo based dressing. This salad was made with waxy yellow skinned, golden fleshed potatoes that keep their shape when they cook. I steamed them over... View Article

Radicchio and Endive Salad with Gorgonzola and Honey Vinaigrette

June 25, 2013

Radicchio and endive are slightly bitter salad greens (or reds) that combine wonderfully with the creamy gorgonzola. To bridge the flavours I like it with honey vinaigrette and a scattering of crunchy walnuts. It’s truly a treat. When making this salad I prefer to chop both radicchio and endive with a knife into ribbons. I find that it’s easier to eat this way and with every forkful you get some of each of the leaves,... View Article

Cabbage and Potato Soup with White Beans and Herbs

June 25, 2013

To be honest, I seldom make a soup exactly the same twice. I tend to build a soup up from what I have in the fridge, what inspires me that day and of course, what I may be “in the mood for” at the time. This hearty yet not heavy soup makes a perfect complete dinner, nice when served with a crisp salad and crusty bread. One caveat: don’t use dried herbs. The aroma and... View Article

Pear and Roasted Beets Salad with Goat Cheese

October 8, 2012

I am excited about this salad (I must live a sheltered life). What a beautiful combination of flavours and textures: roasted beets, juicy pears, balsamic vinegar, honey, candied walnuts and goat cheese. It doesn’t get much better than that. I bought a bag of small little beets at the market a few days ago and finally got around to recruit them for dinner today. I wrapped them in a foil packet with a little water... View Article

Pomegranates

October 6, 2012

If I had to be a fruit I’d be a pomegranate. What a beauty! Exotic and elegant, sweet and mysterious, with layers of treasures hidden inside for those who dare to venture, wrapped in protective layers of soft golden skin. Yes, I’d be a pomegranate. This beauty is in season during fall and early winter and my kitchen counter is piled with mounds of this versatile fruit. I break it open, release the seeds, toss... View Article

Warm Potato Salad with Tarragon Vinaigrette

October 5, 2012

A simple recipe, but simplicity is the essence of sophistication. This past summer in Kelowna I made a lot of different potato salads, combining them with market fresh vegetables and a variety of dressings. Some of them are posted here, and here and here (see? I make it easy for you). It was a lot of fun creating the combinations and every time it was different. But I haven’t made any since summer. Now with fall in full... View Article

Lentil Soup with Cherry Tomatoes

October 4, 2012

I have been making lentil soups for as long as I have been cooking, mostly in variations on a theme. Lentil soup is “fast food” in my kitchen because it doesn’t take long to prepare. Unlike other legumes (think beans), lentils do not require soaking and take only about 30-45 minutes to cook. From start to finish you can probably have a hearty lentil soup ready in about an hour. It also keeps nicely in the... View Article