Tag Archive: Vegetables

Roasted cauliflower with crispy crumbs and pine nuts

October 23, 2016

Roasting cauliflower is my favourite way of cooking it. Roasting brings out deep earthy flavours and natural sweetness that may otherwise not come forward. It’s not the only way to cook cauli, I like it pickled, steamed with a sauce, cauliflower rice, mashed and more. So many recipes, so little time. I made this bowl of cauli for lunch (we eat simply over here) and it was so good and easy, I wanted to share.... View Article

Spaghetti squash with crisp crumbs

October 17, 2016

Spaghetti squash is a fun variety because its flesh breaks into spaghetti-like strands. It has a mild flavour that lends itself to different finishing touches, from tomato sauce to olive oil, pesto etc. I kept this recipe simple by tossing the cooked strands with olive oil, parsley, salt, pepper and parmesan then topped it with crunchy bread crumbs that I first sautéed in a little olive oil. You can serve it in a bowl or... View Article

Vegetables in parchment

September 16, 2016

Cleaning up the fridge today.  I chopped up all the vegetables to similar size chunks, tossed with olive oil, salt and pepper and piled them into parchment baking bags together with a few stems of thyme. Seal the bag and bake at 400F for 30 minutes. If you want to dry them out a bit you can cut the bag open and continue cooking for another 10 minutes or so, or just place the bags... View Article

Corn and potato soup

September 14, 2016

When you buy corn by the dozen for only 2 people sometimes you have a few cobs left over. What I do then is scrape the kernels off the cob and use them in salads, with grains, in tacos, or as here, in a late summer corn and potato soup. This soup can be made with cream, creme fraiche or vegan with cashew cream. Take your pick. It’s a beautiful soup either way you do... View Article

Cabbage-apple slaw with mint, candied hazelnuts and lavender

September 13, 2016

Every now and then I enjoy a good cabbage salad but not necessarily with mayo dressing. This is a fresh and crisp cabbage salad with sweet and tangy dressing made with cider vinegar, maple syrup and creme fraiche. Since we want to layer flavours and textures I chop in a few fresh mint leaves and scatter fresh lavender flowers on top. One thing I enjoy with many salads is the crisp and nutty flavours and... View Article

Swiss chard with lentils, pumpkin seeds and pumpkin seed oil

September 12, 2016

I am cleaning up my garden before leaving on our trip. It can get cold here and I didn’t want to come back to frozen vegetables and forgo the fun of picking my own vegetables and cooking them fresh. I had a large amount of sorrel, both green and red and I gave it a whirl in the food processor with olive oil, then filled glass jars with the “pesto” and put it in the... View Article

Roasted mediterranean vegetables with olive oil

September 5, 2016

Eggplant, peppers, onion and zucchini are a classic mix in Mediterranean cuisines and very much the kind of foods I grew up with. I was reminded of this dish in a Spanish class recently (taught at VOM FASS by Heather of Heather’s Kitchen) and in the process of cleaning out the fridge before we left on a trip, made this dish for dinner one day. Even if you don’t usually like eggplant, I think you... View Article

Heirloom Panzanilla with basil vinaigrette

September 3, 2016

With the abundance of ripe and delicious tomatoes out now we use them every day in some form: salads, sauces, jams, gazpacho, tarts and more. We haven’t tired of them yet and by the time we do, it will be the end of their season and we will move on to something else. This is the beautify of eating seasonal food, before you have had your fill, they are gone. Since for me a meal without... View Article

Yellow beans with tomato vinaigrette

August 31, 2016

Here is a recipe for yellow beans using the tomato vinaigrette from the previous post. Serve it warm or at room temperature but not cold as the oil in the dressing needs to be liquid (it thickens in the fridge). Yellow beans are soft and buttery and the acidity in the vinaigrette compliments them beautifully. Substitute green beans if you don’t have the yellow variety. To cook, steam the beans or cook them in boiling... View Article

Summer beets with white balsamic-honey vinaigrette

August 26, 2016

Summer beets are completely different species than their winter counterpart. In the summer beets are fresh, cook quickly and their natural sugars come forward in a subtle and delicious way. I prefer roasting beets (unless I intend to pickle them) as roasting brings out their flavours beautifully. I don’t trim them too much before cooking, to avoid the juices from running and some of the flavour with them. It’s not a bad idea to wear thin... View Article

Mini zucchini “pizza” bites

August 18, 2016

The larger zucchini that have grown to a considerable diameter can be used for many things, one being a base for mini “pizza” rounds. This is kind of fun as an appetizer and if you use prepared toppings, it’s not that much work to prepare. I had small jars of pizza sauce and artichoke pesto from William Sonoma that I needed to use and were perfect for this little recipe. You can get more creative... View Article

Roasted cauliflower steaks with dukkah and tahini

August 16, 2016

Cauliflower has a love-hate affair with foodies. Some love it some don’t. I am on the love-it camp and especially so when it is roasted. Roasting cauli brings out wonderful flavours, completely different than when you steam it. The cauliflower “steaks” became trendy a while back and it’s not a bad way of preparing them. You cut the cauli into thick slices through the stem and end up with beautifully shaped floral portions that you... View Article