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Watermelon and Feta Cheese Salad with Raspberries and Mint

June 3, 2012

I am ignoring the not-spring-enough weather outside and pretending it’s nice and warm. It’s not too bad, at least it’s sunny outside. So I am making a cool-looking salad today. On my last trip to the market watermelons were looking pretty good, probably grown in a green house somewhere but yet sweet enough to enjoy them until the real sun-ripened crops arrive later in the season. I have always combined watermelon with feta, have you... View Article

Rice Pudding with Rhubarb Compote

June 3, 2012

Oh-so-delicious rice pudding with tangy rhubarb compote at the bottom. I saw this offered for sale at the Okanagan Grocery Artisan Bakery in Kelowna over the long weekend in May and for the next few days went there every day and purchased a couple of jars of this delicious pudding to serve after dinner. I must admit that not all of them made it to dinner, as we enjoyed them just for fun while sitting... View Article

Spinach Salad with Coconut-Lime Cream

June 2, 2012

Our place in Mexico has gorgeous coconut trees swaying right in front of our second floor covered patio. They provide shelter for birds perched on their branches and are heavy with large coconuts hanging in clusters, green and heavy with coconut juice. While on vacation there, I try to use coconut in my cooking and have developed a bit of repertoire incorporating it into dishes, both sweet and savoury. One of those creations is this... View Article

Corn and Feta savoury Cakes

May 31, 2012

I have a few different ways of making corn cakes, some lighter, like this recipe, some more substantial that I will post later. Serve them for breakfast, lunch or dinner with creme fraiche, beans or on their own. In spite of the salty feta, they are also good with maple syrup. Makes about 8-10 pancakes. Ingredients: 2 cup white corn kernels 1 cup buttermilk 2 eggs 1/4 cup feta cheese, crumbled 1 tablespoon corn oil... View Article

Grilled Asparagus with Warm Macadamia Pesto and Asiago

May 30, 2012

Asparagus is a lovely spring treat and when it is in season I try to use it often. Read more about asparagus in my article under What’s in Season here. Grilling asparagus brings out beautiful flavor elements that are simply not present when boiling or steaming. The natural sugars caramelize as the asparagus roast and a lovely sweetness emerges that compliments the macadamia pesto nicely. I prefer to roast fat spears as they have a... View Article

Grilled Bread and Tomato Salad

May 29, 2012

Now we are talking, leave it to the Italians to make a salad with bread in it. So authentic you’d think you are in Tuscany. Known as panzanella this salad was created in Italy traditionally to use up day old bread (real cooks never waste any food). I believe that they don’t even grill the bread as it is crisp already from being a day or so old. I tend to grill or sauté the... View Article

Grilled Tomato-Basil Panini with Fresh Ricotta

May 29, 2012

One of the thing that made its way back from Seattle with me is a lovely loaf of Yukon Gold Potato bread from the Three Girls Bakery at Pike Place Market (post about that trip coming up). The bread was delicious with just unsalted butter but I wanted to grill it so I made this tomato-basil panini with fresh ricotta in a grill pan on top of the stove and served it with a little... View Article

Lemon Risotto

May 28, 2012

Still on the risotto adventure, although intermittent postings. Check out basic risotto here. Essentially the same as the basic risotto recipe but with a little more lemon juice and pine nuts added. Simple, nice and refreshing. Use this recipe to build on flavours by adding seasonal vegetables and herbs that you like. Ingredients: 3 tablespoons butter 1/2 small onion, or 1 shallot, minced 1 cup Arborio rice 1/3 cup white wine 4 cups stock (chicken... View Article

Summer Potato Salad

May 27, 2012

I don’t know about you but I am always in the mood for a good potato salad. It is easy to make and hardly requires a recipe but most people get into the routine of making it one way and leave it at that. Why? Potatoes are relatively neutral and can be combined with so many different ingredients and dressings. It’s fun (isn’t it?) to try new ways of making the familiar and much loved... View Article

Farfalle with Herbed Butter, Peas and Parmesan

May 25, 2012

With fresh peas starting to show up at the market I’d like to start using them as much as I can. Fresh peas that you shell yourself are a wonderful spring and summer treat. When I seat with a bowl of peas in the pods, shelling them for a dish I am about to make, sampling a few irresistible ones every now and then, I feel connected to past generations of women sitting on the... View Article

Quinoa with Corn and Roasted Yellow Cauliflower

May 25, 2012

A light yet substantial salad to serve for lunch or take along on a picnic or a spring boat ride. Quinoa cooks very quickly  so you can whip up this  salad in no time (I like to have cooked quinoa in the fridge, it keeps for a couple of days and can be used for a salad). To roast the yellow cauliflower just separate into small florets, toss with some olive oil and roast on... View Article

Herb Salad with Champagne Vinaigrette

May 25, 2012

Ingredients: Red leaf lettuce Romaine lettuce, inner leaves only Pea shoots Watercress Sorrel Mint Flat leaf parsley Cilantro Fresh dill Basil Chives Radishes Shaved parmesan Directions: Gather a handful of each of the ingredients and toss gently in a bowl. Drizzle lightly with a good vinaigrette (see champagne vinaigrette below) and toss to coat the leaves but not drench them in the dressing. Sprinkle with a special salt (Fleur de Sel, Maldon salt, Sicilian Sea... View Article