September 23, 2013
Going to the farmers market now is very interesting. You can see, feel and smell the change in season. Crisp pears and apples are piled alongside late summer fragrant melons, ripe tomatoes and white turnips. The farmers are beginning to anticipate the first frost that will shut down their farm operations for the season. Wild purslane The weekend ritual of going to the farmers market will end in just a few short weeks. The upside,... View Article
September 15, 2013
Beets are abundant n the markets right now and I have been taking advantage of this and buying them in red, yellow, pinkish and the striped varieties. (It’s kind of like buying clothes I like, give me one in very colour:). I roast them, make them into a chilled soup, add them to salads, pickle them or shred them and bake in foil with a pat of butter, salt and pepper. Summer beets Pickled beets... View Article
September 5, 2013
Pomegranates in the stores means that fall is on its way. I am excited about the change of season and the new fruits and vegetables it brings to the markets but of course I am sad to see the summer coming to an end. Spring, summer and fall seem to be so short here in Canada and the winter sooo looong. Early fall is an interesting season, where summer merges into fall. We still get... View Article
August 29, 2013
Here is a simple and refreshing salad with nice textures and flavours. I found the beautiful avocados in one of the stores and had to get them. Since they perish rather quickly, I had to use them in a few dishes right away. A couple of them will be posted. The salad combines the sweet and tangy grapefruit, creamy avocado and slightly bitter endive. A grapefruit vinaigrette pulls everything together nicely. I meant to... View Article
August 8, 2013
Broccoli salads were not part of my cooking repertoire until recently. I don’t know why I never made them before. Maybe it is because of the mushy broccoli salads on buffet tables, I have seen too many of those. Once I started making them though I cannot seem to stop. Broccoli can make a beautiful crunchy salad that is full of flavour and family and friends seem to enjoy it. There are never any leftovers.... View Article
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
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
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
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
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
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
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
