Sub Categories in Vegetables

Category of: Vegetables

Lentils and vegetables salad

July 19, 2017

Lentils are versatile and I use them all year, for soups and stews in the winter and salads in the summer. I often have cooked lentils in the fridge to pull out on the spur of the moment to make a lunch or dinner salad. In this salad I used leftover beets and carrots from my new sous vide experiment, more on that later, but you can make this without a sous vide by boiling... View Article

French beans and asparagus salad with burrata

July 14, 2017

One of the culinary treasures of southern Italy (Puglia) is the burrata: a creamy, perishable cheese that is shipped daily to vendors and restaurants in other parts of the country to be consumed the same day. Burrata means “buttered” and in the categories of cheeses it is not a mozzarella, nor a mozzarella di bufala, although it is made with buffalo milk. To make burrata cheesemakers fill a thin skin  of mozzarella with a mixture... View Article

Grilled salad of radicchio and mushroom with poached egg

July 8, 2017

  If you have your grill fired up it’s an opportunity to try a few grilled salad versions with summer produce. I particularly like to grill radicchio and serve it as a warm salad and this time with a few shitake mushrooms I had on hand. If you don’t grill you can make this in a skillet on top of the stove. The process is simple: cut the radicchio in half or quarters, brush with... View Article

Grilled artichokes, French lentils, pickled beets and cucumbers

July 2, 2017

This spring was not a good season for artichokes locally. I barely saw an artichoke once or twice at the local grocery store and nothing at the markets. That’s unfortunate because I love cooking with them. On my last trip to the store though I found a few reasonable looking specimen and thought I’d take them. Instead of cooking the artichokes whole, I  cut the outer leaves down almost to the heart and then into... View Article

Saffron roasted cauliflower and potato salad

June 30, 2017

Roasting cauliflower completely changes its flavour profile, bringing out caramelized, sweet and deep flavour. For this roast I drizzled the florets with a little saffron dissolved in water to get the golden colour that you see in the image. If you don’t like the flavour of saffron this dish will not cut it for you. You can try and substitute with turmeric, curry or even a little paprika instead, or leave the cauli plain. To... View Article

Roasted asparagus and green onion with quinoa, pickled beets carpaccio and preserved lemon vinaigrette

June 26, 2017

So I had the pickled beets from another recipe and wanted to use them with the rest of the Quinoa that I had cooked the day before. Since I sliced the beets very thin I thought they would be good as carpaccio layer under the quinoa, and then topped it with roasted asparagus and beautiful green Onion I got at the market the other day. I wasn’t quite sure how to plate it so tried... View Article

Roasted cauliflower and quinoa salad

June 22, 2017

Just to vary the theme a bit from pasta and potato salads I thought I’d pull out the quinoa from the pantry and see what I can do with it. I had the Bob’s red Mill tri-coloured quinoa variety, meaning red, white and black little grains (seeds, actually) and I thought they’d make a nice background for roasted cauliflower. Since the weather improved here (not by much), lighter dishes are appropriate and this salad-like plate... View Article

Beetroot salad with gorgonzola and walnuts

June 19, 2017

Beets and gorgonzola is one flavour pairing that was meant to be. The smooth, creamy, slightly pungent gorgonzola set against the sweetness of the roasted beets, nutty oil and sweet and tangy balsamic crema, you have to try it to understand. The added layer of walnut oil and crunch of walnuts make this a completely irresistible salad. I cut the beetroot into equal size cubes, toss them with the dressing and then distribute the cheese... View Article

Cucumber, radish and dill salad with foraged watercress and lemon creme fraiche

June 16, 2017

Local farm cucs are not yet available here but I found these little ones the other day at the store and made this fresh cuc salad to go with a pasta dinner. I still had the elongated French breakfast radishes from this recipe and a bag of gorgeous wild watercress from our local forager Scott Moran, so I combined them with the cucs together with lots of fresh dill from my garden. Instead of cutting... View Article

Radish and cattail salad with walnuts

June 10, 2017

My trip to the local market today did not yield much. A couple of bunches of garlic scapes, a few small new carrots and local walnuts was almost all there was. However, thanks to our local professional forager Scott Moran I also got wild watercress, cattails all peeled and ready to use and a pound or so of wild morel mushrooms. I know what to do with the morels and wild watercress, check upcoming posts.... View Article

Chickpea-oatmeal vegeburgers

June 3, 2017

If you have a food processor you can whip these vegetarian burger patties in no time. Push the flavour up a notch with hot chilli sauce and add texture with crunchy vegetables and nuts. Serve as burgers with the usual trimmings, or simply as patties with the tahini sauce and a salad. Ingredients: 2 cups cooked chickpeas or 1 can organic chickpeas 2 scant cups oatmeal 1/2 an onion, chopped 1 teaspoon cumin 1 egg... View Article

Latkes with creme fraiche (potato cakes)

May 30, 2017

When we lived in Calgary I used to go to the farmers market every Saturday and never missed a stop at Margarita’s Dishes to indulge in her Jewish style potato latkes topped with a large dollop of sour cream and homemade berry sauce. Oh-so delicious. I make a few different versions of potato cakes but today I was in the mood for traditional latkes, similar to Margarita’s. Together with the fennel and citrus salad it... View Article