November 1, 2016
I wonder who was the cook who first came up with the idea of cauliflower “rice”. Since they “invented” it, the concept has spread like wildfire in kitchens around the world and for good reasons. It’s a simple and delicious way to serve cauliflower and can easily replace rice if you are a no-carb person, which, let me clarify, I AM NOT. I love carbs. I prefer to chop the cauli in a food processor... View Article
October 27, 2016
Roasting peppers transforms their flavour and texture and makes them versatile and adaptable to many dishes. I almost always have roasted peppers in the fridge, marinating in a little olive oil and flavoured with garlic, salt and pepper. I add them to grains and legumes, use them to top pizza or bruschetta and to make sauces and soups but my favourite way to eat roasted pepper is as they are an a salad. Since the... View Article
October 26, 2016
This recipe works well with smaller onions and they don’t have to be of equal size. I roasted them whole, skin on, drizzled with a little olive oil. Once they cooled I slipped them out of their papery skin and separated the layers into “petals”. A drizzle of olive oil, a little sherry vinegar and a sprinkling of herb flower salt finished the dish. Serve as an accompaniment to other dishes, to top pizza, with... View Article
October 25, 2016
Fennel is a fall vegetable and although it is available all year it is really best in the fall when you can get it locally. Many people are not that familiar with it and are reluctant to try but I would say be adventurous and go for it. What can happen? Fennel is a white”ish” bulb with fronds that resemble dill. It has anise-like flavour and crispy texture when eaten raw. I shred it into... View Article
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
October 20, 2016
Fall produce is not only about pumpkins and root vegetables. One of the things I look to with anticipation is the arrival of unripe green tomatoes at the produce stands at our local markets. With tomato season basically over, the green tomatoes that would have otherwise been left to ripen on the vine are now picked early to allow them to ripen on you kitchen counter, if you can wait that long. Buy the green... View Article
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
October 16, 2016
With all the oranges, golds and reds of fall, the grey”ish” white pumpkin (some are pure white), aka ghost pumpkin, probably gets neglected and that’s unfortunate. In spite of the colour of the rind, its flesh is golden and sweet, much like sweet potatoes and other squashes and it complements other seasonal foods. The white pumpkins are a cultivated variety, shaped like a regular pumpkin and if harvested on time retains its pure white colour.... View Article
October 11, 2016
Rice and vegetables are one of my go to things when preparing a quick lunch or light dinner. You can make it literally in minutes with no advance preparation. With the change of weather I brought inside the summer grill pan that we use in the outdoor kitchen and looking for something fun to make on it I pulled out the baby bok choy from the fridge and decided to grill them instead of stir... View Article
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
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
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
