Sub Categories in Vegetables

Category of: Vegetables

Carrots and fennel two ways

August 28, 2018

One of the recent food trends is serving vegetables in both a cooked and raw form. Sometimes the raw vegetable is quick-pickled and in this recipe it is simply served raw, thinly sliced into ribbons. The combination of crisp and roasted works particularly well with carrots and fennel but slice them very thinly on a mandoline. The beautiful heirloom carrots in this dish are from Sunshine Farm Seeds here in the Okanagan (find them at the... View Article

Sweet n’ spicy cauliflower

August 19, 2018

I had a couple of lunches at 50th parallel’s winery Block One restaurant and came back with a few food ideas to make at home. One of the items on the menu is either wings or cauliflower with Korean sauce, which was a nice way to offer a vegetarian version of a dish. I had the cauliflower and enjoyed it so here is my version of this dish. If you have summer fresh cauliflower be... View Article

Cauliflower Coconut Curry

August 5, 2018

Once in a while I get out of my comfort zone and try cooking a different cuisine. Today is flavours of India and with the help of a couple of cookbooks I came up with this dish as well as a red lentil dal that I will post next. The curry is inspired by Vij’s at Home cookbook, I had to simplify as I didn’t have all the ingredients and anyway, I always adapt recipes. This... View Article

Roasted fresh garlic and garlic butter

July 30, 2018

  Summer garlic is wonderful to roast and use in dips or mix with butter for garlic butter. It has a fresh flavour, different than when it is dried for winter storage. I use it as a base for pizza , not too much, just a few smears on the dough before drizzling with sauce, on crostini, in pasta dishes, add to cheese platter or serve on its own with bread and let people squeeze out the... View Article

Potato Salad with Green and Yellow Beans

July 28, 2018

Potato salad is a signature item for me and when I have company I almost always have a big dish of potato salad ready to serve when family or friends arrive. It’s an easy dish to make and flexible in terms of the ingredients you put in it. This time I had green and yellow beans so I used them but have used other ingredients in other salads. I also like adding crisp romaine to the... View Article

Tempura: asparagus and yam

July 26, 2018

I have been having a lot of fun in the kitchen and lately also trying dishes I have never made before. We recently spent a week in the BC mountains hiking and biking (Sun Peaks, post to come) and our days consisted of all day hikes (or biking) and then dinner at night at one of the several restaurants in the small Austrian style village. Food mostly left some to be desired except for one... View Article

Beetroot patch

July 24, 2018

    Summer beets are a special treat, especially when you get them small and tender. This is a pretty and refreshing salad using the beets in a few different ways. I cooked the beets sous vide but you can roast them to equally delicious results. I then marinated them in a little olive oil and balsamic crema to impart sweet and tangy flavour. I then made a light mayo style dressing to which I... View Article

Fondant Potatoes

July 21, 2018

So we are back at home from a hiking adventure here in BC and I am in the mood to cook again after eating out for an entire week in the mountains with varying degrees of success (more on that later). Since I am addicted to Australia Masterchef and was catching up on a few episodes I missed while I was gone I noticed that they often make fondant potatoes that look beautiful on their... View Article

Roasted Asian Eggplant with Homemade Teriyaki

June 28, 2018

Remembering a dish I had at a restaurant a while ago I thought I’d try to make something similar at home. The dish was an elongated Asian eggplant, cut in half and roasted with a sticky, sweet and spicy sauce similar to teriyaki. Rather than buy a bottle of the sauce which would be full of artificial ingredients, I thought I’d try to make it myself. The sticky-gooey sauce was quite good so onto these pages... View Article

Rice and vegetables pilaf

June 5, 2018

Often when I cook rice I make extra and use the leftover rice in a pilaf a day or two later. It’s a good way to use up odds and ends of veggies that are lingering but are still beautiful, fresh and crisp. A classic pilaf is rice sautéed in oil with aromatics and then cooked in flavoured broth with vegetables or non-vegetarian proteins. My method here is different, sautéeing vegetables first and then adding... View Article

Ravioli with potatoes. mushroom sauce and fried sage leaves

June 3, 2018

  Pasta, pasta, pasta. I can eat it every day although not necessarily with such a rich sauce. Today I was in the mood for ravioli and wanted to try a potato filling instead of the usual ricotta. I also had mushrooms and asparagus that I needed to use as we are off to another “exploring our BC backyard” adventure in the Sunshine Coast so this was an opportunity to use them in a sauce... View Article

Asian Rice noodle and shredded vegetables salad

May 29, 2018

Rice noodles have a light texture and neutral flavour that adapts to any sauce or dressing you pair it with. The noodles are beautiful white and raw vegetables add colour and texture to the dish. This salad is quick and easy to prepare and for us it’s a light and refreshing dinner on a warm evening or a hot summer day. The crushed peanuts on top add just the right crunch and nutty flavour, I... View Article