Tag Archive: Vegetarian

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

Black beans and corn enchiladas

July 12, 2017

Enchiladas are a delicious Mexican comfort food and and now and then I absolutely crave these tortillas, wrapped around a flavourful filling and baked in a mildly spicy chile-tomato sauce. I fill them with beans and corn, potatoes or vegetables and scatter a little cheese to melt on top. What type of tortillas to use: Traditionally, white or yellow corn corn tortillas but flour tortillas also work. Red or green sauce? Either. I usually make... 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

Gnocchi with crispy crumbs topping

June 24, 2017

Sometimes when I make gnocchi I leave them smooth and pillowy instead of pressing them against a gnocchi board or a fork to create ridges. I know that traditionally gnocchi have ridges where the sauce can cling and settle in the grooves, but it’s also okay to leave them smooth, like little pillows. I make gnocchi often, being the starch lover that I am, and I have a few different ways to serve them. One... 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

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

Tuscan white beans with thyme

June 7, 2017

Whether you cook vegetarian or not, well cooked beans from scratch are good to have in your cooking repertoire. This simple bean dish using fresh thyme from my garden is an easy way to cook them and yields a dish that has lot of flavour. True, beans are not a quick fix because they require soaking. To soak or not to soak, that is the question. I have heard and read that you can do... View Article

Pappardelle with ricotta, tomatoes and herbs

June 1, 2017

You know that saying that you can never be too thin, too rich or eat too much pasta? Well, the last part is my ad lib but that’s how I feel. I am always ready for a delicious and comforting steamy bowl of pasta. I was at the farmers market this week and picked up fresh ricotta from a local organic cheese producer, Bella Stella Cheese from Lumby, BC. The Swiss born Igor and German... View Article