Tag Archive: Vegetarian

Mushrooms and celery salad with pecorino romano

November 5, 2016

Mushrooms are best in the fall and I am trying to use them in various dishes. This simple salad is made with the “normal” white and cremini mushrooms sliced very thin and combined with thinly sliced celery and shaved pecorino. The magenta salt you see the image is a wild berry salt from Iceland, I brought it back from a recent visit, but you can use pink Himalayan salt or any interesting salt that is... View Article

Cauliflower “rice” with barley and shaved brussels sprouts

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

Roasted pepper salad with goat cheese

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

Roasted onion petals

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

Roasted cauliflower with crispy crumbs and pine nuts

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

“No recipe” vegetable and bean soup with pasta

October 21, 2016

Once you understand how to construct a soup you hardly need a recipe. This is especially so in a simple and hearty soup such as this one, full of vegetables, beans and pasta and believe me, nothing could be simpler. I start with a heavy soup pot, my favourite is an enamelled cast iron pot such as Le Creuset, put in a little olive oil, heat it up and then begin adding the ingredients I... View Article

Green tomatoes three ways: fried, jam, salsa

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

Spaghetti squash with crisp crumbs

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

Roasted white pumpkin puree with candied nuts

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

Grilled baby bok choy

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

Beans for burritos

September 21, 2016

My sister-in-law Barbara gave me this bean recipe for burritos she makes weekly for her family. She in turn received the recipe from another close friend, Nadine, and the two of them have been making it for years. I am not sure where the recipe originated, but I heard that someone’s mother passed it along. Both gals make this in a pressure cooker and I have been following their method, but I have also tried... View Article

Vegetables in parchment

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