A chutney with fresh strawberries, herbal cilantro, and a hint of spice from ginger and white pepper. And for more spring strawberry madness: strawberry cilantro chutney! I really wanted to create a semi-savory strawberry garnish, and cilantro or parsley seemed to be the key (also I have both of those in the garden now). I tried eating both herbs with fresh strawberries before setting off in a direction. While I liked the parsley, it could too easily dominate the strawberries. The cilantro was a better balance, highlighting the herbal flavours in the fruit without overwhelming them. Chutney is one of…Continue Reading
Asparagus and favas in a warm farro base, tossed with some mint and lemon for a light meal highlighting the best in early spring vegetables.
A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Ever wonder what to do with radish, turnip, or even carrot greens? You could certainly make pesto variations, and I suppose this is one – with a few tweaks. What greens can be used for this? Almost any. I haven’t tried a significant portion of kale or beet greens, and I’m guessing those would change the texture and processing time given their thicker cuticle (that’s the exterior part that makes a leaf stiff – not in reference to a nail bed), but…Continue Reading
Herbed chicken roasted with fresh turnips and spring onions for an easy but flavorful spring supper. Well, I’m almost keeping to my promise of recipes on Tuesdays and Saturdays. It counts if it’s before midnight (my time) right? Unfortunately life was really trying to get in the way this week. I’ll get better about it. But it’s spring; still early enough to have a limited number of vegetables, but herbs and some root crops are nice and fresh. I really enjoy Tokyo turnips, the little, sweet, white ones. Fortunately we got some in our CSA box a couple weeks ago,…Continue Reading
Lamb spiced with coffee and paprika on polenta makes for tasty appetizers (or when you’re making a meal of small bites). While not strictly seasonal or scientific, this is one of those recipes that turned out too good not to share. The combination of paprika, coffee, and red wine makes the lamb incredibly flavorful. It balances out well on simple discs of polenta with a little sharp onion. And as the lamb is cooking, it makes the house smell amazing. While not quick, these are definitely worth the wait. Print Pin Lamb and Polenta Bites Servings 15 IngredientsPolenta½ c/80g polenta2…Continue Reading
Sweet, citrusy coconut macaroons dipped in dark chocolate for an everyday-is-a-special-day treat. Since everyone else is posting chocolate coated everything for Valentine’s day, so I suppose I should get on the bandwagon. But because it’s me, it definitely isn’t going to be heart shaped! I did actually make these for H (and sent them just in time for Valentine’s day), who is off in the middle of nowhere for a couple months. Since he’s lacking my cooking (and worse, I’ve been lacking someone who will eat all my random creations), I’ve been sending a few packages of treats. He really…Continue Reading
An earthy, wintery soup with cauliflower and parsnip that is rich and creamy – yet vegan, highlighting the subtle sweetness of parsnip as an under-appreciated vegetable.
Sweet cakes with a perfectly crusty exterior, chewy center, hint of spicy ginger, and zing of fresh citrus. These butter mochi derivations are worth the wait for them to cool. Conveniently dairy and gluten free. I have an extreme fondness for chewy/gummy sweets. And since the other day I ran out and didn’t want to go to the store – it was a good time to get creative. I’ve made chocolate mochi bites in the past, but I wanted something different. I started with this butter mochi recipe from Miss Hangry Pants, but since I had some coconut milk open,…Continue Reading
Baby lettuces with colourful watermelon radishes and pomelo are dressed with a sweet maple balsamic vinaigrette and almonds for a light salad that works beautifully in winter to counter all those rich dishes that cold weather invites. I started getting a new CSA box recently which I have been quite pleased with. There have been some interesting finds that have shown up, like these small lettuce heads which came as part of the “stir fry mix”. They were just the sort of thing that would look amazing on a plate as part of simple salad. Within the same week we…Continue Reading
When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading