Apr 232019

Garlic Mint Beets

Top view of beets on plate

A brighter spring take on roasted beets, marinated with mint and garlic and drizzled in yogurt. This post may contain affiliate links. These help me support the blog so I can continue bringing you more recipes. All opinions are my own. H really loves beets. Unfortunately I occasionally run out of interesting ways to incorporate them into a meal. Personally, I get a little bored of steamed, and while roasted with olive oil and pepper is excellent (particularly in a salad), I wanted to try for something lighter and more spring-like.   I pulled the last of the winter beets…Continue Reading

Apr 202019
Side view mixed greens spread with potato wedges

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

Apr 132019
Rosemary lemon ice cream with almond toffee

Rosemary infused ice cream with a lemon curd swirl, served with a nutty almond toffee. Hopefully you had a chance to make some lemon curd this citrus season. As I mentioned previously, I certainly have. So now we get more creamy, citrusy desserts. I rarely make ice cream in the winter and early spring, simply because people are less interested in eating it. It just sits in the freezer getting freezer burn, and isn’t that a sad fate for any ice cream? But when I had an abundance of lemon curd, using it as a swirl was just too tempting.…Continue Reading

Apr 092019

Spring Turnips with Herbed Chicken

Spring turnips and herbed chicken in baking dish

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

Mar 302019

Lamb and Polenta Bites

Polenta bites on cutting board

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

Feb 142019

Chocolate Dipped Orange Macaroons

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

Feb 122019

Cauliflower and Parsnip Soup

An earthy, wintery soup with cauliflower and parsnip that is rich and creamy, highlighting the subtle sweetness of parsnip as an under-appreciated vegetable. What would winter be without creamy vegetable soups? Especially when they don’t even include cream. Inspired by the ingredients I had in the fridge at the time, this parsnip and cauliflower is wonderfully warm when it gets so frosty out that the dog is refusing to go outside. Dyson really will do anything to avoid the outdoors when it is cold or rainy. We haven’t tried introducing him to snow yet, but that may have to be…Continue Reading

Jan 282019

Mandarin Ginger Mochi

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

Jan 222019

Watermelon Radish and Pomelo Salad

Watermelon radish salad side view

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

Dec 262018

A Radish Green Sauce for Fish

Often, I like to work with the pieces of produce and meat that don’t get much use. The tops of root vegetables, hock bones, and peels. Radish greens don’t get a lot of love, except as the occasional odd pesto variant. Here I used that same principle but made it a little saucier to complement the fish I was working with (it would also work very well on chicken).  I don’t cook or eat much fish. I didn’t use to like it at all, but I’ve since realized that is mostly because of how it was prepared/varieties that were very…Continue Reading