May 042019
Two plates of farro salad and flowers on a table

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. I like dishes which highlight the flavors of their primary ingredients with their simplicity. Especially during spring and summer when produce is so plentiful and flavourful. This is one of those recipes, capturing the flavours of early spring in asparagus, fava beans, and young onions. Add some farro for its nuttiness and mint, and all you need in terms of dressing is a squeeze of lemon. Of course if you have someone in your house…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

Nov 242018

Fall Kale Salad

Now that we are back to being between holidays (so everyone is not going crazy over turkey and sweet potato everything), it’s definitely time to enjoy some of the other flavors of fall. Kale is definitely one of those flavors. I know it was all the rage several years ago and has fallen somewhat out of favor (to be replaced by avocado for the moment), but I really like using it in salads. It gives the salad a much heartier flavor and meatier mouthfeel that makes you feel like you are eating more. It also balances very well with the…Continue Reading

Jul 182018

Zucchini and Steak Salad with Basil Dressing

And so we continue with the recipes from my excess of zucchini. Also considering the ridiculous temperatures in Northern California in the last few weeks, I’ve been doing a lot of salads. This zucchini and steak salad is one of my successful attempts to balance my desire for cold refreshing salads with H’s current need for a lot of protein (he is currently training for an iron man). That has meant that a lot of our meals are light salads with lots of raw fruits and vegetables topped with meat of some kind. Not particularly ingenious, but it works. This…Continue Reading

Jun 262018

Peanut Curry Noodle Soup

When I’m cooking, often what I start out intending to make is not what ends up on the plates. I’ll get a bright idea that inspires me or decide what I really want to eat part way through the cooking process. There are times when this distraction is detrimental, and other times when the result is great. This  chicken curry noodle soup turned out to be one of the tastier results. I really couldn’t think of what to cook, so I settled on an easy default of Thai chicken curry and rice. I was just going to make it a…Continue Reading

Jun 202018

Tangy Cabbage Salad

This is one of those recipes you are going to look at the directions for and say “Really, is that it?” to me. But sometimes you just need a quick salad that is good for multiple occasions and tastes good. Also, I had a lot of cabbage and needed to do something with it (suitable to way-to-hot weather). In fact, almost all the ingredients in this salad were grown within an hour of where I live. Not the raisins oddly enough. Bad me for not supporting local farms (in my defense there’s primarily wine grapes around where I live rather…Continue Reading

May 222018

Spring Potato Salad

I learned about the concept of panzanella salads from Smitten Kitchen a couple years ago, however I have never really eaten croutons. But I liked the concept of being able to adapt the dish to the season (since I do so much of that already). So I started making similar salads replacing potatoes or other starches for the croutons. It’s basically another way of doing seasonal pasta primaveras (once again, just switch the starch!) which I do all the time. During the portion of the year when the farm stands are inactive or don’t have much variety, I get a…Continue Reading