A summery salad with flavourful vegetables, crispy chickpeas, and a thick avocado dressing.
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.
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
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
A couple of months ago, I gave you a multitude of ways to make pita/flatbread, but no serving ideas. So now I’m remedying that with some lightly roasted vegetables, seasoned with olive oil and paprika for a Mediterranean flair. I hate to use the terms easy or quick too frequently as others might associate dishes with a different difficult level than I do, but this is something that can be put together in under 30 minutes (assuming you already have the bread made or bought). When we ate this it was without any extras, but there are certainly things you…Continue Reading
This corn gazpacho is the soup entry I did for the Fairfield Tomato Festival cooking competition, and actually the recipe I was most please with. It may have only gotten second place in its category, but it is an amazing summer soup. For one thing: gazpacho = no cooking, which is great when there have been too many 90F + days. This was actually my first attempt at gazpacho. In true me fashion, I ended up trying multiple batches at once, both this and a cherry and tarragon version. I’ve had a cherry gazpacho before when I was working in…Continue Reading
I like making flatbreads. I won’t pretend that my flatbreads are particularly amazing in flavor or true to a particular cuisine (even though I call them pita breads), but you can go from “I want some bread” to eating homemade bread in 2 ½ hours. Less proofing time than a standard loaf, no worry about crust consistency, and now cooling time after the bread comes out of the oven. Also, there are a bunch of different ways to cook flatbreads, so you don’t have to heat up the oven if it’s 90F. I do recognize to some the flaw in…Continue Reading
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
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