Here’s one last hurrah for summer, juicy melon and tangy tomatoes mixed with basil and walnuts for a light side salad. This heirloom tomato and cantaloupe melon salad with a balsamic reduction is great for appreciating the last few days of summer.
This farro salad has sweet, blistered corn, cherry tomatoes, crunchy green beans, and an intense but balanced sage pesto with walnuts and parsley.
A refreshing corn and tomato gazpacho that requires no cooking (and no bread!) and is perfect for tasty appetizers or a light summer meal.
A tangy blackberry tomato ketchup with just enough sweetness and a hint of heat. Especially amazing with sweet potato fries, but also so many other things.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.
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