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

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

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

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