Use some of that amazing (and prolific) rainbow or Swiss chard with some sliced garlic, fried until crispy, with chickpeas and sun-dried tomato for a healthy but flavourful meal ready in under 30 minutes. I got the chard from one of the local produce delivery companies: Golden Gate Organics and I’m going to tell you all about their boxes.
Juicy melon and tangy tomatoes mixed with basil and walnuts for a light side salad. This heirloom tomato and cantaloupe melon salad with a homemade balsamic reduction is great for appreciating the last few days of summer.
This summer farro salad has sweet, blistered corn, cherry tomatoes, crunchy green beans, and an intense but balanced homemade sage pesto with walnuts and parsley.
A blend of flavourful summer tomatoes and cucumbers lighten this wild rice salad with roasted garlic dressing.
This unique pasta salad with sweet apricots and salty prosciutto is an excellent addition to any summer event.
A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme. Plus the scientific key to perfect caramelized onions with the Maillard reaction.
A summery salad with flavourful vegetables, crispy chickpeas, and a thick avocado dressing.
Fresh fava beans marinated with dill and caraway make for a great recipe to add to your next mezze platter or cheese board. Like peas, fava beans are one of the things I planted in the garden this year that are doing well for once. Not many, but some. I also get a lot of them during the spring from our local farm stands. I typically use them in salads or as part of a sauté, but I wanted to offer something different for a change and with this heat I’ve been eating a lot of cold vegetables for supper.…Continue Reading
Asparagus and favas in a warm farro salad base, tossed with some mint and lemon for a light meal highlighting the best in early spring vegetables.
An earthy, wintery vegan soup with cauliflower and parsnip that is rich and creamy (without any cream), highlighting the subtle sweetness of parsnip as an under-appreciated vegetable.