It's zucchini season and I'm so jealous of my community garden neighbours with their trellises overflowing with gorgeous summer squash. There are some as long as my arm, and some fatter (than my arm). I can eat just zucchini as a main course. Roasted with garlic, olive oil and … [Read more...] about Roasted Zucchini with Pecans
Vegetables
Baked Not-Raw Carrot-Flax Crackers: What to do with leftover vegetable pulp from juicing
Stop yelling at me, raw foodists! I'm not sorry these weren't raw. Baking is so much easier, and I wanted to dilute the amount of flax with this lovely, nutty lentil flour I have from Cuisine Soleil for my gluten-free baking classes. Plus I don't own a dehydrator, which would … [Read more...] about Baked Not-Raw Carrot-Flax Crackers: What to do with leftover vegetable pulp from juicing
Up In the Air: A Salad for Lightness
This was me three weeks ago. I flew through the air at Parc Jean-Drapeau on a trapeze set up for the Festival du Monde coinciding with Le Festival Complètement Cirque in Montreal. Definitions Festival du Monde: A two-weekend event celebrating the cultures of different … [Read more...] about Up In the Air: A Salad for Lightness
Andalusian Green Grape and Almond Gazpacho: A taste of summer
A little while ago a friend of mine sprained his wrist falling off his bike after hitting a pothole on a poorly-maintained Montreal street. This significantly impaired his ability to chop vegetables, open packages, and wash dishes, resulting in a slew of lackluster - and … [Read more...] about Andalusian Green Grape and Almond Gazpacho: A taste of summer
Summer Nights Sweet-and-Sour Chipotle Slow-Cooker Chili
There are two schools of thought on chili: 1. It's a winter-only food, meant for heating you up from the inside out 2. It's a year-round food, meant for heating you up in winter and cooling you down with mind-numbing and shiver-inducing sweating in summer. I fall into the … [Read more...] about Summer Nights Sweet-and-Sour Chipotle Slow-Cooker Chili
Gluten-free Pasta Puttanesca with White Wine, Artichokes, Capers and Olives
I don't eat a lot of pasta, but when I do it's a real guilty pleasure. Not that I'm doing the traditional dairy-heavy, rich, creamy sauces that would make it something requiring the adjective "guilty," and I don't even use a cup of olive oil. But it's a comfort food and it's a … [Read more...] about Gluten-free Pasta Puttanesca with White Wine, Artichokes, Capers and Olives
Salt Cod Cakes with Beetroot Relish
I went to my fish guy in Newfoundland down at the Fish Depot on Duckworth Street. He's my go-to guy for sustainable fish in St. John's. He actually doesn't like Atlantic salmon. It's farmed, and most importantly, tastes nothing like wild. He doesn't like wild, though, since you … [Read more...] about Salt Cod Cakes with Beetroot Relish
Roasted Zucchini, Steamed Carrot, and Sauerkraut Salad with Not-My-Best Baked Chicken
It looks delicious, and darn it, it should have been. But it was just alright. I don't eat a lot of meat, so when I do I want it to be extraordinary. And this time I didn't follow a recipe. Well, I followed a basic one: Take chicken, coat in Dijon mustard, then a blend of spices … [Read more...] about Roasted Zucchini, Steamed Carrot, and Sauerkraut Salad with Not-My-Best Baked Chicken
Stuffed Eggplant with Sweet Potatoes, Cauliflower and Lemon
This recipe is inspired by the only organic chef in Lima, Peru. He serves something like this but with lentils at the Bioferia organic market every Saturday in the Parque Reducto. This has a bit less olive oil, making it less heavy, but just enough to bring out the sweetness of … [Read more...] about Stuffed Eggplant with Sweet Potatoes, Cauliflower and Lemon
Stuffed Acorn Squash with Maple Syrup, Lemon and Pecans
Sorry for the tardiness in getting recipes up lately. I've been busy testing recipes for an article on cooking with kids for Alive Magazine. From a list of over fifty I whittled the options down to ten, and I've been busy testing them. This one did not make the cut, not because … [Read more...] about Stuffed Acorn Squash with Maple Syrup, Lemon and Pecans