Sweet, spicy, salty and sour this dish is saucy and comforting. The eggplant is sautéed until cooked through but still has good texture, the sauce is reduced and the eggplant is added to the sauce to soak up all the delicious goodness. The perfect meal during this time of transition, when heat loving eggplants and tomatoes are slowing down their production and I’m not quit ready to dive head first into fall ingredients.
This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
Creamy and aromatic this coconut green bean curry is rich yet summery. Here I use the most delicious sungold cherry tomatoes (but you can use any tomatoes you like, even canned ones work well) as a base for the curry and cooked them down to concentrate their flavour. They give the curry a beautiful bright colour and lend a nice sweetness to the dish.
We had the pleasure of watching over Green Fire Farm for a few days. It’s always an honour knowing that these folks (and my farming mentor) trust us with their livelihood. On their farm they have 19 pigs, 14 laying hens, 6 chicks, 2 cats, 1 horse and several acres of fruits and veggies… e-i-e-i-o!
Sweet, sour, spicy, salty… these ribs are unctuous and flavourful! Slow cooked slathered in spices, brushed with honey, vinegar and garam masala then back into the oven to become all crispy and caramelized.
Perfect for a summer picnic or a backyard BBQ, this potato salad is far from the common mayonnaise based salad of my childhood. Toasted spices, lemony red onion, waxy fingerling potatoes and peas that burst in your mouth! So delicious we’ve eaten it with dinner three weeks in a row!
These baked falafels are packed full of herbs and spices, and come out nice and crispy without any deep frying. A light summer meal, complete with fresh seasonal vegetables, quick pickles, fava bean hummus and a parsley tahini sauce. If you can’t find any heads of large leafy romain you can easily make this a salad or throw it in a pita if that’s what you’re craving.
This hummus is vibrant in colour, silky smooth and absolutely delicious. Sure, you have to remove the outer pod and then the waxy outer layer to get to the deliciousness, but it’s definitely worth it! You can taste the fresh greenness, making it a bright alternative to traditional chickpea hummus.
A flavourful filling of local pasture raised/finished beef with colourful peppers all wrapped up in crisp lettuce with rice noodles, carrots and cucumbers. If you can’t find large heads of lettuce… worry not, Just double up on the rice noodles and make it a delicious noodle bowl!
This week was filled with thundershowers, torrential downpours and brisk nights… despite this lackluster weather, we did awake to the chirping of a humming bird with its face all up in our balcony nasturtiums, which kind of equalled the best way to wake up… This cooler weather had me craving something warm and comforting, so I whipped up a twist on classic risotto.