Categories

Filters

All Filters
Filters

This recipe is incredibly flexible, and can be adjusted for any other type of chilli pepper — or sweet pepper for that matter. The key phrase is "quick pickle." Use this basic brine for blanched baby carrots, beans, asparagus, and so on. I'm a fan of pickled jalapeños, and the recipe is so simple to make that spending money on store-bought ones seems wasteful.

Continue Reading

This recipe is incredibly flexible, and can be adjusted for any other type of chilli pepper — or sweet pepper for that matter. The key phrase is "quick pickle." Use this basic brine for blanched baby carrots, beans, asparagus, and so on. I'm a fan of pickled jalapeños, and the recipe is so simple to make that spending money on store-bought ones seems wasteful.

Continue Reading

Laab Gai is a traditional Thai minced chicken salad with fresh herbs. Thai cooks depend on the tropical herb phak phai (aka Vietnamese coriander or...

Continue Reading

Laab Gai is a traditional Thai minced chicken salad with fresh herbs. Thai cooks depend on the tropical herb phak phai (aka Vietnamese coriander or Persicaria odorata), but this recipe relies on a combination of Thai basil, cilantro, and mint....

Continue Reading

Ah, the zucchini – the crop that keeps on giving and giving! By the fifth week of harvesting bundles of the tender fruits, you’ve had...

Continue Reading

Ah, the zucchini – the crop that keeps on giving and giving! By the fifth week of harvesting bundles of the tender fruits, you’ve had it in pasta. You’ve had them grilled. You’ve made zucchini bread. You’ve even tried the...

Continue Reading

Zucchinis are very easy to grow, and when the plants are producing, you don’t get one or two fruits, but rather bushels of them. What do you do with all these zucchinis?  Here is a  Masala Zucchini recipe that raises the humble zucchini to a thing of beauty, infusing the otherwise bland fruit with exotic spices and a tantalizing balance of hot, sour, salty, and sweet.

Continue Reading

Zucchinis are very easy to grow, and when the plants are producing, you don’t get one or two fruits, but rather bushels of them. What do you do with all these zucchinis?  Here is a  Masala Zucchini recipe that raises the humble zucchini to a thing of beauty, infusing the otherwise bland fruit with exotic spices and a tantalizing balance of hot, sour, salty, and sweet.

Continue Reading

These tasty savoury nibbles are inspired by the great chef Chetna Makan, and make a fabulous tea time snack. They accompany a curry dinner well. For sweeter bites, simply swap out the cilantro chutney with Major Grey's or any other sweet chutney.

Continue Reading

These tasty savoury nibbles are inspired by the great chef Chetna Makan, and make a fabulous tea time snack. They accompany a curry dinner well. For sweeter bites, simply swap out the cilantro chutney with Major Grey's or any other sweet chutney.

Continue Reading

This vegetable has a strong flavour that pairs well with other sauces. It is first blanched in boiling water, and then chilled in ice water to halt the cooking process. At that point, if it is carefully drained and dried off, it can be frozen or stored in the refrigerator for several days before finishing this recipe. During the blanching process, purple sprouting broccoli turns bright green, while the hot water turns pinky-purple — it's a fun exercise to do with kids.

Continue Reading

This vegetable has a strong flavour that pairs well with other sauces. It is first blanched in boiling water, and then chilled in ice water to halt the cooking process. At that point, if it is carefully drained and dried off, it can be frozen or stored in the refrigerator for several days before finishing this recipe. During the blanching process, purple sprouting broccoli turns bright green, while the hot water turns pinky-purple — it's a fun exercise to do with kids.

Continue Reading

Colourful, tasty, and full of different textures, it’s also fantastically healthy. This Swiss chard and Kohlrabi Salad Recipe makes an impressive party side, or even a main course for up to four people.

Continue Reading

Colourful, tasty, and full of different textures, it’s also fantastically healthy. This Swiss chard and Kohlrabi Salad Recipe makes an impressive party side, or even a main course for up to four people.

Continue Reading

I like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a...

Continue Reading

I like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...

Continue Reading

One of the best tips for summer transplants is to have pumpkin (also cucumber, zucchini, and melon) transplants ready to plant as soon as garlic is harvested from a fall previous planting. In my garden that meant sowing four inch pots with Naked Bear about June 15th, since my garlic was ready to come out mid-July. On the same day, we harvested garlic, dug in some replacement manure and glacial rock dust, and transplanted the pumpkin starts.

Continue Reading

One of the best tips for summer transplants is to have pumpkin (also cucumber, zucchini, and melon) transplants ready to plant as soon as garlic is harvested from a fall previous planting. In my garden that meant sowing four inch pots with Naked Bear about June 15th, since my garlic was ready to come out mid-July. On the same day, we harvested garlic, dug in some replacement manure and glacial rock dust, and transplanted the pumpkin starts.

Continue Reading

The rich anise flavour of finely sliced fennel bulb pairs perfectly with the bright, sweet taste of oranges. This is further enhanced by the crisp texture and contrast of fresh red onion, and seasoned with salt and pepper to bring harmony to this healthy vegan salad. Fennel and orange salad with red onion is a perfect summer side and an excellent palate cleanser.

Continue Reading

The rich anise flavour of finely sliced fennel bulb pairs perfectly with the bright, sweet taste of oranges. This is further enhanced by the crisp texture and contrast of fresh red onion, and seasoned with salt and pepper to bring harmony to this healthy vegan salad. Fennel and orange salad with red onion is a perfect summer side and an excellent palate cleanser.

Continue Reading

Making a big batch of vegetable stock is a great way to clear out the vegetable crisper in times of garden plenty. But this particular...

Continue Reading

Making a big batch of vegetable stock is a great way to clear out the vegetable crisper in times of garden plenty. But this particular recipe is also worth going out and buying fresh veg for to put away in...

Continue Reading

This traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In this Sopa de Ajo – Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as well garlic as a central ingredient. Garlic!

Continue Reading

This traditional Spanish recipe is made from inexpensive, readily available ingredients. For authenticity, try to find Spanish sweet paprika as well as Spanish smoked paprika. In this Sopa de Ajo – Garlic Soup recipe, other kinds of paprika can be substituted, but the recipe is meant to be heavily seasoned. Few other recipes showcase as well garlic as a central ingredient. Garlic!

Continue Reading

Caldo Verde is one of those traditional rustic soups that combines inexpensive, accessible ingredients to produce a truly hearty meal. It's one of our favourite uses for kale, collard greens, and even Swiss chard leaves. Any thick-leaf vegetable can be added. This recipe can be scaled up to feed a larger crowd by simply increasing the quantity of kale and stock.

Continue Reading

Caldo Verde is one of those traditional rustic soups that combines inexpensive, accessible ingredients to produce a truly hearty meal. It's one of our favourite uses for kale, collard greens, and even Swiss chard leaves. Any thick-leaf vegetable can be added. This recipe can be scaled up to feed a larger crowd by simply increasing the quantity of kale and stock.

Continue Reading

How to roast pumpkin seeds. For something of a shortcut, these recipes can also be produced using plain raw pumpkin seeds (pepitas) from the supermarket. The principle is the same for each, mixing a bit of fat and some spices onto each batch of seeds before roasting the seeds in the oven. Saltiness and spiciness can be controlled when making the initial mix, and all sorts of spice blends, masalas, and curry powders would work as well. These three variations are quite savoury, but could be switched out for cinnamon and sugar, vanilla, maple, cocoa, and so on.

Continue Reading

How to roast pumpkin seeds. For something of a shortcut, these recipes can also be produced using plain raw pumpkin seeds (pepitas) from the supermarket. The principle is the same for each, mixing a bit of fat and some spices onto each batch of seeds before roasting the seeds in the oven. Saltiness and spiciness can be controlled when making the initial mix, and all sorts of spice blends, masalas, and curry powders would work as well. These three variations are quite savoury, but could be switched out for cinnamon and sugar, vanilla, maple, cocoa, and so on.

Continue Reading

This traditional Indian recipe (AKA gajar ka halwatransforms carrots into a sweet, soft, surprisingly light pudding that can be served warm or chilled. The sweet taste of carrots is perfectly complemented with cardamom and chopped nuts, and it works well with raisins, goji berries, or any other dried fruits.

Continue Reading

This traditional Indian recipe (AKA gajar ka halwatransforms carrots into a sweet, soft, surprisingly light pudding that can be served warm or chilled. The sweet taste of carrots is perfectly complemented with cardamom and chopped nuts, and it works well with raisins, goji berries, or any other dried fruits.

Continue Reading

Toasted spices add interesting texture to this classic Tunisian carrot salad recipe from Executive Chef Adam Hynam-Smith, co-owner of El gastronomo Vegabundo, Ontario’s first gourmet...

Continue Reading

Toasted spices add interesting texture to this classic Tunisian carrot salad recipe from Executive Chef Adam Hynam-Smith, co-owner of El gastronomo Vegabundo, Ontario’s first gourmet food truck. This salad can be served on its own or is fantastic with fish...

Continue Reading

From The Book of Kale & Friends by Sharon Hanna and Carol Pope. This fantastic book includes over 130 recipes and covers 14 easy-to-grow super-foods that can be grown in the garden or in patio containers. Minted Kale with Peas and Blue Cheese is one of our stand-by fresh salads, a knock out for parties and potlucks.

Continue Reading

From The Book of Kale & Friends by Sharon Hanna and Carol Pope. This fantastic book includes over 130 recipes and covers 14 easy-to-grow super-foods that can be grown in the garden or in patio containers. Minted Kale with Peas and Blue Cheese is one of our stand-by fresh salads, a knock out for parties and potlucks.

Continue Reading

All kinds of pumpkins can be used to cook with to make this, our best pumpkin pie recipe. The best ones have the least interior...

Continue Reading

All kinds of pumpkins can be used to cook with to make this, our best pumpkin pie recipe. The best ones have the least interior fibre. We baked pumpkin pies after our 2018 squash trial using Galeux d’Eysines – and they...

Continue Reading

Too spicy to be a marmalade, and too sweet to be a chutney recipe, this mash up is a sweet and savoury relish or pickle...

Continue Reading

Too spicy to be a marmalade, and too sweet to be a chutney recipe, this mash up is a sweet and savoury relish or pickle that celebrates the flavour of bulb fennel. It is very easy to adjust the spice...

Continue Reading

One of the most ubiquitous salsas of Yucatan state in Mexico, this fiery hot, slightly sour sauce is painfully addictive. Each region of Mexico has...

Continue Reading

One of the most ubiquitous salsas of Yucatan state in Mexico, this fiery hot, slightly sour sauce is painfully addictive. Each region of Mexico has its own set of flavours, and the food of the Maya in Yucatan often features...

Continue Reading

This is our new favourite way to roast root vegetables. Hasselback Fingerling Potatoes, or Potato a la Hasselbacken, are named after the Hasselbacken restaurant in...

Continue Reading

This is our new favourite way to roast root vegetables. Hasselback Fingerling Potatoes, or Potato a la Hasselbacken, are named after the Hasselbacken restaurant in Stockholm. This ingenious method gets flavour right into the vegetable and produces the most satisfying...

Continue Reading

This recipe for Savoury Basil Scones uses the same simple base dough recipe as our Sweet Basil Scones recipe. Once the wet and dry ingredients...

Continue Reading

This recipe for Savoury Basil Scones uses the same simple base dough recipe as our Sweet Basil Scones recipe. Once the wet and dry ingredients have been mixed, just add the flavouring component. In this case we opted for sharp...

Continue Reading

This recipe for Sweet Basil Scones uses the same simple base dough recipe as our Savoury Basil Scones recipe. Once the wet and dry ingredients...

Continue Reading

This recipe for Sweet Basil Scones uses the same simple base dough recipe as our Savoury Basil Scones recipe. Once the wet and dry ingredients have been mixed, just add the flavouring component. In this case we opted for rough...

Continue Reading

Cucumber plants are really productive. Once they get going in summer, you may be hard pressed to find ways to deal with the quantity. This...

Continue Reading

Cucumber plants are really productive. Once they get going in summer, you may be hard pressed to find ways to deal with the quantity. This Japanese Cucumber Salad is very simple and quick to make, and it works well at...

Continue Reading