Be My Valentine Tuxedo Trifle

Be My Valentine Tuxedo Trifle

Don’t trifle with my affections! ~ That’s a trifle stingy ol’ chap ~ He is not to be trifled with! And then there’s my favourite meaning of the word- dessert! Trifle is a word that fell out of fashion ages ago but the dessert lives on, occasionally gets a look-in, and in my opinion is ripe for a come-back. Occasionally my parents will make a trifle as the grand finale to a family dinner or instead of a birthday cake.[…]

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Vegelicious Hot & Sour Soup

Vegelicious Hot & Sour Soup

Do you ever feel like shaking up your taste buds in the winter? Perhaps this desire accompanies our New Year’s resolutions or maybe having an out-of-the-ordinary taste sensation is just what the doctor ordered to shake up the gloomy winter days. Well friends, this soup will indeed shake up those ‘buds’, in addition to warming you through to your bones and blasting away any potential cold with hot chili sauce! I was sifting through Food52’s recipes one day looking for[…]

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Herb-steeped Kabocha Squash with Roasted Garlic Quinoa

Herb-steeped Kabocha Squash with Roasted Garlic Quinoa

We are so fortunate to live in an area that has fruit stands in the summer, and local produce in the winter; our farmer’s market and our organic box program make sure of that! This summer however was long-lasting, which has had a knock-on effect on the produce, much of it expiring faster than expected, even when refrigerated. So this winter I am doing my utmost to appreciate our local produce and to experiment more with the varieties we have[…]

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Coconut Red Curry Noodles with Winter Greens

Coconut Red Curry Noodles with Winter Greens

At this time of year, when local mushrooms can still be found dried, it can be fun to experiment with the many different varieties. This week I bought some dried lobster mushrooms which, if you have them in your area, can lend a subtle shellfish flavour to any dish. The flavour of fresh lobster mushrooms is so similar to lobster, that you could make a convincing lobster bisque, but then of course you wouldn’t get to enjoy the mushroom’s meaty texture[…]

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Dark Chocolate Hazelnut Truffles with Buttery Hazelnut Centres

Dark Chocolate Hazelnut Truffles with Buttery Hazelnut Centres

Christmas fairs are well underway, colourful lights are guiding our journeys home, and for some, the Christmas baking has already begun. If you would like to try something new this year and add to your baking repertoire, here is one of my favourite Christmas recipes, Dark Chocolate Hazelnut Truffles- a tried and true recipe courtesy of a holiday Chatelaine magazine sometime back in the ’80’s. Out of all the recipes we have to choose from, this one makes the cut every[…]

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Winter Greens Salad with Pomegranate & Goat’s Cheese

Winter Greens Salad with Pomegranate & Goat’s Cheese

  It hit me today while making a fresh juice, that greens are now in short(er) supply. Sure, there are still many delicious greens available like kale, miner’s lettuce and mâche, tatsoi, arugula, spinach and sprouts, but not in the quantity where one can just grab some fresh leaves with abandon to throw into a juice or shake. That is unless  you planned ahead, and are growing ample amounts of kale or extending the harvest of greens in your garden,[…]

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Parsnip Pomegranate Fries (aka Parsnip Candy)

Parsnip Pomegranate Fries (aka Parsnip Candy)

Parsnips are one of those vegetables that are plentiful in our 6 months of winter, and by the end of the 6 months, I can get really tired of them. So I put on my thinking cap and decided to make parsnips so delicous that you’ll be reaching for more. To aid in my quest, I employed two of the yummiest ingredients I could think of: sumac spice – to provide some seasonal colour and a lovely citrus flavour, and pomegranate[…]

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Quick Sweet Potato Lasagna (GF, Vegetarian)

Quick Sweet Potato Lasagna (GF, Vegetarian)

After several attempts at making a quick lasagna, I realized that the traditional methods and layers such as the meat sauce, the noodles, the white béchemal sauce, etc, were the reasons why lasagna is never ‘quick’. This time around, I was determined to not only come up with a quick lasagna, but one that was healthier than its traditional cousin, gluten free, vegetarian, AND one that would use up some of the mountain of curly parsley that I’d recently brought inside to save from[…]

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Saucy Soba Noodle Bowl with Homemade Hoisin

Saucy Soba Noodle Bowl with Homemade Hoisin

Happy Friday! For a tasty weeknight dinner, try this flavour-packed noodle bowl. Pick up some soba (buckwheat) noodles and stock up on greens at the farmers’ market this weekend, or make the most of the greens in your garden before the frost hits. Tatsoi, bok choi, chard or kale would all be great additions and cilantro is still in season. For protein, you can use extra firm tofu, chicken breasts or leftover roast chicken or pork. You can easily find gluten free[…]

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Moroccan Spice Chickpea & Squash Stew

Moroccan Spice Chickpea & Squash Stew

Now that the temperatures are dropping, I am diggin’ being able to cook soups and stews again, and it’s great to be making a dent in all our thyme and sage in the garden (well, the thyme anyway…I swear one sage plant is enough for an entire community!). It’s the last of parsley season, so if you plan to make the veggie stock for this recipe, then remember to add some parsley if you have it around. I love this stew because it’s[…]

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