This recipe has nothing to do with: 1. Booze 2. Drugs 3. Mean-spirited people The cook stereotype makes me believe that many cooks out there will be upset about that as they enjoy the former two and are the latter...so if that's you, I'm sorry to disappoint. BUT! If you … [Read more...] about Sustainable Jerk Mackerel with Almond Pot Liquor
Greens & Herbs
Roasted Jerusalem Artichokes and Potatoes
Jerusalem artichokes are sweet. You wouldn't think so by looking at the gnarly roots. And you may not think so unless you have another vegetable to which to compare them. So I roasted a handful of Jerusalem artichokes (all I could bear to peel at one time...) and a couple of … [Read more...] about Roasted Jerusalem Artichokes and Potatoes
Toasted Barley Risotto
The broth was bland. That's about the only thing that can go wrong with barley risotto, in fact. I followed the directions precisely, so it actually wasn't my fault for once. Jumping into my ceiling yesterday morning, now THAT was completely my fault. To be fair, the ceiling … [Read more...] about Toasted Barley Risotto
On Swiss Chard Cakes with Parsley Sauce and How to Make Disgusting Greens Delicious
It's never a good idea to start an article with the words, "Bear with me," but that's what I need to ask you to do. Maybe you don't like green leafy vegetables as much as I do, but before you start yelling, "Ew! Gross! It's green!" or "She wants me to eat that?", let me convince … [Read more...] about On Swiss Chard Cakes with Parsley Sauce and How to Make Disgusting Greens Delicious
Roasted Acorn Squash Slices with Lemon, Herbs, and Garlic
The easiest way to roast a squash is to cut it in half, scoop out the seeds, place the sides cut side-down on a baking sheet, and roast in a 350 degree Fahrenheit oven for about 40 minutes, or until the flesh is soft and the juices start to seep out and caramelize. Scoop out the … [Read more...] about Roasted Acorn Squash Slices with Lemon, Herbs, and Garlic
Lentils with Broiled Eggplants from “Plenty” by Yotam Ottolenghi
It was a miracle. I got through a Thanksgiving dinner without that sick feeling from too much delicious stuffing, gravy, and chicken, squash, potatoes, and my own personal starchy bliss-coma. I had all those things, yes, but I also made about 6 lbs of roasted vegetables (the … [Read more...] about Lentils with Broiled Eggplants from “Plenty” by Yotam Ottolenghi
Quinoa Lentil Salad with Watercress and Mint
I can’t believe I don’t have a picture of this dish! Quinoa, lentils, and arugula in a simple balsamic-dijon vinaigrette is the perfect potluck or lunch dish. Whole grains, protein, greens and a mild flavouring that is best served at room temperature makes for a nourishing, … [Read more...] about Quinoa Lentil Salad with Watercress and Mint
TexiCali Salad with Corn, Tomato and Peppers
Ingredients: 1 red onion or 3 shallots, diced 3-5 large delicious tomatoes, diced 2 bell peppers, any colour, diced 2 cups cooked chickpeas (you can use black beans for a more traditional texicali salad, but any bean will do. f you use dried black beans soak them the same … [Read more...] about TexiCali Salad with Corn, Tomato and Peppers
Sweet and Savoury Fig and Tomato Salad and How to Make a Decent Salad Dressing
Have I ever mentioned that I hate raw garlic? It stays on my breath for at least the rest of the day. Often it turns into "morning after" garlic without most of the fun of what that should involve. So when I make a salad dressing I'm torn. I want body and depth, and I want tang … [Read more...] about Sweet and Savoury Fig and Tomato Salad and How to Make a Decent Salad Dressing
Vegetarian Stuffed Peppers with Parsley, Rice, Corn and Tomato Sauce
Whether you use leftover rice and tomato sauce or make this all in one fell swoop, it's the ultimate end of summer/beginning of fall, cool evening meal. Not too heavy, not too light, not too hot, and completely summer vegetable beautiful. Adding parsley to the rice mixture and … [Read more...] about Vegetarian Stuffed Peppers with Parsley, Rice, Corn and Tomato Sauce