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
Cucumbers, Peppers, Zucchini, Tomatoes & Eggplants
Jambalaya with Sausage, Chicken, Shrimp and Creole Spices
When I lived in Newfoundland my family billeted a choir from Louisiana. Two girls came to stay with us for a few weeks and as a thank-you, the choir threw a big Mardi Gras party for all the host families. That meant tons and tons of food that I’d never seen before. I’d heard … [Read more...] about Jambalaya with Sausage, Chicken, Shrimp and Creole Spices
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
The Other Zucchini: A Dilly of a Pickle
I kept on slicing. Once you get out the mandolin you go on a slicing role. You keep looking for more things to slice. Might as well take advantage of it. Kind of like a blender. What else can I blend before I have to wash this thing? I think. What else can I slice into … [Read more...] about The Other Zucchini: A Dilly of a Pickle
A Man After my Own Heart, and Bread and Butter Zucchini Pickles
"In the past, I have publicly expressed my dislike of bread and butter pickles." That's how Tim of Lottie + Doof starts his post about making this recipe from the Zuni Cafe Cookbook. We're friends already, Tim and I, only he doesn't know if yet. That's not creepy, right? … [Read more...] about A Man After my Own Heart, and Bread and Butter Zucchini Pickles
Like Ratatouille, but Italian: Peperonata
The difference? You add a few potatoes and zucchini and the balance leans toward peppers. The rest is about the same. A rustic dish of eggplant, peppers, tomatoes, onions, potatoes, zucchini, and garlic. With a whole bunch of olive oil and minimal spices. Simple and delicious. … [Read more...] about Like Ratatouille, but Italian: Peperonata
Hot Yellow Chili Paste
This can be made with any chili, but the yellow chilies in the Lufa Farm boxes are perfect for a hot sauce since they're less biter than a green jalapeno and have more flavour than heat. All you need are 1 or 2 chili peppers, some salt, and a squeeze of lime juice or lemon juice … [Read more...] about Hot Yellow Chili Paste
Onion Salsa Criollo
Onion salsa is traditionally served with Peruvian tamales, but it's great in roasted vegetable or meat pitas or sandwiches. If you threw in some diced tomatoes you'd have a tomato pico de gallo or tomato salsa fresca. It's a great way to use one of the hot yellow chili peppers in … [Read more...] about Onion Salsa Criollo