Jambalaya, they call it a peasant’s dish. A one dish meal made from a bit pf chicken, a couple of links of sausage, whatever seafood you have on hand, an onion, a couple of tomatoes, a pepper or two, Cajun…
Our resident French Girl and Food Gypsy Editor, Astrid Deslandes, takes one for the team, testing a recipe from David Lebovitz – Gluten-Free Brownies. It’s a tough assignment, bound to add inches to the thighs.
Cold rice vermicelli salad with bright fresh veg, dressed in a lime, rice wine vinaigrette, (totally delish) chicken satay, finished with peanut sauce. Authenticity and intensity. Eat goooooood.
Strawberry season. Ripe for Canada Day festivities, warm evenings and summer barbecues. This cool, seasonal White Chocolate Strawberry Kiwi Soup is a make ahead dessert that is at once, simple, elegant and sure to impress.
Hummus is the Arabic word for chickpea. One of the oldest foods on the planet, hummus dates back to ancient Egypt. what can we offer that is a new twist on an ancient food? Sprouted Hummus. Double the protein and 20 - 30 times the nutritional value. Take that Cleopatra.
Friday Afternoon Quickies... ideas for the weekend, interesting bits and bites, Foodie Tapas. Happy Hour idea #2 - The Veggie Mary, fresh twist on classic.
Wild chanterelle mushroom soup; dried chanterelle mushrooms in a roasted vegetable broth and finished with truffle oil. Dark, sweet, lusty and... unrestrained.
Enoki Phở - in a chanterelle enriched, clear vegetable broth. Delicate, Asian, light.
This month we're getting a jump on spring with 'VEG HEAD' month, a little tribute to the produce section and all things fruit & veggie related, starting with the most basic of basics - vegetable stock. Two applications; one rich & hearty the other clear & delicate.