Roasted Grape Tomato & Avocado Salad

When you’re dreaming of long summer days and sweet ripe tomatoes but it’s still spring, try making this salad. Roasting tomatoes in the oven brings out their natural sugars and makes even hot house tomatoes taste like they’ve just been picked from the garden. While cooking tomatoes depletes its vitamin C content it actually has the…

Roasted Jalapeno Hummus

It’s easy to get creative with hummus recipes. Beyond the traditional flavourings of a classic Lebanese hummus with lemon-tahini-cumin-olive oil, there are endless possible variations. Personally I like things on the hotter side. This spicy roasted jalapeno hummus is not for the timid, although you can reduce the heat level by starting with just one…

From Side Dish To Main Course

Orecchiette, fiddleheads & asparagus with artichokes, chick peas, feta, basil, chives, and lemon  Turning a side dish into a main course is as simple as adding a cooked grain. This recipe is a perfect example. Using the recipe for pan-roasted fiddleheads and asparagus as a base, and allowing 1 1/2 cup of vegetables and 1…

Spring Eats: Fiddleheads & Asparagus

Fiddleheads are one of the most beautiful vegetables. Tightly furled coils with a flavour reminiscent of asparagus, fiddleheads and asparagus also share a similar nutritional profile. Most notably, fiddleheads are a good source of Omega 3 and Omega 6 fatty acids, vitamin A, antioxidants, fiber, as well as the minerals iron, potassium, copper, and manganese….

Better Than Feta

  Feta is undeniably delicious without doing anything to it at all, however, there’s something about marinating it in olive oil with herbs and spices that lends it an improved texture not to mention infusing it with great flavour. This recipe makes for a spicy condiment, if that’s not your thing simply omit the dried chili…

Kitchen essentials: Basic herb oil

Basic Herb Oil with rosemary, parsley & garlic Flavoured oil truly is a kitchen essential and really doesn’t require a recipe. Simply place herbs, covered in olive oil in a saucepan and heat over low for about 10 minutes. Once you see little bubbles forming you’ll want to take the pot off the heat, cover…

Move over basil: Kale & Sundried Tomato Pesto

Made with the king of superfoods kale, with all the classic flavours of basil pesto and the addition of sundried tomatoes and toasted almonds, this is the ultimate sauce for pizza, pasta, vegetables, or even just generously smeared on baguette with just a crumble or two of feta. Perfection. Kale & Sundried Tomato Pesto Ingredients 8…

kale-blueberry-banana shake

Ingredients 1 cup kale, de-stemmed, roughly chopped 1/2 banana 1 cup frozen wild blueberries ( organic if possible) 1 Tbsp. almond butter  1 orange, zest and juice 1/2-3/4 cup water Method Just blend.  Nothing could be more simple.