Master Recipe: Caramelized Onion Trio

There is no question that onions of all types are the official workhorses of the kitchen. Onions belong to the allium family, and they include some impressive if not humble relatives: chives, scallions, spring/green onions, garlic, shallots, Vidalia, red,……..and indeed all other varieties of onion. In terms of cancer prevention, look no further than this family…

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…

Heirloom Beauty: Beluga Lentils

  Archeological studies have shown that lentils are one of the earliest cultivated crops, believed to have been used by homo sapiens as far back as 9,500 to possibly 13,000 years ago. Only soybeans have a higher ratio of protein per calorie, and besides their protein content lentils are a cook’s best friend taking only…

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….