A soup that will surely delight as much as it surprises. The mystery of this soup continues long after the mystery of my last CSA mystery post. And this is certainly the kind of adventure I envisioned with the series. So when presented with a vibrant yellow melon, the size of a child’s football, during my…
Greek-Style Rice with Fresh Dill and Feta
Almost every cuisine has a version of rice which speaks to the culture and the ingredients that symbolize it. So when I recently made pork souvlaki (recipe here), I wanted to make a rice dish that would both complement the rest of the meal … but still be something of a new creation. If you’ve…
Fish Tacos: Grilled Halibut, Kohlrabi in Coriander Cream, and Grilled-Pineapple Salsa
I think anyone who has had a great fish taco, and the decadent Baja fish taco in particular, has fallen in love with the complex interchange of simple flavours, crunchy textures, the dialogue of sweet and tangy, and the pure comfort of food that pleases the soul. Recreating it home without pulling out the deep-fryer, though, is a…
Tri-Coloured Potato Salad with Feta-Mayo & Bacon-Crumble
We humans have more in common with honey bees than we give them credit — both our species are attracted to colourful food. The inspiration for this has been a few weeks coming. It all started when I received “red” potatoes in my CSA… or at least, I thought they were red. But when I…
Carrot and Apple Slaw with Chevril Vinaigrette
A simple side salad designed to pair with my recent Scallops with Sorrel Butter, this is so easy — and quite frankly healthy as well — that you may want to find other things to pair it. In fact, the recipe is so easy, it hardly even needs a recipe. The inspiration came from the…
Salsa Verde
Ah, the tomatillo– no, that’s an armadillo crossed with a tomato. And, no, it’s not synonymous “green tomato.” The tomatillo is unique little creature I discovered and was able to purvey without much difficulty when I lived in Calgary … which isn’t a surprise on account of the city’s fondness for Tex-Mex cuisine. However, it…
Poached Hakurei Turnips with Pear and Radish
Ah, yes, the big reveal: those were hakurei turnips in my previous post the launched my 2014 CSA Adventures. On to the recipe now …. So when I’m left with a new and intriguing ingredient, I don’t want to hide it in something. Yes, that might be more artful like the Belgian truffle I had…
Fennel and Green Apple Slaw
If you’re one of those people who hates the common coleslaw that adorns most summer tables because you hate cabbage, here’s a game changer: fennel. Now I know some of you may be shaking your heads and walking away at the word fennel too: “I hate black licorice,” you say. Trust me, the flavour of…
Spring Tarts
“In the Spring a young man’s fancy lightly turns to thoughts of love” … and, for me, chives. The new spring brings the promise of much new food, a promise of much love for a foodie … but it brings very little in the way of actual food. However, it does bring chives. So when…
Creamy Polenta with Parmesan
I dare say, if you love corn, you should certainly love polenta. I know it has a consistency that will put some people off, but if prepared well, the consistency is creamy and divine. Polenta is truly “peasant” food — but I love peasant food; most people do. When someone describes their favourite “comfort food,”…
- 1
- 2
- 3
- …
- 5
- Next Page »