The rich anise flavour of finely sliced fennel bulb pairs perfectly with the bright, sweet taste of oranges. This is further enhanced by the crisp texture and contrast of fresh red onion, and seasoned with salt and pepper to bring harmony to this healthy vegan salad. Fennel and orange salad with red onion is a perfect summer side and an excellent palate cleanser.
Continue ReadingMaking a big batch of vegetable stock is a great way to clear out the vegetable crisper in times of garden plenty. But this particular recipe is also worth going out and buying fresh veg for to put away in...
Continue ReadingToo spicy to be a marmalade, and too sweet to be a chutney recipe, this mash up is a sweet and savoury relish or pickle that celebrates the flavour of bulb fennel. It is very easy to adjust the spice...
Continue ReadingOne of the most ubiquitous salsas of Yucatan state in Mexico, this fiery hot, slightly sour sauce is painfully addictive. Each region of Mexico has its own set of flavours, and the food of the Maya in Yucatan often features...
Continue ReadingKohlrabi and Potato Subji is a Punjabi vegetarian dish that makes an excellent vegetable side, but it’s rich and spicy enough to feature as a main course. It may even improve by cooking it the night before and reheating. We...
Continue ReadingThe blackened char of tomatillos and peppers adds so much depth of flavour to this classical Mexican salsa. Foodie puritans might achieve this over direct flame in the traditional manner, but the broiler works just as well. Enjoy this salsa...
Continue ReadingPizza Margherita is supposedly the original prototype of all pizzas that followed. Tradition holds that its three simple toppings symbolize the red (tomato sauce), green (basil), and white (mozzerella) of the Italian Flag. It is a pizza constructed with restraint,...
Continue ReadingCookbook author Emily Richards loves serving this salad with fresine, a long pasta similar to fettucine. Then, once most of the tomato and cucumber is eaten, you can break up the pasta to soak up all the tasty vinegar dressing....
Continue ReadingI love the combination of broccoli and cheddar cheese and for those who agree or to those who want to try a taste new combo, give this soup a try. This soup is made in two parts. The first is...
Continue ReadingTry this creamy leek and potato soup recipe on a cold winter day –it’s very easy to make. Serve it with a thick piece of crusty bread and a salad of winter greens. Ingredients: 1125 mL (4.5 cups) leeks (approximately three...
Continue ReadingIngredients: 2 Organic Red Chilli Peppers (diced) 1 Onion (diced) 1 bunch of Organic Kale 2 tablespoons of Olive Oil 1 Organic Yam 10 pistachios (crushed) 1. Roast Yam at 325 degrees for 45-60 minutes 2. Chop Kale into bite...
Continue Reading3 red onions, quartered and sliced 4 plum tomatoes, quartered 4-6 garlic clove, peeled and left whole 1 aubergine, thickly sliced extra virgin olive oil 2 tsp finely chopped rosemary leaves 2 tsp chopped thyme 400g canned chick peas, drained...
Continue ReadingThe ingredient list for this Cabbage pakoras recipe may not be immediately familiar to you, but they are all readily available these days. You may not use very much ajwain, but it is one of the essential flavours here. When...
Continue ReadingWhen I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it’s also fantastically...
Continue ReadingFattoush salad recipe is a Lebanese salad enjoyed in variations around the Mediterranean. It’s a superb way of using fresh, seasonal vegetables, and the salad components can vary depending on what’s fresh or what you like to eat. It’s also a...
Continue ReadingThis Tomatillo Salsa Recipe is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with...
Continue Reading3 cups Arugula 1/4 cup of finely chopped Basil 3 thin slices of Red Onion 3 cups of black cherry tomatoes 3 tablespoons of drained capers 4 tablespoons of Olive Oil 4 tablespoons of White Balsamic Vinegar 1/2 tablespoon of...
Continue ReadingThis Curried Vegetables, vegetarian dish combines coriander, cumin, cinnamon, cardamom, turmeric, and cayenne for a complex flavour profile and rich sauce that is sure to warm on those long dark days of winter. Serve with brown rice or white basmati...
Continue ReadingSprout some sun with this Sunflower Sprout Salad recipe ! This salad combines stored root vegetables with fresh and delicious microgreens. • 375 mL (1 1/2 cups) of sunflower seed microgreens • 62 mL (1/4 cup) pistachios • 250 mL...
Continue ReadingIngredients • 1 clove garlic, minced • 1 Tbsp Organic Coconut Oil • 1/2 head Cauliflower • 1/2 cup chopped onions • 1 tsp salt and pepper How to make the Rice: 1. Rinse cauliflower under cool water and pat...
Continue ReadingI like fresh tomatoes so much that I usually grow a few more plants than I need in my home garden. In August, when a glut of ripe tomatoes need picking and quick use, I like to make this Fast...
Continue ReadingAs we descend into fall, here’s a simple but hearty soup that makes use of this year’s crop of garlic and new potatoes. Our eight-year-old reviewer says that this soup tastes “peaceful”. It features lots of garlic, so you can...
Continue ReadingSalsa Verde (literally “green sauce”) is the most popular condiment in Mexico, ubiquitous on restaurant tables around the country. Good salsa verde recipes are easy to make, and nearly all the ingredients can be grown in the home garden. Ingredients: 15...
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