Recipe Index

vegetables archive

nicely spiced: chickpea & carrot salad with fried almonds

May is birthday month. In my small surviving family, my dad, my brother and me were all born in May. Now that I’ve joined forces with my husband and his small family, we can add another birthday at the tail-end…

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crispy, bitter, gooey: broccoli rabe panini with mozzarella

I love broccoli rabe (which also goes by the name “rapini”) a whole heck of a lot. It’s a bitter green so if you’re scared off by bitterness, this might not be the vegetable for you. But if you embrace…

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jump on the salad party bandwagon: chopped salad platter

The week before a craft show is full of crazy. Even though I prepped and planned a whole lot earlier than I would normally do, it’s still causing me stress. New designs, new products, a cute new garland for my…

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lentil love: creamy broccoli & red lentil dal

Oh you know, I was sitting back the other day talkin’ about lentils with a couple of friends (true story). They were discussing the merits of ¬†french green lentils and black lentils but I think they were disrespecting the red…

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richy rich: buttery roasted garlic mushrooms with pasta

I was a picky child and there really wasn’t too much that I liked. Tomatoes, onions, zucchini and mushrooms were all off the list. Strangely enough, I loved spinach, broccoli and turnips. Maybe I was less of a picky child…

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green neeps & tatties: smashed potatoes with rutabaga & broccoli

I remember visiting my grandparents in Quebec when I was very little. We arrived fairly late in the evening after a long 8 hour car ride, but my grandparents had dinner ready on the table for us. There was some…

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anytime meal: roasted asparagus with pancetta & eggs

This past weekend felt like spring. I’m not saying that because of Daylight Savings Time which is always a bit of a jab, but because you could smell it in the air. The sun was out, we walked around our…

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dowdy vegetables: cabbage, potato, carrot soup

At the moment, my fridge contains a dark green cluster of bitter rapini, a bag of red-stained blood oranges and 2 bulbs of fennel. It’s food like this – bitter, sharp and interesting, that helps to make February – and…

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