Category: Easy
-
Quinoa Salad with Roasted Vegetables and a Creamy Greek Yogurt and Orange Dressing
This recipe is a testament to the infinite usefulness of leftovers; cold cooked quinoa and roasted vegetables from last night’s dinner form the framework for this hearty grain salad. I can’t think of a single vegetable that wouldn’t be a delicious addition, and for this particular version I used red onions, sweet peppers, fennel, carrots, sweet…
-
Chickpea and Cucumber Salad with a Creamy Lemon, Parsley, and Avocado Dressing
This is a bright and immensely flavourful variation on a chickpea salad, ideal for eating with a loaf of buttered sourdough toast from Batard Bakery in Vancouver (kindly gifted by one of our guests over the weekend at the cocktail party Ian and I hosted). I went for a long walk on an empty stomach along…
-
Creamy Parsnip Soup with Marinated Eggplant
There’s something to be said for soup after a 5 day period of eating nothing but extremely rich food, especially if its at the beginning of December and the cold weather practically makes it the required light food of choice. This parsnip soup is deceptively creamy, its texture suggests the use of heavy cream when…
-
Savoury Barley Risotto with Mushrooms and Mahon
This barley risotto is deeply savoury, but also woodsy tasting and earthy in its complexity of flavours. The rosemary adds just the right amount of piney substance and the mushrooms lend the perfect amount of umami (which is to say, great amounts of umami). You could certainly use a cheese like aged Manchego, Parmigiano-Reggiano, or Pecorino…
-
On Kitchen Sink Salads and the Vanishing Light
It was only 4:00 when this photo was taken, the light almost completely blinked out on an already dark and rainy day. As I’m sure you can imagine, it’s very difficult to peel yourself off of the couch to go outside, especially when a fireplace, an afghan, and pot of tea are involved. I decided…