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…

Acorn Squash and Brown Rice Crockpot Risotto

Today was a perfect example of why I love my crockpot: I can put everything in it and then have a cozy afternoon nap. This isn’t a true risotto by any means, but it has all of comforting properties of a proper stovetop version. One acorn squash is the perfect amount for this recipe, but…

Lentil Salad with Cumin Roasted Vegetables

Yet another salad recipe, this one featuring the warm toastiness of roasted vegetables dusted with cumin before a turn in a hot oven. I bought a box of Laird’s Lentils from GRAIN, a small but dedicated company committed to selling grains sourced from Canadian farmers (many grains are shipped and processed overseas, never making it…

Polenta and Poached Eggs

This is one of those recipes that epitomizes what comfort food really means. It’s hot, it’s filling, it’s starchy, and its taste is soothingly mellow. I know instant polenta is frowned upon, but when making this for one person it seems silly to make a whole pot of authentic polenta. Besides, instant polenta is so…

Simple Roasted Vegetables and Brown Rice

Today was my first day back at work after being on holiday visiting my family in London, Ontario for the week and I was really feeling the adjustment tonight when I got home. It’s especially easy on nights like this to succumb to delivery, but roasted vegetables are a fast and hands off way to…