Red lentil dal with vegetables This is one my favorite cool weather comfort foods. This dal is warming, delicious and nutritious. Many years ago, Ron from The Green Door Restaurant in Ottawa taught me how to make dal. The key to a good dal is to make it so that none of the spices overpowers …
Italian Grilled-bread Salad This is a crispier, more colourful and greener variation on traditional Italian Bread Salad. It includes grilled leftover baguette, tomatoes, spring greens, cucumber, lots of basil, oregano, and parsley. It’s perfect for hot summer days when sun-ripe tomatoes and fresh basil are available. Like all my recipes, I encourage you to improvise …
Rosemary Polenta with baked eggplant and onions This is a simple, delicious dish that goes well with your choice of protein such as beans, scallops, chicken etc. If using the traditional large eggplant rather than the thin ones, a few hours before baking you will need to slice the eggplant and sprinkle with a little …
With fresh baby greens in the markets, your garden or store, spring is a wonderful time to expand on winter salads. This week’s lunch salad variation centres around cooked mixed beans and rice as a base, napa cabbage, cucumber, mixed baby arugula, mustard, mizuna, and spinach, then a little fennel, red beet, golden beet, purple …
It’s early spring and Dandelions are in bloom. These proliferous plants with yellow flowers that most people call weeds are bee friendly and delicious. The whole plant is nutritious. The young leaves can be steamed, added raw to salads, made into tea, or added to soup. One of my favorite spring time treats are their …