The end of summer is upon us and I haven’t yet accepted that. To brighten my dinner (and lunches), I’ve decided to use a bright, fresh and seasonal ingredient: corn! Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). The versatility of the vegetable renders it perfect as a … Continue reading Roasted Sweet Potato Corn Chowder
Ingredients: 2 cup bread flour 1 cup black quinoa flour 1 1/2 tsp. salt 3/4 tsp. active dry yeast 1 3/4 cup warm water Method: In large bowl, mix all dry ingredients together. Add the warm water and mix until shaggy dough forms (adjust water or flour if too wet or dry). Cover bowl in plastic wrap and allow to rise overnight (I left it … Continue reading No-knead overnight quinoa loaf
After buying about 10kg of bananas at the Queen Victoria market for 5$, I decided to get creative and find out just how versatile the fruit could be.
The first cut is the deepest right? Unfortunately that was the case throughout my attempts at perfecting the hasselback butternut squash but not worries, this rosemary, thyme and garlic gourd can be save if served differently! So enjoy this meal that packs flavour and nutrients! Continue reading “Pear & ricotta toast with rosemary thyme hasselback butternut squash”
It’s summertime and the smell of roasted veggies is wafting in the air in the evenings. My favourite will always be roasted eggplants. I especially love using eggplant with flavours from Maghreb, including cumin, coriander, ginger and sweeter spices such as cinnamon and cloves. Continue reading “Moroccan Spiced Eggplant with Mint Sauce Verte”
Summer weather has finally arrived and all I’m craving is roasted vegetables and greens. I thought of the best recipes to use scraps and leftovers: quiche, but made it healthier. Continue reading “Vegetable-packed quiche with caramelized onions”