Posts tagged ‘locavore’

Strawberry salad!

A quick post to point you in the direction of my strawberry salad recipe. It’s strawberry season again and enjoying the ripe red fruit in a delicious salad is a rite of summer for me. I found beautiful BC-grown organic strawberries for sale at the corner store on our street this week and I’ve been blissfully eating my way through a big basket for the past two days.

I’ve updated the original recipe to include mint and chopped green onions along with the salad greens, strawberries and goat cheese. Those herbs combined with the creamy cheese and the juicy sweetness of the strawberries is a magical pairing.

Happy strawberry finding and salad eating!

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June 12, 2010 at 8:28 pm 3 comments

Zucchini and tomato strata

Egg stratas are a favourite food of mine. They’re healthy and nourishing and one of those foods that can be made with an endless variations of ingredients and flavours. This weekend it’s ripe tomatoes and small organic zucchini along with fresh herbs from my patio garden. The dill tastes beautiful in this dish with the tomatoes and zucchini. If you make stratas, I’d love to hear about new ideas for flavour combinations.

The recipe below serves two to four people and can easily double or triple if you’ve got a larger group.

Zucchini and tomato strata
4 slices of bread
3 eggs
1 cup of milk
1/4 cup onion, finely minced
1 teaspoon dijon mustard
1 tablespoon fresh dill, chopped (or 1 teaspooon dried dill)
1/8 teaspoon paprika
Fresh ground pepper
1 tomato, diced
1 small zucchini, chopped
1/2 cup grated mozzarella cheese
1/4 cup fresh chives, finely minced

Break bread up into small pieces and spread in a greased 9″ round baking pan. Whisk together eggs and milk and add onion, mustard and spices. Pour over bread. Scatter tomatoes and zucchini over top of bread and egg mixture and press down lightly. Top with cheese and bake at 375F for 25 to 30 minutes until egg is set. Sprinkle fresh chives over top.

Serve with muffins and fresh fruit for breakfast or with salad for lunch or dinner.

May 22, 2010 at 1:55 pm Leave a comment

Blueberry coffee cake

Our big move has temporarily stalled most kitchen activities, but I did find some time last weekend for baking. Eating local means storing lots of summer produce in the freezer and I had an almost full bag of BC blueberries to use up. I’ve been meaning to make the blueberry coffee cake recipe from the Four Sisters Inns Cookbook for ages and the surplus blueberries created a perfect reason. (more…)

April 4, 2010 at 2:38 pm 3 comments

One perfect breakfast

Beautiful Sylvan Star gouda, one of my very favourite cheeses, is pictured here as part of what I consider to be a perfect breakfast. A piece of fruit, a wedge of cheese, and a healthy muffin, toast, or a homemade granola bar filled with fruits, nuts and whole grains. There are other perfect breakfasts (here and here and here), but this is a good one and a quick one for when you’re running out the door to work or don’t want to waste a minute getting to the projects or relaxation you’ve been longing for all week.

January 22, 2010 at 12:04 pm 1 comment

Tomato Basil Sauce (taste of summer)

This summer I spent a whole day chopping up a 25lb box of tomatoes and cooking them into a tomato basil sauce that could be stored away for winter. Well, winter is here. No doubt about that. It’s snowy and cold here in Calgary, and it was frosty even in Vancouver, where we spent the Christmas week.

So, freshly home from our trip and with not much food in the fridge, it was time to bring out a jar of that heavenly sauce for a simple pasta meal. I added a small tin of tomato paste to it along with about 2 cups of fresh spinach, some finely chopped almonds, grated asiago and hot chili flakes and served it over brown rice pasta for a delicious, simple supper that tasted just like summer. Vegetarian and gluten free, of course.

The recipe for the sauce is below. I highly recommend devoting a day next summer to finding a big box of tomatoes and making it. It was a beautiful way to spend a day, and the experience of pulling out a jar of your own tomato sauce in winter time is about a million times better than opening up a jar of Prego. (more…)

December 30, 2009 at 1:28 pm 2 comments

Stuffed acorn squash

I am slowly turning on to acorn squash. I’ve always loved the way it looks, and the sheer simplicity of it. But it’s so rich that sometimes I find myself sated after the first few bites. I decided to try making it stuffed instead of the usual baked version with maple syrup glaze. It was delicious, a snap to make and perfect for a chilly winter evening. Below is a recipe for 4 people. (more…)

December 1, 2009 at 8:11 pm 2 comments

Sunchoke soup

It’s soup season again, always a reassuring time of year. Today I made sunchoke soup with some carrots and potatoes, all grown within our 100 mile range. It was a very simple thing to do.

Peel 1 cup sunchokes and coarsely chop. Peel 2 cups potatoes and coarsely chop. Add to a pot of boiling water along with 2 cups coarsely chopped carrots. Let the water boil down as everything softens and add in 1/2 cup finely diced onion for the final 10 minutes of cooking. Drain off some of the cooking water into a measuring cup and then puree the vegetable mixture in batches, adding in a bit of the reserved cooking water to get the texture and thickness you like. Add it all back into the pot, season with salt and pepper, heat through and serve with some cheese and crackers.

A bottle of pinot noir is also a tasty addition if you have it handy.

November 16, 2009 at 9:27 pm Leave a comment

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