The Kitchen Operas

I teamed up with Louise, and we spent a day implementing Operation Tortellini — a plan to get fresh stuffed pasta.

I think that any chutney/cheese combination would be fantastic on a baguette — mango chutney and brie, or cranberry chutney and goat’s cheese, or tomato chutney and cheddar.

So we’ve been eating out a lot due to some schedule craziness around here, and last night I wanted a really nourishing and delicious dinner.  But all I had in the house were some really weird odds and ends (tomatillos, alfalfa sprouts, red lentil stew, rhubarb, mushrooms), and a whole bunch of squash. I’m saving [...]

Reader Sarina inspired me to come up with a vegan version of Spanakopita. I used coconut oil and a baked almond feta. And it’s totally worth making!!

I have one last Ethiopian stew for you: the Ye’Miser Wat (Spicy Red Lentil Stew) that I served as a part of my Ethiopian dinner, seen here at the bottom of the injera platter, along with the Ye’Takelt Allecha (Gingery Root Vegetables), Ye’Abesha Gomen (Mild Collard Greens), Lemony Arugula Salad in the centre, and a wee [...]

As a part of a great Ethiopian dinner, it’s great to have contrasting flavours and textures.  So let’s say you have some gorgeous collard greens (ye’abesha gomen), it’s great to also have a spicy smooth stew (like spicy lentils, recipe tomorrow) and then some veggies in big chunks. For my Ethiopian dinner, I chose to [...]

This is my new favourite way to prepare any greens. You could also use it to make delicious kale, or even chard.

Sometimes you just need sweet potatoes. And to herald the season of root veggies, I’ve put them in a savoury tart. This is not just any tart, this one is gluten-free and absolutely divine. I took it to a barbecue with our friends Mike & Tanya, and we really enjoyed slices of this tart along [...]

So by now (if you are a regular Kitchen Operas reader) you probably know all about my friend Louise. You know, my foodie friend who made macarons with me, who introduced me to turning squash into “jam”, who convinced me I could poach an egg, who has mulberry and quince trees (!), who likes all [...]

So, are you wondering what else you can do with your leftover veggie dumplings (perhaps after you made my Cilantro-Ginger Veggie Dumplings this week)? I highly recommend slurping them up in a bowl of miso soup! I’ve done this before, but with store-bought dumplings in my Miso Soup with Veggie Dumplings. And I can tell [...]