Tag Archives: garlic
Roasted Walnut & Garlic Hummus

Roasted Walnut & Garlic Hummus

This weekend, Ashley and I skipped our collaborative hummus-making date for a hummus-related field trip: the Toronto Garlic Festival! Because really, what’s hummus without garlic?

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Kale & Garlic Scape Hummus

Kale & Garlic Scape Hummus

I made a hummus at the beginning of the summer, and it was one of my favourites yet — Kale & Garlic Scape Hummus! That curly green bit on top is a garlic scape.  Garlic scapes are the flower stalks that come out of the garlic bulb.  The scapes need to be harvested so that […]

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Garlic Carrots

Fermented Garlic Carrots

My latest kitchen experiments all revolve around one type of preserving: fermenting!  And ohhh am I loving it. Fermented foods (like kimchi and sauerkraut) are really great for your digestive health (and therefore your overall health), and after my Fermentation Class with Dana & Joel from Well Preserved, I thought it was high time to […]

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Quinoa Tabbouleh Stuffed Bell Peppers

I had some of my bridesmaids over for a lovely tea cocktail party, and we of course needed nibblies. The morning of the party, I was preparing all of my dips, spreads, gluten-free crackers, and cocktail ingredients. I then hopped in the shower and had a brainwave! I had mini bell peppers in the fridge, […]

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Green Garlic Soup

Garlicky Spinach & Lentil Soup

I’ve been experimenting with the green garlic that I’ve been getting in my fabulous veggie box… it’s kind of like having fresh garlic, garlic scapes, leeks, and onions, all at the same time! I used all of the parts of the green garlic in this soup and it was oh-so delicious and garlicky without being […]

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Huevos Mildred

Ok.  You know how I like Tex Mex breakfast… well, I’ve gone and done it again. This time I’ve made “Huevos Mildred” — kind of like huevos rancheros, but inspired by the Huevos Monty at Mildred’s Temple Kitchen here in Toronto. The menu at Mildred’s changes all the time, but one of the constants on […]

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Mini Veggie Lasagnas

I love this idea of little lasagnas in muffin cups.  If you’re looking for portion control, baking teeny lasagnas like this will do it for you.  Or they’re just totally cute and insanely delicious. Mini lasagnas are also super easy to freeze for easy dinners later on.  And with how busy we’ve been around here […]

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Kabocha Squash & Cheddar Muffins

Sundays to me are a perfect baking day. You get a baked treat for one of your meals or snacks, and you have leftovers for the rest of the week. There’s nothing like waking up on a dreary & rainy Monday morning and having homemade muffins waiting for you. These are savoury muffins, and a […]

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Roasted Root Veggie Pie

Roasted Root Vegetable & Leek Pie in a Whole Wheat Crust

This pie is based on my WWII Woolton Pie.  As back during WWII, the British were eating under food rationing, they often made pies with a lid and no bottom crust.  We’ve gotten used to it around here, and do most of our savoury pies with only a top crust.  If you want a double […]

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Chanterelle Tortellini Aglio e Olio (in a garlic & olive oil sauce)

So now that you know how to make your own Fresh Egg Pasta, you can get on with Operation Tortellini and start stuffing delicious vegetables into divine dough! As a very first hint, if you’re going to make stuffed pasta, make the filling first so it can rest while you make the pasta. And if […]

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