Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen Serves 6 Ingredients 2 tbsp olive oil 1 large onion, or one bunch green onions, diced 5 garlic scapes, chopped 1 tbsp minced fresh ginger 1 tsp ground cumin 1 tsp garam masala (or curry powder) 1 tsp salt 1/2 tsp turmeric pinch cayenne pepper 8 cups chopped kale leaves (about 1 bunch) 2 tsp lemon juice 1 kg potatoes, peeled 3 tbsp butter, melted…
Created by Eby 6 cucumbers (the yellow Boothby blondes are especially good in this recipe) 6-8 ice cubes 3-5 basil leaves 2-3 green apples (or any other fruit) 2 tablespoons honey (or maple syrup or other sweetener) ¼ teaspoon salt Enough water to make your blender work (about 1 cup) Peel the cucumbers and apples and cut them up into large pieces. Put the cucumbers, apples and all other ingredients in the blender. Add enough water to make the blender…
from Louise Poirier- thank you! Makes 3 1-Litre jars 10 cups zucchini cut in cubes 4 cups sliced onions 4 tablespoons of coarse salt (pickling salt) In a large pot, put these ingredients and let sit overnight and if possible mix from time to time. The ideal is to do it from the morning until two days later. The next day rinse 3-4 times and drain well. Add the following ingredients: 2 cups of white vinegar 3 to 4 cups…
From Crystal’s Fantastic Fixin’s Serves 1-2 Salad Ingredients ½ bulb fennel, sliced thin 1 apple, sliced thinly 2 tbsp walnuts, toasted Sprig fresh parsley, chopped Sprig fennel fronds, chopped Dressing Ingredients 1 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1 minced green onion 1 tsp Dijon mustard 2 tsps honey Preparation Add all of the sliced apple and fennel to a medium bowl and toss with the dressing. Place in serving bowls. Garnish with the walnuts, parsley,…
From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz Makes ~1 cup These savory breadcrumbs are a delicious topping to a whole range of dishes: pastas, casseroles, steamed veggies… Let your imagination, and your love for garlic guide you! Ingredients 1 cup fresh breadcrumbs 4 cloves garlic, minced 1/4 tsp salt 1/4 tsp cracked pepper 2 tbsp olive oil Preparation Combine all of the ingredients in a small bowl and mix well. Spread onto a baking sheet and…
with whole wheat pasta, fresh basil and garlic crumbs From Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz Serves 4 Ingredients 2 Tbsp olive oil 1 yellow onion, or white parts of a bunch of green onions 1 1/2 tsp salt 6 garlic cloves, minced 2 bay leaves 1/2 tsp red chile flakes, or more to taste 1 cup red table wine 1 x 28oz can whole or diced tomatoes 4 Roma tomatoes, seeded and diced, or cherry…
Adapted from Canadian Living : The Vegetarian Collection by Alison Kent ¾ cup (175 mL) dried green lentils (or substitute chicken or other meat if preferred) 2 tbsp (30mL) olive oil 1 bunch of bunching onions, including greens, chopped 2 carrots (or substitute 4-5 summer turnips), chopped 4-5 garlic scapes, (or 2 cloves garlic), chopped finely 1 tbsp (15mL) curry paste ¼ tsp each salt and pepper 2 cups (500mL) cauliflower (or broccoli), broken into florets 1 cup (250mL) basmati rice…
Lemonbalm is one of my favorite herbs for tea. It’s light citrus taste is so refreshing in the heat of the summer. But it’s more than a good taste! It has a wide range of soothing properties with very few complications (except for a possible interaction with thyroid medications, so avoid lemonbalm if you take those). Lemonbalm’s role is in the interface of the digestive and nervous systems. It is a well-documented carminative herb, meaning that it helps with digestion…
Fresh Pea Soup From ‘Simply in Season’ bt Mary Beth Lind and Cathleen Hockman-Wert Serves 4 Ingredients: 1 onion 1 potato 3 ½ cups water 1-2 tsp salt 3 cups peas Directions In large saucepan, sauté onion in 1 tbsp olive oil until golden, 7-10 minutes. Add the potato, water and salt and cook over medium heat until soft, 10-15 minutes. Add peas and cook until bright green. Puree in blender or food processor. Taste and adjust seasoning. Serve warm. …
From noteatingoutinny.com Makes 3-4 servings 1 bunch hakurei turnips with fresh-looking greens 1 cup Israeli couscous 1 garlic clove, minced pinch of optional red chili flakes 1/4 cup chopped red onion juice from half a lemon 4-5 tablespoons extra-virgin olive oil salt and pepper to taste Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the…