Herblay, France Hi all, When we got home from London last night there wasn’t much in the fridge. I figured we’d have some kind of pasta and pesto (yes, out of a jar) but was looking around for something to make as a first course. Back to the fridge and there was the solution: peppers! Everything else I needed I was on hand. Forty minutes later-we sat down to some serious yum. Made a day ahead, the peppers taste even better. They add lots of colour to a selection of antipasti if you’re having friends in for Italian. I vary the filling items so everyone has a choice. Although it’s almost impossible to believe, I’ve been told that there are actually people who don’t like anchovies!!! Of course, this recipe is vegetarian and vegan friendly if you leave them out altogether. Bon appetit! Continue reading
Vancouver Hello ladies! Today I’m showcasing one of British Columbia’s finest products: salmon. I went to my fishmonger Daily Catch on Davie Street to see what looked good. I bought an absolutely stunning piece of wild, line caught King Salmon. I decided to make a fresh bitesize appy to share with friends. Continue reading
Today the four of us are happy to share a special post! The nice people at www.aloha.com asked us if we’d be interested in sharing our health and food tips for Spring and it got us thinking… what are we doing for our bodies and minds? With New Years’ resolutions but a faint memory, we decided to make new ones!
In this post each of us shares our Spring resolution accompanied by a recipe that will help to achieve our objective.
We hope that you’ll enjoy this post and that it will encourage you to make a Spring resolution as well. What will you do for yourself in the coming months? Please share!
I hope you are well J
This week I am sharing with you a very good recipe that I discovered not too long ago. I was in the mood for Couscous and looking at my cookbooks to find a nice recipe. Mission accomplished! I found this recipe in the Cuisine Legere book from Beth. I altered the original recipe and the result was very good!
It is more of a winter recipe, and I had a hard time finding parsnips. Summer has already begun herein Barcelona!
Life in Barcelona is treating me well and I’m enjoying the newness of everything here. I’ve been very busy working on my Rouxbe Plant Based Cooking Certification course and learning so much about cooking without any animal products. The Man isn’t complaining either – there’s a lot of tasty food around the house these days. This week I’m doing the breakfast unit… it’s going to make for some weird dinners, I can tell you that much!
Last week one of my assignments was to use one type of bean in two different ways. After careful consideration I decided to make chickpea tacos and garbanzo bean burgers! The recipe for the burgers comes from Anne Lindsay’s wonderful cookbook: New Light Cooking, which was recommended to me by my very good friend Laura. I jazzed up the ensemble with some melt-in-your-mouth caramelized onions – YUM.
Hello at last!
First of all, I’m sorry about being absent for so long. This year’s vicious flu knocked me sideways for a while.
I want to share this simple recipe with you because it was an experiment and the results were yummy. Thanks, Beth for taking the beautiful pictures! The first time I made this, when Beth was home, it was without the herbs so you may wonder why you don’t see them in the photo. This dish was super good without them but it reached a whole other level of deliciousness with them.
In France, the fresh scallop season ends in early March. Sadness ensues. This year when their days were numbered, I wanted (needed) something that would taste like spring. And so I discarded my standby scallop recipes and got thinking; something light, lemony and luscious was required.
Here it is. You could make this with any fresh seafood to welcome spring if you can’t get scallops where you are.
So in line with the goal of trying to eat more wholesome plant based meals- I made this rich, luxurious curry. It’s actually a blend of recipes from Naturally Ella and Pinch of Yum . Feel free to amend as desired. I served this over pearl barley which was super delicious- but feel free to use any grain you’d like :)