Monthly Archives: July 2015

Baked Figs with Peppered Goat Cheese

Hey ladies,

Greece has been on my mind lately- what with the recent political and financial upheavals. Beyond, the politics though- I’ve been thinking of the incredible generous, hard working Greek people that we know. I love Greece- I know we share that love in our family. One of my greatest and fondest memories of Greece was sitting with Maria- that summer after your wedding Hanin- eating the amazing figs she had picked that morning. So- I started craving figs. I found some decent ones in Vancouver- and decided I would try baking them. This recipe is adapted from the New York Times’ David Tanis recipe. Yum!

Figs1

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Grilled Vegetable Sandwich

Barcelona, 35°

Hello ladies,

I hope you are all well!

This week I have decided to share with you a recipe that is easy, quite healthy and tasty!

I have tried it on friends and it was a winner!

IMG_9152

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Zucchini Five Ways: My Date With a Monster!

Milos, Greece

marrow

Hi all,

We were given a giant zucchini (courgette) by the owner of Mikros Apoplous restaurant in Adamas while we were having lunch there. Here is the result of the challenge I set myself as promised in my comment on Beth’s post. Em says it’s a marrow. I don’t know,  I’ll let you decide.

So here we go. This big bruiser became: 1. peppy roasted snack seeds, 2. puree with pesto , 3. roasted cubes,  4.baked semi-circles, and 5. grated shards to toss in mixed salad or slaw. Each had a different texture and flavour…and if I do say so myself, each was delicious.

still life with phone

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Light summer salad: shaved fennel with baby spinach, apple and grapefruit

Barcelona, Spain

Hello Ladies,

It is hot, hot, hot in Barcelona! We’re lucky the apartment stays pretty cool during the day or else the Man and I would be roasting instead of working from home. Weather like this certainly puts you in the mood for light fare, am I right?

The recipe I want to share with you today is my version of a shaved fennel salad with a mandarin vinaigrette that I did for my plant-based cooking course last week. The course is still going well but I fell behind while I was in Herblay earlier this month and I’ve been so busy with work… it’s been tough getting back on track. There’s only about 5 weeks left so I’m going to be cooking like a mad woman to finish in time.

Light and fresh shaved fennel salad

The fennel, spinach, apple and grapefruit work really together in this dish and the result is not too sweet. (Right now Mom is thinking “Oh, no. I don’t think I’ll make this. Fruit in salad… not for me thanks.” Give it a try Mom, it’s deliciously refreshing, promise!)

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