salads

A New Year Tradition with Classic Caesar Salad

A New Year Tradition with Classic Caesar Salad

Serves 4

Happy New Year!

Yes, I am fully aware that it is almost February. Another month, and indeed beginning of a new year, has gone by since my last post. However, in this case, I think it’s acceptable, as this post is the epitome of slow food. That being said, I will make a concerted effort to post more frequently in 2016 – but I don’t dare resolve to.

My good friend Alanna has a tradition of making spaghetti and meatballs on New Years Day and...

Tomato & Sweet Corn Salad

Tomato & Sweet Corn Salad

Serves 2

I can be a pretty indecisive person. At least when it comes to questions about my favourite colour, song, etc. For me, answering these questions comes down to context. There is, however, one exception to my favourites list. You know that scenario, if trapped on a desert island and you could only eat one thing for the rest of your life, what would it be? 

Citrus Ginger Vinaigrette with Ataulfo Mango

Citrus Ginger Vinaigrette with Ataulfo Mango

Makes 1 cup

Have you ever heard of a salad bar potluck?

A colleague introduced this concept to me a few weeks back.  We are working together on a pilot project to build a vegetable garden on our downtown office’s seventh floor balcony. The idea behind the garden is to create an interactive outdoor space to enjoy at work. One where employees can learn about small space/container gardening, and of course to enjoy the bounty it produces. Assuming we produce a bounty of veggies, and I remain confident this will be the case...

The 3rd Day of Christmas: Jamie's Tuna Ceviche with Winter Greens

The 3rd Day of Christmas: Jamie's Tuna Ceviche with Winter Greens

Serves 4

So. Much. Food.

December is filled with many celebratory meals and I like to balance out all the goodies with the odd meal that is light and crisp. Today that balance comes in the form of “Tuna ceviche with salad shoots, herb cresses and a kinda yuzu dressing from one of Jamie Oliver’s books, Jamie at Home. This dish is bright and clean, offering...

Rondriso Farms Roasted Parsnips & Brussels Sprouts

Rondriso Farms Roasted Parsnips & Brussels Sprouts

Serves 2-4

This dish comes together very quickly. It is satisfying for a weeknight dinner, and also impressive on a holiday table. The roasted veggies provide a depth of flavour, while the pomegranate and lemon lend a burst of freshness. 

While parsnips are not everyone’s favourite vegetable, when grown and harvested properly they are deliciously earthy and sweet. Ron Tamis of Rondriso Farms has this down to an art, and his parsnips have been known to make converts of even the biggest skeptics. Harvesting parsnips after a good frost is the key, as the cold brings out their natural sugars.