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(Naturally Sweetened) Rhubarb Compote

Naturally Sweetened Rhubarb Compote

This is a selfish post, as I’m satisfying a craving that just won’t let go. Rhubarb compote (stewed rhubarb?), one of the most unique textures, delightfully seasonal, extremely easy to prepare and for some of us, deeply nostalgic.

Naturally Sweetened Rhubarb Compote

We moved to the suburbs when I was 11. This move brought with it a bigger back yard which meant a big garden, already filled with fun and mysterious fruits and veggies that kept popping up before our eyes. We had more raspberries than we knew what to do with (at least above the snout level of our giant dog) and lots of exotic-looking, jungle-y rhubarb plants.

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Fresh Chimichurri Sauce with Avocado Wedges

Fresh Chimichurri Sauce with Avocado Wedges

I am in the land of avocados, grapefruit and sunburns. I don’t even remember what rain feels like and we have been eating the freshest, most delicious produce and absolutely nothing that is reminiscent of our long chilly winter. Our little one felt weather-induced sweat for the first time (infant sweaty hair is the cutest) and the palm trees are waving to us like ‘welcome, we didn’t think you were going to make it this year!’ we weren’t sure either but we did, and does it ever feel good!

Fresh Chimichurri Sauce with Avocado Wedges

Whenever we have a kitchen on a vacation, I try to shoot a blog while we’re there because I find more culinary inspiration on vacation than any other time. So, I literally shot this yesterday while my little slept on her Dad and then we enjoyed it with some fresh grapefruit and then again for dinner drizzled on more avocados with some tomatoes, greens and roasted asparagus. Vacation should always taste this good.

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Dill Pickled Beets

Dill Pickled Beets

I’m pretty good at keeping our fermentation crock full and busy so that we never run out of probiotic-rich veggies. But sometimes I just crave pickles, the old school kind that, if you remembered they were there, could bring a really nice acidic balance to rich meals.

Dill Pickled BeetsDill Pickled Beets

I like sweet pickled beets, in fact one of my Grandmothers used to make them and bring them over for Sunday night dinner when we were growing up. It’s the only way we really ate beets, and I remember I could probably eat an entire jar myself (impressive, I know).

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Creamy Lemon and Dill Dip

Creamy Vegan Lemon and Dill Dip

When I first got into Personal Chef work I was cooking for celebrities, the kind of people who can afford to pay the very best people to work for them. As a Chef who had only cooked in restaurants, I totally knew this and it made me nervous. I was confidant in my cooking but this was a different kind of cooking. Many of my clients wanted healthy food that tasted like bad for you food. I mean, who doesn’t?

I had never even heard or raw or macrobiotic cuisine before I started in this line of work. It just happened that my Mom was diagnosed with cancer around the same time, so I had an extra big reason to pay attention to these new, exotic, interesting ways that people were eating to stay healthy (or skinny or like, a good actor or whatever).

Creamy Vegan Lemon and Dill Dip

I loved the new challenge of this somewhat uncharted territory. After years working in fine dining, I knew exactly what buttery dishes, braised meats and rich desserts tasted like. It was just about finding these flavours within these healthier new parameters.

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