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Leafy Greek Salad with Marinated Almonds

Leafy Greek Salad with Marinated Almonds

This salad is one of those recipes that really fills the hunger void, tastes like you spent time on it but actually requires very little time or effort. And it represents the new (or at least current) me. My almost 7-month-old is everything you could ask for in a baby, except for the fact that she is taking an extended sleeping hiatus.

Leafy Greek Salad with Marinated Almonds

She is fine with it, not grumpy or eye-rubby (unlike myself who looks like a (suntanned) 175-year-dead zombie these days). But no matter how sleepy she is going down, every time I put her into her crib to sleep, day or night, she opens her eyes, smiles so big her face looks like it’s going to turn inside out and then she does the horizontal running man. It’s so cute, it makes me laugh every time, even though I’m crying (and very possibly sleeping) inside.

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Szechuan Green Beans

Szechuan Green Beans

If you’ve been following us for a while, you will know that when you see we are making Szechuan green beans, they are going to be a little bit different than what you’re used to. Like, in a good way though. No pan/deep-frying, no store-bought sauces, just bright, real food flavours that help our in-season green beans strut their fresh stuff.

Szechuan Green Beans

Green beans are a favourite around here once they finally hit the farmers market. The rest of the year, I find they can taste a bit like plastic straws, which I think is why people don’t always get super excited about them. But when they are grown locally and eaten close to when they were picked, they are sweet, tender, and even juicy.

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Lemon Coconut Truffles

Lemon Coconut Truffles

I wanted to do something Easter-y this year, but I wasn’t totally sure what that meant to me. We covered chocolate pretty thoroughly for Valentine’s Day (check it out) and what really tastes like Easter to me in a nostalgic way is simply steamed artichokes (also my very first post ever) thanks to being lucky enough to spend Spring break in Southern California during artichoke-season (swoon).

Lemon Coconut Truffles

Then I started thinking of all of those beautiful pastel colours that represent spring and Easter so well. I know this should apply to flowers, but remember Trolls? My Mom had a kids clothing store when we were growing up that was also known as Troll headquarters because she sold such a big collection of them (one of my younger sisters had like a million of them while the rest of us settled for Westbeach sweatshirts).

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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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