Tag Archives | artichoke

Navy Bean, Artichoke & Olive Tapenade Dip

Navy Bean, Artichoke and Olive Tapenade Dip

One thing I spend far too much time thinking about is how to coax more vegetables into our/other people’s/people with temporarily strange palates lives. I could probably speak French and Italian by now if I were to have put in the same amount of time and effort. But who needs to be understood in the countries of love when you can….eat more veggies?

Navy Bean, Artichoke and Olive Tapenade Dip

Anyway, this dip is my latest obsession. I am now in my last week (hopefully?) of pregnancy and have been making up for the all but complete lack of vegetables in the first half of my pregnancy. That stretch of time brought me a deeper understanding of my clients who were going through treatment who only wanted beige food, but it also meant this baby got a lot more beige food than I was happy with (thank goodness for smoothies).

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Sauce Gribiche with Roasted Cauliflower Steaks

Gribiche Sauce

This sauce stole my heart many moons ago when my French chef had me squish hardboiled eggs through a fine mesh sieve. I was a little bit panicky inside, because I really should have been setting up for service, and brunoise-ing veg for a mystery sauce probably would have been something I would have taken care of earlier, given the option. We served it as a special amuse bouche that night for some phantom VIPs, underneath a piece of briefly seared tuna. It was f-ing great.

Gribiche Sauce

It wasn’t until later that week that I realized the reason I liked it so much was because it had all of the components of a fish & chips-style tartar sauce. The stuff you ask for extra of when your Dad takes you to the beach for a greasy lunch. I love it when classic flavours can span fine-dining, to the very most casual classics, and now to the healthy, nutrient-dense world of food.

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Potato-free Salad

Potato-Free Salad

Don’t get me wrong, I don’t have anything against potatoes. In fact, they are one of my favourite foods of all time. When you leave their skin on (and avoid French fries and potato chips), they are full of potassium and fiber. I even wrote a recipe for a bright and cheery purple potato salad last summer that is totally worth checking out.

Potato-Free Salad

The only problem with potatoes (beyond some of the unhealthy recipes that they find themselves in) is sometimes they take the place of veggies that pack more of an anticancer punch. Cauliflower, kale’s pale and flowery but feisty cousin, makes a great replacement for potatoes both flavour-wise and nutritionally. It is full of antioxidants, helps protect cells from DNA damage, has anti-inflammatory, antiviral and antibacterial effects and helps inactivate carcinogens. Seriously. I see this as a worthy swap, something worth trying out in all of your favourite potato recipes.

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Artichoke & Asparagus Pasta with Butter Beans & Olives

Fresh Artichoke & Asparagus Pasta with Butter Beans & Olives

At my house we have been eating a version of this ‘pasta’ every few days for the last few weeks. I don’t know if it’s the seasonal call from the artichokes (or the asparagus!) but something about it tastes very good right now.

Fresh Artichoke & Asparagus Pasta with Butter Beans & Olives

It’s about this time of year that I regain my fresh artichoke processing skills and get reasonably fast again. It’s like any seasonal sport, after a year you might feel a little bit wobbly, but it always comes back after a bit of practice. If artichokes aren’t a sport you’ve tried yet, I encourage you to give them a shot. I have written instructions in the recipe section.

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