Have you ever tried fresh fava beans? They seem kind of high maintenance maybe, or perhaps you just didn’t know what to do with them? Now is your chance.
A little more work than opening a can of beans, but arguably less work than soaking and cooking dried beans. Also, when do you get the chance to eat fresh legumes? Almost never! ‘Tis the season, go get some at the farmers market. Do it today, you will be so happy about it later.
Yes, the B stands for bacon, but it’s not real bacon (it looks like it though, doesn’t it!?) It’s sneaky, equally addictive bacon made from portobello mushrooms and some fancy spice work.
Now that we have that out of the way, hello! I was thinking about BLT sandwiches last week, and really just how great they are. Salty, crisp bacon, creamy mayo, tart/sweet tomato, fresh lettuce –a classic combo of greatness.
Finding out that cous cous is just pasta in a different shape was a big disappointment for me. This was before quinoa was a household name, and before I really cooked many whole grains (let alone knew about soaking them first), and I thought I was doing a good thing for my body by choosing cous cous over pasta.
Once I learned more about whole grains and what on earth to do with them, I subbed in all kinds of grains for cous cous in related recipes, it’s actually a really easy thing to do, somewhat seamlessly.
There isn’t a lot that is better than strawberry season. It means the weather is probably getting consistently warmer, school is almost done for the summer and , of course, strawberries suddenly taste AWESOME.
My Mom use to take my sisters and me down to Granville Island where we would buy a big container of strawberries, eat them all for lunch while we fed the birds our donuts and then go back to buy more to take home with us.
