Archive | August, 2016

Roasted Vegetables with Italian Salsa Verde

Published on in Greens, Main course, Nightshade-free, Roots, Sauce By |
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Roasted Veggies with Italian Salsa Verde

Every time I go to the farmers market, I get super inspired (sometimes even making recipe notes in my phone) buy a bunch of fresh, gorgeous produce, walk home with grandiose plans and then get busy/hot/other and wind up making this.

Simple roasted veggies (any veggies you guys, fennel, zucchini, garlic heads, mushrooms, kohlrabi, you name it) and a simple fresh sauce to elevate it to a level deserving of this beautiful, local produce.

Roasted Veggies with Italian Salsa Verde

Since it is literally what I make most of the summer (often in the toaster oven so that I don’t have to heat my place up with the big oven), I thought it was probably worth sharing with you.

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Fresh Tomato Gazpacho

Published on in Freeze-able, Main course, Raw, Soup By |
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Fresh Tomato Gazpacho

I get antsy during tomato season if I don’t have a satisfactory number of local tomatoes in my house at all times. It’s a short season and the alternative during the rest of the year is so sad in comparison that I feel tremendous pressure to make the very most of one of my favourite food seasons (and yet I feel close to no pressure for so many seemingly more important things…).

Fresh Tomato Gazpacho

So, short of the Spanish Tomatina Festival, tomatoes have been on, in, under and around everything that has been happening in the kitchen these days. Usually just salad like the Avocado Caprese or this one from last summer with avo croutons, but as you saw last week, there has also been pasta.

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Artichoke & White Bean ‘Ravioli’

Published on in Greens, Legumes, Main course By |
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Artichoke and White Bean 'Ravioli'

There isn’t a lot that is better than homemade pasta. I have a hand-crank pasta maker and occasionally make it at home, but it keeps a pretty solid layer of dust on it most of the year. Part of the problem is it’s easy to be lazy about pasta-making when the healthy alternative is just so damn easy.

Artichoke and White Bean 'Ravioli'

Zucchini, the ultimate peasant food, the vegetable that (almost) anyone can not only grow, but grow to the size of their car, somehow makes a really good whole-food pasta substitute.

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Beet & Lentil Hummus

Published on in Condiment, Greens, Legumes, Main course, Nightshade-free, Roots, Seeds, Snack By |
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Beet and Lentil Hummus

I often order from the ‘sides’ part of the menu when I go out for dinner. That’s where you usually find the good guys (and the French fries…); sautéed spinach, roasted carrots, green beans, Brussels sprouts etc.

Beet and Lentil Hummus

What I wish though, was that more restaurants (and not just the healthy and/or plant-based ones) gave these simple veggie sides the muscle to help them stand alone as main courses. Some roasted chickpeas, an ancient whole grain, something to help it all stick a little better.

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