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Archive | April, 2017

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!

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

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.

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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Roasted Chickpea & Eggplant Tabouli

The other day I put my 8 week old in her carrier in the hopes of shooting this salad. I had it all planned out, she got in, she fell asleep, everything was perfect until I then just walked around my apartment, kissing her head, taking pictures to send my husband (I know. she has her own drop box account…). Before I knew it, 45 minutes had passed and by the time I got it together she had woken up again and wanted to party. So we did.

Enter my Mother-in-law. She was visiting and wanted nothing more than uninterrupted playtime with her new granddaughter. This blog post (and our lunch) would not have happened without her.

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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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