California Dreamin'

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Nothing about today’s lunch is local, with the exception that all the groceries came from less than a block’s walk of our house. That’s what the walkable feast is all about.

Today’s salad starts with a couple of good handfuls of spinach, tossed with lime juice and olive oil. Then for the topping, two pink grapefruit, peeled and diced, an avocado, about 15 dry roasted un salted almonds, chopped, half a shallot, minced, and a can of albacore tuna in water, drained and broken into chunks.

Even if the spring weather isn’t cooperating, it makes us feel like it’s a sunny California day.

Cheeky!

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Earlier this week we were at Royal, picking up a chicken. But they also had these tremendous veal cheeks. So today as the heat returned, we made…cold day food. Go figure! Start some veg; in our case, orange pepper, shallot, and garlic. Then brown the cheeks and deglaze with whatever’s handy. Red wine, in our case. Add some pepper and chopped rosemary, dried chanterelles and a jar of stewed tomatoes. Pop in a 350 oven for an hour or so covered, then boil some potatoes while the pan is percolating along uncovered.

Nice.

Wait, Where's Spring?!

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In two days we’ve entered a deep freeze. The garden is full of tulips but you would never know it is spring by the weather. So what better than a hot spicy dinner to raise the temperature? We were over at Brian and Eric’s store yesterday, and we picked up a batch of kidney beans. Last night we cooked them up, so we had the perfect starting point. But chili seemed too obvious.

Instead, we cooked a batch of vegetables, including celery, carrot, onion pepper, and cauliflower. To this we added some beans, a chipotle, and a big handful of basil. After a good simmer, we sat down to a warming meal. Ahhh.

Greek, but not a Tragedy

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Since noticing we have been on an egg jag lately, today’s breakfast feature nothing of the sort. Instead, some strawberries, not local unfortunately but bought at one of our neighbourhood places, Plank Road Market, owned by a charming young couple, Roger and Julie. On top, Greek yogurt (Liberté), cinnamon, and a sprinkling of pumpkin seeds from Better Bulk.

Now off to work!

Just Poachy!

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It looks like spring but feels like winter this morning. What a glorious burst of sun. So what better way to start the day than with a breakfast stack like this one: whole wheat English muffin, Rowe Farms ham, fresh yellow Ontario hothouse tomato, all topped with a fresh poached egg.

Secrets of the Freezer

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It’s the time of year when you really feel the urge to de-clutter…lots of household “sprucing up” projects. And then one day you look in the freezer.

So many things have accumulated over the winter. One of them, a bag of roasted beets, another, the remains of a package of phyllo. A few mushrooms, a bit of goat cheese, and voilà! Beet Wellingtons.

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Bunny Cake 2012

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This year’s version sporting his aqua tie…Carrot cake on the inside and Meringue frosting on the outside…

Nothing Says Easter like…

…A cup of hot coffee and homemade hot cross buns!

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Time to fuel up so we can finish making the bunny cake and get to Mass!

Easter Eggs

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Today the marathon of cooking begins…hot cross buns and bunny cake for tomorrow’s Easter gathering. We’re hoping the predicted rain will hold off so we can keep it casual and barbecue. In light of all that, we made a light, simple omelette to start the day, and are about to start shopping and organizing ourselves, finishing everything in time for the Easter Vigil.

For two, we used 2 cups of chopped veg (today’s mix included celery, mushrooms, spinach). These were heated in a pan coated with a spray of olive oil, and then we tipped in 3 large brown eggs from Rowe Farms (via Better Bulk), beaten with fresh thyme and a tablespoon or so of water. A quick stir and we grated on an ounce of cheddar we picked up at Leslieville Cheese. Then we rolled the whole thing up, and split it to serve two. …and we’re off!

Vegetarian Delight

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In preparation of the coming onslaught of hot cross buns and bunny cake, we’ve been sticking to the straight and narrow, diet-wise. Fortunately this isn’t much of a sacrifice when we have great recipes like Kozlik’s delicious mustard chickpeas.

We made a few substitutions but it’s easy to do that with their versatile recipe. A little avocado in orange juice is a nice sidebar.