Month: February 2016

  • Tangy and Tasty…For Two!

       This weekend we were treated to above-normal temperatures, and found an abundance of locally-grown greenhouse greens at the market. It put us in a salad sort of mood. While some ingredients aren’t local, we have tried to strike a balance. For two:  In a large salad bowl, combine: Zest and juice of one lemon…

  • Grainy Goodness…

    I bought some farro a couple of weeks ago for a recipe, so when I went casting about for ideas to use more of it, I came across this great recipe from Jamie Oliver. It’s the perfect sort of thing to make on a lazy weekend – it takes an hour or two, but with…

  • On Top of Old Smokey…

    We were in California this week, where roadside stands were selling avocados ten for a dollar. (Grapefruit, too!) With the skyrocketing price of produce here in Canada, this is hard to even imagine. Friends know I am a keen “eat local, make it yourself” advocate. So I’m not going to buy a Brussels sprout that…

  • Now what???

       We arrived home Tuesday night from beautiful San Francisco, after an exciting week of learning, volunteering to practice our skills, sightseeing, and eating and drinking lots of delicious food and wine. It was snow, rain, and freezing rain all around us when we woke up. Back to reality with a thump! We’re pretty grateful…

  • Oh, cheese!

    This is not a good post for you if you are one of my vegan or non-dairy friends. We are still in cleanup mode prior to doing a spring refresh on cupboards and fridge – one of many steps of renewal we take during Lent. Right now I am targeting cheese.  Following a busy holiday…

  • Something from nothing…

    The fridge is starting to look a little bare as we get ready for a cleanup and refresh. Whether it’s because you’re going away, there’s a change of season, or your cupboards and fridge just need a good sorting, it helps cut down on waste if you take one day a week to cook just…

  • Grammy's Onion Pork Chops – 2016 Style

    It starts with some simple sliced onions – in this case a yellow onion, but any colour or type will do. For two, we used half a very large onion. These are browned in a pan with some olive oil (Grammy would have used butter, but it’s much more inclined to burn). Don’t be afraid…

  • Lunchovers?

    Call them what you will, one of the best ways to stretch your grocery bill is to incorporate leftovers or things that need using up into your lunch.  We’re off to run a couple of errands before the Super Bowl and we were smart enough not to eat the two extra lamb chops in the…

  • Are you up for the challenge?

    As the supply dwindles toward shopping day, it can be tempting to run out to the store for just an item or two. But let’s face it, most of us in the developed world have enough food in the house. I’m not talking about low-income households, who face true hardship in feeding their families. But…

  • And we are still eating it…

       We have really been focusing on local veg this week. One thing I love to make is a big Asian-inspired slaw. Although it began with a recipe, in truth, it is this simple:  Grate a bunch of winter veg – think celeriac, carrot, beet, turnip, cabbage. A food processor makes it  easy to do…