Asparagus & Cheddar Bread Pudding
Added on: Wednesday May 13, 2009

Asparagus season is slowly making its way up to us in York Region. I love to serve asparagus at most meals while it is in season. This is a great recipe that you could serve for breakfast, lunch, or dinner. If you haven’t tried the Challah that the Clean Food Connection gets from the Bagel Flame Bakery in Aurora, you don’t know what you’re missing. I would tell you to use whatever Challah you have left over, but in our house, I had to buy an extra loaf to make this!

• 1 lb Challah bread, cut into large cubes (about 3/4 of a loaf)
• 1 lb. asparagus, cut into 3" pieces
• 6 large eggs
• 2 cups whole milk
• 1 1/2 tsp sea salt
• 2 tsp fresh ground black pepper
• 3 cups aged cheddar cheese
• 1 cup grated Parmesan
• 1/3 cup fresh chives
• 1/3 cup fresh flat-leaf parsley

1. Dry the bread cubes overnight on a cookie sheet.

2. Preheat the oven to 375 degrees. In a pot of salted, boiling water, cook the asparagus for 3 minutes. Remove from the boiling water and submerge in cold water for 2 minutes, to stop the cooking process.

3. In a medium bowl, whisk together the eggs, milk, salt, and pepper.

4. In another bowl, combine the cheeses and herbs.

5. Butter a 9x13-inch baking pan. Place half of the bread cubes in the pan, followed by half of the asparagus and half of the cheese mixture. Pour half of the egg mixture evenly over the top. Repeat the layers.

6. Let stand at least 20 minutes. Bake for about 45 minutes, until golden brown. Serve warm.

Bartlett Pear Cake
Added on: Monday October 20, 2008

This is my favourite time of the year for baking. Leaves are falling, along with the temperature, and a slice of this pear cake will definitely take the chill off. But remember, there can be no better way to top this fall-inspired cake than Mapleton’s Organic Ginger Ice Cream.

• 1 1/2 c. all-purpose flour
• 3/4 t. baking powder
• 1 1/2 t. baking soda
• 1/4 t. salt
• 1 t. nutmeg
• 1/2 t. cinnamon
• 6 T. butter, softened
• 3/4 c. sugar
• 1 t. pure vanilla extract
• 1 egg
• 1 1/2 c. + 2 T. sour cream
• 1 c. grated Bartlett pear

1. Preheat oven to 350 degrees. Butter and line a 9-inch spring form pan with parchment paper. Combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon.

2. In bowl of mixer with paddle attachment, cream butter and sugar together until light. Add eggs and vanilla. Reduce speed to low and add flour, alternating with the sour cream, in three additions. Stir in grated pears.

3. Scrape batter into the prepared pan, sprinkle with coarse sugar, and bake for about 40 minutes or so. Serve warm or at room temperature with Mapleton’s Organic Ginger ice cream.

Beet, Corn & Bulgur Salad
Added on: Tuesday March 17, 2009

This salad is a fresh way to use some of those beets that might be lingering in your fridge. With a simple lemon juice & olive oil vinaigrette, the flavours of the vegetables really come through. But if you ask me, the goat cheese is what makes this salad sing.

• 1 c. bulgur wheat
• 3/4 c. boiling water
• 2 c. frozen sweet corn (use fresh when in season)
• 4 T. extra-virgin olive oil
• 1 cucumber, peeled & diced
• 1 1/2 c. beets, cooked, peeled, and julienned
• 1/2 c. red onion, diced small
• 1/3 c. fresh parsley, chopped fine
• 8 oz. soft goat cheese, crumbled
• 3 T. fresh lemon juice
• 1 t. kosher salt
• 1/4 t. freshly ground pepper

1. Place the bulgur in a large bowl (large enough to hold the whole salad). Pour the boiling water over the bulgur and cover tightly with plastic wrap. Let sit for 20 minutes, until all the water has been absorbed. Remove the plastic wrap and fluff with a fork. Allow it to cool to room temperature.

2. Heat 1 tablespoon of olive oil in a pan. Sauté the corn over high heat for 2 to 3 minutes. Add to the bowl with the bulgur.

3. As you cut the cucumber, beets, red onion, and parsley, add them to the bowl as well.

4. In a separate bowl, whisk 3 tablespoons of lemon juice with the remaining 3 tablespoons of olive oil, together with the salt and pepper. Pour over the salad and toss well. Cover and refrigerate for about an hour before serving.

5. Just before serving, crumble the goat cheese over the salad and toss gently.

Brown Basmati Pudding
Added on: Wednesday April 30, 2008

The "Rebar Modern Food Cookbook", from Victoria, British Columbia, has so many great recipes. The brunch chapter has enough ideas to make you want to invite friends over every Saturday morning.

This pudding is not only delicious, but very healthy, as far as puddings go! I love to eat this pudding any time of the day (and so do my kids), topped with sliced bananas and extra milk.

• 1 c. brown basmati rice
• 2 c. water
• 1 c. rice milk, unsweetened or vanilla-flavoured
• 1/2 t. salt
• 1-inch piece fresh ginger, peeled and thinly sliced
• 6 cardamom pods, crushed
• 3-inch cinnamon stick
• 1/4 c. brown sugar
• 1 can coconut milk, regular or light

1. Rinse the basmati rice and place in a heavy-bottomed pot. Add water, rice milk, salt, ginger, cardamom and cinnamon. Bring to a boil, reduce heat to low and cover for 45 minutes.

2. Stir in the sugar and coconut milk and simmer the rice without a lid over low heat. Cook until the liquid evaporates and the pudding thickens, about 30 minutes. Remove the ginger slices, cardamom pods and cinnamon stick. Serve hot, warm, or at room temperature.

Brown Rice, Mango, and Chickpea Salad
Added on: Tuesday March 10, 2009

This salad is a great combination of healthy and delicious! My husband fell hard for this salad and I know I will be making it again soon. With spring coming, our dinners are getting lighter and healthier (if my clothes could talk, they would say “just in the nick of time!”). For a vegetarian option, just leave out the chicken.

• 1 whole boneless, skinless chicken breast
• 1/4 c. slivered almonds
• 1 T. tahini paste
• 1 c. plain yogurt
• 1/4 c. fresh orange juice
• 2 t. lemon zest
• 2 t. fresh ginger, finely grated
• 1 garlic clove, finely chopped
• 1 t. ground cumin
• 1 t. paprika
• 1 ripe mango, cubed
• 1 - 14 oz. can chickpeas, rinsed well
• 1/4 c. sun-dried tomatoes (dry packed), thinly sliced
• 1 1/2 c. fresh tomatoes, chopped
• 2 T. fresh chives, chopped
• 2 T. cilantro, chopped
• 2 c. cooked brown rice (short or long grain - I love brown Basmati)

1. In a large saucepan, bring about 4 inches of water to a boil. Add the chicken breast, cover, and simmer until it is cooked through, about 10 minutes or so. Remove the chicken from the water and place on a plate to cool.

2. Preheat the oven to 350 degrees. Spread the slivered almonds on a baking sheet and toast in the oven for 5 to 7 minutes (set a timer because they will burn quickly). Remove from the oven and set aside to cool.

3. Place tahini, yogurt, orange juice, and olive oil in the work bowl of a food processor or blender, and process until smooth. Add the lemon zest, ginger, garlic, cumin, and paprika and process again to blend.

4. In a large bowl, toss the mango, chickpeas, almonds, sun-dried tomatoes, fresh tomatoes, chives, cilantro, and brown rice together. Add the tahini dressing and mix thoroughly. Serve right away or refrigerate for a few hours and serve chilled.

Celery Soup with Blue Cheese & Walnuts
Added on: Wednesday April 30, 2008

This recipe comes from one of my favourite Canadian cookbook authors, Bonnie Stern. I love so many of her recipes that I try, and they are always pretty healthy. Celery is such a work-horse in the kitchen but it seldom stands on it’s own. This is a delicious example of what celery can do given half a chance!

• 1 T. olive oil or butter
• 1 onion, chopped
• 5 stalks celery, sliced (about 1 lb.)
• 3 potatoes, peeled and chopped (about 1 lb.)
• 4 c. chicken stock, vegetable stock, or water
• 1 t. chopped fresh thyme, or a pinch of dried thyme
• 1 t. sea salt
• 1/2 t. freshly ground pepper
• 1/2 c. chopped toasted walnuts*
• 1/2 c. crumbled blue cheese, rind removed (try Brie or Camembert if you don’t like blue cheese)

1. Heat oil in a large saucepan on medium heat. Add onion and cook for a few minutes until tender.

2. Add celery and cook for 5 minutes. Add potatoes, stock, thyme, salt and pepper. Bring to a boil. Reduce heat and cook gently, covered, for 30 minutes.

3. Puree soup with hand-held mixer or in a food processor. Strain if you wish*. If soup is too thick, add a little more stock or water. Taste and adjust seasonings, if necessary.

4. Sprinkle each serving with walnuts and cheese.

*In a 350 degree oven, toast walnuts for 5-10 minutes, until they start to smell like toasted nuts. Don’t forget to set a timer!

*In my busy kitchen, I have skipped the step of straining soups countless times. Almost every time, I think to myself (while I am enjoying the soup), “Why didn’t I strain that?” Try it both ways and see what you think. I usual answer myself something about wanting the extra fiber!

Chickpea-and-Carrot Salad with Cumin and Black Olives
Added on: Wednesday April 30, 2008

This salad is one of my more frequently requested recipes. The recipe comes from the "Once Upon a Tart" cookbook written by the owners of a cafe/bakery of the same name, in New York City. I have taken the leftovers from this salad and pureed them in the food processor to create a delicious hummus.

• 2 15oz. cans chickpeas
• 2/3 c. black olives (such as Moroccan oil-cured)
• 3 med. carrots (preferably those sold with tops), coarsely grated
• 1/2 c. chopped fresh cilantro
• 2 scallions (green onions), halved crosswise and sliced very thin

For the Vinaigrette:

• 1 garlic clove, minced
• Zest & juice of 1 lemon
• 2 T. ground cumin
• 2 t. paprika
• A pinch of cayenne pepper
• 2 t. salt
• 1/2 t. freshly ground black pepper
• 3 T. olive oil

1. Drain & rinse the canned chickpeas in a colander. Dump into large bowl.

2. Pit the olives by pressing them with your fingers or smash them with a chef's knife. Chop the olives coarsely and add to the chickpeas. Add the carrots, cilantro, and green onions. I use a hand-held grater and grate the carrots right in the bowl.

3. To make the vinaigrette, whisk all the ingredients except the olive oil together in a bowl. Add the oil in a slow, steady stream, whisking as you go to form an emulsion.

4. Pour the vinaigrette over the salad, and toss it all up with a big spoon or with your hands.

5. Cover and refrigerate for at least an hour, so the beans can absorb the flavour of the vinaigrette. Serve chilled or at room temperature.

*When I am mincing garlic for most things, I chop it as fine as I can and then I sprinkle a little salt on it. I use the side of my knife to mash it even further, so that it becomes a paste. I find the garlic is much more even and spread out in the recipe when I do this, as opposed to adding it in little pieces.

Creamy Shallot Vinaigrette
Added on: Wednesday April 30, 2008

Usually when I make vinaigrettes, I start with a clove or two of garlic, mashed to a paste. I like the fact that this vinaigrette doesn’t call for garlic, and instead, calls upon one of my favourites, the shallot. The addition of cream at the end makes this a little more unusual, and I guess I would classify this recipe as a good one for guests (although why not treat your own family as well as guests!).

• 2 T. finely chopped shallots
• 1/4 t. sea salt
• 2 t. red wine vinegar
• 2 t. Dijon mustard
• 4 T. extra virgin olive oil
• 2 T. whipping cream
• Sea salt & freshly ground pepper

1. Stir shallots, salt, and vinegar together until the salt dissolves.

2. Stir in the mustard. Slowly beat in the oil. It should emulsify (thicken) as you beat it.

3. Add the whipping cream and a few turns of your pepper grinder. Stir and use immediately, or keep in the fridge for 2-3 days.

*After I toss a salad together, I take a taste to see if the salad needs more seasoning. There are few things as delicious as a well-seasoned salad; there are few things more boring than one that is not.

Curried Couscous
Added on: Wednesday July 16, 2008

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

• 1 1/2 c. couscous
• 1 T. butter
• 1 1/2 c. boiling water
• 1/4 c. plain yogurt
• 1/4 c. extra virgin olive oil
• 1 t. white wine vinegar
• 1 t. curry powder
• 1/4 t. ground turmeric
• 1 1/2 t. kosher salt
• 1 t. fresh ground black pepper
• 1/2 c. grated (or small-diced) carrots, the ones sold with the tops on for best flavour
• 1/2 c. minced fresh-flat leaf parsley
• 1/2 c. dried currants
• 1/4 c. sliced almonds
• 2 green onions, thinly sliced (white & green parts)
• 1/4 c. small-diced red onion

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. Add the carrots, parsley, currants, almonds, green onions and red onions; mix well and taste for seasonings. Serve at room temperature.

Curried Lentil Burritos with Cilantro-Scallion Spiced Yoghurt
Added on: Wednesday May 21, 2008

This recipe has been very popular on “The Good Egg Blog”. It is a wonderfully satisfying dish for vegetarians and meat-eaters alike.

When I first made these burritos, I wondered about the "French toast tortilla" idea. Why not just roll them up in the plain tortillas and save a step or two. Well, whatever you do, don't skip the tortilla instructions! The tortillas became soft and warm and the cheese was just starting to melt on them. This combination paired, with the yoghurt sauce and it was a great meal that I will definitely make again and again. Note: next time, I will put a different filling in the burrito for the kids.

Adjust the recipe by doubling or tripling the amounts. I doubled the recipe but I didn't use double the amount of broth. I would keep some broth out and add it as necessary while the lentil mixture is cooking.

This recipe was passed on to me from a friend who is an excellent cook. When she recommends something, I know it is going to be good! Speaking of which, if you have a favourite recipe, I would love to hear about it, try it, and maybe even feature it on the Clean Food Connection’s website; just send us an email!

For the filling:

• 1/4 c. onion, diced
• 1 T. sunflower oil
• 1 t. curry powder
• 1 t. jalapeño, minced (optional)
• 1 1/2 c. chicken or veggie broth
• 1/2 c. tomatoes, chopped
• 1/2 c. red potatoes
• 1/4 c. brown or green lentils (not the Puy lentils from France)
• 1/2 c. frozen chopped spinach
• Juice of 1/2 a lime
• Salt to taste

1. Sauté onion, curry powder, and jalapeno in oil over med-high heat. Cook until the onion begins to brown, 5-8 minutes, stirring often.

2. Stir in broth, tomatoes, potatoes, and lentils. Reduce heat and simmer, uncovered, until lentils are tender, 20-30 minutes.

3. Meanwhile, prepare the spiced yoghurt. Finish the lentils with spinach (no need to thaw it first), lime juice, and salt.

For the spiced yoghurt:

• 1 c. cilantro leaves and stems
• 1/4 c. green onions, sliced (white & green parts)
• 2 t. fresh ginger, chopped
• 1 t. sugar
• 1/4 t. ground cumin
• 2 cloves garlic, chopped
• Juice of 1/2 a lime
• Salt & cayenne pepper to taste
• 1/2 c. plain yoghurt

Process all ingredients except yoghurt in a food processor until minced. Stir herb paste into yoghurt; chill until ready to serve.

For the Tortillas:

• 1 egg
• 1 T. milk
• 1 T. chopped fresh parsley
• 2 - 10 inch flour tortillas
• 1/2 c. Monterey Jack cheese or an aged cheddar, shredded

1. Blend egg, milk, and parsley in a pie plate. Heat a large skillet over med-high heat. Dip both sides of a tortilla in the egg mixture, then fry in half of the oil until golden brown on one side, about 1 minute; flip the tortilla over.

2. Sprinkle with 1/4 c. cheese and continue frying until second side is brown, about 1 minute. Transfer to plate. Cook the other tortilla in the same manner and sprinkle with the remaining cheese.

To assemble the burritos, place half of the lentil filling on the middle of the tortilla and roll the bottom and sides over the filling to cover it. Serve with yoghurt sauce.

Curried Lentil Soup
Added on: Sunday December 7, 2008

Last weekend, I helped cook an Indian meal at my friend's house in Newfoundland. One of my favourite dishes was the soup that we started with, this curried lentil soup. It was garnished with a spoonful of chutney butter (recipe below), which moved this soup from good to great.

• 3 T. butter
• 1 large onion, finely diced
• 2 cloves garlic, finely diced
• 2 T. fresh ginger, finely grated
• 1 jalapeno pepper, stemmed, seeded, and finely diced
• 2 bay leaves
• 1 heaping tablespoon curry powder
• 1 1/2 c. brown lentils or yellow split peas
• 8-10 c. chicken stock or vegetable stock
• 2 lemons
• 1/4 c. cilantro, chopped
• Salt & Freshly ground pepper to taste

1. Melt the butter over medium heat in a large stock pot. Add the onion, garlic, ginger, jalapeno pepper, and bay leaves. Saute, stirring occasionally, until the vegetables are soft and translucent, 5 to 7 minutes. Add the curry powder and cook 2 minutes more.

2. Add the lentils and 8 cups of chicken stock to the pot. Bring to a boil, and then simmer for 15 minutes. Halve the lemons, squeeze the juice, and add both the juice and the remaining lemon rinds to the soup. Continue to simmer uncovered, stirring occasionally, for about 40 minutes. If the soup seems to be too thick, thin with additional chicken stock.

3. Remove the bay leaves and lemon rinds from the soup. Season with salt and pepper. Puree half the soup in a food processor or blender, and return it to the pot, stirring to combine. Add the cilantro and keep the soup warm over low heat.

Chutney Butter

• 1/2 c. butter, at room temperature
• 1/2 c. sweet mango chutney or Major Grey chutney

1. In a food processor, blend the butter and chutney together until smooth. Ladle the hot soup into bowls and top with a generous dollop of chutney butter. Serve immediately.

Eggplant Parmigiana
Added on: Wednesday February 4, 2009

This meal can be made well ahead of time, and it is a real treat to sit down to. You may already have most of the ingredients in your pantry. Salting eggplant used to be necessary to remove any bitterness. These days, most eggplant are not that bitter and therefore don’t require that extra step.

• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 eggs
• 1/3 cup milk
• 3 cups dry bread crumbs
• 1/2 cup parmigiana reggiano cheese
• 2 eggplants
• 3 cups tomato sauce
• 1 pound mozzarella, sliced thin
• 1 cup olive oil

1. Mix the flour with salt & pepper and place in a bowl that will be big enough to dip the eggplant slices. Mix the eggs and milk together in a similar sized bowl. Then mix the bread crumbs and parmigiana reggiano together.

2. Peel the eggplants. Slice lengthwise in 1 cm slices.

3. Heat a thin layer of olive oil in large skillet pan. While oil is heating up, start breading the eggplant. Dip eggplant piece in flour, egg mixture, and bread crumbs, in that order. Make sure the olive oil is hot enough so that it doesn't soak into the eggplant as soon as you place it in the pan. Fry until crispy on each side. Place on paper towel to drain off any excess oil.

4. Preheat oven to 375 degrees. In the bottom of a 13x9 inch pan, spread a thin layer of tomato sauce. Place fried eggplant pieces on top of sauce. Spread some sauce on each slice of eggplant and then top with a thin slice of mozzarella. Continue this until all the eggplant is used up. Sprinkle the top with parmigiana reggiano and bake, uncovered, for 45 minutes or so in 350 degree oven.

Farro & Kale Soup
Added on: Friday March 6, 2009

When I started making this soup, I thought that farro were spelt berries. After a little bit of research, I realized that the question of farro is more complicated than I thought. Farro, an Italian ingredient, seems to be a grain unto itself, although it largely resembles spelt berries, and it seems they are used in the same way. I used the spelt berries that I had at home and the soup turned out just fine. Serving this soup with a poached egg on top really made it for me. I’m still confused about the farro/spelt berries, but eating this soup made me happy.

• 1 leek, white & light green parts only
• 2 celery stalks, coarsely chopped
• 1 large carrot, coarsely chopped
• 1 small onion, coarsely chopped
• 1 garlic clove
• 1/4 c. extra-virgin olive oil
• Sea salt
• 6 c. water
• 1 T. tomato paste
• 1 1/2 c. farro (spelt berries)
• 1 big bunch kale, stemmed and chopped into thin strips
• Freshly grated Parmesan cheese (optional)
• Poached eggs, one per person (optional)

1. Cut leek lengthwise in half and rinse well. Coarsely chop the leek and place in the work bowl of a food processor, along with the celery, carrot, onion, and garlic. Pulse until finely chopped.

2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add chopped veggies and a generous pinch of salt. Cook for about 4 minutes, or until the vegetables start to soften. Add 1 cup of water and tomato paste, and stir to dissolve the tomato paste. Continue to cook, stirring occasionally, until liquid has almost evaporated, about 20 minutes.

3. Add remaining 5 cups water, farro, and kale. Bring to a simmer, and cook, stirring occasionally, until farro and kale are tender and flavours have blended, about 25 minutes or so. Season to taste with salt and freshly ground pepper.

4. Serve with a drizzle of olive oil, some grated parmesan cheese, maybe even a poached egg, and a little coarse sea salt and pepper.

Greek Frittata
Added on: Sunday January 25, 2009

Instead of making my usual pan of scrambled eggs for breakfast, I decided to make a frittata. This frittata can be switched up, depending on what you may have in your fridge. I happened to have all the ingredients I needed to go with a Greek theme. The most important thing about making a frittata is taking it out of the oven when it is just set on top. An over-cooked frittata is not a good frittata.

• 1 large Yukon Gold potato
• 3 T. extra-virgin olive oil
• 1/2 c. fresh tomatoes, chopped with seeds removed
• 3 T. fresh parsley, chopped fine
• 1 green onion, chopped
• 1/4 c. Kalamata olives, chopped fine
• 1/2 c. Greek feta cheese, crumbled
• 6 eggs, beaten with 1/2 c. milk

1. Preheat the oven to 375 degrees. Peel the potato and cut into small chunks. Place in a small pan with cold water and bring to a boil. Boil potatoes until soft, about 10-15 minutes. Remove from heat and drain. Set potatoes aside.

2. Heat the olive oil in your trusty cast-iron skillet (mine is 8 or 9 inches across) over medium-high heat and add the cooked potatoes. Turn occasionally, cooking until the potatoes are golden and sort of crisping. Add the tomatoes, parsley, green onion, and olives. Cook for two minutes over medium heat.

3. Pour the egg & milk mixture into the pan. Sprinkle with the cheese and place the pan into the oven. Bake for about 10 minutes, until the eggs are just set. Remove the pan from the oven and cut into wedges. Serves 3-4 people, depending on how hungry they are.

*Leftover potatoes are perfect for using in this recipe. Just skip the part about boiling the potato.

Grilled Asparagus Vinaigrette
Added on: Wednesday May 27, 2009

This is a very easy and delicious way of serving asparagus, especially if you are already starting your barbecue for another part of your meal. I go back and forth between trimming and peeling my asparagus, or just snapping it off at the lowest spot that will break. Whatever you prefer will be fine.

• 2 lbs. fresh asparagus, washed, trimmed and peeled
• Olive oil
• 1 1/2 T. fresh lemon juice
• 1 T. balsamic vinegar
• 1 t. Dijon mustard
• 1 small clove garlic, minced
• 1/2 c. extra virgin olive oil
• 1/4 c. shallot, chopped fine
• 1/2 t. fine sea salt
• 1/4 t. fresh ground black pepper
• 1/2 c. fresh grated Parmesan cheese

1. Heat the barbecue or preheat the oven to 350 degrees. Lightly toss the asparagus with a tablespoon or so of olive oil. Lay the asparagus pieces on the barbecue and turn every few minutes. When the asparagus spears are starting to darken on all sides and they are cooked through, they are finished. If you are roasting the asparagus in the oven, place on a baking sheet. Roast in the oven for about a half hour, turning occasionally, until the asparagus is starting to darken and smell really good.

2. While the asparagus is cooking, combine the lemon juice, vinegar, mustard and garlic in the food processor. With the blade running, slowly add the oil and process just until the mixture is emulsified. Add the shallots, salt and pepper. Quickly process for another few seconds.

3. Arrange the asparagus on a platter and pour the vinaigrette over it. Sprinkle with Parmesan cheese.

Serves 6

Homemade Granola
Added on: Wednesday April 30, 2008

I love this granola, not only for myself, but to also give as gifts to friends and family. I serve this granola with plain organic yogurt and a drizzle of honey on top.

• 4 c. organic oats
• 2 c. coconut
• 2 c. sliced almonds
• 1/2 c. sunflower seeds
• 1/2 c. sesame seeds
• 3/4 c. sunflower oil
• 1/2 c. local honey
• 1 1/2 c. dried apricots, chopped
• 1/2 c. currants or raisins

1. Preheat oven to 350 degrees. Toss the oats, coconut, almonds, sunflower seeds, and sesame seeds together in a large bowl.

2. In a small saucepan, heat the oil and honey gently until combined. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

3. Spread the mixture on a large baking sheet covered with parchment paper. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, 35 to 45 minutes. Be careful not to let the granola burn, especially the nuts.

4. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots and raisins. Keep in an airtight container. Makes around 16 cups of granola.

*I sometimes add or substitute other nuts or dried fruit, such as pumpkin seeds, walnuts, cashews, dried cranberries or dried cherries.

Homemade Pizza Sauce
Added on: Friday September 12, 2008

• 4 oil packed sun-dried tomato halves
• 1-28 oz. can plum tomatoes, or the equivalent amount of fresh plum tomatoes
• 1-12 oz. jar roasted red peppers, drained
• 3 T. extra virgin olive oil
• 4 cloves garlic, crushed
• 1 1/2 t. dried oregano
• 1/4 t. red pepper flakes
• 1 onion, chopped
• 3/4 t. salt
• 1/2 t. sugar
• 1/4 t. fresh ground black pepper
• 2 T. fresh basil, minced
• 2 T. fresh flat leaf parsley

1. In a small bowl, cover the sun-dried tomatoes with boiling water. Let stand for 5 minutes and drain. In a food processor, combine the roasted red bell peppers and the sun-dried tomatoes and process until smooth.

2. Sauté the onion and garlic until soft. Add the canned or fresh tomatoes and cook for about 5 minutes. Add the sun-dried and roasted pepper mixture and all other ingredients. Cook until thick and saucy. Adjust seasonings to your taste.

3. Freeze in 1 or 2 cup amounts and pull out whenever you feel like having homemade pizza!

Oatmeal & Whole Wheat Waffles
Added on: Tuesday July 1, 2008

With strawberries in full swing, I decided to try a new waffle recipe this morning. I drizzled some strawberry sauce that I had just made, over the hot waffles, followed by sliced strawberries. Delicious, but you are probably wondering where the whip cream was! Unfortunately, I didn’t have any Harmony Organic 35% whipping cream in the fridge (Harmony is my absolute favourite brand of organic milk & cream), because that would have been sublime…

The recipe for these waffles comes from a new cookbook by Anita Stewart entitled, “Anita Stewart’s Canada – The Food, The Recipes, The Stories”. There are so many wonderful recipes in this book; I’m getting more patriotic by the moment, just leafing through the pages! Pull out your waffle maker (down in the basement, perhaps?) and enjoy a fine brunch, or even dessert, before strawberry season is finished.

• 1 1/2 c. rolled oats
• 2 c. milk
• 1/2 c. whole wheat flour
• 1/2 c. all-purpose flour
• 1 T. packed brown sugar
• 1 T. baking powder
• 1 t. salt
• 1/2 t. cinnamon (optional)
• 2 eggs, beaten
• 1/4 c. canola oil

1. In a large bowl, stir together the oats and milk. Let stand for 5 to 10 minutes.

2. In a separate bowl, sift together the whole wheat and all-purpose flours, brown sugar, baking powder, salt and cinnamon. Add to the rolled oat mixture along with the eggs and oil, stirring until no dry spots remain.

3. For each waffle, pour about ½ cup batter onto a hot, lightly oiled waffle iron, cooking until golden on both sides. Top with maple syrup or strawberries and whip cream.

Oatmeal Flax Cookies
Added on: Wednesday October 29, 2008

I have had a big bag of flax seeds in my freezer for… well, quite a while. When I saw this recipe in the new Canadian Living Baking Cookbook, I decided to pull that bag out of the freezer and make a dent in it. They were really good, and they definitely had a healthy edge because of the flax. Less guilt is a good thing!

• 1/2 c. butter, softened
• 1/2 c. packed brown sugar
• 1/3 c. granulated sugar
• 1 egg
• 1/2 t. vanilla
• 1/2 c. all-purpose flour
• 1/2 c. whole-wheat flour
• 3/4 c. rolled oats
• 2/3 c. flax seeds
• 1 t. baking soda

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. In a bowl, beat butter and sugars together until fluffy. Beat in eggs and vanilla. In a separate bowl, whisk together the flours, oats, flax, and baking soda. Stir into butter mixture until all the dry ingredients are incorporated.

3. With a tablespoon or a small ice cream scoop, drop dough onto the baking sheet, leaving 2 inches between each cookie. Bake for 12 minutes, or until golden brown. Let cool on pans for two minutes and then transfer to cookie racks to cool.

Potato Pancakes
Added on: Friday November 7, 2008

Who can resist these crispy potato pancakes? This recipe is simple and you don't have to drain the potatoes after they are chopped in the food processor. I have two regrets about making these – I didn't have any sour cream to top them with and I didn't make a double batch!

• 1 onion, cut into chunks
• 2 eggs
• 3 large baking potatoes, peeled and cut into chunks (about 1 1/2 lbs.)
• 1 t. kosher or sea salt
• 1/4 t. freshly ground pepper
• 4 T. breadcrumbs

1. In a food processor, chop onion finely. Add eggs and blend. Add potato chunks and, pulsing on and off, process the mixture until there are no large chunks of potato left.

2. Heat about 1/4 inch of oil in a large cast iron or nonstick skillet on medium-high heat. Add potato batter by the tablespoonful, flattening the pancakes with a back of a spoon. Flip and cook the other side. Drain on paper towels. Repeat with the remaining batter, adding oil between batches, as necessary.

3. Top with sour cream. A really wonderful treat would be some of the delicious smoked salmon that Bob brings in for the store, a dollop of sour cream, and a sprinkling of fresh chives.

*I used a piece of paper towel to soak up the little bit of extra moisture in the potato mixture.

Potato Salad
Added on: Tuesday June 9, 2009

As summer gets closer, our barbeque is being put through its paces and we are eating outside, whenever the weather allows. Naturally, potato salad is a classic that finds its way onto many of my summertime menus. This is my preferred version, reminding me of summers gone by. Try making it with homemade mayonnaise (see “In the Pantry” section).

• 2 pounds mini red skin potatoes
• 1/2 cup celery, diced
• 1/2 cup radish, cut in half and sliced
• 5 eggs, hardboiled and roughly diced
• 3/4 cup green onion, sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoon fresh parsley, chopped
• 1 cup mayonnaise
• 1 tablespoon grainy mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Boil potatoes in a large pot with heavily salted cold water.

Cool completely and cut into bite sized pieces and place in a large bowl.

Add celery, radish, eggs, green onion, dill and parsley.

In a separate bowl, mix mayonnaise, mustard, salt and pepper.

Add to potato mixture and stir well.

Cover and refrigerate until serving.

Yields: 8 cups Serves:10

Pumpkin Pie
Added on: Wednesday October 8, 2008

This pumpkin pie is a multiple ribbon winner, including a first place at the Mount Albert Sports Day baking contest. My secret ingredient is coconut milk. Harmony whipping cream, sweetened with a little sugar, is the perfect way to top this pie. Happy Thanksgiving!

• 2 - 9 inch unbaked, deep-dish pie shells
• 2 c. brown sugar
• 1 t. salt
• 2 t. cinnamon
• 1 t. ground mace
• 4 eggs, slightly beaten
• 1 - 28oz can pure pumpkin (never pumpkin pie filling)
• 1 1/2 c. coconut milk
• 1/2 c. cream

Mix together brown sugar, salt, cinnamon and mace thoroughly. Stir in eggs. Add pumpkin taking care that mixture is well blended. Stir in coconut and cream. Bake at 450 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking 25 minutes longer (sometimes longer) or until firm and crust is well browned.

*I sometimes use this double recipe for just one pie. If the pie plate is deep enough, it will hold most of the mixture. You just have to make sure that the crust doesn't burn before the filling sets. You can put the leftover filling into a ramekin and bake it for 15 minutes or so and you have a nice little pumpkin custard for a snack.

Puy Lentil, Feta, Roast Tomato and Onion Salad
Added on: Tuesday June 3, 2008

Puy lentils (pronounced "Pwee") are grown in France. They are dark green and stay intact after they have been cooked, unlike other lentils that almost disintegrate after they have been cooked (an Indian dal comes to mind). The Clean Food Connection carries Puy lentils, under the name of French green lentils.

I cannot say enough about this salad. It can be served on its own for lunch and may be paired up with grilled chicken for a delicious dinner. Instead of using feta cheese, you could crumble goat cheese into the salad. It really is a versatile dish, perfect for any time of the year. Of course, local tomatoes in season would be the ultimate way to go, but once a tomato has been roasted, the flavours really do pop.

I almost forgot... this recipe is from a book called "Good Tempered Food: Recipes to Love, Leave, and Linger Over", by Tamasin Day-Lewis, a cookbook author from the UK. I happened upon this book at the library and I love it! There are so many recipes in it that I would like to try and she also has four other books that I would love to check out. Have you seen any of her books before? She is apparently a sister to Daniel Day-Lewis. If she is half as dedicated to food as her brother is to acting, that is really saying something!

• 12 oz. Puy lentils (French lentils)
• 4 large tomatoes
• 2 onions, peeled and cut into 6 pieces
• Olive oil
• 3 handfuls of baby spinach
• 3/4 c. feta cheese, crumbled
• 3 cloves garlic
• 1 1/2 inches fresh ginger
• 1/2-1 t. red chilli paste
• A large bunch of fresh cilantro
• A generous teaspoon of Dijon mustard
• Olive oil
• Juice of 1 1/2 lemons
• Sea salt & freshly ground black pepper

1. Preheat the oven to 400 degrees. Put the lentils in a pot and just cover with water. Bring them to a boil, take any scum off the surface, then simmer them until cooked, about 40 minutes. They do not need to be pre-soaked.

2. Meanwhile, quarter the tomatoes and place them on a baking sheet with the onions. Pour olive oil generously over the tomatoes and onions and roast in the oven for about 30-40 minutes. The tomatoes should be weeping juice and soft, and the onions should have caramely bits and also be soft. Drain the lentils and place them in a bowl with a splash of good olive oil and the spinach, which will begin to wilt in their heat. Stir until it has. Crumble the feta over the top.

3. Now make the dressing. Chop the garlic, ginger and chilli and put them in a food processor with the cilantro. Add any juices from the roasted tomatoes and onions, the mustard, then some more olive oil, about 5 T., and the lemon juice. Season and blitz in the food processor. Place the warm tomatoes and onions in the salad and pour the dressing over all. Mix altogether gently, but thoroughly. Serve or leave to marinate for a couple of hours and eat at room temperature.

Roasted Veggie & Chickpea Stew
Added on: Thursday January 8, 2009

Who doesn’t need some warm, healthy food to get us through the January blues? This stew is so versatile, but most of the ingredients are ones that you probably have around your kitchen.

• 1lb. potatoes cut into small chunks
• 1 bunch carrots, peeled & cut diagonally
• 1 small butternut squash, peeled & cut into small chunks
• 1 red pepper, seeded and cut into chunks
• 1/4 c. extra-virgin olive oil
• 1 t. sea salt
• 1/2 t. freshly ground pepper
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 2 T. ground cumin
• 2 T. ground coriander
• 2 T. smoked paprika
• 1 T. ground turmeric
• 2 T. brown sugar
• 1 t. chili paste, or to taste
• 1 - 28oz can diced tomatoes, with juices
• 1 can chickpeas, rinsed
• 1 c. water
• Fresh cilantro
• 2 c. plain yogurt

1. Preheat oven to 400 degrees. Combine potatoes, carrots, squash, and red pepper with 2 tablespoons of olive oil, salt & pepper. Spread on a large baking sheet lined with parchment paper and roast for 40 minutes.

2. While the veggies are roasting, heat remaining 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook for about 5 minutes or until tender. Be careful not burn the garlic.

3. Add the spices, sugar, and chili paste. Cook while stirring constantly for about 2 minutes. Add tomatoes, chickpeas and water. Bring to a boil and cook for 10 minutes.

4. Add the roasted veggies to the tomato mixture and cook for 30 minutes more. Taste and adjust seasonings, if necessary. Sprinkle with cilantro and serve with yogurt.

Silky Corn Soup
Added on: Tuesday September 2, 2008

Have you had any fresh sweet corn yet? I love trying to capture the flavour (and memory) of summer’s best sweet corn in lots of different ways and this soup is definitely one for the books. I was surprised when the corn stock was finished and it had the same rich colour of chicken stock, without any chicken. I left the skins on the onions when I put them in the stockpot; that adds some colour.

Be sure to strain the soup. I often skip right over this step but I’m glad I didn’t this time. The soup was so smooth and silky – you will love it!

Corn Stock

• 10 peaches & cream corn cobs
• 2 onions, chopped large
• 4 cloves garlic
• 2 carrots, peeled & chopped large
• 3 celery stalks, cut into 2-inch pieces
• 1 bay leaf
• 1 t. whole black peppercorns

1. Cut the corn niblets from the cobs. Set corn aside and place the cobs in a large stockpot. Add the onions, garlic, carrots, celery, bay leaf and peppercorns to the pot. Fill with enough cold water to just cover the ingredients.

2. Bring to a boil and simmer for 1 hour. Strain the liquid through a fine strainer into a bowl and set aside.

Soup Base

• 1/4 c. butter
• 1 T. garlic, minced
• 1 c. onions, chopped
• 1 T. curry powder
• 1/2 t. turmeric powder
• 2 red or yellow peppers, roasted (I used the red ones that come in a jar)
• 5 c. or so fresh corn kernels
• 6 c. or so corn stock
• 1 can coconut milk
• 1 T. kosher salt
• 1/2 t. chile paste

1. Melt the butter in a large stockpot. Add the garlic and the onions and sauté for 5 minutes until soft but not brown. Stir in the curry powder, turmeric, roasted peppers, and fresh corn kernels. Cook over medium-low heat for 10 minutes, stirring occasionally.

2. Pour in the corn stock and kosher salt and simmer gently for 40 minutes. Add the coconut milk and chile paste and heat through. Puree the soup in batches in a food processor or blender. (Be careful when blending hot soup in either of these machines!)

3. Strain the soup through a fine strainer to achieve the silky texture. Garnish each portion with chopped cilantro, if you like.

Simple Sweet Corn Casserole
Added on: Thursday August 14, 2008

This dish is super simple, letting the sweetness of the corn really shine. You could add all sorts of other ingredients such as finely diced red pepper, green onions, or cheddar cheese on top. The sky is the limit, but when the corn is so good and sweet, I didn’t want to tinker too much. Of course for the purist, there is not much better than a hot cob of corn, rolled in butter.

In step 1, I mention scraping the cobs with the back of a knife. You will be surprised how much “corn mush” comes off of each cob. Think of it as the caviar of corn. When cutting the corn off the cob, I hold the corn inside a large bowl to avoid too much mess.

• 6 c. cut raw corn (from about 12 cobs)
• 1 T. flour
• 1 T. sugar
• 1 t. salt
• 1 c. milk
• 5 eggs, beaten
• Butter

1. Preheat oven to 350 degrees. When you cut the corn from the cobs, be sure to scrape them with the back of your knife to get all those good juices.

2. Combine the dry ingredients and sprinkle over the corn. Combine milk and eggs and stir into corn. Pour mixture into a buttered 9x13 glass dish.

3. Dot with butter and bake, uncovered, for about 40 minutes, or until the middle is set. Let sit for 5 minutes or so before serving.

*If you want to make the dish early in the day and bake it before dinner, store it in the fridge and bake when needed.

Swiss Chard, Chickpea & Lemon Soup
Added on: Tuesday February 24, 2009

When I saw this recipe in Anna Olson’s newest cookbook, In the Kitchen with Anna, I had to try it. I consider it a challenge to find new and delicious ways of using Swiss chard and kale, and this fits the bill. I considered leaving the rosemary out but I’m glad I didn’t. The lemon and rosemary make this soup very fresh tasting, while still being warm and satisfying, too.

• 2 T. olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• Zest & juice from 2 lemons
• 2 t. fresh rosemary, chopped fine
• 5 c. veggie or chicken stock
• 1 large potato, diced
• 1 – 14 oz. can chickpeas, drained and rinsed
• 1/2 bunch Swiss chard, washed and diced into 1-inch pieces
• Salt & Pepper

1. Heat olive oil in a soup pot over medium heat. Sauté the onion for 5 minutes. Add the garlic, lemon zest, and rosemary and stir for a few minutes.

2. Add the veggie stock and potatoes; cover the pot loosely, and bring to a simmer. Lower the heat and simmer, uncovered, for about 20 minutes.

3. Add the Swiss chard to the pot and continue simmering until the chard has wilted, about 3 minutes. Season with salt and pepper.

4. Just before serving, stir in the lemon juice. Serve hot.

Swiss Chard, Potato & Cheddar Gratin
Added on: Tuesday August 5, 2008

With so much choice right now in the produce department, we are definitely spoiled at this time of the year. This dish would be good at any time of the year, but there is something extra special about having Swiss chard fresh out of the garden! And have you seen the fresh garlic that Bob has at the store right now? I don’t know where these bulbs of garlic are coming from but they are incredibly fresh and the individual cloves are huge. Check them out!

• 3/4 lb. Yukon Gold potatoes, sliced
• Large bunch Swiss chard, washed & stemmed
• 1 T. butter
• 1 T. extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 lb. white mushrooms, sliced
• Freshly ground pepper
• Kosher salt
• 1/2 c. old cheddar cheese, grated
• 1/4 c. Parmesan cheese, grated
• 3 extra large eggs
• 1 1/2 c. milk

1. Heat oven to 375 degrees. Butter a 9-inch deep-dish pie plate.

2. Steam or boil the potato slices for 5 to 10 minutes, until tender, and set aside. Once cool, slice the potatoes into matchsticks.

3. Bring a large pot of water to a boil, then add 1 T. salt and the washed Swiss chard. Cook for about 4 minutes, until tender, and transfer to a bowl of cold water. Drain, squeeze out water, and cut into strips.

4. Heat the oil and butter in a large skillet (I used my Le Crueset cast iron skillet) over medium heat and add the mushrooms and garlic. Cook until the mushrooms are soft and flavourful. Add the Swiss chard and the potato slices, and season the mixture generously with salt & pepper. Remove from the heat and stir the cheddar cheese into the mixture. Scrape into the pie dish.

5. Beat together the eggs and milk. Add 1/2 t. salt, some pepper, and the Parmesan. Stir together and pour over the potato mixture. Bake for 40 minutes, until nicely brown. Serve warm.

Tabbouleh with Feta
Added on: Tuesday January 13, 2009

This salad is easy and delicious, but make sure to use vine-ripened tomatoes at this time of year.

• 1 c. dried bulgur wheat
• 2 c. boiling water
• 2 c. tomatoes, seeded, and diced
• 2 c. chopped fresh parsley
• 1 1/2 c. cucumber, seeded, and diced
• 1 c. feta cheese, crumbled
• 1 c. green onions, sliced
• 1/2 c. chopped fresh mint (optional)
• 1/4 c. fresh lemon juice
• 1/4 c. extra-virgin olive oil
• Sea salt to taste.

1. In medium bowl, pour boiling water over bulgur and cover with plastic wrap. Let sit for 1/2 hour. Drain well before using.

2. While the bulgur is soaking, toss the tomatoes, parsley, cucumber, feta, and green onions in a large bowl. Drain the bulgur and add to the salad ingredients. Pour the lemon juice and olive oil over the salad, season with salt, and toss gently. Chill salad until ready to serve.

Makes 4 to 6 servings.

Triple Ginger Biscotti
Added on: Wednesday April 30, 2008

These “twice baked” cookies are full of tasty little morsels and go exceptionally well with a cup of hot chai (for a homemade chai recipe, go to The Good Egg). I once shipped these biscotti to Newfoundland for my friend’s birthday and they were a huge hit. A good little traveling cookie!

• 1/2 c. butter
• 1 c. sugar
• 2 eggs
• 1 t. almond extract
• 2 T. fresh ginger, peeled and grated (on a microplane rasp is the easiest)
• 1 t. baking powder
• 1/2 t. baking soda
• Pinch of salt
• 2 c. unbleached, all-purpose flour
• 2 t. ground ginger
• 1/2 t. cinnamon
• 1 c. whole almonds
• 3/4 c. candied ginger, coarsely chopped

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs 1 at a time until well blended. Scrape the sides of the bowl after each addition.

3. Add the almond extract, ginger, baking powder, baking soda and salt. Blend well. Mix the ground ginger and cinnamon with the flour. Add to the butter mixture, mixing only until completely blended.

4. Remove bowl from the mixer and fold in almonds and candied ginger by hand. If the dough is sticky, dip your hands in flour. Divide the dough in half. Form each half into a flat log, about 12 inches long and 3 inches wide.

5. Sprinkle with sugar. Bake for 20-25 minutes until light brown. Cool out of the oven for 10 minutes. With a serrated knife, slice the loaf into 1-inch slices. Place cut side down on the baking sheet.

6. Return to the oven and bake an additional 15 minutes until golden brown and crisp. Cool and store in an airtight container.

Tzatziki
Added on: Monday June 9, 2008

I love this dip in the summer time! The Clean Food Connection does sell prepared tzatziki, but why not try making it yourself? The hardest part of this recipe is trying to remember to let the yogurt and the cucumber drain. If you don’t have cheesecloth at home, you can use a thick paper towel to drain the yogurt in. Once the liquid is out of the yogurt, the yogurt will basically peel off the cheesecloth or paper towel. If you want the tzatziki a little runnier, keep a cup or so of yogurt out and add it in at the end.

Yesterday, I made this tzatziki, along with homemade pita breads, lamb burgers, homemade falafel, and a tomato, cucumber, and red onion salad. It was a feast that everyone was happy to be a part of – even my kids! I love dipping pita or veggies in tzatziki, but I particularly love eating it with warm dishes, such as the lamb and falafel.

This recipe is a revised version from “The Barefoot Contessa Parties Cookbook”. Ina Garten’s cookbooks are some of my absolute favourites, and they are always a great place to look when you are searching for a really good rendition of a common recipe.

• 4 c. plain yogurt
• 1 1/2 English cucumbers, unpeeled and seeded
• 2 T. + 1 t. kosher salt
• 2 T. white wine vinegar
• 1/4 c. freshly squeezed lemon juice (about 2 lemons)
• 2 T. good olive oil
• 1 T. minced garlic (2 cloves)
• 1 T. minced fresh dill
• 1/4 t. freshly ground black pepper

1. Place the yogurt in a cheesecloth-lined sieve and set it over a bowl to drain. Grate the cucumber and toss it with 2 T. salt. Place it in another sieve and set it over another bowl. Place both bowls in the fridge for 3 to 4 hours.

2. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumbers as you can and add the cucumbers to the yogurt. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1 t. salt, and pepper. If you have time, let sit in the fridge for a few hours before you serve it or you can serve it right away.

*If this is your first time draining yogurt (referred to as yogurt cheese sometimes), you will realize how easy it is to do. A delicious treat is to mix drained yogurt with a spoonful of local honey. I sometimes do this with plain, fat-free yogurt and once it is drained, it is hard to believe that it could be fat-free. Delicious!

Vegetable Barley Risotto
Added on: Wednesday April 30, 2008

When I lived in Toronto, I volunteered for an event called Eat to the Beat, in support of “Willow Breast Cancer Support Services”. The event, held every year at Roy Thompson Hall, features 60 women chefs and local wineries, and has raised $2.5 million dollars since it began (in 1996). My friend, Lisa Slater, has co-chaired the event for years and also put together an “Eat to the Beat Cookbook”, full of the chef’s signature dishes. This is my take on a recipe submitted by Lili Sullivan.

• 2 c. pearl barley
• 4 c. water
• 1 1/2 t. salt
• 2 T. butter
• 1 small onion, chopped
• 2 green onions, chopped
• 1 red pepper, chopped
• 1 zucchini chopped
• 1 c. white mushrooms, sliced (or use a variety of wild & domestic mushrooms)
• 1 c. butternut squash, peeled and diced small
• 2 cloves garlic
• 3-4 c. chicken or vegetable stock
• Freshly ground pepper
• 3/4 c. peas, fresh or frozen
• 1/2 c. Parmesan cheese, grated

1. In a large stockpot, combine barley with water and 1/2 t. salt. Bring to a boil, and cook over medium heat, stirring occasionally.

2. Reduce heat to low. Partially cover and simmer, stirring occasionally, until barley is tender yet firm, about 30 minutes. Drain off remaining water but do not rinse the barley. Set aside.

3. In a large frying pan, melt the butter. When bubbling, add the onion, green onions, red pepper, zucchini, mushrooms, squash, and garlic. Saute, stirring often, until the onions have softened, 3-4 minutes. Add 3 cups of the stock, remaining 1 t. salt, pepper, and barley. Bring to a boil, stirring often until barley has a creamy texture, about 10 minutes. Stir in some of the remaining stock if the mixture looks too thick.

4. Stir in peas and Parmesan. Heat just long enough to warm up the peas, stirring frequently.

*If you are making this ahead of time, don’t add the Parmesan cheese. Reheat chilled risotto, adding more stock and wine to moisten and stirring in the Parmesan at the end.

Warmly Spiced Quinoa & Chickpea Stew with Figs
Added on: Wednesday April 30, 2008

My neighbour mentioned that she had picked up some dried black Mission figs, from the Clean Food Connection, for a special dish she was making. I had just picked up a bag of those same figs and, wondering what I could do with them, I put them back down on the shelf. After hearing of my neighbour’s success, I asked for the recipe and she sent me to a vegan blog called, “Vive Le Vegan”, done by cookbook author Dreena Burton. Here is that recipe with a couple of changes that I made.

• 1 T. olive oil
• 1 c. onion, chopped
• 1 sweet red pepper, chopped
• 1 c. fennel bulb, diced (first remove the core and stalks and discard)
• 3 large cloves garlic, mined
• 1 t. sea salt
• Freshly ground black pepper to taste
• 1 1/2 t. ground curry powder
• 1 t. fennel seeds
• 1 1/2 t. sweet paprika
• 1 1/2 t. dried oregano
• 1 t. ground cinnamon
• 1/4 t. ground nutmeg (freshly grated if you have it)
• 1 c. white wine or 1/2 c. dry vermouth + 1/2 c. water
• 3/4 c. quinoa, rinsed
• 1-17oz. can chickpeas, drained and rinsed
• 1 1/2 c. water plus more if needed
• 1 bay leaf
• 1 c. dried black mission figs, chopped (or dried apricots or raisins)
• 1/2 c. pine nuts, toasted (optional)

1. In a large pot over medium heat, add the oil, and cook the onion for a few minutes until soft. Add the red pepper, fennel, garlic, salt, pepper, curry powder, fennel seeds, paprika, dried oregano, cinnamon, and nutmeg. Stir thoroughly, over, and cook for 6-8 minutes, stirring occasionally. Add wine (or vermouth & water), bring to a boil, and let boil for a few minutes.

2. Add quinoa, chickpeas, water (start with 1 1/2 cups), and bay leaf, and stir through. Bring mixture to a boil again, then reduce heat to simmering, cover, and let cook for about 20 minutes.

3. Once the quinoa is cooked, and most of the liquid is absorbed, stir in dried figs, remove from the heat, and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn’t tender, add an extra 1/4 cup of water and cook for another few minutes.

4. Season to taste with additional salt & pepper, if desired. Serve with a sprinkling of pine nuts, if desired.

“Risotto-Style” Orzo with Spring Vegetables
Added on: Wednesday July 23, 2008

While getting dinner ready tonight, I decided I would do a little clearing out of my vegetable crisper and pantry. Lately, I have been seeing more “risotto-style” recipes with different ingredients, rather than rice. I decided to try it with orzo pasta. Feel free to shake this recipe up a bit. It would be great with fresh peas, mushrooms, zucchini, even thinly sliced fennel. We ate the finished pasta in bowls, as it didn’t thicken up the same way risotto does when made with rice. However, it was very good and my son even had a second helping!

• 4 c. chicken stock or vegetable stock, heated
• 1 c. whole-wheat orzo pasta, or other tiny pasta shape
• 2 T. butter
• 2 T. olive oil
• 1 c. onion, finely diced
• 1 c. carrot, finely diced
• 1 c. celery, finely diced
• 2 cloves garlic, minced
• 2 green onions, sliced
• 2 or 3 handfuls baby spinach
• 1 c. crumbled feta cheese
• Salt & Pepper, to taste
• Fresh chives, snipped

1. Heat butter and olive oil in large pot over medium heat. Add onion, carrot, and celery and sauté until soft, about 5 minutes or so. Add minced garlic and green onions and continue cooking over medium heat. Season with salt & pepper while the veggies are cooking, and check the finished dish at the end to see if it needs any more seasoning.

2. Stir in the orzo and add the stock. Bring to a boil, reduce heat and simmer, partially covered for 10 to 12 minutes. When the pasta is cooked, add the baby spinach and feta cheese. Stir gently. Sprinkle with snipped chives.