Wednesday, May 30, 2012
Wednesday, May 23, 2012
Friday, May 18, 2012
Rhubarb! Asparagus! Ramps! I’ve been rejoicing in these spring produce that have been available at my local farmer’s market these past few weeks before they quickly disappear and make way for early summer fruit and vegetables. (By the way, who's ready for strawberries?!).
I often keep things simple, roasting the asparagus and ramps with a light drizzle of olive oil and a sprinkle of salt and freshly ground black pepper. I often roast the rhubarb as well, with a little lemon juice, sugar, and a vanilla bean, turning it into this beautiufl sweet-tart, melt-in-your-mouth compote that I like to top my morning yogurt with a little drizzle of honey.
Wednesday, May 16, 2012
Monday, May 14, 2012
A busy work schedule has kept me for the most part out of the kitchen lately. So when I finally had an evening to step into my kitchen again, I was craving something home-cooked and healthy.
Yakisoba—literally “fried noodles in sauce”—is an incredibly quick and easy dish to throw together. As long as you have some soba noodles lying around, your favourite vegetables and protein, and some creativity with the sauce, you are good to go.
Friday, May 11, 2012
Last Saturday, Torontonians gathered at the Evergreen Brick Works for a fantastic and delicious, Cinco de Mayo-themed evening of street food. Street food has been on a rising trend in the GTA in the last year, with a growing number of food trucks and pop-ups showing up on the streets and at events. Two of Toronto’s most popular street food events, Food Truck Eats and the Toronto Underground Market, joined forces to bring hungry foodies food trucks and food vendors all under one roof at the Street Food Block Party.
Monday, May 7, 2012
I often like to take a recipe and fly with it. A few months back, I was invited to participate in The Dairy Farmers of Canada's Anyday Magic Recipe Makeover, which challenges three food bloggers to makeover the assigned recipe in their own way. We could do whatever we wanted to the original recipe, as long as we incorporated cream into our recipe.