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Greek Pasta Salad
Well hello Saturday June 21, 2014. We’ve been waiting for you. I’ve often thought it would be lovely to live in a warm summery climate year round, to drop my kid at school wearing a t-shirt and...
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No-Cook Sicilian-Style Tomato Pasta Sauce
I predict that you get about one paragraph into this blog post and decide that this dish is not for you. Or that, even if it might work for you, it definitely won’t please the littlest mouths in your...
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Kale Salad with Apple, Avocado, Parmesan & Honey Mustard Vinaigrette
We did something really really brave this past weekend, and took our brood on a five-hour road trip to Montreal. Well, I should clarify: that’s five hours according to Google maps, which doesn’t (yet,...
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Burrata Cheese with Grilled Nectarines
It can be tough work keeping a food blog. Like when you have to eat burrata three times in one week. (1) Create the recipe—eat the burrata. (2) Test the recipe—eat the burrata. (3) Photograph the...
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Fridge Clearing Veggie Chili
Maybe you noticed that I totally played hooky on the blog last week. I had grand plans to share a really awesome waffle recipe, but after a particularly busy week of lawyering, snow shovelling, and...
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Make-Ahead Black Bean & Spinach Enchilada Casserole
There has been a conspicuous radio silence around here the last few weeks. I blame the spring—which has given us a reason to do something other than sit inside and eat! Between working my day job,...
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Meals from the Farmers’ Market (Part I)
Kiwi almost left me over a farmers’ market incident. He has never come out and told me straight, but I’m quite certain it’s true. Years ago we were in Quebec City—our first trip as a couple, I...
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White Girl Dahl (Indian-Spiced Red Lentil, Tomato and Coconut Stew)
For as long as I’ve been writing this blog, I’ve been meaning to share this recipe. I even found a draft—dated October 22, 2012—that begins: “Almost as soon as the clock strikes ‘autumn’ in my neck of...
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Miso Mushroom Oven-Baked Risotto
I’ve never been much of a risotto-maker because, well, the stirring. A traditional risotto requires its maker to stand at the stove for a half hour or so and stir. Constantly. No pausing (for, let’s...
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(To-Die-For) Greek Yogurt Kale Caesar Salad
Food bloggers everywhere are guilty of exaggerating and overstating the quality of their recipes. Scan Pinterest and you will find more than one “best-ever,” “life-changing” or “to-die-for”...
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