It may not sound as exciting as it tastes amazing...
We have not had spinach at the market yet, but I picked some up at the health food store. Then, today,
I got my fresh, market strawberries... could not resist: turned it into a lovely salad, along with the baby spinach, some roasted almonds, and cashews. A little goat cheese and a drizzle of Balsamic....
So good!
We had Asparagus soup with it and fresh raspberries for dessert.
Tomorrow I'll be making Garlic Scapes Pesto. (Yes, the scapes are back!)
I know, I'm overdue with some photos... I'll make up for it:)
Friday, June 13, 2014
Sunday, June 1, 2014
Sunday Night Improv
As long as there are fresh veggies in the Fridge, dinner is not far ...
Tonight - a quick improv with whatever we had on hand:
Spelt tortillas in the fridge
Asparagus of the thick kind
Green Garlic
Shallots,
Poblano peppers
Grated Gruyere in the freezer
Vegannaise
and some Garlic Spice mix
So I put those together:
Sauteed Shallots and Green Garlic
Added some Poblano
Added the Asparagus in pieces
Sprinkled it with some Garlic Spice,
Covered it and let it cook on low for a while
Spread Vegannaise on the Tortillas
Sprinkled them with more Garlic Spice
Added a just a touch of cheese (for those who don't believe it's good without cheese)
Filled them with the Asparagus mix/Folded them and Cooked them briefly on each side in the frying pan.
Voila!
Tonight - a quick improv with whatever we had on hand:
Spelt tortillas in the fridge
Asparagus of the thick kind
Green Garlic
Shallots,
Poblano peppers
Grated Gruyere in the freezer
Vegannaise
and some Garlic Spice mix
So I put those together:
Sauteed Shallots and Green Garlic
Added some Poblano
Added the Asparagus in pieces
Sprinkled it with some Garlic Spice,
Covered it and let it cook on low for a while
Spread Vegannaise on the Tortillas
Sprinkled them with more Garlic Spice
Added a just a touch of cheese (for those who don't believe it's good without cheese)
Filled them with the Asparagus mix/Folded them and Cooked them briefly on each side in the frying pan.
Voila!
Friday, May 30, 2014
To Market, To Market... Again:)
Oh, the anticipation all winter long...
The countdown to starting date.
The excitement of the first morning...
What am I talking about? The local Farmer's Market, of course:).
What a delight. A few stalls with fresh, local produce. They look like veggies and fruits. They smell like vegetables and fruits. They are picked the night before. Can you beat that?
Even this early in the season, there is a thrill.
I kind of cheated this time and went to another market on Saturday. It was a thrill to acquire things like organic amber turnips, wild leeks (also known as ramps)...
Then, today, was the first day of our local market.
I did not really know what to expect as our growing season was a bit delayed by the long cold winter and unseasonable temperatures in the spring.
However, there were gorgeous, huge bunches of asparagus, green garlic, hot house peppers, tomatoes,
fresh kale, lots of beautiful potted herbs... So I shopped. Then I came home and inspired by the freshness, I cooked. I felt like a painter must feel every time he stands in front of a blank canvas...
I cooked a White bean soup with the kale, using Fire Roasted tomatoes, a potato, a couple of Heirloom Carrots (from Saturday's market) and the gorgeous fresh green garlic. (one whole piece!) I added some Tuscan Seasoning. Lovely:)
I cooked a giant pot of Asparagus Soup. I froze it for those days when we can no longer get fresh (local) Asparagus.
Can't wait till next Thursday!
The countdown to starting date.
The excitement of the first morning...
What a delight. A few stalls with fresh, local produce. They look like veggies and fruits. They smell like vegetables and fruits. They are picked the night before. Can you beat that?
Even this early in the season, there is a thrill.
I kind of cheated this time and went to another market on Saturday. It was a thrill to acquire things like organic amber turnips, wild leeks (also known as ramps)...
Then, today, was the first day of our local market.
I did not really know what to expect as our growing season was a bit delayed by the long cold winter and unseasonable temperatures in the spring.
However, there were gorgeous, huge bunches of asparagus, green garlic, hot house peppers, tomatoes,
fresh kale, lots of beautiful potted herbs... So I shopped. Then I came home and inspired by the freshness, I cooked. I felt like a painter must feel every time he stands in front of a blank canvas...
I cooked a White bean soup with the kale, using Fire Roasted tomatoes, a potato, a couple of Heirloom Carrots (from Saturday's market) and the gorgeous fresh green garlic. (one whole piece!) I added some Tuscan Seasoning. Lovely:)
I cooked a giant pot of Asparagus Soup. I froze it for those days when we can no longer get fresh (local) Asparagus.
Can't wait till next Thursday!
Tuesday, January 21, 2014
Amazing Detox-friendly Ice Cream
This is not a recipe. I can't really give quantities. I use a Magic Bullet for smoothies and have discovered that when I add too little liquid (usually non-dairy milk) to my fruits, I get a nice creamy consistency. Sometimes I have Mango Ice cream, other times Banana Ice cream.
Later, I found out on the internet that you can turn your Banana Ice cream into a lovely Chocolate Ice cream by adding Cacao to it. Delicious!
Then, just because I have to have the "last word" :), I added Shredded Coconuts to the above. Very good.
Still feeling creative, I topped the Ice Cream with frozen Sour Cherry pieces. Now you're talking!
What a dessert! Who needs sugar?
Later, I found out on the internet that you can turn your Banana Ice cream into a lovely Chocolate Ice cream by adding Cacao to it. Delicious!
Then, just because I have to have the "last word" :), I added Shredded Coconuts to the above. Very good.
Still feeling creative, I topped the Ice Cream with frozen Sour Cherry pieces. Now you're talking!
What a dessert! Who needs sugar?
Friday, January 17, 2014
Thursday, January 2, 2014
Happy New Year
It is time, once more, to get in shape for the summer.
:)
It is not a weight-issue. It is simply a predictable pattern:
fall/early winter translate into comfort foods. Make that too many comfort foods.
Holidays mean LOTS of treats, desserts, etc.
January brings a desire to do better, to improve, etc.
It's that time again. I am actually looking forward to a detox. (Starting on the 12th)
Why I rushed here to post after a prolonged absence was the discovery of delicious greens.
(This is the time I start craving greens like crazy)
Swiss Chard
1 bunch chard chopped small (leaves and stems)
1 onion sliced thin
a few garlic cloves
EVOO
S&P
(cheese - optional)
Preheat oven @350
Mix veggies with oil, S&P - bake for 15 min.
Add another TBSP oil - bake for anothe 15 min. (until chards are done, onions and garlic have attractive colour) Serve with or without cheese. Very delicious.:)
:)
It is not a weight-issue. It is simply a predictable pattern:
fall/early winter translate into comfort foods. Make that too many comfort foods.
Holidays mean LOTS of treats, desserts, etc.
January brings a desire to do better, to improve, etc.
It's that time again. I am actually looking forward to a detox. (Starting on the 12th)
Why I rushed here to post after a prolonged absence was the discovery of delicious greens.
(This is the time I start craving greens like crazy)
Swiss Chard
1 bunch chard chopped small (leaves and stems)
1 onion sliced thin
a few garlic cloves
EVOO
S&P
(cheese - optional)
Preheat oven @350
Mix veggies with oil, S&P - bake for 15 min.
Add another TBSP oil - bake for anothe 15 min. (until chards are done, onions and garlic have attractive colour) Serve with or without cheese. Very delicious.:)
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