Recipes – Storytelling – Delicious Photos

July 4, 2015
by sarah
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Summer Garden Spaghetti

summer-garden-pasta-3

 

Summer Garden Pasta

This recipe is very flexible – make it for one, or make it for a crowd. The amounts below are based on dinner sized portions for 4 people. 

1 medium zucchini, sliced into long strips – about 2 cups (Use the julienne slicing setting on your mandolin if you have one. The coarse side of a box grater will work too)

2 C assorted cherry tomatoes, halved or sliced

200 g whole wheat spaghetti (or your favorite long pasta/noodle)

2 Tbsp butter

2 Tbsp olive oil

2 cloves garlic, minced

zest and juice of a lemon

1 Tbsp thyme leaves, chopped, some left whole for garnish

½ C finely grated Parmesan cheese

salt and pepper to taste

Slice the zucchini finely to resemble the pasta. Slice or halve the cherry tomatoes. Set aside.

Bring a large pot of salted water to the boil. Add the pasta and cook based on package directions. For whole wheat spaghetti this will take about 7-8 minutes.

While the pasta cooks, add the butter, oil, minced garlic and thyme to a medium sauce pan over medium-low heat so that the butter melts and the thyme and garlic become fragrant. Add the zucchini and cook until tender, about 4 minutes, increasing the heat to medium.

When the pasta is cooked, drain it well and add it to the saucepan with the zucchini. Cook together for anther 2 minutes. Add the tomatoes and warm them through. Stir in the lemon zest and juice. Garnish with any remaining thyme and Parmesan cheese. Serve immediately.

June 18, 2015
by sarah
1 Comment

Summer Time Salad

end-of-summer-salad1 (1)

Aren’t summer evenings beautiful? I was clicking through the archives looking for a good recipe to re-post and I came across this one. Not only is it delicious, but the picture grabbed my attention. I love, love, love the long shadows and warmth of the light on a summer evening. This is a fresh, easy salad and goes particularly well with grilled chicken. The concord grapes give it some sweet tang and the sundried tomatoes add textural interest. A sprinkling of pepitas (green pumpkin seeds) or toasted almonds would not be unwelcome either.

Summer Time Salad

makes enough for 4-6 people

2 medium zucchini (courgettes), juliened

2 C fresh corn kernels

1 C concord grapes 

2 C cherry tomatoes, halved

6 sundried/ovendried tomatoes, rehydrated in some warm water and juliened

a large handful of mixed fresh basil and parsley, torn or chopped.

Combine all ingredients in a bowl and toss with a drizzle of olive oil and the juice of half a lemon. Add coarse salt and pepper to taste.

May 15, 2015
by sarah
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Garlicky Citrus Salmon Steaks

salmon steaks

A favorite from the archives. Have a delicious weekend!

 

Garlicky Citrus Salmon Steaks

 enough marinade for 4-6 salmon steaks

3 Tbsp olive oil

1 large garlic clove, grated or minced

Juice and zest of half a lemon

8 green onions (scallions) finely chopped

¼ tsp salt

¼ tsp pepper

Slather generously on both sides of the fish steaks. Allow to sit for 5 minutes before grilling over medium-high heat, turning only once, 12-15 minutes total time. The fish is done when it flakes easily and is just barely opaque at its centre.

May 10, 2015
by sarah
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Fish Tacos with Pineapple Salsa

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It’s not even the middle of May and it was 25 Celsius here yesterday. When it’s warm and bright like that I want to eat dinner in the back yard, with a great cocktail or a cold beer, and let the day just fade away into the evening. Something easy, fresh, bright, lime wedges doing double duty in glasses and on plates. Laughter, sunset, the din of the city as it cools and slows down again for another balmy night; this is the landscape of perfect summer cooking and eating. But what to make?
Easy: fish tacos! Continue Reading →

May 9, 2015
by sarah
1 Comment

Smoked Tomato Caesars

 

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I’m such a sucker for smoked foods. Nuts, cheese, meat, fish, if it’s been cooked over fire or better yet treated to a woodsmoke sauna and fully indoctrinated with smoky goodness, I want to eat it. So you might imagine my joy when my friend Andrew started Wholly Smoked and started churning out amazing small batch smoked foods for friends, family and Continue Reading →

April 19, 2015
by sarah
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Chili Rubbed Roast Chicken

whole chili roast chicken

How is it Sunday again? This weekend has slid by without permission or warning. Highlights include: sunshine and lots of it, drinks and snacks with some friends, one of whom is moving overseas this week, the best cannoli in the city, sleeping in one day, getting up early the other, reading, writing, a clean house and a lot of laughs. Around here, Sunday usually means a pseudo-traditional Sunday dinner. By that I mean that we all sit at the table and the meal itself is usually something that propels us into the week with some leftovers. This particular Chili Rubbed Roast Chicken makes it into the rotation frequently because it’s so easy and versatile.

chili roast chicken

 

I usually do chickens 3 at a time. With five people in the house we can easily go through one and a half chickens at dinner and then leftovers go into lunches as plain pieces, chopped and added to salads and sandwiches, or for another dinner that week, shredded and used in tacos or burritos. Sometimes, it’s just eaten cold from the fridge as a snack. That’s how we roll. The recipe is after the jump, happy fleeting weekend, everybody!  Continue Reading →

April 9, 2015
by sarah
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The Brown Cow

brown cow with straw

Welcome to Thirsty Thursday! It’s a new thing. Every week we will be posting a delicious beverage or cocktail just in time for you to make it yourself over the weekend. This week it’s The Brown Cow, a bit of a throw back to days of malt shops and poodle skirts. Somehow still, everything looks better with a cherry on top. Read on for the recipe and how-to after the jump or check out a few of these past drink features: Continue Reading →

March 29, 2015
by sarah
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Quick Mixed Berry Crumble

baked mixed berry crumble

 

If there’s one thing I always have on hand, it’s frozen berries. Their primary use is smoothies or in place of drink diluting ice but when I want a quick dessert, I don’t think twice to tumble them into a baking dish, add a few pantry staples and toll the whole thing in the oven for a Quick Mixed Berry Crumble. Do I feel the least bit of guilt for using frozen fruit? Absolutely not, and neither should you. Continue Reading →