This time of the year always gets me excited. Yes, there’s my birthday and the wisdom that comes with it but I think it has more to do with the allure of watching the city landscape transform after a long, cold winter. Almost overnight, lawns transform to lush green (except my lawn of course!), dormant buds burst open into gorgeous blossoms and birdsong fills the air. It’s also the time of the year when we sow seeds and reclaim our urban gardens. Of all the garden space and pots that we have in our backyard, five pots are always set aside solely for basil seeds. And though that promises a healthy supply of basil in the coming months, at the present moment making pesto requires some creativity. Kale, as it turns out, makes a great substitute. Continue reading “kale pesto”
Life isn’t about waiting for the storm to pass. It’s about learning to dance in the rain. -Vivien Greene
At this time of the year, I get really impatient with my herbs, checking every morning for signs of life on the surface of my herb garden. Despite my impatience though, they only come up when they they are good and ready to do so. My chives are always the first to make their debut and when they do, I am sure to make cheddar & chive scones to mark the long-awaited arrival. But while I wait, I make these cheddar & onion scones instead. They are equally delicious and loaded with the same allium goodness!
When I started blogging, I had only one objective in mind: recording my recipes for my children to use someday. I didn’t expect to reap any other rewards for myself. But as always, life brings unexpected surprises along the way. In this case, I am rewarded with this amazing blogging community. I had been so busy working in a tiny cubicle all these years that I had no idea such wonderful places existed. Furthermore (but not limited to), I get to learn about and try new recipes as I go along. Much appreciated, not only by myself but my young, very-healthy-appetite-eaters as well!
Continue reading “chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla”
Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut
Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.
Continue reading “spiced parsnip soup with roasted garlic oil”
From humble beginnings come great things.
A simple vegetable curry served with fresh rotis (Indian flatbread) is a typical lunch in a Gujarati home. This sort of humble food is deeply rooted in my humble beginnings. And though, now, things may have changed on the outside, at heart, nothing has, and this simple Gujarati girl still craves these simple yet delicious curries. I cook them not only to satisfy my own cravings but to ensure that I can at least pass this portion of my heritage to my Canadian born, half-Indian children.
It’s Thanksgiving weekend here in Canada. The Canadian Thanksgiving is celebrated earlier than our American neighbour’s equivalent. Living in the northern part of the continent means our harvest also occurs earlier, hence an earlier Thanksgiving.
The markets are brimming with local produce. Although Montréal is a huge metropolitan, just a short drive out and you are sure to hit farmland. There are over 30 000 farms in Québec and our produce is our pride and joy and definitely something to be thankful for. One of the crops that shine at this time of the year are our gigantic leeks. What better way to use them up than by making leek soup?
While half of the world lives autumn, the other half lives spring. Have you noticed how balanced our life always is? -Roxana Jones
Happy Equinox! Today the sun is perfectly poised to shine directly on the equator. Of course, it is the Earth’s tilt that changes our position relative to the Sun. A tilt of merely 20-some-odd degrees and seasons happen!
Radishes are often thought of as a spring vegetable. Here in Montréal, they are one of the first of our local crop to debut at the market in early spring. But radishes are more correctly a cool weather vegetable and can be cultivated here all the way into late fall. They also have a short time to maturity ensuring that they can be harvested many times during their growing season. Here are two quick and easy ways to enjoy this cool weather friend.
I’ll give you everything I am, all my broken heartbeats, until I know you’ll understand.And I will make sure to keep my distance, say I love you when you’re not listening. -Christina Perri
I was recently reminded of a beautiful friend. It’s strange that I would need to be reminded of him because there was once a time when it was only him.
Continue reading “recipe from a friend: cherry tomato tart with pesto and ricotta”
I could go crazy on a night like tonight when summer’s beginning to give up her fight and every thought’s a possibility and voices are heard but nothing is seen. -Indigo Girls
When the days get cooler and shorter and summer begins to give up her fight, we all do the same. We put on sweaters, gather our harvest, and nourish ourselves with luxurious soups. Soups such as this cream of carrot soup, rich in colour, flavour and texture.
Continue reading “classic cream of carrot soup”
The beginning of hardship is like the first taste of bitter food -it seems for a moment unbearable; yet, if there is nothing else to satisfy our hunger, we take another bite and find it possible to go on. -George Eliot
Bitter melon, otherwise known as bitter gourd or bitter squash is a vegetable that is amazingly good for you. However, it comes with a small caveat. It’s also an acquired taste. As you can imagine, there is good reason for the word ‘bitter’ in its name. But there are also plenty of good reasons to make this vegetable a part of your diet. It’s a source of many beneficial antioxidants and vitamins and helps combat a number of illnesses.