Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity. -Guy Fieri
This is an easy muffin recipe, perfect for getting the kids involved as it does not require a stand mixer. 
This tart may look like a lot of work but it is super easy and perfect to make with kids. And even better is that it is so delicious and full of apple goodness. The only prerequisite of course is that you like apples!
Summer has come and passed, the innocent can never last. Wake me up when September ends. -Green Day
Apple picking is a ritual in these parts at this time of the year. It marks the end of summer perhaps more notably than the autumnal equinox itself.
Chicken Marsala rightfully claims the title as a classic dish. It is made with a few basic ingredients and is ridiculously easy to prepare and yet, so full of rich flavour. It’s amazing what a little Marsala wine can do to chicken and mushrooms.
Continue reading “classic chicken marsala”
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”
Great food knows no borders.
I was three years old when, on an otherwise ordinary November day, we made our journey from our tiny ancestral village in Gujarat, India to Canada. Although, we wore our best clothing, I am sure, by Western standards, we did not purport to anyone of great status, nor were we. But unknown to even ourselves, we carried great treasures with us that day.
Continue reading “treasures from our homeland & gujarati dhokla”
As the name implies, this sauce goes with everything. I make it with a combination of coriander, mint and parsley and each time, the amount of each herb varies depending on what I have available. Sometimes it is only two of the three; it still turns out delicious. I thin it out with a good amount of olive oil if I want to use it as a salad dressing. Otherwise, I only add just enough to have a sauce like composition.
I’ll paint my mood in shades of blue, paint my soul to be with you. -Céline Dion
Years ago, when we were but newlyweds, while hiking in the Charlevoix region of Québec, we noticed blueberry shrubs growing all along the side of the trail. They were the famous bleuets sauvages, the wild blueberries of Québec. They have been thriving here for thousands of years, native to the glacial soils of our boreal forests. It was early in the season and the berries were young and green. But how ever young and green they were, they were waiting; waiting for eager hands to seek them when the time was right, when they would be ripened to shades of blue.
Continue reading “shades of blue – part 3: blueberry lemon cake with cinnamon”
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”
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