Even before the ball dropped on 2020, I’d been hankering to try a plant-based diet — a combo of wanting to contribute to climate action and to eat simple, healthy foods. So far, so good — a frenzy of vegetables, legumes, grains, nuts, seeds and fruits, all enjoyable and satisfying. Ginger Lime Squash Soup with…
Quinoa Pilaf – Gourmet Comfort Health Food
Sometimes there’s a simple ingredient that pushes a dish from good to sublime. In this case, Norene Gilletz‘s Quinoa Pilaf, it’s the lemon juice, which brightens and heightens all the flavours. Don’t even think about omitting it. Get yourself a few basil starter plants. (I bought three at Fruits Haby on Victoria Avenue for about $2…
Roasted Spaghetti Squash Pesto Pasta Bar
Jackie Mason could have a field day doing a routine based on today’s dietary restrictions. “He asks for pasta. She doesn’t eat gluten. He only eats Paleo. She insists on low carb. It has to be organic. He doesn’t want grains. She only wants whole grains. No fat, no dairy, nothing with a face…” On and on…
Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette
Tarragon—Whether you love it or hate it, you have to agree: It’s distinctive. It gives a very interesting flavour to this Quinoa Roasted Veggie Salad with Gail’s Caper-Walnut Vinaigrette. Gail who? Gail Simmons is the lovely, big-hearted foodie maven responsible for this keeper. Thank you Gail, and thank you Food & Wine Magazine for sharing Gail’s delectable sauce.
Heaping Layers of Love Roasted Veggie Lasagna
Do you measure your cooking by how much love goes into each recipe? Maybe you love the people you’re feeding? Maybe you love the food you’re preparing? Maybe both? Maybe you love the person who fed you this dish? Or the one who gave you her recipe? You can see where this is going. Food…
Red Onion Soup with Cheese Toasts – Market Cooking
David Tanis‘s roots in culinary utopias from Chez Panisse restaurant in Berkeley, California to Café Escalera in Santa Fe, New Mexico and a private supper club in Paris have likely contributed to his earthy, vibrant fourth cookbook David Tanis Market Cooking. Red Onion Soup with Cheese Toasts was the signature recipe we lovingly sampled when David visited Appetite for…
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