One of the complete-meal salads I served at Osheaga music festival and YUL eat festival this past summer! A nutritionally balanced whole food plant-based dish, that offers protein-packed lentils, vitamin/mineral-rich vegetables (including leafy greens!) and heart-healthy unsaturated fats – in the form of walnuts and tahini. I boosted the flavor and healthfulness of this salad […]
This warm salad was inspired by the beautiful locally grown turnips and Asparagus that are now available. Turnips are a root brassica, a sub-member of the brassica family that also includes radish, rutabaga, horseradish, wasabi root, and kohlrabi.
I made a big pot of this simply yet satisfying lentil soup to supply a quick and easy lunch throughout the week. Now in the dead of winter, a hearty soup is all I want to eat! Pack it in a jar or thermos to keep it hot and enjoy on the go.
Traditional stuffed vine leaves aka dolmades, are a delicious treat, usually filled with rice, herbs and plenty of olive oil. Having the vine leaves kicking around in my fridge from a previous cold preparation, I wanted to use them in a warm dish that could serve as a complete meal. The result is a cross between dolmades and cabbage rolls, with the briny vine leaves and salty preserved lemon adding lots of flavour.
Preserved lemon aka pickle lemon, l’hamd marakad, or citron confit as its known in Morocco, makes a flavourful, healthy addition to a variety of recipes. Known famously for its use in North African dishes like tajine, preserved lemon is also part of Indian, Sri Lankan, Cambodian, Italian and even Russian food cultures.