All the main ingredients in these meals are locally grown or produced. Common exceptions include spices and seasonings, as well as other staple items that are typically added in small amounts. If you’re curious about where something is from just ask!
For several years I was a vegetarian*. Because those years were very formative years for me as a cook I have continued to prepare mostly vegetarian meals since my return to occasionally eating meat. In my view veggie burgers do not replace meat burgers. They are simply a different food, probably owing more to falafel … Continue reading
Well, I realize this would sort of be the antithesis of Wordless Wednesday, but at least it still keeps it simple. Here is a short and mostly useless video about how good vegetables are when eaten fresh from the garden: Continue reading
Last week my assistants and I bought a good amount (10 pounds) of asparagus from a local asparagus grower. We also loaded up on other asparagus products (tea, salsa, tortilla chips, asparagus powder, etc.). Initially the plan was to can the asparagus but after quite a bit of reading—we started with Putting Food By and … Continue reading
This got a bit experimental, which is how I like my pizza. Although to be honest, with the internet these days nothing is really that experimental. I shared the recipe for Shaved Asparagus Pizza with Rhubarb Vinegar and Rhubarb Cranberry Goat Cheese Pizza at Foodlink, which is a non-profit organization working to promote local food. Here are some extra … Continue reading
One of our favourite wedding gifts was the classic cookbook Joy of Cooking. We still say that if we had to own just one cookbook this would be it. These days we use other cookbooks more often but still return to the Joy from time to time, and this is a meal that came straight from … Continue reading
This is part 3 in what has turned into “Dandelion Greens Week.” Sorry for not proclaiming the week as such in advance, I guess I’m not such a great planner…. Oh, and I’m sharing the recipe at Food Renegade’s Fight Back Friday. This pizza is pretty simple; it is a pizza with Dandelion Pesto as the base, … Continue reading
Flipping through my mom’s copy of The New Moosewood Cookbook several years ago I was instantly drawn to the spanakopita recipe. It was the copious amounts of feta cheese that drew me in. I made the dish with some of my parents’ garden-fresh spinach and was amazed at how the dish just “ate” the spinach. … Continue reading
(Alternate Title: What to do with all the dandelions that you’ve been weeding!) Before this year I had never really accepted dandelions as an edible plant. Okay, so I knew that they were edible but I hadn’t bothered trying them. I believe that the main inspiration in finally trying them this year came from Chef Jeff … Continue reading
Madame and I have always loved Eggplant Parmesan. Our first experience making it was with the recipe from The New Moosewood Cookbook by Mollie Katzen, which is a great vegetarian resource! The way I remember it is that she was pregnant with our first and approaching her due date. We had been told about how eggplant … Continue reading
My contribution this week for 100 Mile Monday is a fairly light meal—salad and rolls! But the salad is not such a light salad, as it has lentils, beets, cabbage, blue and cheddar cheese, and… bacon! And the rolls are actually whole wheat popovers (or according to our friends, “Yorkshire Pudding”). Enjoy this meal by … Continue reading
The Local Kitchener 