I’m afraid I can’t take any credit for this one recipe-wise. This one came direct from my mother’s recipe files (even the addition of the radish). However, I will say that it makes a darn fine salad for 15 minutes work. I like to make it up right before bed and let it sit in the fridge overnight so the onion flavors soften and the vinegar makes the celery and broccoli a tad less crunchy. Anyways, without further ado: Broccoli…
First the box. I actually remembered to take a pic this week. We got lettuce, pears, oranges, lemons, apples, strawberries, turnips, fennel, rainbow chard, and broccoli. Here it is in all its glory–Have you ever seen fennel with that many greens on it? So far we haven’t done much exciting with it, besides mussels with the fennel (I’ll post the recipe in a later post) and broccoli salad with the broccoli. Rumour has it there is rhubarb in next weeks…
If we were still living in Montreal, there is no doubt in my mind that last Saturday would have found us at Dieu De Ciel (our favorite local pub, known for excellent beer and a killer cheese tray) at 3pm on the dot (when they opened). The weather was gorgeous, and we had been out running errands and grocery shopping all morning–it was just the sort of day that called for a pint and a few good cheeses for lunch….
As promised, last Sunday’s salad: Roasted Vegetable Couscous Salad with Harissa-style Dressing This one is a Delia Smith special, so it’s a little involved (lots of chopping), but believe me, it’s worth it, and is excellent as leftovers, so don’t be timid about quantities (I usually make about a metric ton, and then live on it for a week). Delia’s version involves sweating eggplants and blanching cherry tomatoes–I do no such thing. I just chop, roast and assemble. Servngs: Delia…
First off, kudos to anyone who got that reference. Now, on to the produce box. I was so excited to get it that I completely forgot to take a picture of it before I started putting away the contents–but I’ll post one next week, I promise. Overall I was very pleased with it. Here’s what was in it:*Leeks*Yukon Gold Potatoes*Bibb Lettuce*Spinach*Collard Greens*Cameo Apples*D’Anjou Pears*Strawberries*Asparagus*Purple Carrots*Red Peppers*Tangelos (similar to tangerines) What struck me right off the bat was how well balanced…
I was going to post about Sunday night’s salad today–but in light of recent events, it will have to wait. It all started Sunday evening (after the salad) as I was feeling smugly satisfied for having made such a healthy, veggie-filled dinner. That was when my curiousity got the better of me, and I decided that Food Inc. would make an enjoyable (or at least informative) after-dinner movie experience. I knew full-well what I was in for. Actually, its surprising…
Sunday evenings in our house tend to end up in a mad cooking frenzy–a desperate effort to get the fridge stocked with lunch and leftovers before the chao of the week descends upon us. Lately, I’ve gotten into the habit of making a giant bowl of salad of some sort, which, in addition to making a quick and easily transportable lunch, gets *more* flavorful as the week wears on and the ingredients blend together. Sunday Salad This Sunday, the salad…
As promised, the dish that taught me to cook: Chez Piggy Pasta This dish came originally from Chez Piggy (hence the name), an upscale restaurant in Kingston, Ontario. The pasta itself is very low key though, and has evolved over time to be considerably different from the original recipe. It was the first thing I ever cooked and it remains one of my favorite go-to dishes of all time. Ingredients: 1/4 c Balsamic vinegar1/4 c Red wine vinegar1/3 c Extra…