A sweet-salty vinaigrette to pour over salad. I love this massaged on kale, topped with some crunchy sunflowers seeds or peanuts. Add in some cubed avocado, any veggies and roasted sweet potatoes and it’s super delicious!
1/4 cup organic white miso
3 tbs of raw honey or maple syrup (to taste)
1/4 cup tahini
1 teaspoon of soy sauce or tamarin (I would even put less, since miso is salty already — to taste)
1 tbs fresh grated ginger (or more! – once again, to taste)
1/2 cup of water
Put all the ingredients in a blender and blend until smooth. Taste and rectify to taste.
Last week I had a homecooked dinner with my friends to celebrate the end of the semester and to welcome spring. I created a spring inspired menu, with fresh flavours. Here is a salad that is easy to pack for lunches and picnics and looks great because of all the colours.
You will need a round/spherical spoon (like a mini ice cream spoon) to make little fruit balls. You could also just cut the fruits but that makes them extra pretty. You can find them at any kitchen store I think!
I only used honeydew and strawberries from last summer (frozen, thawed, and cut in half) but you could use any of these fruits
Fresh fruits in season
A small bunch of mint
Not necessary but 1 tablespoon of organic canadian (quebec) maple syrup.
Use the spoon to cut out melon balls
Slice the strawberries
Thinly slice the mint (chiffonnade)
Mix everything in a big bowl (with the mint and maple syrup)
Put in the fridge at least 1 hour before serving!
Other things on the photo: tomato tart, local brewed cidre, lentil soup, apple/walnut salad, mustard vinaigrette
Here is a winter favourite. Serve with hot thick slices of whole bread. Perfect for those nights in. The recipe has a lot of room for modification, add in whatever vegetable or legumes you have on hand. Recipe adapted from A Cozy Kitchen.
3 tablespoon olive oil
1/2 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 small can of corn
In a large pot, heat olive oil on medium heat. Add the onions and cook until soft. Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
Add the garlic and cook for 1 minute.
Add tomatoes and vegetable stock. Add spices: oregano, paprika, cumin and cayenne. Let simmer for 20 minutes.
Add the white beans and kidney beans. Stir in the corn. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.