When it starts to (finally) get warmer outside, tabbouleh salad is one of my favourite salads to have as a quick lunch during the week. It doesn’t take long to prepare and it always tastes so fresh with the crunch of cucumbers, sweet tomatoes and parsley and the bulgur wheat makes it a much more substantial meal than it appears to be. Taking those elements of a tabbouleh salad and turning them into a soup is a natural transition and basically the only extra ingredients you’ll need here is some good quality vegetable stock, tomato paste and a little honey, which most of us have in our cupboards already, right? Right!
Rain or shine, this soup might be the easiest (and one of the tastier) things you could put on your dinner table this month.
I haven’t really been able to get enough of preserved lemons lately. They’re tart, briny and work well in so many different dishes. Of course, adding an entire preserved lemon to a dish would probably be a bit much, but a few slices here and there help brighten up almost any dish.
Here’s a really simple recipe for them that was given to me by Calgary chef, Evan Robertson a year or so ago. They’re easy to make, but the hardest part is waiting for them to be finished. Hurry up lemons, god damn it!
I spent last week in Winnipeg to do some leg work for a story I’m working on and I was lucky enough to snag a cooking segment on CTV Morning Live. Truth be told, this isn’t the best photo I’ve ever taken, but it was a quick snap after recording in-studio there.
There’s a lot of other ways to enjoy winter vegetables than simply just roasting them and having them alongside some roast chicken or pork. This salad is perfectly filling and makes for an easy lunch during the week or something lighter at the dinner table.
Happy New Year! Don’t you find that when Christmas Day and New Year’s Day fall in the middle of their perspective weeks, we all seem to relax a lot more over than holidays? I certainly do. Having said that, I’m back from a couple weeks of rest and relaxation (and one hell of a trip to New York City), so I’m refreshed and ready to take on 2015 as best I can.
I originally came up with this salad recipe for the Chopped Canada Mystery Solved blog series on FoodNetwork.ca last winter, but thought it would be perfectly fitting for January. A month where most of us try to eat better (or less), but still want what we’re eating to taste good.
Bulgur wheat is a fun grain to play around with and nowadays you should be able to find it at most major grocery stores. So, go find some and try this salad out!
Mmm…you’d have to be a fool not to be in love with cauliflower lately. I mean, it’s on almost every menu in this country right now so even if you don’t like it, it’s certainly hard to ignore. Heck, I just wrote a piece on the humble vegetable for Food Network Canada a couple of weeks ago. Maybe I have a soft spot for it or something…
While this vegetable is definitely toting the line between being lovingly embraced and being overused, when something becomes this popular I’d like to think it forces everyone to get more and more creative with the ingredient in question. This past Monday, my friend and I cooked Thanksgiving dinner for a big group of people. After the potatoes were mashed and the turkey was resting, we focused on completing this cauliflower only to be distracted by turkey carving and gravy making. So, the cauliflower may have sat by its lonesome in the oven while everyone sat down to eat, only to be remembered around dessert time.
Anyway, neglected or not during our actual dinner, this super simple take on roasted cauliflower is pretty kick ass. Just don’t smother it with cheese sauce, that probably wouldn’t taste so good.
- Tabbouleh Soup
- Peppercorn and Cinnamon Preserved Lemons
- Culinaire Magazine: Recipe Round Up For The Winter
- Winter Vegetable and Cracked Grain Salad
- Avenue Magazine: Restaurant Round Up For The Winter
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States