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 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.
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.
Now that summer is at its peak, you’ll be hard-pressed to walk past a community garden or glance into someone’s backyard (not in a creepy way!) and not see this vegetable growing strong and tall. While the hearty green leaves are great in a variety of ways – steaming, sautéing, left raw and thinly sliced – the stems can throw people for a loop.
I spent the August long weekend in Kelowna with some friends. In exchange for a comfy bed to sleep in, my friend Kerry Bennett and I, cooked our awesome hosts a big dinner on the Friday night. We served up a big platter of barbecued chicken, which I topped off with this fresh-tasting ‘salsa’.
When chard stems are sliced thin they give a nice crunch and add a brightness, not to mention some nice colour if you are lucky enough to have a handful of the rainbow variety. Anyway, enough from me! Try whipping this up some time this week!
Do you like the picture? I am channeling my inner hipster (ok, maybe not so inner) lately apparently…I think I was just getting sick of taking pictures of cute things in bowls, time to switch it up a little bit. Not to worry, I’ll likely be back to pictures of bowled items in a week or so.
Moving on, I have an unusual amount of news to share today! First up, let’s talk about Eat North!
These little berries are definitely getting more and more traction lately and I am loving it. So, what exactly are they? The tart little guys – comparable in taste to a gooseberry – are defined as a ‘superfruit’ being high in a variety of vitamins and antioxidants making an orange seem, well, kind of lame. What’s that orange? Vitamin C is all you’ve got?
The trees these berries grow on can strive in cold weather and poor soil conditions, so you’ll find them all over the Canadian Prairies. The roots of this particular type of tree are also very strong, which made them ideal for creating shelterbelts on farmland across Saskatchewan. Growing up in Saskatoon, I would often see these trees and had I known back then how interesting the berries were, I might have fallen in love with them a little sooner.
I’ve decided to take part in a monthly series with an array of food bloggers across Canada called The Canadian Food Experience Project, led by the lovely Valerie Lugonja of A Canadian Foodie. The whole idea behind this monthly series is to highlight the fantastic things that make our country’s culinary scene what it is. Something to be proud of.
- Watermelon Rind Chutney
- Roasted Asparagus and Bulgur Wheat Salad with Maple Olive Vinaigrette
- Spicy Olive and Sea Asparagus “Relish”
- Tabbouleh Soup
- Peppercorn and Cinnamon Preserved Lemons
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States