Kohlrabi, Fennel and Asparagus Salad – A Summer Staple
Kohlrabi is one of those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with […]
Kohlrabi is one of those vegetables that for many years I really had no idea how to use. I knew I loved it in salads, or just thinly sliced with […]
[…] ever made. It is endlessly flexible. Please feel free to tinker with the herbs or vegetables depending on your preference on any given day. I usually add spinach towards the […]
[…] Before Adam Rapoport and his panel had completed their featured roundup of the best summer vegetables, Joshua McFadden’s book was purchased and en route to my door. It was clear […]
[…] get me wrong, I love roasting a chicken nestled on top of an array of vegetables for a one dish meal, but there are advantages to this method too. Using […]
[…] new veggie dishes. When I had children, who, given the choice, would rather not eat vegetables, I returned to the fritter concept as a way of disguising all varieties of […]
[…] staple in my fridge. I use them in dressings, mixed into cooked grains or lentils, or tossed with steamed or roasted vegetables, and as a flavour base for just about everything.
[…] skins on (this will hold their layers together as they roast) Place all the cut vegetables onto the lined baking sheet Sprkinle the harissa seasoning, salt and pepper all over […]
[…] is incredibly refreshing during the summer months as the slightly sour edge compliments the sweeter vegetables and is also delicious drizzled on roasted vegetables or on grilled fish. If you […]
[…] that it is simply a celebration of the ingredients. The chunkier (yet still bite sized) vegetables and minimal leaves are visible and varied in shape, saluting their textures and colours […]
[…] a little goats cheese or avocado. But I use them on almost everything. They make vegetables sing, pasta come to life, and confit garlic is the hidden ingredient in the […]
[…] line a rimmed baking sheet with parchment paper or foil. Wash the outside of the vegetables under cold running water. Cut each squash or pumpkin or sweet potato in half […]
[…] add to it with any combination of the following for a weekend lunch: extra crunchy vegetables, crumbled goats cheese or feta, or roasted root vegetables or cauliflower. As we approach […]
[…] rendering a thick, creamy and totally delicious dip, eaten alone or alongside cooked or raw vegetables, with cool watermelon or strawberries in the summer, on crackers or toast, in a […]
[…] chili flakes, sugar, red wine vinegar and wine Nestle the lamb on top of the vegetables and pour enough water into the pan so that it comes half way up […]
[…] my peppers and onions chopped, not diced, If you prefer a smoother sauce, chop the vegetables and chillies finely and use passata instead of chopped tomatoes. This is often served […]
[…] slicing blade on a magimix. Thinly slice or grate the radish. Put all the sliced vegetables in a bowl, slicing the red cabbage last and leaving it on top so […]