Brussels Sprouts in Garlic Butter

Brussels Sprouts in Garlic Butter   Ingredients: Servings: 2-4 15 Brussels sprouts, halved lengthwise 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 3 cloves garlic, smashed with the flat of a knife freshly grated parmesan cheese(optional) salt and pepper Directions: Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy. Reduce… Read More

Salsify-Pasta with Cream & Salsify

SALSIFY Salsify is often said to have an Oyster like flavor and others think it tastes similar to an artichoke.  When cooked it has the texture of an artichoke heart. Common uses for Salsify include cutting the roots into ½ inch cubes and adding to stews and soups.  It can… Read More

Celery Root Soup with Cheese

CELERY ROOT SOUP WITH CHEESE Celery is possibly the ugliest root vegetable out there, however it has very delicate mild flavour, perfect for those rainy autumn days. 250g celery root 1 cooking onion 2 tbsp butter 3 tbsp flour 1 L broth (chicken or vegetable) 1 egg yolk 100 g… Read More

Soup with Lentils, Fresh Herbs & Kale

SOUP WITH LENTILS, FRESH HERBS AND KALE 1 tbsp olive oil 15 mL 1 clove garlic, minced 1 1 onion, diced 1 1 small sweet potato, peeled and diced 1 1/2 cup dried brown lentils, rinsed 125 mL 1/3 cup brown rice 75 mL 2 large tomatoes, peeled and diced,… Read More

Roast Salsify with Ginger, Lemon, Honey & Butter

Roast Salsify with Ginger, Lemon, Honey & Butter Salsify needs long, slow cooking to achieve softeness and caramelisation.  Ingredients 1 lb salsify, peeled weight 4 oz piece of young ginger Zest of 1 lemon 1/2 tsp salt 1/2 tsp mustard powder 2 tbsp light oil 1 oz butter 1 tbsp honey… Read More

Chinese Cabbage

JAPANESE SALAD   1/2 head medium cabbage, shredded (I prefer Chinese cabbage) 1 pkg bean sprouts 2 cups fresh mushrooms, sliced 2 green onions, chopped   These ingredients can be chopped ahead.   1/2 cup sliced almonds 2 Tbsp sesame seeds 1/4 cup sunflower seeds 1 pkg Mr. Noodles chicken… Read More

Bok Choy

Ingredients: 1/4 cup rice vinegar 1TBS toasted seasame oil 2 tsp sugar 2 tsp. Dijon mustard 1/4 tsp. salt 6 cups thinly sliced pak or bok choy 2 medium carrots 2 scallions, thinly sliced (or green onions chopped) Prep: wisk vinegar, oil,sugar, mustard, salt until sugar disolves Add bok choy… Read More

Spicy Sausage Fennel

2 tbsp olive oil 1 onion chopped 1 small shallot chopped 4 Italian sausage, hot, mild or a combo of 1 hot 3 mild (or substitute with other kings of sausages.) 1 small to medium fennel bulb, coarsely chopped 3-5 garlic cloves, minced 1/2 tsp. fennel seeds (crushed) 1/2 to… Read More

Sausage, Potato & Swiss Chard Soup

1 lbs (500g) sausage 1 tbsp (15ml) extra-virgin olive oil 1 onion chopped 2 cloves of garlic minced 3 cups (750ml) cubed peeled potatoes 1/2 tsp ( 2ml) dried italian herb seasoning 1/2 tsp (2ml) pepper 1/4 (1ml) hot pepper flakes 3 cups (750 ml) water 1 cup (250ml) sodium… Read More

Celery Root & Mashed Spuds with Garlic

2 large potatoes ( about 2 1/2 pounds), peeled and cut into 2-inch pieces 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces 4 cloves garlic, peeled water 1/2 cup lowfat or reg buttermilk 2 teaspoons olive oil or butter 2 tablespoons minced fresh chives salt &… Read More