BY Lisa Davies | Sunday, Apr 20, 2014 10:00am |
This light pea soup is an ode to spring: a seasonal spring poem in soup form. Forget the hearty, heavy split pea variation that immediately comes to mind when you hear the words “pea” and “soup,” as this one is a different pan of soup altogether. Like the green shoots of rebirth evident all around, it is the very essence of freshness and vibrancy. Continue Reading
BY Lisa Davies | Sunday, Apr 06, 2014 8:00am |
Let’s start with the facts: every omnivore loves meatballs. Period. So, when some friends invited us over for an evening of meatballs and wine, as card-carrying omnivores, we simply could not resist.
Each guest was asked to bring their interpretation of a meatball dish and as the invitees were a hodge-podge of nations and ethnicities, it almost turned the evening into a Meatball World Cup.
The universal popularity of the otherwise humble meatball is unwavering: from simple meatballs with red sauce and spaghetti to fancy Spanish albondigas served as tapas. Meatballs truly run the culinary and global gamut: Kofta, polpette, xiu mai, they are all a variation on a theme: meat shaped into a ball!
BY Lisa Davies | Sunday, Mar 23, 2014 8:00am |
Finally, there’s less of a nip in the air and that has given me the chance (albeit slowly) to start transitioning my family’s meals to ones featuring lighter fare. Granted, I have not quite put away my heavy coat, but I’m getting close to bidding it au revoir until we meet again later in the fall.
With green shoots starting to appear in the yard, here is an easy recipe to ease you further into spring —Herb and Cheese Pancakes with A Garlicky Dip.
While it is not yet asparagus or pea weather, the herbs in these delicious savory pancakes are a nod to more seasonal fare. This recipe is great served with a green salad and a sharp dressing (think red wine vinegar), and you could always add smoked salmon to dial up the protein content.
BY Lisa Davies | Sunday, Mar 09, 2014 8:30am |
St. Patrick’s Day is fast approaching and so it is time to start thinking about some seasonal treats that are (A) fitting for the occasion and (B) not filled with green dye.
My Irish grandmother would be appalled by the very thought of green bagels. In truth, I’m not sure she’s even heard of bagels, but we can be certain that the concept of a bright green one would only further complicate things. Equally, my grandfather would be turning in his grave at the thought of green beer. Guinness is good enough as it is.
This naturally green Leek and Potato Soup is economical, quick, nourishing and most important of all, dye-free.
BY Lisa Davies | Sunday, Feb 23, 2014 8:00am |
Courtesy of the continued presence of the polar vortex, this winter has been all about comfort food. Pounded by snow and icy chills, I have felt obliged to make—and let’s be honest, eat—more than usual.
In the service of delivering said comfort food, my slow cooker has been used a lot this year, cranking out simmering stews and satisfying soups. However, slow cooking and indulgence don’t usually go hand in hand but the moist, gentle environment of the slow cooker is just the place to steam a pudding hence this delicious recipe.
This Slow Cooked Chocolate and Pear Pudding is gooey and indulgent and against a backdrop of wintry misery, deeply satisfying. Featuring a syrup that seeps through the sponge to make a brownie-like concoction, once served with a dollop of vanilla ice cream it is the perfect antidote to the winter blues.
BY Lisa Davies | Sunday, Jan 26, 2014 8:00am |
With people looking for more bang for their nutritional buck, ancient and heirloom grains have started to rise to prominence.
Five years ago, you would have struggled to find nutritious grains such as spelt, teff, kamut, chia seeds, buckwheat or millet, but now there is an amazing choice to be found on shelf as these super-foods find their time in the spotlight. Continue Reading
BY Lisa Davies | Sunday, Jan 12, 2014 8:30am |
Cauliflower is the new Brussels sprout.
You heard it here first. Unless of course you were listening to NPR in the last week and then you’ve heard it here second.
If this food-trend prediction is true, in 2014 we will become inundated with articles on how to deal with cauliflower’s white gentle white curds. From now on, the brassica will be liberated it from its soggy, boiled mush to become an exotic crispy, spicy, delight. You now have permission to eat cauliflower with reckless abandon.