Monthly Archives: February 2012

Pear Sorbet in Gingersnap Cups

Posted on February 24, 2012 by

makes about 8 2 cups finely ground gingersnap crumbs 3 tablespoons butter, melted 4 pears, peeled, cored, and sliced, plus one additional pear for garnish 1/4 cup sugar 1/2 cup water 1/8 tsp. ground cardamom strips of lemon zest–yellow part … Continue reading →

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How Do I Make Roasted Caulifower Soup?

Posted on February 23, 2012 by

. . . and why should I roast the cauliflower first? Does it really make a difference? That’s what I asked myself. Did I really need to take the extra time to roast it first? It’s all going to be … Continue reading →

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Laura’s Granola

Posted on February 16, 2012 by

The sky is the limit with this one. Use whatever combinations of grains, seeds, nuts, or dried fruit you like. This one is Laura’s specialty. Mix together 5 cups rolled oats 1 cup chopped walnuts 1/2 cup sunflower seeds 1/2 … Continue reading →

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Quinoa Cucumber Mint Salad

Posted on February 5, 2012 by

Serves 4-6 1 1/2 cups water 3/4 cup quinoa 1 long English cucumber, diced 1/2 cup finely chopped red onion 1/4 cup chopped fresh mint 1 clove minced fresh garlic 3 tbsp fresh squeezed lemon juice 1/4 cup olive oil … Continue reading →

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Creamy Tomato Soup with Basil

Posted on February 3, 2012 by

A new favourite. I have adapted this from the Tomato Cream recipe in the Rebar cookbook. This makes enough for 10-12 servings. 6 cups organic vegetable stock 2 tbsp. olive oil 1 yellow onion, diced 2 tsp. salt 6 garlic … Continue reading →

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Raspberry Mint Sauce with Balsamic Vinegar

Posted on February 1, 2012 by

I can think of lots of opportunities to drizzle this baby: ice cream, pound cake, cheesecake to name a few. I’ve popped it into the freezer, ready for a quick dessert. Can you imagine it on panna cotta? Today I … Continue reading →

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Strawberry Rhubarb Crumble

Posted on February 1, 2012 by

So . . . what’s the difference between a crisp and a crumble? I wasn’t sure so, of course, I googled it and found this site. It seems that a crisp is richer, more crunchy, and originated in the States, … Continue reading →

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Simple Lemon Dessert Sauce

Posted on February 1, 2012 by

Organic lemons were on sale this week, so it seemed like a good time to make some lemon sauce for the freezer. If I’m zesting citrus fruit, I’ll only use organic. Organic lemons may not look as pretty as their … Continue reading →

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Butternut Squash Soup with Lemongrass

Posted on February 1, 2012 by

It’s too bad that we have to rely on words and photos to share a recipe because the smells emanating from this soup as it simmers are sublime. Lemongrass has such a subtle, almost polite aroma, but it adds a … Continue reading →

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