Category Archives: vegetables

Garden Fresh Kale Salad

This Garden Fresh Kale Salad is easy to make, packed full of everything good for you, and uses local, readily available vegetables. It was recently brought to my attention that my recipe for Kale Salad is not on my blog. … Continue reading

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Easy Zucchini Chips

With an overload of zucchini in my garden (how can something grow so fast?) I am running out of ideas for ways to use this veggie. I’ve made all my favourite recipes and have a freezer full of Zucchini Patties … Continue reading

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Refrigerator Pickled Beans

Summertime is Caesar time. Here is one more way to use some of those extra beans that are so plentiful in the garden or in farmer’s markets right now. This is a fast and easy recipe that produces a crispy, … Continue reading

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Fresh Green Bean and Zucchini Salad with Balsamic Dressing

If you live where I do and you have a garden, you’re likely experiencing a similar problem of “too much and all at once” with this hot and sunny weather we’re enjoying. Two short rows of green beans in our … Continue reading

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Asparagus-Avocado Salad with Peas and Radishes

Even though I’ve lived in this valley all my life, I never tire of its beauty. Neither, apparently, does my daughter who is on a work-away on an olive farm in Tuscany right now. The closing line of her last … Continue reading

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Shaved Brussel Sprout Salad with Apples and Cranberries

This Brussel Sprout salad has been making the rounds of Pinterest lately, and it is certainly pin-worthy. If you haven’t tried raw Brussel Sprouts, you must. They are nothing like their boiled or steamed cousins–no stench of cruciferous vegetables in … Continue reading

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Pan-Seared Balsamic Butternut Squash with Parmesan

Stormy days demand warm comfort food. Today we woke to the sounds of the backyard creek rushing, the waves crashing in the bay, and the wind blowing the rain sideways onto the windows. Welcome November! It was a hunkering down … Continue reading

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What to do with ALL THAT Zucchini?

If you’ve planted a zucchini, you’re probably feeling like I am right now. One tiny seed planted in the spring has produced more zucchini than I can keep up with. So today I’m creating a Throwback Thursday post. Here, in … Continue reading

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Garlic Scapes: What do you do with them?

If you grow your own garlic, the scapes are likely ready to be harvested now. Scapes are the long flower stalks that rise from the bulb. Some gardeners believe that they must be cut off once they curl to allow … Continue reading

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Shaved Asparagus Salad

Guess what’s open? Eating fresh-picked asparagus from the farm is a completely different experience than eating asparagus imported from Mexico. While I usually serve it cooked: steamed, sautéed, roasted or stir-fried, tonight we had it raw. This shaved asparagus salad … Continue reading

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Personalized Veggies ‘n Dip

This one definitely comes under the “Why didn’t I think of that?’ category. I pinned it last week, as I thought it was such a good idea. It makes more sense than having everyone crowd around one plate of veggies. … Continue reading

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Crispy Cheesy Brussels Sprouts

Are you a confirmed sprout-hater? I was, for years. Memories of the smell of my mother’s boiled brussels sprouts kept me from experimenting with them for a long time. Once I discovered that, no, they did NOT have to be … Continue reading

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The Party’s Over

A month of indulging in rich holiday food culminated in a week of exploring boulangeries, patisseries, and brasseries in Paris. I sampled. I savoured. I tried it all. And now the party’s over. Back to Boot Camp tomorrow. Move aside … Continue reading

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Roasted Beets with Lavender

Serves 6 Ingredients 1 lb medium beets, with 1 inch of stems remaining, scrubbed but not peeled 5  or 6 unpeeled garlic cloves 1/4 cup plus 1 tbsp. extra-virgin olive oil 1 tablespoon (plus 1/2 tsp.) dried culinary lavender buds, finely … Continue reading

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(The Best) Carrot-Ginger Soup

Comfort food (and healthy food) for a rainy fall day. Roasting the carrots first intensifies their flavour. Spoonfuls of this soup seem to always be followed by “Mmmmmm. . . .” Makes about 8 cups Ingredients 3 pounds fresh carrots, … Continue reading

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