Well, it’s happened. The leaves on the trees have started to change colour. I have mixed feelings about this time of year. On the one hand, I do love the crispness in the morning and evening air, but I also know that once fall passes the rains will come. And the grey. The good news is
Traditional pesto is made with basil, olive oil, pine nuts, garlic and Parmesan cheese. It’s delicious served with pasta, spread on sandwiches, and as a base for your favorite homemade pizza. The problem is, it can be expensive to make. Pine nuts are not cheap and those tiny plastic containers of basil at the grocery
Today I am starting a new weekly series called Fresh Pick Friday where I will feature a local and in-season whole food. It could be a fruit, a vegetable, some local seafood, or even a nut (yes, we grow nuts here). Follow along and you will learn what foods are in season in BC throughout
Update: This green bean kimchi was one of the most popular recipes from my previous site, Mel’s Food Blog. I’ve re-tested and re-shot it, making some minor wording changes. I’ve also tried this kimchi recipe with other vegetables and it works great. Try zucchini, carrot, or cucumber for something different. Earlier this month, I was
Hash is a wonderful dish to make for Sunday brunch. It’s also a great weeknight dinner, if you’re a breakfast-for-dinner person, like me. Hash is usually best when you use leftovers for the starch component, but you can start with fresh turnips and it works out just fine. These instructions are given for fresh turnip.
Make Crostini! You’ll save five bucks on the store bought kind and be a food waste hero at the same time. Here’s how: 1. Thinly slice the baguette. 2. Toss with olive oil and your choice of dried herbs. 3. Lay slices on baking sheet and bake at 350°C for 8-10 minutes, until golden brown.
Pasta is one of my go-to dinner dishes. Why? It’s quick, easy, and leftovers are perfect for lunch the next day. One of my favorite ways to serve pasta is with pesto. While I do love a traditional basil pesto, I make it out of a lot of other things. I’ve learned that pretty much