My husband and I were out of town the past weekend. He spent his days at a conference working, and I was lying around a beautiful house on Lake Erie with old friends, essentially spending the weekend overindulging. We were in a
I've always stayed away from making anything with fava beans because inevitably the recipe will say how much work they are. The idea of shelling the beans and then having to peel each one of them seemed like a ridiculous amount of effort. On the other
I first had couscous twenty-five years ago when my son was born. A friend brought over a huge pot of ratatouille so I wouldn't have to cook for a couple of days. Along with it came a little bag of stuff that was completely foreign to
I spent the weekend looking through a new cookbook from Williams-Sonoma called Cooking From the Farmers' Market. I've only made a few things from it so far, but I'm enjoying it. It's not a vegetarian cookbook, but the emphasis is on
We are now into our third day in a row of temperatures in the over 90F range. Walking the dog at 6:30 am proved to be too hot for us both. It's hard to get up the energy to cook anything, and it's hard to get up the energy to eat as well. Easy salads
It's pretty hot in Toronto these days, with the mercury hitting August temperatures in May. It makes me want to spend less time in the kitchen, and make lighter dinners with lots of vegetables. Middle Eastern cuisine is especially delicious in this
My family are all big fans of Chinese cuisine, and I cook it often. One of my favourite cookbook authors is Fuchsia Dunlop, who wrote Land of Plenty and Revolutionary Chinese Cookbook. Her memoir Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of
I know that stinging nettles grow wild in Ontario and you can forage for them, but I'm not really sure where to find them, unlike in England and Ireland where you can find them in just about every field. I realize that I've never
In his book In Defense of Food, Michael Pollan suggests that we eat more like our grandparents. This weekend I felt like I was channeling my great-great grandmother in her 19th century farm kitchen.
.I know that rhubarb is grown
You don't have to wait until late summer when the basil plants are huge to make pesto. You can make pesto out all kinds of vegetables. I still had lots of asparagus left over from my pickling, and pesto seemed like the perfect solution. I had centre
I am the queen of leftovers. There is nothing I like more than taking bits and pieces of ingredients from my fridge and turning them into something new. It cleans out your fridge or pantry, you don't waste any food and you usually
This weekend I had an astonishing amount of asparagus ends, wild leek roots and leaves and fiddlehead stalks. Literally pounds of the stuff that I couldn't bring myself to throw out. I had to do something with all that stuff.The answer, or course, is
It's so nice to finally have something green to eat from the farmers' market after the long winter of root vegetables. Not only that, the sorrel I planted in my garden last year is already massive, so I'll be adding it to many of
Fiddleheads are a foraged vegetable and only last for a couple of weeks at the farmers' market, so it's best to buy them as soon as you find them. I bought a pound of them last week and I've been working my way through them, cooking a
I shared a quiche recipe with Planet Green readers just last week, but something about spring vegetables and eggs go together and so we ate another quiche this week. This is a great recipe, because dandelions are incredibly common and
My refrigerator was brimming with spring vegetables I got at the market and I was making lunch for one. I thought the sensible thing to do was put them all together and make a spring vegetable ragout.
This took almost no time at
A couple of weeks ago my husband and I went to a dinner for Frances Mayes, author of Under the Tuscan Sun. She has just written a new book entitled Every Day in Tuscany, and like her previous work it details her life in Italy. Ms.