Daily Unadventures in Cooking

A new squash recipe which is extremely flexible, Italian inspired, and easy to make-ahead.

This lemon sauce is a simple addition to cooked fish or roast vegetables.

This Asian noodle salad is a healthy meal in itself which is perfect for a potluck or a packed lunch. The crunchy fresh vegetables bring the vibrant colour and the chicken adds a dash of protein to these tangy peanut noodles.

This broccoli is crispy in texture and it’s caramelized flavor is brought out by the hot temperature. Delicious with lemon, chilies and Parmaggiano Reggiano.

Healthier than potatoes, this twice-baked butternut squash recipe is a side dish with a cute presentation for your next party. Though sweet, it is also tangy from the sour cream and speckled with green onions and parsley.

A recipe for roasted cauliflower which is light and easy to make. The natural sugars caramelize to produce a sweet and nutty taste which is enhanced by the lemon and salt.

A lovely light side dish with asian flavours – a recipe for stir fried bok choy.

Firstly, for anyone wondering why in the world anyone would massage kale, let me enlighten you. Rubbing kale with salt draws out the bitterness, letting it be more delicious if eaten raw. (Similar to salting and draining eggplant to remove bitterness.)

My wonderful parents were in France a few weeks ago and they brought me back foodie gold. A fresh black truffle, bought from a man in a market selling it with his pig at his side. How charming is that?

Comfort food at it’s best this classic cauliflower gratin recipe is adapted from Julia Child so it is rich, fabulous and full of bechamel sauce.

Eat your Peas! I was told as a child. You see, I really didn’t like cooked peas until very recently. I will eat raw peas until I am ill, but cooked peas? No thanks. But now I feel like I have been missing out, there is something about this preparation of cooked peas where [...]

I love, love, love, love Brussels Sprouts and this is my favorite way to eat them. They are great when they are dressed up with bacon and nuts, but honestly, like so many things simpler can be better.

I have made Brussels Sprouts with bacon before and really liked it. But this time I wanted to roast the Brussels to give them that extra flavour and crispy texture I love. Brussels sprouts and bacon are natural friends and adding the walnuts gives this dish a nice crunchy texture contrast.  This would be [...]

This may be my last tomatillo recipe of the season and I think it may be the most delicious one so far. Sorry if you are sick of them already, but since I just discovered them I am enamored. Plus I have been gifted with a huge bounty of them from J’s Dads garden. [...]

This warm squash side recipe dish is full of colours and flavours. The squash is braised with apples and kale and topped with crispy bacon.

I received the largest zucchini I think I have ever seen before as a gift from J’s family. At least I think it was a gift, maybe it was a challenge? I immediately thought of ratatouille, but I wanted to do something different (I will probably still make ratatouille with what is left [...]

As the leaves turn rusty orange and we all go off to work in the dark, lovely winter squashes start appearing at the farmers markets. Winter squash like acorns, butternuts, buttercups, and kabochas are lovely in soups, pastas, stews and can be used in almost any recipe. In fact they are so nice in [...]

This spaghetti squash recipe combines cooked spaghetti squash with chives, sour cream and Romano cheese and then bakes it to make a delicious and different recipe.

This was my first time cooking okra, and it turned out great! I have had it in stews and soups at restaurants before, but I wanted to do something simple with it so I could really taste the flavour and texture. As I understand it, if you cook okra wrong, it has a [...]

It is time for something a little different, my first interview! When I was in Toronto, I got the chance to meet Chef Sara Harrel and asked if she would be interested in giving us some tips on eating more locally and seasonally. Chef Sara Harrel is the founder of the Veg Company based in [...]