Salty, savoury seaweed is paired with avocado, nectarines, and cashews and topped with a sumac and honey dressing in this eye-catching salad. Sumac is often associated with Middle Eastern cooking, but its sweet, citrusy flavour mingles beautifully with the honey, avocado oil, and rice wine vinegar dressing. Ingredients 6 tablespoons avocado oil 2 tablespoons rice wine vinegar 3 teaspoons sumac 4 teaspoons honey (Vegans, use your favourite sweetener) seaweed salad mix (I used a 25 gram/.09 ounce package, called seavegi, […]
A deliciously rich and creamy riff off a bacon, lettuce, and tomato sandwich. This recipe uses tomato paste for the base, along with a unctuous trifecta of bacon, butter, and goat milk. Sautéed basil stems add a mild peppery note and some gentle crunch. The whole thing is finished off with gooey oven-roasted tomatoes and a shaving of parmesan. Serve with grilled romaine on the side (recipe coming soon). Serves 2 Ingredients 1 pint tomatoes (something small like cherry or grape tomatoes) […]
This warm and spicy miso soup uses leftovers from my Almond, Coconut, and Miso-Crusted Chicken recipe. If you don’t have any leftovers, you can use any cooked chicken. Ingredients 2 tablespoons coconut oil 1 inch (2.5 centimetres) of ginger, finely minced 1 1/2 cups broccoli 1 leftover chicken breast or other leftover chicken, cut into 1 inch (2.5 centimetre) cubes 1/4 cup of miso 4 cups (1 litre) unsalted chicken broth 4 teaspoons chili oil, or to taste handful of […]
Miso, maple syrup, & chili oil flavour toasted almonds and coconut to make this crunchy chicken topping. Serve over a lucscious ginger-infused kabocha squash puree.
White beans, bacon, and rosemary make for a fragrant and hearty combo. This is easy to prep but needs a few hours to simmer so it’s great for a weekend meal. Or if you work from home like me, throw it together over a lunch break, or while you’re attending a virtual meeting. Then enjoy the intoxicating smell of rosemary…
Boneless pork tenderloin is my go-to for a fast but presentable meal for company. Here it’s served with caramelized onions, layered over bacon-sauted spinach, and a quick basil-pesto mash. Serves 4 Ingredients 1 pound pork tenderloin, sliced into 1/4 inch thick pieces. It’s easier to slice if you freeze it for about 1/2 hour first. 1 large sweet onion, sliced 3-4 tablespoons butter or olive oil 2 tablespoons bacon fat, or 4 strips of bacon cut into 1 inch slices 4 […]
Bursting with citrus, this carrot soup is a study in contrasts – creamy yet plant-based, rich but low calorie, complex flavours but a simple preparation.