All posts tagged: lunch

asparagus nettle shiitake pizza

asparagus, nettle, and shiitake pizza

Real talk: this was a spur of the moment post, which is not usually how I roll. I have a few ideas sketched out for this month, but as this week was rolling along I wasn’t feeling motivated to work on any of them. But it just sort of happened organically, one of those situations where what I have in the fridge also happens to be seasonal and also jives with a bookmarked recipe I’ve been meaning to try out. We’ve been picking up asparagus the past few weeks at the Memorial Centre Farmers’ Market because I really can’t get enough of it, plus it’s such a short season that we might as well eat it while it’s at its peak. The last time we were there, I noticed that the first stall we passed on our way was selling nettles. I’ve seen and heard of them before, but had never used them. I struck up a conversation with the woman running the stall, who gave me very clear instructions on how to safely handle and prepare …

vegan bagel fattoush with fava beans

everything bagel fattoush with fava beans

As a result of our continued eagerness to spend time outside, we grilled our dinner on the deck one night last week, each wrapped in a blanket huddled next to the BBQ. The weather here hasn’t been terribly chilly, but after spending so much time soaking up the sun on vacation I became accustomed to walking around in birks and shorts, no sweaters in sight. I can’t wait to sit on the deck with a cold radler, eat dinner straight off the grill, and relax while the warm sun fades to dusk and my new twinkly patio lights blend in with the starry night. This recipe came about as an attempt to use up a few things that have been lingering in the fridge a little bit too long. Even though I had used them for a few recipes, I still had leftover turnip, radishes, and half a pomegranate counting down the days til their demise. Rounded out by the sourdough bagels I had stashed in the freezer and the ever abundant mint and lemon balm …

vegan artichoke penne with leeks and ricotta

artichoke and leek penne with ricotta

Seems the April showers are a bit delayed this year, but I really don’t mind. I love the gloomy grey skies, getting to wear big boots and my bright yellow rain jacket, and how fresh all the rain makes the air feel. Plus it definitely helped our garden along: I came back from a week-long family vacation in the Dominican Republic only to discover some giant rhubarb, loads of mint and lemon balm, and some asparagus and garlic sprouting out of the earth! There still isn’t much in the way of local produce yet, but the few ingredients for this meal feel fresh and bright like a spring meal should. The bright pops of colour from asparagus and arugula mimic our surroundings, the greenery slowly emerging from its winter hibernation. We are definitely looking forward to more abundant farmers’ markets and the (small) bounty that awaits us in our very own backyard. Happy spring time friends! artichoke and leek penne with ricotta (vegetarian, vegan) serves 2 380 g whole grain penne salt 6 asparagus stalks, trimmed …

spring-y filo quiche

Well, it seems that spring is finally upon us. The days are slowly getting warmer and longer, and more people are spending time outside. Downtown has been filled with people the past couple weekends, and I’ve noticed a number of people in my neighbourhood outside getting their yards and gardens ready to plant once more. People are so eager to reacquaint themselves with the outdoors, buzzing with the sight of flowers at the market, the promise of BBQ season on the horizon, and to see friends they may have seen infrequently due to extreme hibernation (that would be me). As we start to spend more time outdoors, it generally means wanting to spend a wee bit less time indoors standing over the stove. This quiche is perfect if you’re feeling too lazy to fuss around with pastry (or forgot to make it the day before). It comes together quickly and makes an attractive centrepiece for a brunch with family and friends. Even though it’s still early and there isn’t much in the way of fresh local produce …

mushroom pot pie with olive oil biscuits

mushroom and lentil stew with olive oil biscuits

I’m finding it a bit startling that it’s already mid-February. It seems like my winter hibernation is flying by. On the one hand, I can’t wait to step outside one morning and remember what it’s like to feel the sun’s warmth, not wear quite so many layers, and stop feeling this constant chill in my bones. I keep thinking about how beautiful our yard looks when everything is in bloom. We are taking turns flipping through the seed catalog, deciding on how to improve on last year’s garden, and we just signed up for our CSA.  But truthfully I’m also really savouring this time of year. I know it’s fairly dark and gloomy, and we’re all tired of trudging through the snow and biting winds. I do however love staying inside and watching the snow fall (like the crazy amount we got last Sunday), having hot chocolate and marshmallows, and catching up on reading the ever-growing stack of books beside my bed. Winter for us also means a trip home for the annual family sleigh …

gluten free miso waffle

savoury miso waffles

I think as a general rule of life, breakfast on a weekday morning is always rushed. Even if I try to get up a few minutes earlier (a real struggle when it’s so cold and dark) there isn’t time to slowly savour and enjoy the beginning of my day. Winter weekends are a great opportunity to ease into the day gradually, and lately I’ve been really digging the slow pace of it all. I love being able to sit quietly on the couch with my tea, and think about all the possibilities of the day ahead. I’m trying to prioritize a ‘taking it easy’ mindset, since my usual tendency is to schedule large chunks of my weekend (ie meal prepping, cleaning, making bread, working on the blog) so I don’t feel like I’ve ‘wasted’ my free days. The downside to having accomplished so much is that when my weekend is over, I feel as if I’ve worked the whole time. My focus now is on having weekends with more balance so that I feel rested …

warm winter salad with apple cider dressing

warm winter salad with apple cider dressing

Happy Thursday! This hearty winter salad is a pretty great compromise to any healthy resolutions you might have made a couple weeks ago. It’s got your servings of veg covered as well as a bit of bread and cheese (#balance) so you can feel virtuous about starting the new year off right, while not feeling entirely limited to green juices (but if you thrive on those, more power to ya). Particularly in the dark days of winter, I think we could all benefit from a little more colour in our meals on occasion: not only from the wide array of vitamins and minerals, but also to brighten our spirits because we still have a lot of winter ahead of us. Fortunately even winter produce provides an enticing colour spectrum, from red and yellow beets, orange-hued squashes, vividly purple cabbages, deep green brussels sprouts and kale. I think it’s good to find a balance between the bright, energizing foods as well as the simple home-y staples like oatmeal, rice bowls, and good bread. I’ve ramped up …

vegan gluten free spicy coconut soup

spicy coconut and pineapple soup

It’s raining pretty hard right now while I’m sitting here writing this, and just looking outside is giving me chills. So as I make myself another cup of tea and look at the pictures of this soup, I imagine it like a big warm blanket, warming my head to my toes, eliminating the word ‘cold’ from body’s vocabulary (even if only temporarily). At this time of year when people are often doing cleanses to start their year off right,  I try not to think about resolutions based on the calendar year and just do right by my body with a hot bowl of food accompanied by something starchy (usually in the form of bread or some cooked grains).  The new year brings people to not only make goals for the year ahead, but reflect on the year previous. Currently the internet is full of thank-god-2016-is-over type stuff. And on the one hand, I can totally agree: a lot of celebrities and influential musicians passed, an overtly sexist and racist man convinced people that he could successfully …

butternut squash soup with zhoug

I T ‘ S  S O U P   S E A S O N ! It hasn’t even been terribly cold yet and I am already in the routine of having my teapot/mug within arm’s reach. I know I will regret saying this later (like mid-January when I have to walk to work in a blizzard), but I love when the weather gets cooler. Sliding around the kitchen in my slippers. Baking cookies and treats, because you need something to go with all those cups of tea. Feeling inspired to cook again, as during the summer I am usually too hot to feel like going anywhere near the stove, and I get way more creative with fall/winter produce and the assorted beans/grains in our cupboards. I love soups, stews, casseroles, trays of roasted veg, hearty meals that leave you feeling warm and snuggly so you can lay on the couch wrapped in blankets, read a book, and listen to Miles Davis.  Right now all my body wants is hot bowls of food and baked goods, …

vegetarian vegan pan bagnat

turkish inspired pan bagnat

I know, a sandwich. What a terribly mundane idea for a blog post. BUT. This sandwich is different, I swear. I wrestle with myself over recipe ideas all the time, thinking “it’s been done” or “it’s boring” or “who needs a recipe for that?” or “how interesting could a vegetarian sandwich be without cheese?!”. This blog is supposed to represent foods that I like to eat regularly; sandwiches definitely fall into that category, so I unashamedly present to you my take on a pan bagnat. People have this idea in mind that vegetarian/vegan food is supremely bland or uninteresting; while that may be true of some stuff, I hope this sandwich proves otherwise. When I think about food options that I wish existed in Kingston, this type of food comes to mind. I want something fairly wholesome, inexpensive, with a lot of flavour. I was flipping through Sarah B‘s cookbook and saw the pan bagnat, which is basically a Nicoise salad on a bun. The name translates to ‘bathed bread’, because all the flavours soak into the …