In my continuous search for reasons to eat garlic, this recipe popped up. A Spanish version of Garlic soup– Obviously I had to try it. I thought it needed a little extra garlic then the original recipe I tried suggested, so I
This time of year is tricky…sure you might be lucky enough to have come across some fresh new spring greens by now. Maybe some mustard or arugula. Ya baby. And in the coming days there will be more and more
To be sure, finding love as a farmer is no easy task. My heart for the past decade or so has been wholly committed to farming much to the detriment of other relationships and family life. I have zero regrets
I love this time of year when the days get longer and the plants visibly seem to grow bigger each day almost exponentially. However, one of the first signs that days are going to be sunnier and warmer is in
Still have a whole bunch of potatoes left from your CSA box? Homemade gnocchi and perogies are two delicious winter meal ideas that you can prepare on the weekend and freeze for a delicious, but quick and easy dinner throughout
From Julia’s Kitchen Wisdom, by Julia Child (Ok, this is by far, one of my most favourite recipes. Salmon instead of tuna works with this recipe very well! Ingredients: 1 large head Boston-lettuce leaves, washed and dried 1 pound green
From Kathleen Sloan-Mcintosh, Canadian Gardening Magazine Ingredients: 2 lbs purple potatoes or other waxy varieties (such as fingerling, red or even ‘Yukon Gold’), scrubbed, thinly sliced 4 cloves garlic, thinly sliced 11⁄4 cups heavy cream Salt and freshly ground black pepper, to taste
From Chef In You.com Ingredients 1 onion,chopped 2-3 garlic, minced 2-3 large potatoes,chopped 1 cup tempeh, cubed (optional) 1 bunch Kale (about 1/2 pound) 4-5 cups of Vegetable broth/water salt and pepper to taste Note: Non-Vegetarians can replace tempeh with
1 kg new nugget, fingerling or purple potatoes washed and scrubbed 2 cloves garlic, peeled 1 bay laurel leaf 1 tbsp sea salt 1 x 350g package organic semi firm tofu 3 tbsp brown rice oil 3 tbsp rice vinegar
Ingredients: For stew 10 ounces pearl onions (about 2 1/4 cups) 9 tablespoon olive oil, divided 1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2
