Green Spring Pizza

Green Spring Pizza

I have to admit that the time I’ve been spending in my…

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I have to admit that the time I’ve been spending in my own kitchen has taken a back burner recently. I haven’t been cooking as much as I usually do, and the things I have been cooking, haven’t been documented clearly enough to make it on here. This is a pizza I’ve been thinking about for a while, but only got motivated to whip up last week.

Peas with Pea Shoot Puree

Peas with Pea Shoot Puree

I love holiday dinners. And although my family isn’t religious we are…

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I love holiday dinners. And although my family isn’t religious we are Christian enough that those are the holidays we get together for family dinners. My mom and I have a deal worked out where she pays for the feast and I cook it. It works great because she hates to cook, and, well not rolling in cash to say-the-least. Easter to me, is always the most frustrating dinner to plan, 

Beet, Cherry Tomato and Pea Shoot Salad with Goat Cheese

Beet, Cherry Tomato and Pea Shoot Salad with Goat Cheese

Originally I had intended this recipe to have feta cheese instead of…

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Originally I had intended this recipe to have feta cheese instead of goat cheese but my mom “thought they were the same thing?”. Goat cheese and beets in my opinion always go well together so there was no loss. I also originally intended this recipe to have mint flavour in with the yogurt but by the time I made it to the mint stand they were sold out.

Potato & Sausage Latkas with Creamy Squash Puree – Salad with Quail Eggs Baked in Tomato Cups

Potato & Sausage Latkas with Creamy Squash Puree – Salad with Quail Eggs Baked in Tomato Cups

This recipe inspiration came from a recipe I saw for full sized…

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This recipe inspiration came from a recipe I saw for full sized eggs baked into plum tomatoes. Shrink all that down and you get quail eggs baked into cherry tomatoes. I also saw a recipe for leek and squash latka’s which turned into potato and sausage latka’s with a squash puree and crispy sage leaves. 

This week at the Farmer’s Market: Pea Shoots!

This week at the Farmer’s Market: Pea Shoots!

I do not think that any one can possibly understand how excited…

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I do not think that any one can possibly understand how excited I was last Saturday to walk into the market and have 20 wonderful bags of organic fresh pea shoots to sell. To me this can only mean one thing  SPRING IS ON IT`S WAY. And although so many people were quick to remind me that `they are grown in a hot house` (duh – there is still snow here!) I was not going to let that information rain on my parade!

Egg Salad Sandwich

Egg Salad Sandwich

I love eggs salad. Eggs salad on it’s own, egg salad on…

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I love eggs salad. Eggs salad on it’s own, egg salad on sandwiches, there is not time that I don’t love egg salad. Supreme egg salad with tones of things tossed into the mix, or basic egg salad sandwich with nothing but eggs, mayo and white bread. After one customer’s suggestion at the farmer’s market, regarding pea shoots on egg salad, I had been craving this ever since.

Scallops with Pea Shoots and Cucumber Salad

Scallops with Pea Shoots and Cucumber Salad

I don’t think anyone could have been more excited for the pea…

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I don’t think anyone could have been more excited for the pea shoots that my boss showed up with on Saturday morning then me! Sure they came from a hot house, but these pea shoots mean that it’s not warm enough outside to justify HEATING a hot house, and that spring is (slowly) on it’s way! After a quick google search and a scour of my fridge I came up with this quick, easy and delicious scallop and greek inspired salad. I served it with shaved butternut squash that was flash fried in a pan.

Lobster Avocado & Grapefruit Salad

Lobster Avocado & Grapefruit Salad

The weather here has been unusually WARM and I still have some…

All picked out of my garden – YESTERDAY! (October 28, 2012!!!)

The weather here has been unusually WARM and I still have some greens in my garden that have survived the first few frosts. This recipe is amazing, and a texture explosion in the mouth! The original recipe came from the most recent Gourmet cookbook, but I spiced it up with the pea shoots and sorrel.