Archive for the ‘vegetables’ Category






Read Full Post »


If you have broth in your fridge or freezer this soup will be ready in a few minutes. Traditionally made with eggs and spinach, I decided to add arugula. No need for rice, pastina or noodles. Just eggs, spices, parmesan cheese and arugula. Easy, fast and delicious!


2 cup of fresh arugula chopped
3 to 4 eggs
1/4 cup of grated Parmesan
6 cup of homemade vegetable broth
chopped parsley

chopped basil

Salt and pepper to taste


heat the vegetable broth on medium heat

add the arugula to the broth and bring to boil

in a bowl, beat the eggs well

add the parmesan, parsley, basil salt and pepper to taste

when the broth is boiling, add the eggs very slowly

mix and serve right away

Read Full Post »






Read Full Post »


If you don’t cook brussel sprouts often this recipe will change that. Easy and fast to prepare. Can accompany any dish. Gordon Ramsay included this side dish on his Christmas special.


Serving: 4-6
Prep: 10 min
Cooking: 20 min


2 lbs brussels sprouts
4 slices of baccon chopped (Gordon Ramsay used prosciutto)
salt and pepper to taste
1 tbsp. lemon juice
1/2 cup chopped chestnuts (if desired)


Peel the outer leaves of the brussel sprouts & cut in half.
Thinly slice the pancetta or streaky bacon in 1 cm slices.
Roughly chop the chestnuts and put aside until needed.
Grated the zest of one lemon & leave to one side.
You will use the juice of the lemon later.

Place the brussel sprouts in a saucepan in hot water and boil for 2 minutes.
In a separate pan, heat the olive oil and lightly fry the pancetta.
Spoon the just cooked brussel sprouts into the pancetta & cook and coat for 1 minutes.
Season with a good grind of salt & pepper.
Add the chopped chestnuts and lemon zest.
Toss well.
Add the juice of one lemon.


Read Full Post »



The summer is over and the garden is no more. However, I have been reading a lot about microgreeens and how easy it is to grow indoors. So here they are, my first attempt. Pea shoots, broccoli, basil and arugula greens for start and so many more to try. After a few days of planting  the seeds sprout and 15 days later, the greens are ready to be harvested. The picture below is the first salad I made. It was amazing.  Will definitely continue.


If you are tempted to start your own microgreens, here are a few links to help you along. Good luck!

West Coast Seeds : How to grow microgreeens

Microgreens on a windowsill

How to grow a microgreens garden year round in your home

Seed to Green


Read Full Post »




Read Full Post »


Read Full Post »

orange beets salad

IMG_4609I love beets in every color, especially the deep red ones. However, they could be quite messy to prepare as well as digest. So the next best color is orange. I could eat these with nothing on them. Delicious, easy to prepare and no mess. I use every method to cook them, roasted, boiled, stir-fried, raw, steamed and pureed. They always come out beautiful and delicious.

Above I boiled them with the skins on. When cooled down, the skin comes off by sliding your thumb gently across. Cut them up the way you like, season them with your favorite herbs and spices and enjoy alone or as a side dish.

Read Full Post »

herbivor soup


The markets are now full of last harvest produce. Take this opportunity to buy a little extra and freeze for use on those cold winter days, when fresh garden tomatoes, peppers and herbs can make a great starter for just about anything.

I called this dish “herbivor soup” because 90% of the veggies are from Herbivor Farm. I visited the farm a few times this summer and even got my hands dirty planting and picking. Not only did I enjoy the experience, but when the time came to cook all these beautiful vegetables, I realized that I was preparing and cooking stress free. I didn’t worry about where these vegetables were grown or if they really are organic, or if they snuck in some pesticide at the last minute.  Lisa and Justin prepared some beautiful and plentiful baskets for their CSA clients (picture above shows items for one basket). Unfortunately for me, the farm is in Ottawa, so I am not able to sign up for a basket.  However, I will definitely visit more often next year.




Stir-fry some chopped onions and green onions until translucent.


Add some cut up zucchini, peppers, carrots and cherry tomatoes.


These are the last string beans from my garden.

The big ones I cooked separately for a side dish and the small ones I added to the soup.


Let everything cook for about ten minutes, before adding beet tops, swiss chard and Chinese cabbage.

IMG_4567 IMG_4566




Add a jar of tomato puree and all your liquids. Here I added the water from the beans and 8 cups of chicken broth

 IMG_4589    IMG_4595-1

Add cooked beans at the very end.


Add a handful of fresh herbs like parsley, basil, celery leaves, kale, dill and whatever else you have left in your garden.


Let the pot come to a full boil. Add salt and pepper to taste. Other spices can be added also.


Read Full Post »


Read Full Post »

« Newer Posts - Older Posts »