Rhubarb and Cod

Honey Habanero Shrimp with Tarragon Rice Pilaf

April 26, 2021 1 Comment

Today’s Honey Habanero Shrimp offers a fiery take on the classic shrimp scampi. Served on a bed of fluffy and flavorful rice pilaf, accented with tarragon and toasted orzo, this meal boasts a contrast of bold and nuanced flavors. And it’s simple, like, weeknight simple. And very spring-friendly. Temperatures haven’t quite hit spring levels in my neck of the woods. Sure, we’ve had some lovely days, but we also had snow last week. So my palette is ready for lighter fare, but shifting weather has me looking for comfort. This dish strikes the perfect balance between cozy and fresh.

Grains & Legumes, Salads

Salt and Pepper Tofu with Mango Salad & Forbidden Rice

April 21, 2021 No Comments

Salt and Pepper Tofu with Mango Salad and Forbidden Rice

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I’m not really a salad person. Leafy greens just don’t turn my crank. I prefer to treat the lettuces and kales of the world as accents or companion pieces to something infinitely crunchier, tastier, and definitely not healthier. Give me a salad that is more pasta than vegetable, more cheese than leafy green. Give me a salad with a fried garnish. It’s still technically a salad, it just has more going for it. I do wish I was the kind of person that simply ate for fuel. It would make my late-night-snacking dilemmas a whole lot simpler and a lot less… counterproductive? But that’s just not me. So for me and people like me, there’s this Salt and Pepper Tofu with Mango Salad.

Grains & Legumes, Sandwiches & Wraps, Vegetarian

Gochujang Bean Burritos with Kimchi Queso

April 16, 2021 No Comments

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It’s Friday night and what could be more fitting than a recipe for burritos? But not just any burritos, these are Gochujang Bean Burritos with Kimchi Queso. Yes, these deliver K-Mex-inspired refried pinto beans, covered with a K-Tex-inspired queso, rolled up in a Cal-Mex-inspired format. There’s a whole lot of inspiration behind these bad boys and I am here for it. It’s very difficult for someone from the east coast of Canada to make any burrito “authentically” so why not have some fun with it.

Pasta, Vegetarian

Pear and Parsnip Agnolotti with Fried Mint

April 14, 2021 No Comments

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If this dish looks like work that’s because it is. It’s the kind of work I like, though, so it’s kind of not work. But, depending on who you are, these Pear and Parsnip Agnolotti may look obnoxiously involved. And it is true, this is not a 30-minute weeknight dinner. This is a lazy, rainy Sunday dinner. A keep-my-hands-busy-so-I-don’t-think-about-the-news kind of dinner. A let’s-push-up-against-the edges-of-my-capabilities kind of dinner. And maybe you’re not in the market for that kind of dinner right now, but the moment you are, you’ll be glad these petite pasta parcels exist.