Chickpea Coconut Curry with Roasted Squash and Cauliflower

This vegetable curry recipe was inspired by one of my celebrity crushes, Vikram Vij. Vij, as he’s fondly known, is an exceptional Vancouver chef with dreamy blue eyes.

Advertisements

Herbed Chickpeas

This chickpea dish is my latest food obsession. I’ll make a batch at the start of the week as my quick lunch and dinner go-to staple. Cooking the chickpeas gives them a nice toasted crunch on outside and a creamy bite on the inside.

Merry Cheeseball!

My family loves a good cheeseball. Every Christmas this retro crowd-pleaser appears alongside the cheese and pickle tray, in a variety of flavours, shapes, and sizes.

Shiny Tomato Salsa

Each fall the woman in our family get together to make big batches of canned salsa. It’s a tradition that’s been in our family for over 20 years. It happens each fall in my mom’s kitchen, with all of us pitching in.

Shiny Tomato Gazpacho

I recently whizzed up this shiny tomato gazpacho for a family tea party. I love the bright, refreshing, and juicy flavour of the tomato and cucumber. This cold soup goes down especially well on a hot summer day.

Farm Fresh Cheesy Scrambled Eggs

Recently we visited the Vockeroth farm in Alberta’s heartland and experienced some farm-to-table eating. We fed the chickens and reaped the rewards at breakfast the next day by scrambling those fresh eggs.

Mushroom Risotto with Fresh Herbs

This mushroom risotto has a scarborough fair flair. Parsley, sage, rosemary, and thyme play a starring role and add a fresh earthiness (is that even possible?) to this risotto. I love mushrooms and could eat this by the bowlful. It’s wonderful as a side dish or as a main course with a big salad. It involves a lot of stirring so I recommend having a big glass of cold white wine ready by the stove; you’ll need some for the risotto anyway. -bvox