Category Archives: Sides

Black Bean Salsa

BeanSalsa

This black bean salsa is one of the few dishes that I like raw onions in. And this is surprising given the onion-to-other-ingredients ratio. It has a lot! If you bring it along to a BBQ or picnic, encourage everyone to eat it. And they will, as it’s highly addictive. Continue reading

Advertisements

Herbed Chickpeas

chickpeasThis 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. Continue reading

Wild Mushroom and White Bean Orzo Pasta Salad

Mushroom White Bean Pasta saladI can’t stop thinking about the wild mushroom pasta salad at Tractor Foods, a local restaurant up the street. I’ve adapted their version – they use ditalini pasta and truffled ricotta cheese – into this paired down, but equally delicious, version. Continue reading

Zucchini Feta Pancakes with Lemon Yogurt Sauce

Zucchini PancakesZucchini pancakes are a good way to use up those end-of-summer zucchinis. Our friends Louie and Nat gifted us with a couple of monster-sized zucchinis. Continue reading

Baked Mushroom Arancini

baked aranciniArancini are delightful bundles of starchy goodness filled with a gooey cheese surprise. They’re also a handy way to use up leftover risotto.  Continue reading

Shiny Tomato Gazpacho

Tomato GazpachoI 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. Continue reading

Mushroom Risotto with Fresh Herbs

mushroom risottoThis 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

Continue reading