Category Archives: Sides

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

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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

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Spicy Grilled Corn Salad with Black Beans

Grilled Corn SaladWe’re leaving for Mexico soon and I’m more excited about eating good Mexican food than I am about sitting on the beach. This grilled corn salad has a great spicy Mexican flavour that’s tempered by the crunch of the sweet corn and the salty feta cheese. Continue reading