Quick Bok Choy & Mushroom Recipe

 Ingredients:...more

Celebrate Heart Health Month with Black Bean Burritos

February is pretty great, if you ask us. If you need proof, check out last week’s recipe for Vegan Chocolate Cake with Raspberry Sauce. Do you have to wait for Valentine’s Day to bake with chocolate? Well, no, but it’s certainly not a bad idea!...more

Roast Beetroot and Goat's Cheese Salad

The sweet earthy flavour of beetroot, the slight tang and creaminess of goat's cheese, a scattering of baby rocket and spinach leaves, drizzled with a good olive oil and a reduced balsamic dressing make for a deliciously light seasonal summer lunch.Roast beetroot and goat's cheese salad...more

Lettuce Wraps Perfect Summer Lunch

Lettuce Wraps...more

Alton Brown Does it Right!

Angel Hair Pasta with Asparagus, and Bruschetta

The last of the summer tomatoes, and a quick and easy pasta recipe at the OvoLactoPesco food blog: click here....more

Carrot Salad Recipe with Harissa, Feta and Mint

In sorting the recipes the Accidental Locavore had on the cloud, this salad sounded like the perfect accompaniment to steak tartare on a very hot evening.  Added bonus: our friend Jamila g...more

Accidental Locavore: Winter Tomato Sauce Recipe from Haven's Kitchen

This is an amazing and simple tomato sauce the Accidental Locavore had at the gnocchi class at ...more
It looks delicious!more

Pesto Mozzarella Egg Galette with Roasted Red Peppers

This lovely little galette uses puff pastry instead of pizza crust as the base for typical pizza toppings (pesto, mozzarella).  The puff pastry adds a light, airy quality to the tart as opposed to a pizza’s dense crust.  Because the puff pastry is so delicate, tomato sauce would probably weigh the dough down, so pesto is a perfect alternative.  The over easy egg adds an incredible visual element to this galette- along with a wonderfully runny egg yolk you can dip the “crust” in....more

Parsnip, Sage & Mascarpone Risotto

Parsnips don’t receive much love, but I adore them!!    I remember the first time I had parsnips. I was 8 years old, and we were visiting my aunt and uncle for lunch.  On our plate was an orange white mash consisting of carrot and parsnips.  I had no idea what parsnips were back then, but on first taste I fell in love with parsnips, and have loved them since then....more
@ledelicieux You're welcome -- that recipe looks delicious! -Geniemore
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