I started making vegetable ribbon pasta as a teenager. I was a lanky, moody, pale vegetarian , who loved to spend hours in the kitchen (huh….not much has changed!), and my parents had a bumper crop of zucchini from their enormous garden that was mine to do with as I pleased. I made savory pancakes and zucchini bread and latke-like fritters. But the one recipe I made on repeat was grated zucchini ribbons, simply sautéed with salt and pepper--I couldn’t get enough.
I am absolutely not a baker, so if anyone else read the title of this recipe and was all excited about the idea of asparagus and leeks until you saw the word pie, stay with me for a minute. This Asparagus and Leek Pie from Andrea's Recipes is made with filo dough, a type of Greek pastry that you find in the freezer case at big grocery stores. ...more
On a recent trip to Miami South Beach, I stayed at the Mondrian, which is conveniently located near a Whole Foods. It became my stomping ground for quick healthy meals for a few days. I am always impressed by the salad and hot bar at a Whole Foods when I’m in the States. It is way better than what I have seen in Canada!...more
I've been a vegetarian for over 15 years and I've been a lazy/bad cook for my entire life. I'm not over here making gourmet foodie vegetarian meals. I'm basically trying to get the right amount of nutrients and not eat all the carbs in the world. Oh and I live with a carnivore, so that keeps things interesting....more
Months when one season changes into another are challenging for food bloggers as well as busy moms trying to plan dinner. For example, if you're planning Meatless Monday dinners in May, it's hard to predict whether Monday is going to be a day when hot soup or a casserole sounds good, or will a salad seem better?