The calendar may say summer, but the thermometer said 4 degrees Celsius this morning. That begs for something warm baking in the oven. Result: baked barley.
Sweet steamed plantain and dried cranberries, earth rutabaga, grounding grains and an herby lemony sauce to top make it sing.
Spring is finally kicking into gear up here in the North and the chives are up along with the mint, try this beautiful bright green dressing featuring the two.
This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.
Super-simple, this dish lets the foods themselves take the center stage.
My North American answer to the kitchari of India and the congee of China is this soup.
This health-boosted version of the comfort food classic has a golden potato topping, lots of vegetables, lots of garlic, layered over a rich and salty-savory lentil-chickpea blend.
While hummus will always hold a very special place in my belly – sometimes it’s time for a change. This technicolor dip is where it’s at today.
This is a basic all-purpose veggie-centric spread that works beautifully on crackers, toast, in sammiches or pan-fried and crumbled on top of a salad.
While mushed or creamed greens will never win prizes for appearance they’re comfort food with a nutritional punch.
There’s no way to kick off the grilling season like some smoky, spicy, jerk sauce smothered all over a thick slab of tofu and a side of juicy vegetables.
An unusual and veggielicious side dish to serve with a soup for lunch or as a centerpiece at brunch.