Displaying items by tag: vegetables


Our friend Woody Wells drew inspiration for this salad from Judy Rodgers, author of the classic The Zuni Cafe Cookbook. Do not dress the salad until right before serving. For texture make sure the breadcrumbs are coarse, not finely processed.

Prep time: 15 minutes

Ready in: 20 minutes

Serves: 8




2 teaspoons olive oil

1/2 cup fresh breadcrumbs

3 Belgian endives, shredded

1 head radicchio, shredded (about 6 cups)

11/4 cups chopped red onion

1 egg, hard-boiled



1 teaspoon Dijon mustard

4 anchovies, chopped

1 teaspoon minced garlic

1 tablespoon white wine vinegar

1/4 cup olive oil

Salt and freshly ground pepper



Heat 2 teaspoons olive oil in a small frying pan over medium heat. Add breadcrumbs and toast, stirring until golden, about 3 to 4 minutes. Remove from heat and cool.

Place endive and radicchio in a medium bowl with onion. Grate egg over the salad.

Whisk together mustard, anchovies, garlic, vinegar and 1/4 cup olive oil. Season with salt and pepper. Toss salad with vinaigrette, then breadcrumbs. Serve immediately.



This salad, enticing though it is, will be kind to no wine. Pungent mustard, sharp vinegar, egg, raw onion – that’s quite the arsenal. Best to go with a very crisp, light Mediterranean white. -Beppi Crosariol

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A delicious vegetarian sandwich that is also an excellent panini. You can substitute portobellos for the wild mushrooms, but grill or roast them instead of sautéing them.


2 tablespoons olive oil

1 large Spanish onion, halved and thinly sliced

Salt and freshly ground pepper

1 tablespoon balsamic vinegar

1 teaspoon granulated sugar


3 tablespoons olive oil

12 ounces mixed wild mushrooms, sliced

1 tablespoon chopped garlic

1 tablespoon chopped fresh thyme

2 teaspoons lemon juice

Salt and freshly ground pepper

1 teaspoon truffle oil, optional


1 square focaccia bread

2 tablespoons olive oil

6 ounces soft goat cheese

1 small head frisée lettuce

oil in a skillet over medium heat. Add onion slices and season with salt and pepper. Sauté for three minutes or until softened.

Turn heat to low, stir in balsamic vinegar and sugar and sauté for 12 minutes longer, stirring occasionally or until onion slices are a browned, thick mass. Reserve.

Add oil and mushrooms and sauté for two minutes or until almost cooked. Add garlic and thyme and sauté for two to three more minutes or until mushrooms are cooked through and liquid has disappeared. Remove from heat, sprinkle with lemon juice and season with salt and pepper. Drizzle in a little truffle oil.

Cut focaccia into four pieces, and split each piece open. Drizzle olive oil over slices. Top one side with mushrooms, onions and dot on goat cheese. Add frisée lettuce. Place second side on top and press down. (If making a panini then place on griddle and press down, cooking until filling is hot. Flip over onto second side.) Serves 4.

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This recipe suggests using a heated pizza stone as its residual heat will crisp the crust’s bottom. Once broiling, I suggest opening the oven door periodically both to check on the pizza (and to ensure the broiler doesn’t turn off). This filling will top two pizzas.

If you’re short on time, you can always buy ready-to-roll pizza dough.

Servings: 2

Prep Time: 10 minutes

Ready In: 20 minutes


¼ cup butter

¼ cup flour

1⅓ cup milk

Salt and freshly ground pepper

2 tablespoons cornmeal

2 discs of pizza dough

2 bunches wild leeks, roots cut off

⅔ cup buffalo mozzarella, torn into chunks

12 basil leaves

½ teaspoon dried chili flakes

1 tablespoon olive oil


Preheat oven to 500 F and place pizza stone on the top shelf for 30 minutes to heat.

Melt butter with flour in a pot on medium heat. Gradually whisk in milk and bring to a boil. Reduce heat and simmer for 1 minute. Season with salt and pepper.

Dust baking sheet without sides or pizza paddle lightly with flour and top with a dough disc.

Layer each pizza with half the sauce, cheese, wild leeks, basil, chili flakes and finishing with a sprinkle of olive oil.

Turn broiler to high 10 minutes before baking the pizza. Slide pie onto stone. Broil for 4 to 6 minutes or until pizza is puffed and brown around the outside. It should look blistered.

Repeat method for the second pizza, while keeping the first warm.

Alternatively bake at 500 F for 6 to 8 minutes or until dough is browned underneath and topping is bubbling.


Pizza normally summons a thirst for red wine. But I learned a lesson long ago from the export director of a large Italian pinot grigio producer: Dry Italian white wines pair just as sumptuously. This pizza proves a particularly good match for such whites as pinot grigio, Orvieto, verdicchio or soave. The wines’ zesty acidity and herbal overtones resonate with the delicate wild leeks while cleansing the palate of all that creamy goodness below – a pizza pairing with pizzazz. Crisp, grassy sauvignon blanc is another fine choice. - Beppi Crosariol

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Wild leeks are a magical green because the fragile little bulbs are packed with so much flavour. You can eat them raw or cooked and they are delightful with chicken or fish. They sprout under maple trees - I have tried to grow them in our garden, but with little success. They self-seed, so you should pick judiciously because once you pull them, they don't return. I picked too many last year and now have none left!

If you cannot find wild leeks, substitute 2 ounces (60 grams) thinly slivered regular leeks, white and light green part only.


4 ounces (125 grams) goat cheese

3 tablespoons whipping cream

¼ teaspoon grated lemon rind

¼ cup grated Parmesan

¼ cup chopped pistachio nuts

Salt and freshly ground pepper

3 sheets phyllo pastry

¼ cup melted butter

2 bunches wild leeks, trimmed and cut in half

Salt and freshly ground pepper


Preheat oven to 400 F.

Combine goat cheese, whipping cream, lemon rind, Parmesan and pistachio nuts in a bowl. Season with salt and pepper to taste. Reserve.

Cover leaves of phyllo with a slightly damp dish towel. Place first sheet on a flat surface and brush with melted butter. Place second sheet on top, butter and top with remaining sheet of phyllo. Cut phyllo stack into two 8-x-12-inch pieces.

Spread half of goat cheese mixture onto the bottom third of each phyllo stack, leaving a 1-inch border around the sides and bottom edge. Lay leeks across goat cheese. Roll over once to hide leeks, butter exposed phyllos, fold in ends and continue to roll.

Place strudel seam side down on a buttered baking sheet and brush with butter. Repeat with remaining phyllo stack and filling. Use a sharp knife to cut 3 long evenly spaced slits on the diagonal across the top of each strudel.

Bake for 15 minutes or until phyllo is browned. Using the slits as a guide, cut each strudel into 4 pieces. Serve with the herb salad. Serves 4 to 8, depending on appetite.



Local baby lettuces are perfect for this simple spring salad, but for ease add some to the packaged mixed herb salad that is available in produce sections. Toss in fresh tarragon, chervil and basil for a flavour hit.


4 cups mixed lettuce and herbs

1 tablespoon lemon juice

2 tablespoons olive oil


Place salad greens in a large bowl. Whisk together lemon juice and olive oil in a separate bowl to make dressing.

Toss greens with dressing, season with salt and pepper and serve with strudel. Serves 4.

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This dish is in honour of St. David, the Welsh patron saint, whose life is celebrated on March 1. Welsh Caerphilly cheese is slightly salty, with a hard centre, and soft around the edges. Welsh miners would take it underground because the saltiness helped them retain water in the heat, and the hard rind was easy to hold and discard with dirty hands. Originally made with vegetarian rennet, much is now made with animal rennet, so check with your supplier. Good English cheddar is a great alternative. This sensational dish makes a robust first course or a side dish.



6 leeks, white and light green part only

3 tablespoons butter

½ cup vegetable stock

½ cup whipping cream

1½ cups grated Caerphilly cheese

½ cup fresh breadcrumbs

½ teaspoon chopped garlic

Salt to taste

1 tablespoon chopped parsley


Wash leeks well and slice into 1-inch rounds.

Preheat oven to 375F.

Heat 2 tablespoons butter in a skillet over medium heat. Add leeks and sauté for about 2 minutes or until slightly tinged with brown. Add stock and cream, bring to a boil, cover, turn heat to low and simmer for 15 minutes or until leeks are softened.

Use a slotted spoon to transfer leeks to an ovenproof gratin dish. Sprinkle cheese over cooking liquid in skillet and cook over low heat for 1 minute, stirring, or until cheese has melted into sauce. Pour sauce over leeks.

Heat remaining 1 tablespoon butter in a small skillet over medium-low heat. Add breadcrumbs and garlic and sauté for 2 minutes or until golden. Season with salt and stir in parsley. Sprinkle over top of leeks and bake for 15 minutes or until sauce is bubbling and top is golden. Serves 4.

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Top this soup with a few shrimp and, optionally, a crispy parsnip chip (see recipe for chip below). The potatoes give the soup a thicker texture, but you could replace them altogether with parsnips.


2 tablespoons of butter

2 cups parsnips, peeled and diced

1 cup chopped onion

1 cup peeled and diced Yukon Gold potatoes

4 cups stock

1 tablespoon wasabi paste

1 tablespoon soy sauce

Salt and freshly ground pepper

2 tablespoons heavy cream

4 large shrimp, cut into 3 pieces each


Heat butter in soup pot over medium heat. Add parsnips, onions and potatoes and sauté for approximately 4 minutes (until they are shiny).

Add stock, wasabi paste and soy sauce and bring to a boil. Reduce heat and simmer for approximately 12 to 15 minutes or until vegetables are soft.

Pour soup into a blender or use a hand blender and purée until smooth. Return to pot and add cream. Bring to a simmer and add shrimp. Poach shrimp until pink (approximately 2 to 3 minutes) and remove.

When ready to serve, add shrimp to each serving and top, if you wish, with a parsnip chip. Serves 6.



These crispy vegetable chips add crunch to soups and purées.


1 large parsnip, peeled

1 tablespoon vegetable oil

Salt to taste


Preheat oven to 400 F.

Use a mandoline or a vegetable peeler to make long strips of parsnip about 1-millimetre thick. Brush the strips lightly with vegetable oil and place them in a single layer on a parchment-lined baking sheet. Top with another piece of parchment paper and another baking sheet and bake for 7 minutes or until chips are lightly brown and cooked through. Cool on baking sheet and season with salt to taste. Use as a garnish for soup.

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1 dried ancho chili pepper

3 tablespoons olive oil

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

2 banana peppers, thinly sliced

2 heaping tablespoons thinly sliced garlic cloves

1 cup seeded, sliced tomatoes

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

Soak chili pepper in warm water for 20 minutes. Pat dry, remove seeds and thinly slice.

Heat olive oil in a skillet over low heat. Add ancho chili, red, yellow and banana peppers and sauté for 20 minutes or until softened. Add garlic and tomatoes and cook another 10 minutes or until flavours come together. Add balsamic vinegar and season with salt and pepper. Remove from heat and pile onto a serving dish.

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This recipe can also be served at room temperature.


1 1/2 lbs (750 grams) mini red potatoes, halved

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

1/4 cup mayonnaise

2 tablespoons yogurt

1 tablespoon horseradish

1 tablespoon lemon juice

1 cup finely chopped red onion

1 cup finely chopped red pepper

1/4 cup chopped parsley


Preheat oven to 400 F.

Toss potatoes with oil and balsamic vinegar and season with salt and pepper. Place potatoes in a baking dish and roast for 30 to 45 minutes or until browned and tender.

Combine mayonnaise, yogurt, horseradish and lemon juice to make dressing. Season with salt and pepper.

Toss potatoes with onion, red pepper and mayonnaise mixture. Sprinkle with parsley. Serves 4.

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This salad has lots of flavour, but without too much heat. It is adapted from a recipe by Segar Kulasegarampillai, whose restaurant Segar in Toronto is known for its tasty intercontinental food. This will serve two as a vegetarian main course or can be a side dish with anything off the grill.


Servings: 4

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ready In: 35 minutes


1 pound (500 grams) Yukon Gold potatoes, peeled

12 stalks fresh asparagus

Pinch turmeric

2 tablespoons vegetable oil

1 medium onion, thinly sliced

½ teaspoon mustard seeds

½ teaspoon cumin seeds

1 teaspoon garam masala

3 tablespoons coriander leaves

3 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper


Cut potatoes into 1-inch cubes. Remove tough ends from asparagus and cut stalks into 3-inch pieces.

Add potatoes to a pot of cold salted water with turmeric and bring to a boil. Reduce heat to medium-high and cook for 10 minutes or until just barely tender. Strain and spread out to cool.

Add asparagus to a pot of boiling salted water and blanch for 1 minute or until just undercooked. Drain and rinse until cold.

Heat vegetable oil in a large skillet over medium-high heat. Add onion and sauté for 2 to 3 minutes or until transparent. Add mustard, cumin seeds and garam masala and cook for 1 minute or until fragrant. Fold in potatoes and asparagus and toss to coat vegetables. Cook for 2 minutes to heat through, then stir in coriander leaves and lemon juice. Season well with salt and pepper.

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This crisp crepe with a soft centre is great as a first course perched on top of a little salad dressed with the dipping sauce. The filling can be vegetarian (mushrooms and bok choy) or any combination of ingredients you like.



1 cup rice flour

1/4 cup all-purpose flour 1/2 teaspoon turmeric 1/2 teaspoon kosher salt 1/4 cup coconut milk

1 1/4 cups cold water

2 green onions, chopped


1 tablespoon vegetable oil

1 teaspoon chopped garlic

8 ounces (250 grams) boneless skinless chicken breast, cut into 1/4 -inch dice

8 ounces (250 grams) large shrimp, peeled and cut into 1/4 -inch dice

2 tablespoons fish sauce

1/2 teaspoon sugar 1/2 cup thinly sliced onion

4 cups bean sprouts

1 cup cilantro or mint sprigs


Combine rice flour, flour, turmeric and salt. Stir in coconut milk, water and green onions.

Heat wok or skillet over high heat. Add some of the oil and swirl carefully to coat. Add garlic and stir fry for 30 seconds. Add chicken and shrimp and stir fry for 1 to 2 minutes or until chicken is cooked. Season mixture with fish sauce and sugar and remove from wok.

Brush a small non-stick skillet with a light coating of remaining vegetable oil. Heat over medium-high heat. Add a few pieces of sliced onions, sprinkle with ½ cup of chicken/shrimp mixture, and pour in ¼ cup pancake mixture swirling to coat base of skillet as evenly as possible. Cover skillet and cook for 2 minutes or until pancake is set. Uncover and cook for 1 to 2 minutes longer or until crepe looks dry.

Top one half with a handful of bean sprouts and a few sprigs of coriander. Fold and place a baking sheet to keep warm in low oven. Repeat with remaining batter and filling until you have 4 to 6 filled omelettes. When ready to serve, place on plate lined with lettuce leaves or salad. Serve with Dipping Sauce (recipe below). Serves 4 to 6.



Combine 1/4 cup water and 1 cup sugar in a pot. Boil 1 to 2 minutes or until mixture is syrupy but not brown. Pour 1/4 cup of syrup into a bowl and stir in 1/2 teaspoon chopped garlic, 3 tablespoon fish sauce, 1/4 cup lime juice and 3 tablespoons grated carrot. Store remaining 1 cup of syrup in the refrigerator for up to a month.

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