Balsamic Cherries

Balsamic Cherries

This simple recipe for Balsamic Cherries is because cherries are at their peak right now in the Okanagan valley of British Columbia where I live. We don’t have a cherry tree anymore, but many neighbours do, and are willing to share as long as we pick, so we did. We love fresh, ripe cherries eatenRead more

Quick Pickled Red Cabbage

Quick Pickled Red Cabbage with Caraway Seed

Quick Pickled Red Cabbage, is really purple cabbage, but it turns red in the pickling brine. As explained in a previous post, purple cabbage is a PH indicator. It turns red in acidic conditions (purple in neutral, and green or yellow in alkaline, cool huh?).  So now I’m calling it Red Cabbage. After making PurpleRead more

Sweet Potato Quinoa Cakes with Sriracha Mayo

These Sweet Potato Quinoa Cakes are not just delicious, but also incredibly nutritious, too. The sweet potato is a nutritional super star; loaded with Vitamin A & C, B vitamins, potassium, and fiber. Sweet potatoes are inexpensive and versatile, and they keep for a long time, making them a good staple for any kitchen. AndRead more

Tzatziki

Tzatziki, if you didn’t know, is a yogurt, cucumber and garlic dip that goes well with any Greek dishes, like souvlaki, or calamari. It’s fresh, crisp, tart, and creamy all at once. (How can we go wrong with that). It brings a cucumber coolness to anything deep-fried or spicy, and it makes a lovely dip for bread,Read more

Roasted Pumpkin Hummus – Pumpkin Dip for Fall

Roasted Pumpkin Hummus

  Roasted Pumpkin Hummus is a great way to use some of this season’s abundance of pumpkins showing up in markets everywhere. When I saw this cute little mini pumpkin, I knew I had to use it for making this roasted pumpkin hummus, and then for serving it, too. Roasting fresh pumpkin, like roasting just aboutRead more