I created these crackers because I was trying to make use of leftover nut pulp and kale stems. We eat kale frequently and while I often thinly slice the stems and add them to various dishes, this week I found myself with an abundance of leftover stems. I also wanted to make use of leftover fresh basil we purchased at the market over the weekend. I am dating myself perhaps when I suggest these crackers would work well as a choose your own adventure (anyone else remember the books back in the 80's?) but I would suggest that this recipe works well with several different variations. The almond and basil I've included below is a lovely combo, but walnut and tarragon, pecan and chives and perhaps hazelnut and arugula would be lovely alternatives. If nuts are not a possibility, ground sunflower seeds would be an excellent substitute, paired with basil…
I get really excited about heading to my local farmer's market pretty much all the time, however the experience is all the more exciting in the midst of summer, when local produce is varied and extremely plentiful. Some crops are also very fleeting – I spent time this week planning out a delicious asparagus and tarragon risotto recipe, only to show up at the market and discover that I had missed this delicious crop by a week. So perhaps the moral is, get when the getting is good, as you never know when your last asparagus crop will be available? This is a bit of a scarcity mindset, but it does make you appreciate what you have, when you have it. Our family has made many shifts and changes over the past 10 years, in an attempt to reduce our footprint on the planet. One of those shifts has been…
We first tried the awesomeness known as Ajvar when we were in Ottawa a few months back. We were visiting the Ottawa farmer’s market with our kids when we happened upon a Macedonian festival at a nearby pavilion.
One of our new found favourite snacks while on our travels are the lovely and delicious Shishito Peppers. We tried them for the first time at a restaurant in California, and it was love at first bite!
When we lived in St John's, NL we used to frequent The Sprout, a fantastic vegetarian restaurant with a lovely menu. One of our favourite items to order were their delicious tofu strips, something I have been trying to replicate with varying levels of success for the past couple of years.
We love Vietnamese food, especially Supercharged Mushroom Pho paired with these rolls. We are longtime fans of Banh Mi Sandwiches, and I was curious to see if it would be possible to create a bread free option that would allow us to combine the same flavours in a gluten free format.
I used to love cheesy garlic toast, and decided to replicate an old time favourite using nutritional yeast. Chock full of b-vitamins, Nutritional Yeast provides a robust cheesy flavour that works as a great substitute for cheese.
When I was a kid I LOVED Mexican Chili Chips. Now that I am old enough to read labels, I fully realize how terrible most of the ingredients in the original chips are. This lead me on a quest to find a healthier substitute I could feel good about giving my kids.
I am so grateful to have been gifted with large quantities of zucchini and zucchini squash from my friend's garden this year. I love roasting slices of zucchini for roasted veggie sandwiches and dicing zucchini to add to chili but I wanted to see if I could challenge myself to come up with a few new recipes to make use of our abundance of zucchini!