What an interesting year it has been. We had to adapt to staying at home, planning menus based on what was in the pantry and experiencing togetherness with our families like no other time in recent history. This slowed-down lifestyle reminded us of a time when life was less hectic. I enjoyed having everyone around, […] Read more
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Adding pulses can make summer meals more enjoyable
Chickpeas, lentils, dry peas and beans, collectively known as pulses, are low in fat and an excellent source of protein, fibre, vitamins and minerals. With the pandemic isolation, many people stocked their pantries with nonperishable foods, including pulses. Using these pulses in summer meals is a good way to up the nutrient content, add variety […] Read more
Early summer vegetables promise kitchen masterpieces
There are a variety of green vegetables in the early garden season besides lettuces. Chives are among the first herbs to arrive. And dandelions, love them or not, are even earlier. Rather than picking dandelion greens from your lawn go into the coulees or bluffs to find more tender leaves. They are surprisingly tasty and […] Read more
Learning about honey can be an enjoyable experience
Back in February, before the pandemic arrived, I invited a small group of friends for an evening of honey tasting. We had eight unique honeys that I collected from local beekeepers, a rancher in Mexico and an imported grocery store honey. Everyone wants the inside track on which is the best honey to buy. The […] Read more
Garden produce is a good fit with roast chicken
As we manoeuvre through the spring of 2020, we have learned to appreciate how important good health, good people and good food are to the quality our lives. We have been reminded of how precious life is and how quickly our normal can change. Many Canadians have been faced with having food choices limited or […] Read more
Batch of master mix can help simplify meal preparation
Homemade master mixes have been around for decades. They were first developed by extension home economists to provide an alternative to commercially available products such as Bisquick. The idea is to mix up a big batch of the flour, baking powder and salt, cut in the shortening or butter and then refrigerate or freeze this […] Read more
Books can inspire commitment to eating local
Food stories are interesting. Karen Anderson’s storytelling in Food Artisans of Alberta draws you into the book and you can hardly wait to turn the page. It feels like an intimate chat with the author. In Jennifer Cockrall-King’s book Artisans of the Okanagan, the unique terroir of each region is front and centre. “Terroir is […] Read more
Early spring vegetables are a real treat when cooking in the kitchen this time of year
May is a month of renewal and refreshment. The trees have fresh-budded leaves, the grass is a lush green, the sun warms our skin and the smell of freshly turned soil lifts our spirits. At our house, we enjoy going out to the garden to snap off some fresh asparagus, cut a few stalks of […] Read more
Cooking with rhubarb is more than just pies
Spring rhubarb brings to mind the flavour of a delicious rhubarb pie. In some places rhubarb is known as pieplant because of its frequent use in pies. But rhubarb can be used for so many more things from soups to jams to meat tenderizer or a pot cleaner. Rhubarb can add that tang to both […] Read more
Leftovers encouraged when cooking leg of lamb
A leg of lamb rubbed with olive oil, finely chopped garlic, rosemary and sea salt is one of my favourite meals. The meat is tender, flavourful and warms the soul. A friend of mine said, “I don’t think we’ve ever had leftover lamb. It’s always eaten the first meal.” But as a guideline for leftovers, […] Read more
