Zucchini Fritters with Minted Yoghurt This is a versatile recipe – they can be served as a canapé, side or main. 500g zucchini, coarsely grated small handful of flat leaf parsley leaves only, finely chopped small handful of dill, finely chopped small handful of...
Tomato and Honey Salad This is one of my favourite ways to showcase my backyard honey to students in workshops. It’s a great recipe for the bounty of tomatoes that you may have ripening in your basement in cardboard! tomatoes honey good quality olive oil sea...
Three summers ago I decided I wanted to get honey bees. It’s not quite as simple as just making the decision to get bees in the city of Edmonton, there is a bit that goes into it – sourcing the bees and equipment, taking a course, getting permits, etc., which I wrote...
Fall has to be my favourite season, for so many reasons. A sense of routine comes in September, even without back to school being part of the routine, the markets are full of lots of lovely produce, and cravings start to change – with that, inspiration in the kitchen...
Where has the summer gone? It sounds terribly cliché, but I really cannot believe it is September 1st! I am definitely ready for the routine that comes with fall, as the weather starts to change I crave different food, and I’m inspired by different ingredients in the...
The starter is ready to go! Mixing the dough. Dough is ready to rise overnight in the fridge. Shaping the dough. One of my first loaves of sourdough in Edmonton! There are a lot of food related things that I could say, “is there anything better than…?” and I’m sure...
I am just back from a wonderful trip to England and Ireland. Two countries most people feel wouldn’t be inspiring in the food world, but I am totally inspired and cannot wait to get back into the kitchen properly this week to recipe test for my classes. I will start...
