Quinoa Bowl with Beet Greens and Fava Beans

Quinoa bowl with beet greens and fava beansOur CSA from Waratah Downs started mid June, and I think we’re still catching up with how much fresh produce we have.  The fridge is constantly stocked, usually with many green things.  Several types of lettuce (at one point I think we had four different varieties), kale, beets (and greens), zucchini, dill, spring onions, garlic scapes, fava beans, radishes, kohlrabi.  Sometimes, if it’s been a particularly busy week or we went out of town over the weekend, I find the fridge still quite full when the next Thursday rolls around and it’s time to pick up our next batch.  This recipe was born of the necessity to make space in my fridge and use up the vegetables I had remaining. Continue reading

Strawberry Balsamic Compote with Basil Scones

Strawberry balsamic shortcake with basil honey scones and honey whipped cream

I sampled this delicious strawberry-balsamic compote at the farmer’s market a few weeks back and I knew I had to make it.  And because I like to bite off more than I can chew and over complicate things, I added it to strawberry shortcake.   I made scones for the shortcake part, which usually works out wonderfully.  The idea of using honey and basil in the scones got into my head this time and I couldn’t get it out, but I forgot the golden rule of substitutions in baking: keep the proportions of wet and dry ingredients the same.  Continue reading

Mexican Corn on the Cob

We’ve been getting some great corn on the cob from our CSA at Waratah Downs and I was getting tired of the usual boiled or grilled corn slathered in butter. I was inspired by this recipe, but I made a few changes (yes, their pictures are much prettier but my recipe has real cheese!) Do check out the link if you want a vegan version though.  We served the corn with sausages from The Piggy Market – in my opinion, they make the best sausages in the city.  Pictured below are one Turkey & Cranberry sausage and one Maple Chipotle – yum!

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