Crispy Baked Fries Take Two: Now With “Regular” Potatoes!

Closeup of crispy baked fries with Greek yogurt and cilantro dipping sauceThe Crispy Baked Sweet Potato Fries recipe I posted last week was so amazing, I made it again last night.  But I didn’t have any sweet potatoes.  I did have “regular” white potatoes.  I would tell you what kind of potatoes I used, but I have no idea.  It didn’t even say on the bag.  Is that weird?  Or am I just so used to buying local and from farmers where everything about the type and origin of the produce is celebrated that I’ve forgotten that “regular” vegetables in the grocery store don’t list this information? Continue reading

Easy Veggie Soup…and Why It’s a Tough Time to be a Locavore

Finished Vegetable SoupI haven’t been posting many recipes lately.  It’s a tough time of year to be a locavore in my part of the world.  There is still snow on my lawn, and just last week the temperature dipped as low as -18 C with the wind chill (not average for this time of year, but definitely within the range of normal).  The first stalks of asparagus haven’t yet been harvested and greenhouse tomatoes are still a ways away.  I just used the last jar of tomatoes I canned in the fall and the salsa is almost at its end as well.  I can only subsist on maple syrup, freezer burnt pesto and stockpiled soups and chilis for so long, so I have been buying out of season produce more often.  It would be logical to assume the dead of winter is the toughest time to be a locavore, but in reality I find this time of year the worst! Continue reading

Quinoa and Chard Patties with Cilantro Yogurt Sauce

Tonight was one of those nights where I felt I had nothing to make for dinner.  I rummaged through my fridge and pantry, pulled out a couple of ingredients that caught my interest, and threw them into Google to see what I could find.  This was the result and they were really tasty, and incredibly healthy too!  If you don’t have chard on hand, any sort of cooking greens would work well here such as kale or spinach.

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Kawalsa Salsa’s Roasted Tomato Fresh Salsa

One of the things I love about eating locally and seasonally is that you get to really indulge in a foodstuff when it’s in season.  It forces you to get creative and expand your recipe repertoire and come up with different ways to eat the same thing day after day.  The perfect example of this is tomatoes (yep, they’re still in season).  Do you notice a trend with my posts lately?  No, I’m not just obsessed with tomatoes, but this is the time of year they’re at their best.  After reading Tomatoland, I don’t eat tomatoes out of season, or if I don’t know the origin.  So I eat as much as I can when they are in season!

I can’t take any credit for the recipe I want to share today.  I read this on the Ottawa Citizen Style blog, and knew I had to try it.  It really was delicious.  Roasting the tomatoes and peppers gives it an added depth of flavour that puts it ahead of previous salsa recipes I’ve tried.  The only change I made to the recipe was that I had some leftover corn on the cob, so I cut off the kernels and stirred them into the finished product (I used about 1 1/2 cobs, boiled – but I bet if you grilled them it would be even better!)

For the story of the man behind the salsa and recipe for Roasted Tomato Salsa check out the Ottawa Citizen’s article.  Or go straight to their website for where to buy Kawalsa Salsa.

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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