Browsing CategorySide dish recipes

lentil veggie dish

A good way to spice up dreary lunches is by swapping that boring salad for a warm veggie dish. The lentils make this “salad” filling so you can also have it for a light dinner. 1 cup green or puy lentils 3 zucchinis, chopped 2 red peppers, cubed (rough chop) 4 cups spinach 1 avocado, diced 2 medium onions sliced 2 cloves of garlic, chopped 1/4 cup sundried tomatos 3 sprigs of fresh thyme 3 tablespoons olive oil salt and pepper Preheat the oven at 400. Line a baking sheet with aluminum foil. Toss the red peppers and zucchini in a bowl with…

Cold Cucumber Soup

It’s been quite hot lately so using the oven to cook dinner is not a popular option in the house. This cold cucumber soup is ready in a few minutes and really refreshing.  It makes a great appetizer, lunch or very light dinner. 2 large cucumbers, peeled and cut into rough slices 1 large avocado 2 scallions, green and white parts included, chopped 2 tablespoons fresh lime juice 1/4 to 1/2 teaspoon sea salt (to taste) 1/4 teaspoon black pepper (or to taste) Next time I will try using a bit of cayenne pepper to add a little kick. Mango Salsa…

Chanterelle mushroom side

Local mushrooms are now available at the farmer’s market and one of the cutest, yummiest and healthiest sorts are Chanterelles. Chanterelles are relatively high in vitamin C, very high in potassium and among the richest sources of vitamin D known. I always forget that mushrooms are healthy for some reason…maybe it’s because they creep me out when I find them in the wild. But I love ‘em, especially fried with onions. Here’s how we made ours as a nice side dish for tonight’s dinner. 1 pack of chanterelle mushrooms 2 leeks Sea salt and pepper 1 tbsp of EVOO (or…

Jerk crab

Surfing off my recent post about lobster (pun intended) I also adore crab, which is currently being harvested in Canada. Garde Manger serves it with a jerk seasoning and it’s divine. Jerk spice is a Jamaican seasoning that can be put on chicken, pork, shellfish and even tofu and tempeh, as experimented in this recipe. As Matt’s dad is from the Caribbean he’s very comfortable cooking with this flavor so we wanted to try it out on the fresh crab that we bought at the market. It’s ah-mah-zing. Plus, this recipe can be done in one simple step. 2 sets…

sweet potato wedges

Sweet potatoes are my go-to carb. They contain 400% of the daily requirement of vitamin A, which is good for the eyes and skin. They also have more vitamin C, fewer calories, more fibre and fewer carbs than white potatoes.  I still can’t wrap my head around these things – how can they be so good for you AND so delicious?! It feels like I’m cheating the system every time I eat them; one of my favourite ways of which, are these sweet potato wedges. 2 sweet potatoes 1 1/2 tsp chili powder 2 tsp rosemary 1/2 tsp cumin 1…

Beet salad

You can tell how busy I am at work by the gap between my posts so suffice it to say, I’ve been SWAMPED lately. But with the long weekend coming up I wanted to try some new recipes and share them online. Here is an awesome beet salad recipe, that would go really well with this lobster dish. 1 pound of beets 1/2 of an apple, cubed 1/4 cup pistachios, roughly chopped 3 shallots, chopped 1/4 cup fresh parsley 1/4 cup fresh basil 2 tbsp EVOO 1 tbsp of balsamic vinegar (the best kind you have in your pantry, preferably)…

Roasted cauliflower side dish

This is a recipe inspired by a tapas dish served at one of my favourite wine bars in Montreal, Le Vin Papillon. The Vin Papillon is owned by the celebrated chefs behind Joe Beef and Liverpool house, the talented Dave McMillan and Fédéric Morin. At the Vin Papillon they cook this dish with butter and chicken skin (it’s sooo good), so here’s my vegan take on it. – 1 head of cauliflower – 2 leeks – 2 cloves of garlic, minced – 1/2 of pitted kalamata olives, roughly chopped – 1 tablespoon of capers, minced – 5 sun dried tomatoes,…

Moroccan stuffed squash

Enough about Bali, let’s go to Morocco! This flavourfully fresh dish has been adapted from a recipe found in The Sprouted Kitchen cookbook. It can be served as a side if you’re making dinner for a group but is also a hearty enough to eat alone as a meal. What’s more, it’s completely vegan but add a little feta cheese and merguez sausage and voilà – an incredible dish that will please everyone. Yalla, let’s do it: – 1 medium acorn squash (2 if preparing a meal for a group) – 3 tablespoons of coconut oil – Sea salt and freshly ground…