This was supposed to be a salad with shaved brussels sprouts.  But I need to give those another week or two before using (hoping they...

I love halloumi.  I mean seriously, a cheese that you can cook and it doesn't melt?!  My favourite way to eat it is Nigella Lawson st...

I was put in my place last Harvest Monday after complaining about having nothing but chives - it turns out some fellow gardeners woul...

I'm having a very difficult time with my greens this year ... there is no sign of the spinach or arugula planted weeks ago and I ke...

I first made this as a vegetarian taco filling, but the leftovers were so delicious on their own that I think it makes a wonderful ...

  Happy Birthday Mom!!  When I lived in Vancouver, my friend and her husband regularly hosted dinners for their single friends.  ...

I used to go to a quasi-Lebanese restaurant in Ottawa called the Brookfield most Thursdays for lunch.  Why Thursday you ask?  It was t...

A crunchy winter salad with a fresh taste.  The fennel can be "shaved" thinner using a mandolin (or just a knife if you have be...

This is a really great tasting beet salad that I first ate back at the farm (thanks Mary!).  I've made it many, many times sin...

I have been waiting for this single glorious red pepper to ripen just so I could have a Greek Salad - I know they are normally made w...

I have been anxiously waiting for the fresh beans to be ready for harvest, so I could make a Nicoise Salad, along with some new...

This salad "recipe" (I know, it's just a salad) is taken from the Union Street Kitchen Witch blog.  Jenny Osburn, the o...