Coconut Lime & Cilantro Paletas

Posted on 7 June 2016 | No comments | share this

This recipe is bound to create some controversy. Cilantro is one of those herbs that has two very distinct camps: the lovers and the haters. When my husband told his colleagues that we were making coconut lime and cilantro popsicles, their response was: “why would you do that?” They are clearly in the haters camp. Well this recipe is for the lovers, and I know there are many of them out there, including my sweet friend Desiree who inspired and helped develop this recipe.

I have been shooting photos for my talented and very hard working friend Desiree’s blog. When she first asked if I would take on the photography for the recipes, of course I wanted to help. In the back of my mind I also knew that this was a way for me to ensure some much needed time with this very busy, food loving friend of mine. Our days together are days filled with cooking, shooting, chatting and eating. This last time we decided it would be fun to develop a recipe together that we would both share on our websites. This is the first of what we hope will be a series of collaborations. Continue Reading…

Coconut Panna Cotta with Rhubarb

Posted on 4 May 2016 | No comments | share this

I have been looking for any excuse to cook and eat rhubarb. We have gone through many batches of compote already, a yogurt cake I adapted from Cannelle et Vanille, and popsicles. It is hard not to get excited when the first rhubarb pops up in the garden or at the farmer’s market. A welcome sign that winter is coming to an end and spring is on the way. I can’t seem to resist bringing home their crimson stalks week after week. I often get gifted some from my parents or friends too. Which leads me to this recipe.

My friend Michelle and I set aside time to play together in the kitchen last Thursday, something I always look forward to. Michelle is such a talent and the sweetest friend. I had some rhubarb in the fridge that needed using up and I had never made panna cotta, so we decided on a coconut panna cotta lightly sweetened with honey and vanilla to be paired with rhubarb.

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A Spring Frittata of Nettles and Purple Sprouting Broccoli

Posted on 5 April 2016 | No comments | share this

I have vegetables on my brain even more than usual. I am helping organize a group art show that is opening this Thursday, April 7th. The theme for the exhibition is Eat Your Veggies. Also, it is really feeling like spring. We are starting to see the first signs of the season in nature and at the farmers markets. I cleaned up our little vegetable patch and planted some seeds on the weekend.

I love how vegetables and fruits follow the seasons. This rhythm is one of the defining influences of my cooking style and what I choose to eat. I find cooking seasonally keeps me inspired and challenges me to try new recipes and ingredients. The last month or so I have been cooking a lot with the spring shoots from kale, collards, and arugula as well as beautiful purple sprouting broccoli. Chives have come up and I cooked up the first rhubarb into a compote with honey and vanilla. This week I came home from market with gorgeous red radishes, stunning red veined sorrel and some green garlic. I also went foraging for nettles a few weeks ago with a dear friend of mine who lives on Bowen. The best!

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