not just healthy

Sometimes what is "healthy" can be so infuriating. Protein is good for you. Protein is bad for you. Soy is good. Soy is bad. Green tea is good for you. Green tea is bad for you. Yes, even green tea! I've read it all, I swear, eventually leading me to think that we all need to live in bubbles because there is nothing left on this earth that won't harm us. What's wrong with green tea you ask? Green tea is quite full of fluoride by the way, which could be too much if you already drink water with fluoride in it, and can interfere with thyroid function.

The one food I have not yet found to be potentially harmful, in any way, is blueberries. And luck would have it, the local grocery store had bags of frozen Canadian organic blueberries mislabeled, and mistakenly priced too low, for two weeks in a row. Can you believe it? Yes, the freezer is absurdly full.

I've never understood a smoothie to be a "quick" breakfast. In the middle of winter, it takes a long time to gulp down something that is cold! Plus, it can take awhile to pull out multiple ingredients, and also get a lunch ready to take to work. A smoothie is a great idea if you still have time to sip it, say on a train ride, but not necessarily the time to sit at the table. Right now smoothies work for me because so far, Carter is the world's fastest breakfast eater there is. I need a breakfast I can continue to work on while simultaneously cleaning the table with a little ankle biter clinging to me singing, "Ma, Ma, Maaaa". Yea, it's cute, but you try eating breakfast!

I also try to eat a lot of "healthy" fats. How much is a lot? Well, I'm trying to eat 3-4 tablespoons of Udo's oil a day in my food, plus different nuts and seeds too. Like chia seeds, walnuts, and salba. In this smoothie I use hemp seed protein. It is unique because it contains a good swack of protein, omega 3's, and a bunch of other vitamins like magnesium and iron too. It's also super, super high in fiber. I'll admit, I'm not too keen on the taste, but the blueberries definitely help with that. I eat this magnificent breakfast almost everyday!


Beyond Blueberries Smoothie
(serves 1)

1 1/2 cups frozen blueberries
1 fresh or frozen banana
4 tbsp hemp seed protein powder
2 tbsp Udo's Omega 3-6-9 Oil
2-3 tbsp maple syrup
1 1/2 cups water

1. Add all the ingredients to the blender, with the water. Blend, stir, add water, repeat. Enjoy!
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dinner in 16 minutes?

I dare you.

Mango. I love, love, love mangoes. And shrimp? Match made in heaven. Don't even get me started about it on a pizza. With brie. I know, I know, you're thinking I've seriously lost my mind. But it works. Mango is just so darn buttery, and sweet. Certainly, brie is too. Shrimp could usually use a little bit of fattening up anyways. Wait a second, I'm supposed to be talking about a salad.

Here it is -


See, it's not that pretty, but the 16 minutes included taking a couple photos.

I really did make dinner in 16 whole entire minutes, and it's healthy too. Baby even got his mango cut just for him, a little beef and saucy green beans warmed up too (babies don't eat lettuce or shrimp).

It also helps to have a few bags of frozen raw peeled shrimp on hand to rush the process along. Just try to defrost it in advance; the one thing I often forget.

Mango Shrimp Salad with Mango Dressing - In a Hurry!

Serves 2

For the salad:
454 gram bag of raw-peeled shrimp
extra virgin olive oil
1 large ripe mango
1 carrot
1/4 red pepper
salad greens


For the dressing:
1/4 cup mango
1/4 cup olive oil
1/3 cup blackberry vinegar (balsamic would be fine)
thumb nail-size chunk of fresh ginger
squirt of honey

1. Pre-heat a sauté pan with a couple tablespoons of extra virgin olive oil. Cook the shrimp until pink. Let cool as much as possible before adding to the salads.
2. Wash the carrot, mango, red pepper.
3. Place salad greens in the bowls. Grate the carrot, and chop the red pepper. Add to the bowls.
4. Remove the flesh from the mango. Place 1/4 cup in a small blender jar. Dice or slice the rest, and add to the salad bowls.
5. Make the dressing: Place all of the ingredients in a small blender jar, and whizzz!
6. Add the shrimp to the salad bowls, and drizzle with the dressing. Serve immediately, and enjoy!
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chicken, barley, and tarragon soup

Alright so there's dandelion greens in here too. However, the day after consuming copious amounts of sinful mac 'n' cheese requires some sort of cleansing type dish. Plus, it's still raining and snowing outside and being downright miserable. Not that I'm exactly out and about much these days, as my bump has gone from a basketball to nearly a beach ball in a fairly short period of time. And yes, I might temporarily disappear from here at any point soon. Don't worry, I'll still be eating, but probably not much time to write about it. We'll see! To have the most comforting, soothing chicken soup possible, it definitely helps to have the best broth you can get. Every month or so I poach a couple chickens, and I have to tell you that poaching is far too underrated. There's some awesomely delicious eats from just adding a few good things to water and getting all to take a nice, cozy little bath together. I'll have to write more about it next time I make it, but a chicken broth flavoured with lemon, thyme, carrots, celery, and leeks makes for a the best soup, and even the simplest of risotto is suddenly glam. Although I'm not opposed to using canned, it just depends what it is to be used for. A great broth equals a great start. Chicken and Barley Soup extra virgin olive oil 1 onion finely diced 2 cups finely diced celery 2 cups finely diced carrots 10 cups of chicken broth 2 cups of pot barley 1 bunch dandelion greens 5 cups of chopped poached chicken 2 tbsp of finely chopped tarragon salt to taste 1. Preheat the extra virgin olive oil in a large stockpot. 2. Add the onions and sweat for at least 10 minutes, or until very soft, but not caramelized. Keep the temperature as low as is needed. 3. After the onions are soft, add the celery, and sweat for 2-3 minutes, then add the carrots. Season with a little salt. 4. After the carrots have been in the mix for 2-3 minutes, add the chicken broth and bring to a boil. 5. Add two cups of rinsed barley. Cook until just tender to the bite, at least 10 minutes. Under cook the barley at this point because it will continue to cook and soak up liquid until there is nothing left. 6. Carefully wash the dandelion greens, and give them a fine chop. 7. Add the chicken and dandelion greens to the pot. Bring the pot to a boil once again, and immediately reduce the heat. 8. Add the finely chopped tarragon, and season to taste. Enjoy!
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sweet and spicy shrimp with edamame

I don't like to fuss. I like things to be good, and very good, but don't like to fuss. But yes, I am fussy. That being said, I like to eat when I'm hungry and not waste time. Sometimes it really does feel as though there just isn't time. This recipe is for exactly those times, when there isn't a moment to spare, but you still want, crave, desire a delicious dinner. Oh, and an all-in-one kind of dinner, without multiple side dishes. Just cook it and be done with it. This is one of those dinners. Shrimp. Edamame. Coconut milk and red curry paste. Then, you have your choice of starch; I used farro linguine. Soba noodles would also be fantastic (even cook even faster!), as well as rice, barley, regular pasta - you name it. But some sort of grain-like substance that can comfortably soak in, and bask in, the coconut sauce, as a sort of vehicle for coconut milk. This is a little bit sweet from the shrimp and coconut milk. The red curry paste is an easy way to get the flavours talking. You can add more, but I used 1 tbsp with 2 cans of coconut milk, and it was present, but not overpowering. Sweet & Spicy Shrimp with Edamame 2 cans of coconut milk 1 tbsp of red curry paste 1 lb of thawed, (previously frozen), uncooked, shrimp 3 cups of frozen, shelled edamame salt to taste 1. In a large saucepan, bring the coconut milk to a simmer. Allow to reduce slightly, to thicken the sauce, at least 3 minutes (more if you are patient). Whisk in the red curry paste, until thorougly combined. 2. Add the shrimp (thaw it first, or the sauce will be thinner). Continue to simmer the sauce with the shrimp on medium-low heat until the shrimp are almost all pink. Then, add the edamame. Continue to heat, just until the coconut milk begins to simmer. Taste, and season according to taste. 3. Serve over the grain or pasta of your choice. I prefer to mix it in the pot, to heat the pasta with the sauce, and get the pasta thoroughly coated. If the pasta is undercooked to begin with, then this makes for great leftovers the next day.
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chickpea soup

Chickpea soup sounds terrible, and doesn't really look all that appetizing. But it is one of my all time favourite soups, and oh so good in so many ways. I discovered my addiction, thanks to Laura Calder. I have been making this soup in gigantic batches with tonnes of paprika, and been enjoying its deliciousness for over a year. I love this soup because it's beyond incredibly easy. Essentially, the chickpeas, onions, and garlic get plunked in a pot, and covered with liquid. It could even be made in the slow cooker. Then heat, wait, and eventually, purée. The most time consuming part is getting the chickpeas puréed at the end to create a beautifully silky product. If you're looking for an inexpensive meal, it doesn't get much cheaper than this. I figure it might be around fifty cents to perhaps a dollar per serving, depending. Of course, the best part of this soup is the taste. Considering just how simple this soup is, it is incredibly fantastic, and even a bit unexpected. It has the nuttiness of the chickpeas, plus the grassy notes of extra virgin olive oil, and then the sparkle of paprika. It just fills you up, and satisfies, all in one. I often freeze it and take it for lunch many days of the week. It is just perfect; healthful, filling, and tasty. Chickpea Soup Adapted from Laura Calder (7-8 servings, for a filling lunch) 2 large or 3 medium onions 4 cloves of garlic 6 cups of dried chickpeas 6 cups of chicken or vegetable stock, plus water (homemade with bits of thyme is extra nice) bay leaf 1 tbsp paprika, plus more for sprinkling extra virgin olive oil salt 1. Peel and chop the onions and garlic (since it is going to be puréed, it can be a very rough chop). 2. In a large stockpot, combine the onions, garlic, chickpeas, stock, bay leaf, and enough water to cover. Don't worry if you add too much water, as you will need more later. 3. Bring to a boil, then lower, and simmer. Continue to simmer until the chickpeas are cooked. Make sure they are not at all hard, or the soup will not be as silky as desired. 4. Remove the bay leaf. 5. Let the soup cool. 6. Using a hand blender, or blender (I prefer for large batches), purée the soup. More water will need to be added, to get it silky smooth. If using a blender, transfer the soup to a large bowl, so that the seasonings can be adjusted. 7. Stir in the paprika, a few good glugs of olive oil, and adjust the seasoning. 8. To serve, garnish with additional paprika and extra virgin olive oil.
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tangy halibut with garlicky lentils and steamed spinach

Cooking, and not just chopping, doesn't get much easier than this simple fish recipe. There are loads of similar recipes, but this one is good when you crave something sweet and tangy, without any chili heat. Starting with the lentils, thoroughly wash 1 cup of French green lentils. Using a medium saucepan with a lid, bring the lentils, 2 halved cloves of garlic, and 2 1/2 cups water to a boil. Immediately lower the heat to low, and cover. Cook for another 1/2 hour, or until tender. Season, and drain. For the halibut, preheat the oven to 400 degrees F. In a small bowl, mix together 1 tbsp (or equal amounts) each of honey, miso, and hoisin. Spread it on the halibut (or any white fish, or salmon). Bake on parchment paper for 8-10 minutes, depending upon the thickness of the fish. Serve with lentils, and steamed spinach. Tasty, and you don't need to knock yourself out.
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chicken & bean & barley curry

I like beans. Jeff likes chicken. We compromise. There is more than one kind of "bean" present, however. There are green beans, du puy lentils, and chickpeas too. We started at the Calgary Farmers Market on Friday morning in search of fruits and vegetables to help appease our month long eat-a-thon. And then, I like to use what I have on hand. No special trips, no extra jaunts to the store. Certainly, there are more spices that could be added, or things done slightly differently, but sometimes it is more fun to work with what I've got. This is not exactly a fussy or authentic recipe, but something delicious that can be eaten for a couple of days, or to serve a small army. I like this kind of dish, as it serves my inherent laziness, and desire for food cooked from scratch. But I am a sucker. At the market, I saw these purple onions and it was all over. An onion is a vegetable you say, it counts, and I did want vegetables. And you would be correct, except that I immediately was called back to the best onion soup I've ever had, or even imagined, in Certaldo with their famous onions (I'll get to it don't worry!). When in Certaldo, in the Tuscany region of Italy, you find onions very similar to this, I had dare not say that the onions are the same as the onions in Certaldo, or the Certaldese would probably beg to differ that they are not the same... While these look like red onions, they are much more mild, less spicy and much more sweet than a red onion. I got so excited, I had to have them, and into the curry they went. To make this curry, white onions will do just as well, I was just using what I had on hand. I can't deny beautiful green beans either. Although, I normally prefer them with a smattering of salt and olive oil, Jeff wanted a gigantic VAT of curry. Curry, curry, curry in monster sized bowls. Green beans were also requested, and they were lovely. More things I had on hand: pot barley, du puy lentils, cumin, canola oil, passata, coconut milk. I suppose I could have saved these lentils, for something to really display their beauty, but again, this is what I had on hand. My favourite discovery was to use the passata, which is a type of tomato puree; it has a more refined texture than simply crushed tomatoes. I stock up when I find it at specialty shops, or if the grocery store happens to have it. Sometimes, I prefer it to make quick tomato sauces. In this case, I like that the passata enhanced the sauce, without becoming too noticeably tomato. A little bit more elegant, as it were. If I didn't have the passata I probably would have used crushed tomatoes, tomato sauce, or whizzed some canned tomatoes in the blender. Somehow the spices, below, were all unopened, but purchasing whole seeds and grinding it is definitely the way to go. A little coffee grinder is perfect, and costs maybe $8. A mortar and pestle are good too. This has makes a world of difference. A lot of recipes say to toast the seeds before grinding. I rarely have the energy to do that, but do try to almost, and I mean only ALMOST, burn.... yes burn(!), the spices when I add them to the onions and garlic. When faced with the choice of cooking from scratch, or caving into one's own fears of not living up to the standard of Ferran Adria, not everything has to act as intimidation to prevent the simple act of putting food on one's own plate. It is better, and preferable for me, to prepare my own tomato sauce or my own curry, than to ever, EVER, buy it in a jar. Just go for it, chances are, it will be great. This is why I use full-fat coconut milk. So luscious. Chicken & Bean & Barley Curry 1 1/2 cups diced onion 2 tbsp canola oil 1 tbsp curry powder 2 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground brown mustard seed 1 - 690g jar passata, or 4-5 cups tomato sauce, plus an equivalent amount of water 2 cups of du puy lentils, rinsed 4 chicken breasts 6 cups of cooked chickpeas (3 cans) 1 -400 mL can of coconut milk 6-8 cups green beans, or as desired 3 cups pot barley, rinsed 6 cups water salt, to taste 1. In a small stockpot with a lid, bring 6 cups of water to a boil. Turn the heat to the lowest setting, and add the barley. Stir once. Replace the lid, and leave it alone. Check it in 10-15 minutes, and stir with a fork, once. When nearly all of the moisture has been absorbed, turn the heat off. 2. Using a deep-sided saute pan, begin by heating the canola oil on medium-high heat. Then add the onion, and saute until golden brown. Season with salt. The more the onion is cooked without burning, the better, although, just a touch of nearly "burnt" will be fine. 3. Add the spices to the heat for 20-30 seconds. 4. Add the passata, and an equivalent amount of water immediately following. 5. Add the lentils. Cover with a lid, lower the heat to prevent burning, and stir occasionally. 6. Cut the chicken into bite-sized pieces. Add it to the pan, and cover. Continue to cook on a low simmer for 10 minutes, stirring occasionally. 7. Meanwhile, clean the ends of the green beans. The beans can be sliced into smaller pieces, if you prefer, as the large beans can be slightly trickier to eat. 8. Add the coconut milk, green beans, and chickpeas. Allow the pan to simmer, but not so hot that it will burn. Continue to cook until the lentils are tender but still firm, and the beans are just slightly less than crunchy - approximately 20 minutes. The mixture will thicken as it cools, so if the temperature is too high, the sauce will still appear quite thin. Taste it, and adjust the salt, as needed. Allow to cool 5 minutes before serving. 9. Spoon some barley into a bowl, and top with the curry and green beans. This is one of those dishes that really is better the next day.
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jewel tones

As teens, my friend Christine and I meticulously researched our way through every issue of Vogue Magazine. It was somewhat like an archeological expedition, and each one required its own special set of preparations. The most important ritual was to create a gooey chocolate treat. There was our rendition of rice krispie squares, more goo than crisp, or gooey caramel brownies, with more caramel than brownie. Neither of these snacks ultimately made any sense, when you consider that it was nearly impossible to turn the pages of the magazine, but we would giddily hide ourselves away, and virtually study the latest issue like a bible of sorts. In one such issue, I fell head over heels for the works of the Dutch painter Vermeer. You might have seen the painting the Girl with the Pearl Earring, which also sparked a book and a film. Most of Vogues' reproductions of his works not only featured musicians, but also recreated the most impressive palate of colours. The paintings were quite dark, but had such vivid hues with jeweled tones, to command the eye to beauty. Being a quirky girl, without posters of boy band members or horses, I cut out the Vermeer paintings, framed them and hung them up. I am not going to liken this little dish to the work of the great Dutch artist Vermeer. However, after continually staring at this photo and trying to determine what to tell you about it, all I can think of are the colours. Richly-hued tones peeking through something dark, and somewhat mysterious. And that does remind me of his vivid use of colour and light. So that's how I think of this dish with black quinoa, pomegranate, butternut squash, toasted almonds, and sage. Oh, and some maple syrup or agave nectar to sweeten things up. It's the contrast between the rich colours, and textures which create something pleasing to all the senses. Black Quinoa with Jewelry 1 cup black quinoa 2 medium butternut squash 1 pomegranate 1/4 cup sliced almonds 1/4 cup maple syrup or agave nectar 1 tbsp chopped fresh sage (optional) 1. Pre-heat the oven to 350 degrees fahrenheit. Slice the butternut squash in half, and place in a glass baking dish. Drizzle with olive oil, and lightly sprinkle with salt. Cover with tinfoil, and bake until fork tender. Let cool. 2. Cook the quinoa according to package directions; the little ring around the middle should be just starting to come loose, and each grain should still have some bite. Before removing it from the pot, gently stir in the maple syrup/agave nectar. 3. Separate the seeds from the pomegranate, and lightly toast the almonds. 4. When the butternut squash is cool, scoop out the seeds. Cut the squash into 1-inch chunks, and then remove the peel to reveal the chunks. Some more cutting may have to be done after removing the peel to ensure the pieces are of equal size. 5. In a large serving bowl, gently combine the quinoa, pomegranate seeds, butternut squash, toasted almonds, and the sage. Serve at room temperature and enjoy!
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lazy morning breakfast

Nearly every Saturday morning, I am completely useless. But today, I was wide awake at 7:30am. And while usually these mornings are dedicated to a bit of couch time and a workout - today we're taking our five year old niece shopping for Christmas presents! Jeff knows he can always get me moving if he makes me a cappuccino...in my favourite mug. I only have it once or twice a week, but I dream about it everyday... I love to shop with energy and panache. Otherwise, it just drags on forever; especially if it's not going well. So a blackberry smoothie was definitely in order. Blackberry Smoothie (serves 1) 3/4 cup frozen blackberries 1/2 cup frozen blueberries 1 defrosted, but formerly frozen banana 2 tbsp raw hempseed 1 tbsp Udo's flaxseed oil 1 packet stevia 1.5 cups water 1. Allow the banana to defrost enough to be able to take it out of the skin. 2. Blend all ingredients until the hempseeds are well blended. Add more water if necessary. Enjoy!
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fri five fave food finds

Isn't the world just incredibly serendipitous? Sure, sometimes it's not, but when it is; it's lovely. 1. Today, I find that ZestyCook has added me to his Friday five, and honestly, I think he just beat me to it. There's lots of yummy things to eat, but you'll be missing out if you don't find this. 2. Speaking of coincidences, from ZestyCook, I found Kath Eats Real Food, and it's almost a little too funny. "Real Food"? Sound familiar? I swear she's like my blogging twin! She even has recipes for items I haven't posted yet; she has a pumpkin cake, and so do I. Anyone hear the music from Twilight Zone? 3. And now it's time for a terrible joke: I am feeling cheesy. Seriously, there is a cheese here for every day of the year. It better be cheesy! 4. The fourth fave of the week is a dessert that originates from France in the Middle Ages, called blanc-manger. Fxcuisine prepared this jelly-like dish using almonds, sugar, and cream; a dessert can't be much lovelier than this. It cannot be made in five minutes, but the beautifully authentic history of the blanc-manger and the simplicity of the ingredients call my name. 5. Also for Calgary folk, Janice Beaton's new eating experience, FARM, is open. I don't know, but I'm semi-disillusioned with eating out lately, so I'll give it a shot, but it's starting to feel like a string of bad dates...
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miso garlic spaghetti squash

I know spaghetti squash is hard to beat. Unless you add some sort of buttery goodness to it, then it's undeniably good. It's even addicting, and absolutely impossible to refuse. But it can start to sound like a broken record if you're not careful. So toss some cabbage into the mix. That requires something else entirely. Like some spicy green onions, and some sort of Asian inspired sauce. Something with miso. And make it pronto. Jeff and I were on the way out the door for a busy afternoon of weekend errands, and needed something energizing, and ready stat. I wanted to get out the door for some fun, before all the shops close. I was so glad that we were lucky enough to have found a large spaghetti squash, the luscious middle all cooked, and ready to go. Yes, leftovers. And this spaghetti squash needed a new life, to be reborn if you will. No butter or tomato sauce today. Yes, I was in a hurry, and for some reason decided I needed to be creative, but just a little indulgence. Miso always gives me a chance to believe in the ultimate contradictions; salty and sweet. Only because I almost always make it into some kind of paste or sauce. Using a dollop of honey, miso transforms from a salty paste, to an irresistible addiction. It's like a little salt, with an enormous flavour punch. To prepare the spaghetti squash, pierce it a few times, and place in a pan in a 350 degree oven. Roast until easily punctured with a fork. Alternatively, a spaghetti squash can also be cooked in the microwave (be certain to pierce the flesh with a knife). Let the squash cool slightly, and then slice it open. Using a fork, remove the seeds and the accompanying matter. Remove the rest of the spaghetti into a large bowl, or straight into bowls for serving. miso garlic spaghetti squash (serves 1) 1 cup cooked spaghetti squash 1/2 cup chopped cabbage 1 tbsp sliced green onion miso glaze: 2 tsp honey 2 tsp miso juice of 1/2 a lime 1 clove of garlic, crushed 1. Combine the ingredients for the miso glaze into a small bowl, whisking thoroughly. Add to a saute pan on medium heat, and allow to warm until almost bubbling. 2. Add the spaghetti squash to the pan, and thoroughly coat with the miso glaze. 3. When the squash is heated through, add the cabbage for a quick dip. 4. Garnish with green onion, and enjoy!
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cocoa-gingered apple & orange salad

It is amazing to believe that my Baba's generation rarely had the luxury of enjoying fresh fruit, when in her youthful glory. Certainly in the summer there were berries on the farm, but citrus fruit was only featured on a rare and special occasion. She remembers fresh mandarin oranges around Christmas time, and little else. Today we are spoiled rotten, with the wide-availability of fruits and vegetables available to meet our every whim and fancy. But yet, we are so accustomed to a varied selection of plump and juicy tomatoes, perfectly glossy apples, and seedless watermelons. Many times we take it for granted, moaning when produce is less than perfect, and not every variety of heirloom fig is available. So apples and oranges it is. Luxurious items 60 years ago, in the Canadian prairies, but today are commonplace market staples. But still we get bored. As a university student, I can count endless numbers of bags of apples and oranges I purchased, since they were relatively inexpensive, convenient, and healthful. I also consumed countless combinations of apple and orange salad. Red delicious apples, green apples, honey, no honey, mandarin oranges, navel oranges, fresh lemon, no lemon. Then recently, I discovered a nice batch of candied ginger. Jeff loves candied ginger, especially chocolate covered candied ginger. It's alright, but I think I prefer the ginger in smaller doses. It is however, especially nice when literally pulverized, and used to enhance other ingredients, like oranges and chocolate. Wanting to do something a little bit different for a late breakfast one Saturday morning, I decided it would be nice to include the candied ginger. Cocoa-gingered apple & orange salad For the topping: 3 tsp cocoa nibs 6 cubes candied ginger 1 tbsp sliced almonds 1 tbsp raw hempseed 1 apple and one navel orange, per person 1. Toast the almonds in a medium-high heat sauté pan. 2. Using a coffee grinder, combine the almonds, and other topping ingredients and crush. (lasts in the fridge up to one week). 3. Wash and chop fruit, and place into large bowls. Drizzle with lemon juice if not consuming immediately. 4. Sprinkle the cocoa-ginger topping evenly over the fruit. Enjoy!
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asparagus with arugula pesto and parmigiano

Well I don't know, and I could be wrong, but asparagus is just so swell and good. It's for all those meals you think will require a green salad, and then you realize that there is no lettuce in the fridge, and you just can bear to head to the store even once more. Thin little spears of asparagus are my favourite, but they don't have to be imported from France as less than pencil thin (although those are good too). But there should be a sweetness, and tenderness found in smaller spears, which just accompanies most other dishes, or can be cooked into other creations just as well. Sometimes, I like asparagus to be a little bit more special. A little more of a main feature of a meal, with their own character and deliciousness out of the ordinary. Pesto and parmigiano just flavourful enough to yummify an already elegant vegetable. Asparagus with Arugula Pesto & Parmigiano For the pesto: 8 oz arugula (1 bag), washed and dried 2 cloves of garlic pinch fleur de sel 1/2 cup extra virgin olive oil 1/4 cup parmigiano-reggiano For the asparagus: 1 bunch aspargus 2 tbsp arugula pesto 1-2 tbsp parmigiano reggiano 1. Using a mortar and pestle (or food processor), combine the ingredients for the pesto until a thick, and even paste (pesto) has formed. 2. Lightly steam the asparagus (3-5 minutes or to taste). 3. In a sauté pan, thoroughly warm the pesto. Add the asparagus, and combine. 4. Place the asparagus on warm plates, and grate the parmigiano-reggiano over the top. For extra zing, also add some lemon zest. Bon Appétit!
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chickpea, corn and crunch salad - some salads don't need any vinegar

There are moments of my time which are completely calculated, and premeditated. Usually silly things like ensuring there is enough cream and eggs in the fridge for the makings of ice cream, or endlessly searching recipes to find the right one to use the special vanilla in. How ridiculous, I know. But, what could be better, and why wouldn't I plan that? Especially since the rest of the time, I am often completely succumbed to following the pangs of hunger - that is if Jeff doesn't beat me to it and start cooking first. So planning lunches, to-go, can seem a little bit mundane, as I am just not hungry for lunch at 5:30 in the morning. Imagine my shock when I come to the realization, as an over-zealous vegetable shopper, that really there are no vegetables in the house. How can this be? Is this some kind of bizarre joke? The fridge was bursting at the seams with aromatic garden scents just days ago. Now, there is just nothing to eat, I swear it. My mother used to hate these moments, when I stand and blankly stare into the fridge, "What do you think is going to fall out of there? If you want something you have to look for it. STOP, holding the fridge door open for so long!" Sheeesh. I find it hard to open the fridge door to this day. Well sure, there's lots to eat, but all of it requires significant cooking, and I'm in a hurry to get to work. Immediately, I begin to hard boil eggs. Maybe that will solve the problem of no lunch for the soon to be hungry girl, yes? Well, no, the novelty wore off (maybe tomorrow). I continue to scrounge, and discover that really there are vegetables hidden in the depths of the fridge, just under used, misjudged vegetables lurking in there. Take corn on the cob for instance. Except that, immediately, butter comes to mind, or the feeling of little corn holders sliding within greasy fingertips. But, even though I use it in many dishes, I sometimes don't think about using it as much as I should. And it is really so lovely, especially raw, so sweet, so crispy, so perfect with red onion, which also lurks in the crisper, only to have a slice sheared off here and there. For many reasons, I eat a lot of chickpeas in salads for lunch, and these I always have on hand, always. They are inexpensive, a good source of protein and fibre, and they are just about as nutty as I tend to be. But really, I just like them. I cook chickpeas in the slow cooker, just rinsing them first, then I cover them with water and give it a whirl. I just check that they are always covered with water, sometimes adding a bit more. I taste them to decide when a texture I like is achieved, and then I season with a bit of salt. Sometimes I toss a clove of garlic in the works, if I'm feeling adventurous - yes I do realize this is a pathetic sense of adventure, but it is a noble cause nonetheless. The best thing is that I always have the makings for hummus, as I keep bags of chickpeas frozen, specifically for my sometimes mundane salads with chickpeas. Chickpeas are my lunch when there is nothing else to be had. No leftovers, nada. Today's salad was different. First of all, there was no lettuce. And there was no acid for a vinaigrette, just olive oil. There was also finely chopped celery, and nearly minced red onion; things I hate to do early in the morning, even though I love my knives. It just doesn't feel like the right time of day to inhale a pungent onion smell, as much as I love to eat it's spicy fruit when paired with a rich chickpea. It is worth the effort, and a fairly small effort at that. This salad didn't even require a separate container to store a dressing, so I guess that was one less thing to do, no? Chickpea, corn, and crunch salad (Serves 1) 1 cup cooked chickpeas 1 stalk celery, diced 1 corn on the cob 1/2 tbsp finely chopped red onion extra virgin olive oil, to taste 1. Remove the husk from the corn. Using a medium-sized bowl, place the end of the corn into the bowl, so the corn is upright. Cut the kernels in the bowl with a sharp knife. 2. Combine the corn with the chickpeas, celery, and red onion. Lightly dress with olive oil.
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