Over Easy

For me, Chef Linda, there is nothing like the start of a new day. The clean slate and the ensuing possibilities are invigorating. Of course it’s not entirely fresh we bring forward our lessons from days, years before and re-interpret. So here we are again, coming out from under the debris of the holidays and in my opinion a doozy of a year! The constant of family, friends and soul satisfying food helped me make it. I am going to ease into the new year so I can be my best and give my best. I will start by cleaning up, clearing out and anxiously cracking open a collection of perfectly curated cookbooks I received as gifts. I love my cookbooks. The inspiration and excitement at first of new meals followed by the reassurance of a solid recipe that is always there for me to find. As I said I am going to ease into the process and I am starting by making a sandwich! A vegan sandwich for my daughter who is working hard on this day, which I will deliver to her. There is so much random goodness tucked into this sandwich it even surprised me by what I could create with a post holiday challenged fridge. The result is some kind of yumminess seed bread slathered in roasted garlic hummus then layered with pan fried asparagus spears and tempeh strips in a bit of tamari, munched and crunched together with radicchio and the ubiquitous greens. I have never seen someone eat a sandwich so quickly! Happy New Year Friends....

Good Day

Today was a good day, an efficient day. A day of organization, structure and health. After working most of the day it was time for my oh so satisfying hot yoga class. More cleansing, work and reward and to top it off was a meal that I have been craving to make. After several days of Thanksgiving feasts provided to me by friends and family and not a whole lot of moving other than to get up and refill my glass…..”de-tox tofu” was on the menu tonight. I actually came across the recipe while trying to up the ante with tofu recipes, as much as I love the stuff creativity is required to keep you coming back. This recipe is a keeper, so simple yet so satisfying. I started my food prep and was preparing the elixir which makes this dish especially yummy, nuoc cham, a Vietnamese sauce, sweet, spicy, perfect. So I opened my fridge to root around the crisper for a chili pepper, I knew there were some actually they had been there for a while….and well, groan, the time had come! The time I had encountered already several times lately……the dreaded cleaning out of the crisper, not just tossing sad remnants but the pull them out, clean them out, hot sudsy water time. It’s required every once in a while even when you are an organized clean freak like me…. Done! Dinner is almost on the table and the crispy tofu with sauteed mushrooms and ginger garlic spinach and brown rice will be like dessert to a cleansing and rewarding day. Bon...

A WILD Saturday Night!

It’s going to be a wild Saturday night…….well the leeks will be at least, hopefully with a couple of glasses of vino we can encourage the small cast of characters to show their wild side too, stay tuned. Meanwhile I am starting the evening with a wild leek pesto pasta dish. These gems shine NOW! This is their short lived yet amazing season. The leeks are smaller, more tender and have a garlicky intense flavour, awesome. I doubled my wild leek pesto recipe so I could freeze some and pull it out when I need a hit and can savor the flavour once they’ve said bye bye. Till then we are getting...

Pie of the Month

Mmmmmmm tofu pie! Ya right, blech say some of you but did you even think it could look this beautiful AND taste as good as it looks? Perhaps not, so for you my naysayers I’d like to share this visual and wish you could taste it too. Made with olives, sundried tomatoes, spices and more on a homemade phyllo pastry shell with sweet bell peppers and more sundried tomatoes this little beauty will satisfy on all fronts. It’s a great “transitional piece” as we enter lighter seasons. Gorgeous and good for...

Recipe for Love

Well here we are in the month of love. I could go on and on about all the wonderful, warm and fuzzy, insightful things we should be thinking about during this month of heartfelt recognition and I would like too but I’m not sure I would be able to stop. Despite the cravings for all things sweet, chocolate, candy, sentiment, in my opinion nothing says I love you like “honey you don’t have to cook this week” and that could be for him, for her or maybe...

Weekend Update

So I took my own advice and ended up with an intimate (only 3 people) quasi impromptu dinner party on Saturday night. There was new music, check out A.A. Bondy – When The Devil’s Loose,  someone did bring a wonderful bottle of  never before had wine,, Albet i Noya – Lignum, 2006, Spain, yummy and the  menu revolved around what I was craving, elegant appetizers, which made for what felt like a special meal. Virtually everything was purchased in my neighbourhood and took no time to prepare. It went like this, a plate of gorgeous goat’s cheeses with artisan bread, escargots baked in red wine and garlic butter, sauteed sea scallops with leeks in a champagne sauce, a simple garlic and olive oil pasta with fresh parmesan and a cleansing salad accompanied by a  homemade vinaigrette. See?...