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....

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...