Save on Meats, not so cheap after all.

I'm a total sucker for old school classic comfort food, so I was happy to hear Save-On Meats was re-opening. I had already been there for dinner but my friend hadn't tried it yet so we headed down for lunch. We shared the chocolate shake, tomato soup and biscuit, tuna melt and opened face roast chicken sandwich. It's definitely diner food, no fancy plating but also not as greasy as some joints. We were pretty happy when the bill came, exclaiming "this is SO cheap!". Walking back to the car it took me half a second before I realized my car was no longer there. Actually slightly amused and in aw of my stupidity I realized I parked in a spot that towed after 3:00 pm. I'm pretty sure I was so excited for lunch I plugged the meter and neglected to read the signage around me. A 30 minute walk and we made it to the tow lot. I'm also pretty sure the people working there have never seen a happy customer in their life. In the end I calculated it out to be a $156.00 lunch and a regret that there could've at least been kahlua in that shake.

Farmers Market Inspiration-Sweet Corn Pancakes

Breakfast for dinner? YES! My friend Whit and I made a trip to the Trout Lake Farmers Market because Milan is back. Who's Milan? He's pretty much our version of a rock star, also known as the Tomato Man. If you've ever had his tomatoes or really anything he grows, you know what I'm talking about. Besides Milan there's Reimer's corn patch and for lack of a better description the corn actually tastes like the corniest corn injected with sugar. This stuff is so good you can eat it raw. There is also potatoes from another farm that I wait for all year and the description they have for this one particular variety is "buttery and rich". No lie, you could eat these boiled and mashed and it tastes like a pound of butter has been added to them.

I can't even explain my complete contentment from this meal. Inspired by peak of the season ingredients, we kept things pretty simple. As I took a bite of the sweet corn pancake I realized the cornmeal based batter was really just a vehicle to hold the ridiculously sweet juicy corn.

This was our brainstorming convo: Me: Hmm corn, cornbread? Corn fritters? Corn PANCAKES. Whit: YES. We need a protein. Chicken? Pork? Pork chops? Me: I have bacon and rib eye at home.. potatoes, what should we do with them? Whit: They're so good on their own, smashed and throw some fresh herbs in. Me: YES. Tomatoes, lets do a simple tomato basil salad on top of the pancakes. Whit: YES. I have fresh basil.

This meal was serious summer perfection.

Sweet Corn Pancakes with Tomato Basil Salad

Makes 8-10 pancakes

3 corn on the cob, kernels removed

1/3 cup buttermilk

1 egg

1/4 cup flour

1/4 cup cornmeal

1 1/2 tsp sugar

1/2 tsp baking powder

salt and pepper

bacon fat or oil for pan frying

sea salt, Greek yogurt and honey (to serve alongside)

1. Mix together flour, cornmeal, sugar, baking powder, salt and pepper

2. Beat egg and add to buttermilk, add this liquid to dry mix. Mix just until incorporated, don't over mix.

3. Fold in corn

4. Heat pan on med-high heat with bacon fat or oil. Use a 1/4 cup of batter per pancake.

5. Pan fry until golden on each side. Finish with a little sea salt.

15 sungold or cherry tomatoes, quartered

6 fresh basil leaves, chiffonade

olive oil

salt and pepper

1. Toss together and set aside until ready to serve.

Portland

Portland is by far one of my favorite cities, if only because of (what else!?) the incredible food scene. Prepare yourself for these pictures. Some are slightly horrific Diners Drive-ins and Dives style but so extremely neccesary to try!

Pine State Biscuits actually was on Diners Drive-In's and Dives, this is their Farmer's Market location. Notice the lineup! It's that good.

Biscuits and Sausage Gravy. Ahmazing. It's a good thing I haven't found a place in Vancouver that does a version I like or I'd be in serious trouble.

"The Reggie"-Fried Chicken, Bacon, Cheese, Fried Egg, Sausage Gravy sandwiched between a Buttermilk Biscuit.

"McIsley"-Fried Chicken, Pickles, Honey, Grainy Mustard sandwiched between a Buttermilk Biscuit. It's great to have friends that trust you when you tell them what they should try, that way you can steal a bite of theirs!

Beautiful greens

Incredible artichokes

Voodoo Doughnuts-Open 24hrs and crazy line-ups all the time.

Neccessary. I had the Maple Bacon, delish.

Cannele- Best when made in a copper cannele mold to give it that perfect carmelization with a chewy inside and crispy outside.

The Screen Door-Traditional Southern comfort food.

Hushpuppies with Sweet Red Pepper Sauce

Fried Chicken, Collard Greens, Mashed Potatoes and Tasso Ham Gravy.

Shrimp and Grits with Local Pork Belly and Cornbread with Honey Butter


I didn't even get a chance to touch the food carts! I'll be back.

Lemon Basil Strawberry Shortcakes

A couple weeks ago some friends and I went out to Krause Berry Farms in Langley to pick strawberries. SO MUCH FUN! A 45 minute drive from Vancouver, this trip absolutely called for a car full of friends, wicked old school beats and singing insanely loud to the point where I'm sure our friend driving wondered why he volunteered in the first place!

I had read some reviews of this farm and a good tip is that if you are picking your own berries, bring the lightest containers you have because they don't pre-weigh them before you pick. I had also asked if these berries were sprayed and she said the ones we were picking now hadn't been but sometimes they have to so you can call ahead and ask. At the farm they also have a patio and eating area where you can order fresh made berry donuts, strawberry shortcakes, strawberry cream pie, strawberry milkshakes, smoothies and fresh shucked corn pizza.

While you're picking it's pretty much impossible not to pick every perfectly ripe strawberry you see (and eat some too, have you ever had a sun warmed just picked strawberry?! It's on my things you must do before you die list). So needless to say I picked about 5lbs worth. Once I was home I flash froze half of them. To do this wash, de-stem and dry the strawberries, then lay them on a baking sheet in one layer and freeze. Once frozen they can be bagged and kept in the freezer. This ensures they don't all stick together which is a pain in the you know what when you want to make a smoothie.

Inspired by summer and this beautiful fruit I came up with a Lemon Basil Strawberry Shortcake. Shortcakes are my go to for summer dinner parties and potlucks because they can be made ahead of time, take no time to make, don't heat up your kitchen for very long and can easily be assembled and plated on site in a flash. Take advantage of all the amazing summer fruits because soon enough we'll be back to eating APPLES!!

Lemon Basil Strawberry Shortcakes

Makes 12

Lemon Basil Strawberries

6 cups strawberries, quartered

1/2 cup cane sugar (this can depend on how sweet you like it)

1 lemon, zest only

10 basil leaves, chiffonade or finely chopped

pinch sea salt

1/4 cup water

Basil Leaves for garnish

1. Toss all ingredients together and let sit in the fridge.

Shortcakes

2 1/4 cups all purpose flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, cut into cubes and chilled

1 cup whipping cream

1 egg lightly beaten (to brush on top)

4 tbsp raw coarse cane sugar (to sprinkle on top)

1. Preheat oven to 400degrees F.

2.Combine flour,sugar, baking powder, baking soda and salt. Add in butter and using a pastry blender cut in butter until it resembles the size of peas.

3. Add whipping cream and using a fork stir until the dough starts to come together.

4. On a floured surface press dough until it comes together, knead gently only until all is incorporated.

5. Roll out dough 1/4" thick and using a 2 1/2 inch cookie cutter cut into circles.

6. Place on a lined baking sheet, brush with egg and sprinkle with cane sugar

7. Bake for 12-15min or until golden brown.

Whipped Cream

1 1/2 cups whipping cream

1/2 cup icing sugar

1 tbsp vanilla

1. Chill bowl and beater in the freezer for 5 minutes.

2. Whip cream for 1 minute, add icing sugar and vanilla, continue to whip until soft peaks form

Can be served while shortcakes are still warm or at room temperature. Split shortcakes in half, pile in the lemon basil strawberries and top with whipped cream. Garnish with basil leaf.

Lobster Bacon Eggs Benedict with Butternut Squash Hollandaise

Last month I flew back to Calgary to visit my family and friends and to celebrate a belated Mother's Day and my birthday. During brunch with the fam they all had a good laugh as my Mom recalled this one time when I was 6 years old...

It was a Sunday morning and for some reason or another I got into a little huff with my mom and decided I was going to run away. I packed up my little backpack (exactly what are the essentials for a 6 year old!?) but needless to say didn't get very far, to the large tree two meters from our house to be exact because I was too scared to go any further. Honest to god I remember to this day what I was thinking as I crouched behind that tree, I was scared..and reeallly hungry. I remember thinking, what am I going to do now? I'm starving but I'm not going back in there! What seemed like ages (but was probably 10 minutes later) I heard my pops slowly open the door, calling my name and telling me to come back inside. "No thank you!" I shouted crossing my arms, "but Mom made pancaakes!" (me shaking my head but contemplating the thought of this offer) "with fresh blueberry sauceee..." (as I then picked up my little backpack and slowly trudged back in the house).

I LOVE brunch. It's sweet, or savory or even better, BOTH! I came up with this Mother's Day brunch menu while I was in Vancouver so I made sure to bring back a loaf of challah bread from one of my favorite bakeries. I love eggs benedict but usually don't order it because I find it a bit too heavy. I wanted something a little lighter than the usual English muffin so I went with toasted challah and instead of a rich hollandaise I came up with a butternut squash sauce that's just as creamy, with a touch of lemon and fresh tarragon (so really, similar to a bearnaise sauce). To finish my version I went with a mini lobster tail, crispy bacon, kale and a perfectly poached egg and served with it golden herb roasted potatoes, heirloom tomato salad and a lychee, pear, mango fruit salad.

So really the truth comes out! I can easily be bribed with food...

Butternut Squash Hollandaise

Yields approx 3 cups

1lb butternut squash, peeled, seeds removed and cubed
2 shallots, minced
2 tsp olive oil
1 cup chicken stock (or vegetable stock)
1/4 cup butter, cubed
2 tbsp fresh squeezed lemon juice
1 tsp fresh tarragon
1/4 tsp cayenne pepper
s+p
hot water or stock (to thin out sauce)


1. In a saucepan saute shallots with olive oil, just until translucent.
2. Add butternut squash and pour in chicken stock and tarragon. Cook for 12-15 min on simmer until squash is soft.
3. Puree sauce using a blender or immersion blender until smooth.
4. Place back on stove, on medium heat, whisk in butter slowly. Add lemon juice.
5. Add cayenne pepper and salt and pepper to taste.
6. Sauce should coat the back of a spoon in a thin layer. If consistency is too thick, thin out with hot water or stock, re-season if necessary.

Garlic, Lime, Cilantro Marinated Flank Steak

A couple of months ago I started something called Crossfit, it can be slightly intense and I've finally just stopped telling my mom about ripped hands, bruises and sore muscles (oh HI mom!) but it's wicked fun and very rewarding! Sometimes it's strange what your body craves but when your body craves something, there's usually a reason for it. A couple of months ago I started craving more meat, really RED MEAT. Braised shortribs, grilled porterhouse steak with fleur de sel, marinated flank. It slightly saddens me that I don't crave cookies as much anymore, what's going on here!?

I have so many friends who are intimidated to cook with meat, of any kind but I just want everyone to know that it can truly be easy and not intimidating in the least.

Which brings me to flank steak, a favorite of mine and in my opinion one of the most overlooked cuts that if cooked and prepared right, can rival even the most expensive cuts of beef. First it needs to be marinated, it's a pretty lean cut so it lacks flavor from fat. Second it should be cooked medium to medium-rare and third, it needs to be cut against the grain and thinly sliced. That's it, that's all and you're on your way to amazingness! (Huh why do I sound like an infomercial? ShamWOW!) but really, try it!

Garlic, Lime, Cilantro Marinated Flank Steak
1 2lb flank steak
2 limes (zest & juice)
1 handful fresh cilantro (stems included)
3 garlic cloves
1/8 cup olive oil
2 tbsp raw honey
1/2 tsp chili flakes
S+P to taste

* Grain on the flank is when you can see the fibers of the meat running in one direction (it is very visible on a flank steak)

1. Score the flank with 1/4" deep cuts with a knife, against the grain*
2. Combine the rest of the ingredients in a food processor or chopped finely and combined
3. Marinate meat for 4-6 hrs or up to 2 days. Can also be frozen at this point
4. If using the oven adjust rack to the very top, preheat to broil. If using bbq, preheat on high
5. Scrape off remaining marinade, for oven: place on a baking sheet that has a rack on top (I used
a metal cooling rack)
6. Cook for 5-7 minutes on each side for medium rare (close oven door or bbq lid)
7. Let meat rest for 5-10 minutes before slicing
8. Slice against the grain and on a diagonal in thin slices.

Inspiration

Inspiration. Where does it come from? For me it can come from anyone or anywhere, Farmers Market is a huge source along with cookbooks or the older gentleman fishing at the beach telling me what his mama used to make him. I sometimes find it in the strangest places but that's exactly why I carry my notebook in my bag. When something inspires me, it drives me, (sometimes crazy) until I can actually implement the idea. I also find surrounding myself with positive, driven, passionate people is nice too.

Have you met Whit? She's one of my bestest's and she moved out here to go to Culinary School the same time I moved out here to go to Nutrition School and every spare minute we've had is spent exploring and finding the best of Vancouver's food scene. From finding the best $3.00 Bahn Mi (on Kingsway and it's never complete unless the same man is sitting outside hoarking in his cup while we sit in the car eating). To the once a month Ukrainian Orthodox Church Perogi Night (best borscht, lineups, go early) to the best dinner under $10.00 of charcoal grilled meat skewers and salad (Zakkushi) to the city's best chai tea (Granville Island Tea Company) that must be paired with a warm honey dip donut from Lee's Donuts.

She is ridiculously talented and always a source of inspiration to me.

I popped in to say hi before she was getting off work one day, our convo: W: What are you doing for dinner? Me: I don't know, what are you doing? W: Well I have some ricotta in my fridge, I could make a pasta..Me: I have some zucchini in my fridge I could make a salad...

Whit's Tortiglioni with Peas, Proscuitto, Ricotta and Fresh Parmigiano and the most amazing crusty bread she made at work.

Our styles really compliment each other. We're big on clean stylistic comfort food. I just made that up. That sounds fancy. We just like food!

White Truffled Zucchini Salad

Serves 4

4 baby zucchini
6 fresh basil leaves, chiffonade or torn by hand
1 lemon (Juice and Zest)
½ garlic clove, minced
salt and pepper
1 tsp white truffle oil *found at Gourmet Warehouse, not as expensive as you may think!

12 spears asparagus, bottom of stalks removed
2 tsp balsamic vinegar
1 tbsp olive oil
large handful spinach (or kale, just massage it with a little lemon juice, salt and pepper)

parmigiano reggiano, shaved (use a vegetable peeler)
Fleur de sel (French Sea Salt)

* truffle oil is optional if not to your taste or not available

1.Preheat oven to 375 degrees F. On a baking sheet lined with baking paper, toss asparagus with balsamic, olive oil and salt and pepper. Roast for 10-12 min. Can be served room temperature or cold on the salad.

2.Trim ends off of zucchini, using a mandoline make slices as thin as possible. Then cut into ½ inch strips. Can also use a vegetable peeler or sharp knife. Toss with fresh basil, lemon juice, lemon zest, garlic, salt and pepper and white truffle oil. Chill in fridge for 10 min to let zucchini soften slightly and flavours marinate.

3.Place spinach or kale on bottom of plate, lay asparagus across, top with marinated zucchini. Finish with shaved parmigiano reggiano and fleur de sel.

Enjoying the process of it all

I'm a total list maker and that most definitely comes from my mom. She alone has probably kept those post-it note people in business! I write down everything, from what I eat, to my workouts, to my grocery lists, to new menu ideas. One time a friend of mine saw my notebook and said, uhh you write down that you showerr!? I said, sure do! Have you ever made a list? It feels so satisfying to check it off when it's complete! *Friend then gave me weird look *

If I haven't added anything new around here its not because I haven't been in the kitchen, in fact more the opposite. This last weekend I did some cooking for a couple clients. I'm also taking a course right now and something was said that really resonated with me about work. Work in life, work in your work out, work in your job, whatever it may be, either way you really have to enjoy the process of it all, not just the end result. I think I'm always so focused on the end result of my work, getting things done, checking off my to do list, that I'm not always taking the time to really enjoy the moment and the process of it all before getting to that end goal.

Smoked Bacon Chili w/ Kale. Toppings of 6 Yr Aged Cheddar, Green and Red Onions, Cilantro, Green Peppers, Lime Wedges, Greek Yogurt, more Bacon. Cast Iron Skillet Cornbread

Asparagus tips must be penciled. It's a weird thing I have.

Glazed Honey Mustard Roasted Trout w/ Mango Salsa, Buttermilk Mashed Potatoes, Roast Asparagus and Zucchini w/ Aged Balsamic, Lemon Zest and Shaved Parmigiano Reggiano

This week I really took the time to enjoy the process of my work and checking it off my to do list? Very satisfying.

*Conversation w/ one of the clients this was made for*

C: The trout was soo delicious! The salad was very onion-y but really good!!

Me: Um what salad?

C: Well I threw together the green peppers, green onion, red onion, bacon, cilantro and cheddar...

Me: Those are your chili garnishes! Didn't you read the instructions I left you! Hmm but you may be on to something here..

Blueberry Lavendar Cake

I have this thing for lavendar right now, in cookies in cakes in scones..but you have to be pretty careful with how much you use in a recipe because too much can result in a dessert that tastes like soap (and I can tell you from experience that soap does not taste very good)!

I’ve done this cake in many variations but this one is my favorite so far. A touch of lemon zest really compliments the lavender and blueberries and since I have a slight obsession with cornbread, I added a touch of cornmeal which gives a nice crunch to the moist fluffy cake. It's so versatile it can be a crowd pleasing dessert or just as perfect served with a hot cup of tea on one of our good ol Vancouver rainy days.

Blueberry Lavendar Cake
1/2 cup whole wheat pastry flour (used Anita's Organic)
1/2 cup white flour
¼ cup cornmeal
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, softened
2/3 cup cane sugar
½ tsp pure vanilla extract
1 tsp lemon zest, finely grated
½ tsp lavender, finely chopped
1 large egg
½ cup + 3 tbsp buttermilk (used Avalon)*
½ cup blueberries
2 tbsp coarse ground cane sugar

*Buttermilk can be substituted by using a dairy alternative such as almond milk, just add 2 tsp of apple cider vinegar to it.

1.Preheat oven to 375 degrees F. Butter and flour a 10” tart pan with a removable bottom or a 9” cake pan.

2.Combine flour, cornmeal, baking powder, baking soda and salt. Set aside.

3.In a mixer cream butter and sugar until fluffy, add egg and vanilla and continue to beat until completely incorporated. Scrape down sides of the mixer as you go.

4. On low speed add ½ the dry ingredients to the mixer, then buttermilk, then rest of the dry mix. Add in lavender and lemon zest and mix just until batter comes together.

5. Spread batter evenly into prepared pan and push blueberries into the batter. Sprinkle with coarse cane sugar.

5. Bake for 20-25 minutes until golden and when a toothpick is inserted, comes out clean. Serve warm or room temperature.

Honey Crunch Buttermilk Muffins

I really try and watch how much I swear and that's maybe because when I was 8 I was this tiny thing but went through this period where I swore like a sailor. Needless to say I learned the hard way that soap just doesn't taste very good. That said if there is one place it can't be controlled, it's the kitchen. Whether I've almost sliced off my finger, forgotten ingredients or burned the skin off my arm, profanity is very necessary and the louder the better!!

After a long day at work sometimes I like to unwind and relax by getting in the kitchen and baking something and this was one of those nights. After putting the muffins in the oven and setting the timer I turned around to clean up and saw my eggs still sitting on the counter. "Ah F*C%in Muffins!!" I rationalized that the batter tasted good so maybe they wouldn't be so bad and I really do think things happen for a reason. After tasting one I realized eggs really aren't needed in this recipe at all! Fluffy and moist they have a nice subtle sweetness from the honey and a satisfying crunch from what? Millet. Raw millet. Soo good, if only because it reminds me of cornbread.

In the corner of the first pic you can see kale which I was just about to steam. At the beginning of the week I usually pick a green, wash it, tear it in pieces, bag it and throw it in pretty much everything I eat that week. Below are a few of those meals.

Seedy toast from Purebread (from the farmers market) with white truffle oil, steamed kale, smoked salmon (farmers market), tomato and boiled egg. Side of overnight oats with mango, blueberry and toasted coconut

Sprouted grain quesadilla with kale, chicken, artichokes, aged cheddar, cilantro, butternut squash and red bell pepper. (Side of thick plain yogurt and salsa)

Coconut Chicken Curry w/ kaffir lime leaves, lemongrass, carrots, yams, butternut squash and kale. Served with brown rice.


Honey Crunch Buttermilk Muffins
Adapted heavily from 101cookbooks
Makes 12 muffins

1 1/2 cups whole wheat pastry flour
3/4 cup white flour
1/3 cup millet(raw)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1/2 cup buttermilk
1 tsp vanilla
1/2 cup unsalted butter, melted
1/2 cup + 3 tbsp honey
1 Lemon (zest of whole lemon and 2 tbsp lemon juice) (optional)
Fleur de Sel and Raw Sugar (to sprinkle on top)

1. Preheat oven to 400 degrees F. Line muffin tin with liners
2. Combine flours, baking powder, baking soda, salt and millet
3. In a separate bowl combine yogurt, buttermilk, vanilla, honey, melted butter, lemon
zest and lemon juice
4. Pour wet ingredients into dry ingredients, fold gently, only until it comes together
*do not over mix!*
5. Sprinkle with a pinch of Fleur de Sel and Raw Sugar on each muffin.
6. Bake for 15-18 minutes or until golden and toothpick comes out clean.

Everybody Has a Story

Last summer some friends and I were at the beach and ended up sitting near this older man. It had to be about 25 degrees that day and there he was sitting in his long sleeved collard shirt, pants and rain boots. I turned to my friend next to me and said he reminds me so much of the old man from Up! As some friends drifted off to sleep and others watching the volleyball game behind us, two of us sat there watching him, as I wondered what his story was and what he could possibly be fishing for at the shallow end of Kits Beach. Not long after, he got up and slowly walked towards us and in a thick accent asked if we would be so kind as to watch his station while he went to get some fish and chips. "Of course!" we said as we both looked at each other thinking; how sweet is he? When he came back I said, I'm going to go talk to him! I've said this before but I'm always curious to know what your favorite food was growing up or what your mom used to make for you that you loved.

I found out he was fishing for sardines and he explained to me how he would throw the net out and wait for them to get tangled up in it. As he's telling me this I notice this humongous rock by his chair wondering what in the world he needed that for (I found out later when I saw him throw this massive rock at a SEAGULL! haha) I asked how he liked to cook his sardines and he said just coated in a little flour and fried in butter! Simplicity, I love. Without me even asking, he went on to tell me that he born in Croatia and was a retired Geophysicist. When I got around to asking him what his favorite food was growing up his reaction was absolutely priceless. He threw his head back as he laughed and closed his eyes to think about it. What did he remember the most? Braised beef stew with polenta. Complete comfort food, of course. This man made my whole day.

Wild Salmon w/ Orange Fennel Slaw

Living in Vancouver I definitely try and take advantage of the incredible seafood we have out here, one of my favorites being wild salmon which is a great source of Omega-3 fatty acids. Although the season for this sustainable (Ocean Wise approved) fish runs June through September, you can still find it in its frozen state at speciality seafood providers. Two of my favorites being Fresh Off the Boat, which you can find at the Winter Farmers Market and Finest at Sea which is located at 4675 Arbutus St.

I’ve had people tell me they are hesitant to cook fish because it always turns out dry but I'm telling you, the cooking method I use in this recipe is my fool proof way to succulent moist fish every time! By pouring orange juice around the fish before baking it adds flavor to the salmon while keeping it nice and moist. While I love comforting soups and stews to get me through the winter, there's something about this salmon recipe that's a refreshing change. Paired with an orange, fennel slaw I think it’s the perfect balance of flavours and textures.

Salmon
1 (2 ½-3lb) wild salmon fillet (I used coho), pinbones removed
3 tbsp dijon mustard (or M&B mustard)

1 tbsp honey
s+p/grains of paradise
1/3 cup orange juice
spice/fish rub (optional, I used a blend that was made for me by a friend)

Orange Fennel Slaw
1 orange (peeled and cut into segments, squeeze out any remaining juice into slaw)
3/4 fennel bulb, sliced as thin as possible and julienned (I used a mandoline to do this)
1/4 cup fennel fronds (tips of the fennel that look similar to dill)
1/2 red bell pepper, julienne
10 green olives, sliced
1 small handful flat leaf parsley, stems removed
s+p

Slaw Dressing
2 tbsp honey
1 tbsp dijon mustard (or M&B mustard)
1/2 clove garlic, minced
small pinch chili flakes
3 tbsp apple cider vinegar (with mother)
1/4 cup olive oil
s+p

1.Preheat oven to 375 degrees F.
2.On a baking sheet (with a rim), line with parchment and place salmon on top.
3.Spread on mustard, honey, s+p. Pour orange juice around the fish.
4.Bake for 20-25 minutes or until salmon feels almost firm to the touch and the layers flake apart easily. *Salmon will continue to cook after it is taken out of the oven, so you can actually take it out when it is slightly underdone.*
5. Mix slaw dressing and toss together with the orange fennel slaw. Serve on top or alongside.


I have a slight obsession with Meat and Bread's mustard. I put it on EVERYTHING. If you've never heard of Meat and Bread it's a sandwich shop here in Vancouver and you should now stop reading this and immediately get down there for their porchetta sandwich.

Always ask for extra housemade mustard and sambal (which is killer too!).

Family Dinners

What do I miss the most about home? Family dinners. Hangin out with the fam and sitting around the kitchen table. I absolutely love cooking for my family just about as much as I love when they (well really my Ma or sis-in-law!) cook for me. So how do I not miss out on a part of this? SKYPE! Okay it's not exactly the same since I can't actually eat their delicious meals but don't feel too sorry for me because as I'm sure you can see, I don't eat too shabby myself :)

If I happen to be at my place eating and their sitting down for dinner at the same time, they'll prop their laptop where I would normally sit and we'll eat together. Yea yea go ahead, insert your (aww) here!

Speaking of family dinners, my family has always loved MEAT. Good ol' Alberta beef. This meal from a summer back consisted of bbq steak, beef ribs and kielbasa sausage (see that salad in the background? That would be my contribution!). However now that I've ingrained in them what their diet should consist of, they've cut back on their consumption of red meat.What's that bottle there? Bromelain. Bromelain is an enzyme that is extracted from pineapple and helps as a digestive aid when you consume things such as these protein rich caveman meals. Taking one of these pills and chewing my food (more on that another time) is how I don't walk (or roll) away feeling like I've eaten a rock!

Watching my mom blow out her birthday candles! Skype is genius. Now if only you could teleport cake through the computer...

Jerusalem Artichoke Soup with White Truffle Oil

Just before the holidays I made my weekend trip to the Farmer's Market and came across something that was completely new to me - Jerusalem Artichokes, to be exact. Earth-toned in color, knobby and covered in dirt (the way REAL food should be!), it was definitely not the prettiest vegetable I'd ever seen. Curiosity (as usual) got the best of me as I approached the farmer selling them to ask my 21 questions (What are these!? How long is the season for them? How do you like to cook them and what do you like to eat with them!?). If I can give you one tip, it's to never be afraid to talk to the farmers and ask them any questions you have about their products (okay maybe don't actually ask them 21 questions as I'm sure they are tired enough from getting up at 5am to load their trucks and get to the market on time!). Guaranteed though, they'll be more than happy to answer your questions. Their product is like their art - hard work, time and skill brought together to produce something that they're so proud of.

So as the farmer’s telling me how he likes to eat them (raw!) the lady standing next to me was shovelling 2 lbs worth of jerusalem artichokes into her bag and enthusiastically said to us "I like to scrub em, leave the skins on and roast them with salt and pepper, they're delicious!" Somebody that excited about a tuber? That's all I needed to know. Also known as sunchokes they are a good source of iron, phosphorus and potassium. In its raw state I found them similar in texture to water chestnuts and potatoes. When cooked they have an incredible flavour I can't even describe with hints of sweetness and nuttiness. I thought anise type flavours would pair well with them so I incorporated fresh fennel and tarragon into my recipe.

Jerusalem Artichoke Soup with White Truffle Oil
Makes 3 litres

1 1/2 pounds Jerusalem Artichokes, peeled and sliced
1 cup leeks, small diced
l large shallot (1/4 cup), small diced
4 cloves garlic, finely chopped
3/4 cup fennel, small diced (reserve fennel fronds for garnish)
¼ cup butter
1 tbsp olive oil
1L vegetable stock
1L chicken stock
1 tbsp fresh tarragon, finely chopped
sea salt t.t (to taste)
fresh cracked black pepper t.t (to taste)
1 cup cream (optional)
white truffle oil to finish (optional)

1. Melt butter in a large pot, add olive oil.
2. Add leeks and shallot and sweat until softened (do not allow to color/caramelize).
3. Add garlic and sweat until softened. Add jerusalem artichokes and cover with vegetable stock and chicken stock. Bring to a boil then simmer until jerusalem artichokes are
soft. Add tarragon.
4. Using a hand blender puree until smooth or puree in a blender in small batches.
5. If using cream, add, return to a boil and remove from the heat. Season with salt and pepper to your taste.
6. Ladle soup into bowls, add a few drops of truffle oil and a sprig of tarragon or fennel fronds to garnish.

*Tip* Before serving, pour hot water into bowls to warm, it makes all the difference!