Green Eggs and Ham

Blending eggs with vibrant green herbs and vegetables like spinach, green onion and basil makes the eggs themselves green, and they remain so even once they are cooked. Besides their hue, the greens also add their nutrients to the dish- a myriad of minerals, vitamins and antioxidants. The eggs can be scrambled, baked into a frittata or folded into an omelette.   Continue Reading →

Ham and Pea Frittata

Frittata muffins can appeal to children and adults alike. This seasonal variation has some sweetness from peas, ham and cooked shallots plus some creaminess from marscapone and butter. A bit of thyme adds some flavour without being too exotic. This recipe can either make 18 muffins or it can be put into a greased casserole dish and baked then cut and portioned after. Continue Reading →

Eggs in a Yam Nest

Spiralizing root vegetables is a way to make a slightly different shaped base for egg hash. A spiralizer makes even, thin pieces that cook quickly and uniformly. Here I used yams because of their lightly sweet flavour and smooth, dense texture. Here in Canada we generally call the orange ones yams and the white or cream coloured ones sweet potatoes, but in the US it is the other way around- a great cause of confusion.   Continue Reading →

Stuffed Butternut Squash

Stuffed Butternut SquashThis time of year brings piles and piles of squash. One of my favourites to use is butternut; its bright orange flesh is dense and lightly sweet making it flexible enough for sweet and savoury dishes. Baking halves and using them as a bowl for any filling of choice is an easy way to use them and it can be a good method for using up leftovers. Continue Reading →

Meatballs and Zoodles

Meatballs and ZoodlesUsing vegetables in place of regular pasta noodles can be a refreshing change for a lighter meal. Zucchini has such a light flavour and perfectly soft texture, making it the best option in my opinion. They can be cut quickly with a spiralizer through which they become “zoodles”, short for zucchini noodles. Carrots, bell peppers and yams are all other commonly used options but I find their flavours can be more overpowering depending on the dish and their texture is farther from cooked pasta. Continue Reading →