get well smoothie


I’m back! And in a very faraway land. I’ve missed writing and posting pictures of food. And my excuse for being gone so long? Well, I am in a faraway land (Hawaii to be exact!) but I was also sick for a few weeks, and the thought of making food or even looking at food caused my stomach to tumble. But, I’m well now. And back in the kitchen. In fact, I called Graham in to celebrate just a few mornings ago, when I was in the midst of making a delicious omelet. One filled with rosemary (pulled fresh from the rural Hawaiian roadside), asparagus, potato and feta. I was cooking again! And oh how good it felt.

So why are we in the magical and dreamy state of Hawaii? We are most fortunate to have very good friends living here. It certainly doesn’t hurt that they live in a… Continue reading

lemon cheddar zucchini pilaf

I wasn’t sure what to call this rice dish. Cheesy Zucchini Rice sounded, well, cheesy, and Brown Rice with Zucchini & Cheese seemed a bit boring. So, I decided to highlight the wonderful hints of lemon and creamy goodness of cheddar and throw in pilaf for fun. This pilaf is perfect for summer or fall and just the dish to continue in my (unplanned) squash recipe series. It seems I could spend all autumn roasting various gourds and squash and be quite content. But don’t worry, I have only a few more dishes containing the heavenly squash that I hope still to share.

If you’re not a fan of lemon, simply omit it from the recipe. But to me, the lemon is what makes this cheesy dish unique. The grated squash and zest compliment each other wonderfully and the cheese melds everything together. I added in some chives and basil… Continue reading

lemon-poppy squash bread

If e’er I had a hobbit drop by for second breakfast or elevenses, this would be the quick bread we’d share… with a pot or three of tea. Earthy and sugary, this bread is the perfect balance of sweet and savoury. Each bite is filled with subtle traces of candied winter vegetables, hints of carrot, roasted sweet potato and freshly-forked-out spaghetti squash, yet is balanced by the tang of lemon and punch of poppy. And perhaps the best part? That fine little layer of crunchy turbinado sugar atop the loaf. Simply perfection.

This was the first time I had ever made a quick bread using yellow summer squash, and I’m so glad I did. I’ve baked countless loaves using green summer squash (aka zucchini) but never thought of using its sister, yellow summer squash. I grated the squash super fine (the tiniest option on my grater) so that it almost… Continue reading

lemon-mint sweet tea

About a week ago I was in charge of bringing tea to a party (and no, it wasn’t a tea party). I personally prefer my tea unsweetened, but I’ve heard the majority of folk do not. They like sugar in their tea. And lots of it. Okay, to be honest, I do enjoy a good glass of sweetened iced tea every once and a while. Especially when it’s homemade and especially with fresh mint in it.

So, I looked around on the interwebs to see how people make sweet tea. And not to be redundant, but I found that people put lots of sugar in their tea! Like super lots. (Kind of like big lots but not really.) I found that other people put almond extract in their tea and that sounded interesting to me. Thanks Ms. Dean. So I decided to take matters into my own hands and used… Continue reading