Happy Mother’s Day!

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Big hugs to all the moms out there. You are the wind beneath our wings!

 

 



It’s A Wrap: Vegetarian Dolmadakia

 

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Almost everyone the world over loves wrapping food in food. A sandwich is basically a wrap, the filling snuggled between a soft bread exterior. We stuff our donairs and falafel  into pita, we wrap fresh veggies in rice paper and mung bean wrappers, we wrap food in tortillas made of corn and flour, and resourceful cooks everywhere have made an entire branch of regional cuisine out of wrapping foods in locally available vegetable leaves; lettuce wraps, cabbage rolls, tamales wrapped in corn husks, Chinese sticky rice in lotus leaves, stuffed collard greensSwiss chard ….the list goes on and on. And one of our favourite wraps, hailing from the middle east, the Balkans and Greece, is dolmadakia, stuffed grape leaves. Continue »



Canadian Favourites: Habitant Pea Soup

 

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Canada is celebrating its sesquicentennial this year, and we thought we’d have a look throughout the year at a few products that we’ve either grown up with or are identifiable as Canadian. There are lots of items out there that have stood the test of time and have been gracing our tables for generations. Maybe the company that originally made them has been purchased by an international conglomerate, but we still call them our own. Sort of like our favourite movie stars.

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Grapefruit That Tastes Like Grapefruit

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I remember as a kid that only adults ate grapefruit, it was just too sour for kids. Remember when a grapefruit was so tart a sprinkle of sugar was often welcome just to make it more palatable?

Those grapefruits aren’t around much anymore, Ruby Red grapefruits are the norm these days. And Ruby Reds are delicious for sure, sometimes though, one gets a craving for the kind of pucker only a tart and sweetly sour Duncan grapefruit can give. Continue »



An Evening of Sustainable Dim Sum

 

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I love dim sum. Whenever friends suggest going out for Saturday or Sunday brunch, I nudge the conversation in the direction of the nearest dim sum joint.  The beauty of dim sum is the immediate service; no matter how busy it is, as soon as you sit down you are served tea, and in a matter of moments, polite and cheerful (but no-nonsense) ladies are rolling carts to your table containing all manner of delectable edibles, often preceded by or trailing enticing aromatic wafts of steam. There is no interminable wait for harried servers- murder in their eyes- your order never gets lost or forgotten, no rubbery bacon or burnt toast or cold, runny eggs. What you see is what you get.

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