Pumpkin & Feta Quiche


With such mild weather here in this part of the world, I’m fully embracing autumn.  All the orange colored vegetables are out in the supermarkets and the apples are everywhere to be seen.  You know it’s autumn here when the tasty Federweisser (fresh pressed white grapes that have started fermentation) can be found just about everywhere.  Though I’m a summer and hot weather girl inside an out and I dread its end every year, I secretly enjoy this time of year. Probably because I love the food traditions that come with it!

Somehow the changing leaves and fresh cold air make me crave pumpkin.  Pumpkin oatmeal, pumpkin muffins, roasted pumpkin, and now pumpkin and feta quiche.  This recipe is inspired by an amazing brunch in Prague that served up huge individual quiches filled high with chunks of creamy pumpkin and tangy feta.  This is my take on that great meal.  The almond crust adds nuttiness to the rich flavours of the filling and the rosemary and sage really make it taste like Fall.



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Mung Bean Curry

mung bean curry
I love cooking. I really do.  I love discovering new ingredients, new cuisines and most of all unusual combinations.  However, there are many nights where the last possible thing I want to think about is whats for dinner.  Whats for Dinner.  Quite possibly the worst phrase ever.  Sometimes its not the actual act of cooking that makes you dread the evening meal, its just the thought process of having to come up with something new and exciting, or healthy and filling day in day out.  Other times its the lack of energy to get the groceries and decipher a new and complicated recipe. On those days, mung bean curry is probably my favorite choice.

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When I’m feeling just a tad bit homesick, the indian store usually does wonders for me.  I know it sounds crazy, but just slowly browsing around the store at all the sections of ingredients somehow brings back memories of home.  I guess seeing all the individual ingredients conjures up images of the many different possibilities of comforting home cooked indian food. With all the millions of lentils there are so many different dishes and curries that I forgot about.  Seeing all the flours and spices, it reminds me of the flavours and obscure food that I didn’t know I was missing!

So now when I’m feeling a bit homesick, I always stop into the Indian shop.  Its nice to speak your own language every once in awhile and get some inspiration! I always leave feeling hungry but with the feeling that I am going to conquer another childhood dish, no matter how difficult it seems.

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Asian Lettuce Wraps

Asian lettuce wraps

Lettuce wraps are the perfect combination of crunchy and soft, fresh and spicy. These wraps were inspired by this great recipe.

The flavour of the meat is a little sweet, spicy and tangy all in one. Paired with a bit of rice to cool things down and some mung bean sprouts to keep things fresh.

These are great for a quick light dinner and hit the spot when you’re craving something spicy!

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Shiitake Mushroom Tacos

mushroom tacos

Shiitake mushrooms and lentils.  Such a great combination.  This recipe is from the lovely Sara from the sprouted kitchen.  This meatless but filling taco is amazing and also was a winner for the picky eater husband of mine! What really makes this come together is the gorgeous miso herb sauce which is fresh and light which pairs nicely with the earthy mushrooms. Definitely try this recipe!

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Chanterelle Mushroom Risotto

mushroom risotto

I’ve always been a bit intimidated by risotto.  Its always described as a dish you can’t take your eyes off of for even a moment.  I always thought that if I wasn’t paying full attention, things would go terribly downhill.  I couldn’t have been more wrong about this dish.  Turns out its one of the easiest things to make and yields some tasty and worthwhile results for a half hours work.

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