For all you brave people hosting a dinner party these days, I have your back. Here’s an easy dessert you can serve your raw, vegan, gluten-free, paleo, and simply health conscious friends. Best of all, it’s also fast and easy! Grab your blender, because that’s all you’ll need!
In addition to the sauteed fiddlehead ferns and the fiddlehead fern omelet, I raided my hosts pantry to complete our vegetarian brunch with roasted red carrots, a preserved lemon and maple syrup salad dressing, and basil lemonade made from the herbs in my host’s window. Try these maple syrup sweetened carrots with preserved lemon, preserved lemon salad dressing, and maple-basil lemonade.
These easy Honey-Ginger Glazed carrots are a perfect side dish for any meal where you have both Paleo and Vegetarian guests!
In the middle of Vancouver, I had the incredible opportunity to grill a fresh rooster we’d slaughtered that morning at an urban farm oasis. Check out three recipes from that meal, two featuring wonderfully Canadian birch syrup! Scroll past the rooster for vegetarian birch syrup acorn squash and a 10 minute salsa shakshuka recipe!
Most purple veggies lose their color, but to my shock and delight purple tomatillos stay beautifully vibrant when cooked! If you see some at your farmer’s market, whip up a batch of this vibrant salsa for your next taco night!
Using a French technique makes everything look fancy – but the truth is these parchment packets are incredibly easy and make for a fun, impressive presentation. Cooking your fish inside the parchment keeps it moist and prevents the bottom from getting unpleasantly crunchy in the oven.