Archive | Side dish RSS feed for this section

Beet, bean and bulghur salad

5 Dec

Much of the pleasure of this salad is in the contrast of textures — chewy bulghur wheat, crispy beans, juicy beets.

Adding a hard-boiled egg makes it more of a meal…

Continue reading

Itch (Armenian bulghur wheat salad)

30 Sep

Itch (Armenian bulghur-tomato salad)

I’d want to make this Armenian bulghur wheat salad for the name alone…

While itch is similar to kisir, using tomato sauce to hydrate the bulghur wheat places itch more in the realm of side dish than salad. Continue reading

Lobio

22 Sep

Lobio

Georgia is a country I would love to visit. A friend traveled there a few years ago, and came back raving about the scenery, the people, and the food and wine.

Until I get the opportunity to visit Georgia myself, my taste buds will have to do the traveling.

There’s a good local Georgian restaurant we visit occasionally in the winter months for their rib-sticking fare like hachapuri (cheese-filled flat bread), hearty soups and casseroles.

(I haven’t tried a Georgian dessert – we’re always too full to consider even sharing one.) Continue reading

Roast cauliflower and chickpea salad

6 Jun

Roast cauliflower and chickpea salad

This salad is a happy marriage of textures and flavours. Both the cauliflower and chickpeas are transformed by their time in the oven – the cauliflower becomes nutty in flavour, and the chickpeas acquire a wonderful crunch.

Then the yogurt-tahini dressing arrives to bless the union – and two distinctive, individual ingredients unite in salad harmony…;-) Continue reading

Rosolli (Finnish root vegetable salad)

14 Dec

Rosolli salad

Rosolli is a Finnish root vegetable salad traditionally served at Christmas. What I enjoy most about it is the satisfying mixture of textures, from soft potato to the crunch of gherkin.

Crème fraiche and vinegar bring a sharpness to the dressing, balancing out the natural sweetness of the beets and carrots.

Continue reading

Roast carrots with pomegranate molasses

8 Dec

roast-carrots-with-pomegranate2

In January my friend Margaret sent me a copy of the gorgeous “A Taste of Haida Gwaii” by the Canadian writer Susan Musgrave.

This wonderful collection of stories, recipes and photographs documents Musgrave’s life in the islands, where she is proprietor of The Copper Beach bed and breakfast. Continue reading

Roasted pumpkin seeds

31 Oct

Roasted pumpkin seeds

Along with pumpkin soup, roasted pumpkin seeds are a Halloween night staple. As soon as we’ve scooped out the pumpkins for the jack-o-lanterns, I get digging through the slippery pumpkin innards to collect the seeds.

Tossed with oil and seasoning then roasted in the oven, pumpkin seeds are great to snack on while carving the jack-o-lantern. They are also almost certainly the healthiest thing the kids will eat all day. Continue reading