Monday, June 14, 2010


Why does this hummus look so creamy? So smooth? Because I found the secret ingredient. Ricotta. It's what I've been searching for my whole hummus making life. It tones down the chickpeas but brings out the tahini, lemon and garlic. Absolutley scrumptious. Could eat it with a spoon.

1 Can chickpeas
3/4 cup ricotta
2 large garlic cloves
Juice of 1/2 Lemon
1/4 cup olive oil
1 T. Tahini
1 t. salt

Friday, June 4, 2010

Salt and Pepper Pork Chops with Steamed Beet Greens

Oh Pork. Chops. You're so nice and easy. So quick and cheap. So beautiful and delicious. Beautiful with steamed beet greens and the beets they came with. Creamy new potatoes boiled with carrots. Buttered. Salted. Peppered...
In all seriousness though, Mary's recipe for salt and pepper pork chops is amazing. One of my favorites for sure.
And all the produce you see in this picture is from the sample bag of my future CSA packages. How exciting. And delicious.

Salt and Pepper Pork Chops
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar (I used light borwn sugar cuz it was easier to get to at the time)
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

Mix ingredients together. Marinate for 5 minutes or overnight. Cook for 10-16 minutes depending on thickness.

Steamed Beet Greens
Cut the stems off of beets, steam until wilted, toss with one minced garlic clove, butter, salt and pepper. Make a nice bed for any vegetable to lay on top of.

Thursday, June 3, 2010

Calling all Locavores

Locavore. I love this word. I've already slipped it into 4 conversations today. As long as you avert your gaze when you say it, and then quickly make eye contact, the person your talking to pretends they know what you said. Intense.

What is a locavore you ask. A locavore is a person who prefers to eat locally grown/produced food. Which brings me to the community share agriculture co-op I've joined through The Home Grow-In Grocer LTD.

GET THIS: Starting at the end of June, I will recieve a basket of fresh produce every week. By fresh I mean picked from the earth within 24 hours of reaching my kitchen. Today I was given a sample package of the produce that I have invested in. It is incredibly satisfying to pull carrots, beets and radishes out from the bag, shake the dirt off, and imagine all the wholesome meals these ingredients could possibley contribute to.

In order to help others support their local economy and local farms I would like to direct my American readers to this great website for a list of farmers markets and grocery co-ops near you. And if you are Canadian, you can find your directory of sustainable agriculture at

Stay tuned for the locavorious dinner I have planned. (yes, I just made that word up)

For more information on The Home Grow-In Grocer LTD please visit
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Wednesday, June 2, 2010

Roasted Garlic Burgers With Peppercorn Chevre

This is definitely one of my favorites. These burgers ooze with flavour. Ooze? Really? But they do.

Roast the garlic. Mix with extra lean ground beef(No need to mash roasted garlic. It comes apart in the mixing process. And leaves pockets of warm sweet roasted goodness in the burger) Coat patties with salt and pepper. Cook on BBQ or however you like. Add a tablespoon or so of peppercorn goat cheese in the last few minutes. (Peppercorn goatcheese can be bought at the grocery store or you can make your own by rolling the goat cheese in coarse ground pepper.)

Source:Photos:Shawn Campbell

Tuesday, June 1, 2010

Roasted Garlic

Pre-heat oven to 400.
Cut the top off the garlic head.
Place in muffin tin.
Drizzle with oil.

Cover with tin foil.
Place in oven for 30-40 minutes depending on size of head.

Garlic is done when cloves are soft.
Let cool.
Squeeze the base and the garlic pieces should slide out easily.
Use with pastas, pizzas, dips, sauces, meats ect.

Source:Photos:Shawn Campbell

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