One of my resolutions is to keep this blog more up-to-date. Ahem. And I've got so many new recipes to share with you this year, it's hard to know where to begin! It's also been a while since I've done a giveaway and I've got 2 very exciting ones coming up for you soon, so do stay tuned.
In the meantime, there is a whole slew of recipes I recently posted over on PBS Food which I forgot to tell you about. Not a very good start to my resolution, but let's get caught up, shall we?
First up, these rye crepes were a revelation this fall. My crepe of choice has long been the mighty buckwheat variety, but since we have our own homegrown rye (coming out of our ears!) I decided to try it out in crepes and lo and behold, a wonderfully nutty yet much lighter than expected crepe emerged. A new favorite. Rather lovely with pears and cheddar. And this video contains a good hint as to one of my upcoming giveaways... (think fresh-milled flour!!) Here's the video and the recipe:
Then, over the holidays, I made about a gazillion of these Salted Honey Cranberry Pumpkin Seeds Bars and gifted the ones I managed not to devour. Made with coconut oil and using only honey to sweeten, they're a relatively guilt-free treat and pretty addictive. Recipe here.
Then there was the breakfast pie to end all breakfast pies. Oh epic pie. Oh pie to dream about. Turns out, it makes a perfect Christmas breakfast. I'm adopting it as a yearly Christmas morning tradition. But really, it is quite suitable for any day of the year. Whatever you do in 2016, be sure to make this pie. Recipe here.
Then there's this veggie pâté which is a Québec classic and a long-time family favorite. Do you know how hard it is to make brown pâté look good in a photo? It's very hard. But don't let the drab appearance fool you, it's a tasty little pâté. And it makes a fabulous vegetarian Banh Mi sandwich, in case you were wondering. Recipe here.
And then, most recently, there was my beloved Leekchi, queen of ferments (at least in my books, though it's hard to beat ginger carrot kraut). If you are into fermenting, do try this one. You won't be disappointed. I eat it on everything. Also, I have a hunch this might be a seriously good-for-you superfood. Recipe here.
And finally, there's this bright Savoy cabbage salad with blood oranges and avocado that will splash some color into the greyest of winter days. Recipe here.
So that brings us up to date my friends. Until very soon, I promise! xox