wild rice salad

wild rice salad by The Culinary ChaseA rice salad is so versatile and using wild rice is a healthier option.  Wild rice is a grass and can be as long as one-inch and range in color from brown to black.  I prefer a wild rice mix which is a combination of brown basmati and wild rice.  A salad of your own creation can take on many forms and if you’re like me, making the same one twice never seems to happen.  I find I’m adding whatever is leftover in the fridge.  Continue Reading →

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curried lentils – an easy dish to make

curried lentilsIt was wet and humid yesterday.  I was hoping the rain would have stopped late in the afternoon so we could use the barbeque but windy conditions prevented that idea from happening.  I was feeling a bit nostalgic about our time overseas and a simple curry was the remedy needed to help us reminisce about the places we visited, and the food we ate.  Continue Reading →

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pork scaloppine sandwich

pork scaloppine sandwichBefore I chat about this insanely delicious pork scaloppine sandwich, I want to give a high five to the farm-to-table experience in Nova Scotia that’s been brewing here for years.  Farm-to-table movement isn’t new nor is it unique to this corner of the world.  But what I will say is this; it’s the reason I started this blog.  We were still living overseas and were deciding where in Canada we’d like to move to.  Our first visit to Nova Scotia was the summer of 2005.  We explored, ate, drank and went away feeling like we had stumbled onto something good.  We decided to take another closer look at Halifax the following year just to make sure our vacation euphoria didn’t cloud reality.  The food scene, local hospitality and a general sense of fitting in welcomed us and we were smitten.  Continue Reading →

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plum torte – a classic

plum torteSummer heat tends to make me lazy.  I want to spend more time outdoors and less in the kitchen but when I spotted plums at the farmers’ market, I knew it was a dessert I’d happily sacrifice my precious outside time.  They looked so good and after one bite, the sweet tasting plum would be perfect in a torte.  Some may think Nova Scotia doesn’t have the right climate or soil for stone fruits but we do.  We’re not a large producer like Ontario or British Columbia but what we do grow is juicy and sweet.  I snacked on a peach the other day and needed a napkin to catch the juices.  Continue Reading →

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Grilled Pepper Salad

grilled pepper saladSimple ingredients mingling together to pull off an out-of-this-world taste! If you’ve never had grilled peppers then you are in for one heck of a treat!  Grilling or roasting brings out their natural sweetness making them so good on their own and they really don’t need much attention to shine, so keep the ingredients simple.  A grilled pepper takes little effort to cook so don’t fret about the charred veggie.  It’s this step that enhances their flavor to give you a slight smokey, sweet taste.  Continue Reading →

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stuffed zucchini blossoms

stuffed zucchini flowers Stuffed Zucchini Blossoms…sounds so heavenly.  Summer squash which includes zucchini, is now available in local markets and food shops – they are for me, one of the highlights of the season.  They’re delicate, come in different varieties, tender, juicy, and sweet.  But before the summer squash is formed, the plant produces blossoms. If you’re lucky to find zucchini blossoms, grab them!  They’re a delight to eat.  The flower, though delicate, is wonderful stuffed with ricotta or goat cheese, dipped in a tempura-like batter, and deep-fried. Continue Reading →

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bulgur and black bean salad

bulgur and black bean saladSummer always means a change in cooking gears.  The oven gets used less, our barbeque more, and food prep becomes simple.  Spending as much time outdoors is key and my energy is focused on leaving kitchen time down to a minimum.  I think we eat better during the summer with fresh, local produce available at markets and grocery stores.  Salads are a favorite and I never seem to make the same one twice.  It’s either missing one veggie or something else is added.  Continue Reading →

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iced green tea

iced green teaCold, nonalcoholic iced drinks are always welcomed on a hot, humid day and there’s a variety to satisfy every palate.  Iced tea drinks have been around since the early 1900’s.  When we lived in Asia, bubble tea was all the rage.  I tried it, heck I’ll try anything once!  The tea is infused with crushed fruit or milk (or combo of both!) and chewy tapioca balls are added.  It’s an acquired taste but can be nice if the right crushed fruit combination is achieved.  Thai iced tea is another cold drink I also tried when we lived in Bangkok.  It’s a combination of black tea mixed with two types of milk.  Continue Reading →

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Redcurrant Ripple Ice Cream

redcurrant ripple ice creamIce cream, one of my favorite summer treats!  With a slew of flavors available, there’s something for every palate.  Last week I picked up a box of redcurrants from the farmers’ market and used a few sprinkled on my fruit tart.  I then used what was left to make a sauce and initially intended to spread over vanilla ice cream (yet to be purchased).  While I was at the grocery store looking at all the ice creams available, I noticed one of my favorite flavors – butterscotch ripple.  Continue Reading →

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TapRoot Jamaican Jerk Pig Roast

TapRoot admit oneAs much as Mr. S and I enjoy a vacation, it’s the quick getaways we cherish where within an hour’s drive away from the city we start to feel reconnected to the land.  Such was the case on Sunday.  It was an overcast, humid day as we drove to Port Williams, Nova Scotia to enjoy a Jamaican jerk pig roast lunch prepared by chef Michael Howell and the Jamaican crew from TapRoot.  Husband and wife duo, Josh Oulton and Patricia Bishop, of TapRoot Farms initially planned four pig roasts over the summer months but demand was overflowing – only 50 seats available per date – and added July 26th to their roster.  This particular roast was in support of Devour! The Food Film Fest with chef Michael Howell (executive director) and Lia Rianaldo (managing director).
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