What do we remember most about home? I remember the smells and tastes of my grandmother’s kitchen–spaghetti boiling, fudge setting, chicken grilling. Kitchens and food are sources of warmth and invitation the world around. In Ukraine, kitchens are the warmest room in the house, and therefore the center of family life. In Afghanistan, guests are made welcome by sharing naan–a porous sourdough bread. Food is pivotal to establishing a sense of place, not simply sustenance. What is France without pastries, Ethiopia without injera, Mexico without…well…everything?
Food is central to the idea of travel–we remember amazing and iconic meals, the subtle tastes and unique smells, long after our return. Great meals create a time signature for our journeys, from which we can weave together our understanding of place. The moment on the Istrian peninsula, a light salt-tinged breeze flickering candles while dining on fresh-caught seafood, that’s my memory of Croatia. I have…
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Fresh local asparagus means spring is finally here! The Jean Talon Market is full of asparagus and it inspired me to make risotto as the first alfreso dinner at my new apartment. After the winter we had in Montreal eating fresh food outside is more than a treat! Risotto is one of my favourite dishes to make and pretty hard to screw-up once you learn the basic steps. There are thousands of risotto recipes but I love this one from Thug Kitchen as it is simple, delicious and gluten-free. It is also fun to follow recipes from Thug Kitchen as the blog is serious about food but doesn’t take it self too seriously and we can all use some laughs while cooking.
You can find the recipe from Thug Kitchen here. This recipe is vegan as it but I made a few adjustments. At the end I added a pat…
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There is definitely “summer food” and “winter food”, right? Who wants to spend a hot summer day out on a boat baking in the sun and then come home to a nice hot casserole? Not I!
I prefer to come home to something fresh, light, and colorful. Salads, grilling, and ICE CREAM particularly come to mind. Today I have the perfect summer salad for you that can be served as a main dish or even as a side at a BBQ or Memorial Day party.
This salad is full of healthy fish fats, whole grains, legumes, fruits and veggies. I mean, come on. And it only takes about 20 minutes to make. Its SO good. So make it this weekend. Impress your friends. I dare you.
Blackened Salmon Quinoa Salad
For the salmon:
1 pound fresh salmon fillet
1/4 cup low sodium soy sauce
2 tbsps maple syrup
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