Garlic Scapes Cubes

Garlic scapes are versatile and delicious, but really only available in season. This is how I store them so I have them on hand whenever I want. They are delicious in potatoes or with any pan cooked vegetable.

Ingredients :
A generous pile of garlic scapes
5 table spoon olive oil
3/4 tea spoon salt


1. Trim half of the garlic scapes and cut into smaller chunks. Put into the bowl of a food processor. Add the salt and olive oil.

2. Pulse a few times to make room.

3. Add the rest of the garlic scapes.

4. Pulse until finely minced, almost like a paste.

5. Spoon into an ice cube tray, pressing down gently.

6. Freeze for at least one hour. Pop the cubes out and store in a freezer bag.


Chocolate Chips Pancakes

The thick and fluffy kind. Good warm, good cold as left overs. Filling and not too sweet.

1 1/2 cup flour
2 table spoon sugar
1 table spoon baking powder
1/2 tea spoon salt
1 1/4 cup whole milk
1 egg
1 tea spoon vanilla extract
semi-sweet chocolate chips, to taste
butter, for the pan


1. Combine the flour, sugar, salt and baking powder. Whisk well (baking powder taste horrible and you don’t want a bite of it).

2. Combine the milk, egg, and vanilla. Whisk with a fork to break the egg.

3. Add to the dry ingredients and whisk until combined, but still lumpy.

4. Melt butter in a large pan on medium-low heat. Scoop out 1/4 cup of batter per pancake.

5. Add the chocolate chips.

6. Once the edges look solid (2 minutes or so) flip and cook the other side. Set aside and repeat until you run out of batter.

7. Serve and enjoy! (maple Syrup is optional)

Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil


1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.

5. Stir in the frozen peas.

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.

7. Serve with the basmati rice.

Fiddleheads amandine

Fidddleheads are the furled fronds of a young fern. They are only available for a brief period in spring (afterward they unfurl and become a proper fern). They are a tasty, different green to prepare, but can be toxic if eaten raw or under cooked.

This is a simple preparation, great as a side dish with fish.

220g fiddleheads
1/4 cup slivered almonds
1 table spoon butter
3 french shallots, diced
salt and pepper


1. In a dry skillet, toast the almonds on medium heat, tossing often.

2. Once they have gained some color, set aside.

3. Rinse the fiddleheads under lots of water. Make sure to remove any brown scales from them.

4. Bring a large pot of salted water to a boil. Drop the fiddleheads into the boiling water.

5. Boil for 12-15 minutes. The water will turn a weird dark color.

6. Drain the boiled fiddleheads, discarding the water. Rinse well, then transfer to an ice bath to stop the cooking process.

7. In the skillet, melt the butter and add the shallots. Cook for 3 minutes or until the shallots become translucent.

8. Drain the fiddleheads from the ice water and add to the skillet. Coat well with the butter and season with salt and pepper. Saute for a further 3 minutes.

9. Add the toasted almonds and continue cooking for an other 2-3 minutes.

10. Serve warm.

Salted herbs potatoes

Great little potato cubes. perfect side dish along with some grilled sausage, or with any type of eggs at brunch. I use red potatoes and they turn out nice and fluffy and just a bit crunchy where they’ve turned golden. other potatoes will give you a different texture.

potatoes (as many as needed as needed)
2-3 table spoon butter
2 tea spoon salted herbs (taste before adding more!)
pepper to taste


1. Pre-heat the oven to 450F.
Peel and dice the potatoes.

2. Melt the butter in a large skillet and toss in the cubes, coating well with the butter.

3. Add the salted herbs and the black pepper. Toss well to coat.

4. Line a baking tray with aluminium foil. Spread the potato cubes in a single layer.

5. Bake for 25-30 minutes, turning the cubes over every 10 minutes or so to allow to color on all sides. Eat warm.

Roasted Sunchokes

A quick and easy side dish. The sunchokes are slightly sweet so this pairs extremely well with beer braised beef.

1 lb sunchokes
2 table spoon butter
salt and pepper


1. Peel the sunchokes. if you get them early in the season you can leave the peel in, it will be thin like a new potato. Just give them a good brushing. The peel is edible, but it gets a tough texture when cooked this way. And it has a lot of inulin, so it might cause some digestive upsets.

2. Add the butter to the pan.

3. Toss to coat in the butter and add salt and pepper to taste.

4. Cook in the pan for 5 minutes or so, tossing often, until they just start to take some color.

5. Put in a 350F oven for about 1h ou in a 400F oven for 40-45 minutes, until tender and nicely colored (you might want to flip them halfway through).


Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
Juice of 1/2 lemon


1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.

5. In a second, smaller, pot, warm the oil.

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.

8. Add the grated ginger and the garlic.

9. Stir in the tomatoes.

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.