Za’atar Eggplant Dip

Za’atar is a Middle Eastern blend of herbs and sesame seeds that is most commonly blended with olive oil and spread on pita dough, then baked in a hot oven. This perfect little crispy, savoury treat is a breakfast favourite. Aromatic with oregano, thyme, summer savoury and sesame seeds,...

Grilled Curried Eggplant Pizza

I shop a lot at farmer’s markets. Like almost exclusively for my food. There’s a few dairy items I get from an organic grocery store, but for the most part I eat with the seasons. Being in a rather northern climate in Western Canada, the vegetable options can become...

Butter Chicken Roast Chicken Breast

Whenever I break a chicken down into component parts, I always want to do something different with the breast. Sometimes I remove the meat from the bone, cut into strips and make chicken fingers. Sometimes I’ll glaze the bone-in breast and roast it. Today I wanted to take the...

Kazakh Manti Burger with Sabzi Piez

Manti in Kazakhstan and across much of Central Asia is a type of meaty dumpling. Oftentimes the meat is lamb, but can also be chicken or horse meat. A vegetable component can also be worked into the meat besides the flavour base of onions, salt and pepper. I thought...

Barley Jambalaya

A sudden drop in temperatures in December means heartier fare. A simple salad usually means a stew. A rice dish becomes a barley dish. And the flavours attached usually need to be bolder, more comforting. The classic Louisiana dish, jambalaya, has a mixed heritage in its origins. African, French,...

Patty Melt

When I first heard of the idea of a patty melt, I thought it was genius. The union of a grilled cheese sandwich and a burger. While conceptually, the idea seems easy, there are small details that can ruin it. If the bread is too thin, the burger makes...