Summer season is here! And even better — summer corn! Nothing more glorious than some new season corn, blackened and toasty seasoned with salt and pepper. On the cob or off its really the best stuff. Try it in this salad with fresh juicy blackberries, fresh herbs and a lemony dressing!
Read MoreThis was one of those delightful accidents: a salad consisting of fridge & pantry scraps. But I’m determined to turn this accidental salad into a deliberate one by recreating it again and again. Celery hearts —with their sweet , bitter leaves — and toasted mustard seeds are the key flavour heroes of this salad . And the popadom croutons deliver fattoush vibes with North Indian vibes.
Read MoreThis salad is super simple to prepare, but if you really want it to present as a feast for the eyes, you’ll want to select as many veggies as possible to build it. Focus on different colours. The combination of fresh, watery crunchy veggies with the taste of toasted (and a little charred) corn is heavenly! The smell of the toasting corn is other-worldly.
Read MoreMy parents are Passover seder stalwarts and rep for the vegetarians HARD CORE! Over several decades they have carefully curated an immaculate assortment of salads that they contribute to the Passover table each year. Their current line up: beets, carrots, heart's of palm. My mom's heart's of palm has been everyone's favourite and I often get requests for the recipe. So here is that recipe with a couple more! TIP: They're good for any time of year!
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