This dish is inspired by our recent trip to the Okanagan and our delicious supper at Summerhill's bistro. I'm crazy for burrata and was very curious about the pickled blueberries. We changed a bit the sauce by adding some balsamic vinegar, some peach habanero hot sauce and reducing it.
-1 Burrata per person (certain stores sell half size burrata which would be plenty if served as a side dish) if vegan, the plant based burrata from Blue Heron is delicious!
-1/2 cup pickled blueberries...
It's hot outside and we are planning on patio chilling with these delicious Tacos and Sangria.
-1 cup tri-color quinoa or your favorite color
-1 cup vegetable broth. you can use chicken if your prefer
-3/4 cup water
-1 small red onion diced
-1 small shallot diced
-1 clove garlic chopped
-1 Tbsp nutritional yeast
-1 tsp cumin seeds
-2 tsp ground chili powder
-1/2 tsp garlic powder
-1/2 tsp each sea salt and black pepper
-1 Tbsp avocado oil
We really love a night of pizza making at home. Jonny makes dough and the sauce while I pick the toppings and decorate it. It always end up looking and tasting different each time. Here's one of our go to sauce recipe. Read the article →
There's nothing quite like a marinated steak cooked to perfection. Our double beet marinade is so simple, the only difficult thing about it is to wait the 24 hours before putting the gorgeous grilling marks on them. Serve with something simple like oven roasted garlic and a freshly tossed arugula, parmesan salad with pickled red onions.
-1/4 cup soy sauce
-1/3 cup avocado oil
Monika Hibbs's Spicy Cauliflower Rice Bowl Recipe
Mexican Rice Bowl
Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4 people
-1 medium head of cauliflower
Taco Bowl Ingredients:
-1lb lean ground turkey or veggie ground
-3 large cloves of garlic
-3-4 tbsp. of taco seasoning
-Salt and pepper
-1 large red onion, diced
-3 bell peppers, diced