Have you tried Garlic Scapes yet? If not, you really need to. I discovered these unusual looking little babies a couple of years ago and now I eagerly await their arrival at the Farmers Markets every year.
This Salad With Carrot Ginger Dressing is the sixth salad in my series of 52 Salad Recipes.
Just like last week’s Spring Salad with Herb Pesto Vinaigrette recipe, this one is all about the dressing. It’s not about the greens, fruit or veggies you choose to put in your bowl. Today, it’s all about this fantastic dressing.
This Spring Salad with Herb Pesto Vinaigrette is the fifth salad in my series of 52 Salad Recipes.
Thanks to Bridget Oland of Crosby’s Molasses, I attended my first EAT Vancouver Food and Cooking Festival a couple of weeks ago. I took Mr Fox with me and we both had a great time working (and eating) our way through the various display booths. Mr Fox enjoyed the Craft Beer Alley by the BC Craft Brewers Guild and I spent an inordinate amount of time chatting up the venders (between bites of luscious hand-made chocolates, among other things) at the Canadian Food Artisan Pavilion sponsored by Edible Canada. Their Bistro is one of my favourite Vancouver Restaurants and we often visit their Retail Store on Granville Island.
This Asparagus Radish Salad with Tahini Cider Dressing is the fourth salad in my series of 52 Salad Recipes.
My love of asparagus is extreme. So much so, I can remember foraging for it when I was a kid. I would sometimes eat the stalks raw but most of the time it got cooked up as an after school snack. Loaded with melted butter of course.
This Fennel Mushroom Salad is the third in my series of 52 Salad Recipes.
We don’t eat fennel all that often in this Fox Kitchen. It’s not that we don’t care for it. Fennel somehow seems a bit exotic for our tastes and because it’s a vegetable I’m a little unfamiliar with, I seldom think to buy it.
I’ve wanted to share this recipe with you for the longest time now. It’s a Fox Kitchen favourite because it’s quick, easy to prepare and results in chicken that is super moist. Like magic, it makes its own juicy sauce. You’ll want to make extra because as the chicken rests in the sauce, the flavour intensifies, making it one of those dishes that almost tastes better the next day.
When I first saw him, his shoulders were hunched, his eyes downcast, and his hands were lying palms up in front of him. He sat alone, cross-legged on a short stack of newspapers. The paper beneath him was soaked through and was beyond offering any sort of barrier between him and the cold wet sidewalk.
This Tuna Apple Chickpea Salad is the second in my series of 52 Salad Recipes. For this post, I took a recipe for Pasta Tuna Apple Artichoke Salad that I found online at Ricardo and gave it a frugal makeover. The makeover is in support of those who live in poverty, and for the people who are participating in the ’Live Below The Line Challenge’ this week. You can read more about the challenge in this earlier post.
Have you heard about the ‘Live Below the Line’ Challenge?
From April 27th to May 1st, people and communities worldwide will be challenged to eat and drink for 5 days, at a dollar amount equal to what is considered extreme poverty in their country. In Canada, that amount is about $1.75 a day. The challenge is intended to raise awareness of the lack of choice and opportunity faced by the 1.2 billion people currently living in extreme poverty and to raise vital funds to fight it. The issues of extreme poverty extend well beyond hunger.