Humm, what’s this? A seemingly random spice mix recipe from This Fox Kitchen?
I would like to thank Natural Delights for sponsoring this post.
It’s not an exaggeration to say I love medjool dates, so it thrilled me when Natural Delights asked me to try some products from their new line of Date Rolls and offered to pay me to write a post about them. I received three different flavours to sample. Coconut Date Rolls, Almond Date Rolls and Pecan Pumpkin Pie Spiced Date Rolls.
This Five Minute Strawberry Romaine Salad is number 9 in my series of 52 Salad Recipe Series.
We call this ‘Salad in a Hurry’ because that’s what it is. It came about a few weeks ago after I opened the fridge looking for a quick-lunch. Five minutes later I sat down to this light crisp, simple, yet satisfying lunchtime meal.
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.
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.