Posts Tagged ‘Lemon’


One of my foodie friends finally launched a personal blog ( and to celebrate this occasion I decided to make the first recipe he posted!

It was easy to make and a huge hit with my guests.

Here’s the recipe for Roasted Cauliflower with a Tahini Glaze (recipe from


1 Cauliflower
4 Tbsp Olive oil
salt and pepper

For the glaze:
4 Tbsp Tahini
2 Tsp Garlic, minced
1 1/2 Tbsp Honey
2 Tbsp Sambal Oelek (Spicy Sauce) – I chose not to make mine spicy
4 Tbsp Hot water (to adjust glaze’s consistency)


1. Take the largest pot you own and fill it with water. Add some salt and let it come to a boil.

2. Immerse the cauliflower in the salted boiling water for no longer than 6-7 minutes. (ps I got distracted and boiled the cauliflower to death and had to go out and buy another cauliflower). USE A TIMER.

3. Once you remove the cauliflower from the boiling water, massage  it all over with olive oil and salt and pepper.

4. Broil the cauliflower for 5 to 7 minutes. (use a timer as you don’t want to burn it). Check on it every once in a while!!

4. Prepare the glaze and then massage the glaze all over the cauliflower (this is the fun part)

6. Broil the cauliflower once again for another 6-7 minutes. (till it gets brown) USE A TIMER.

7. Top with pomegranate seeds and serve immediately.

Naturally it was such a hit that I decided to buy another cauliflower and try another recipe that I found online.

cauliflower - pom

Roasted Cauliflower with Lemon Tahini Sauce – (original recipe from the Vegetarian Times)

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
¼ tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

1. Preheat oven to 425 degrees.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Spoon over the cauliflower or broil for 5 minutes. You don’t have to put it back in the oven- but I did and it was delicious. Sprinkle with parsley and sesame seeds, and serve.

cauliflower - lemon

Happy Cooking!!


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When I found out that Nadége Patisserie was organizing a Croissunday, I immediately put it into my calendar. I even blogged about it before the event….that’s how excited I was about this special day.

I thought I would make it to Nadége, first thing in the morning on Sunday. But my morning got pretty busy:  i.e  – watched the hockey game and had company for breakfast! This meant that I didn’t arrive at their Rosedale location till around noon. Sadly I found out that they were sold out. To be exact, they were sold out by 10:30 am!! But the staff were truly lovely and I left with a smile on my face and didn’t seem to mind driving another 20 minutes to get to their Queen St. location.

I was determined. Err… I was on a mission!!

Croissunday was indeed popular. The bakery was packed!

I think I counted 12 servers. They were clearly prepared!!

I think I counted 12 servers. They were clearly prepared!!

No wonder!!! There were 13 flavours in total and this was the first year that Nadége put on this event. Flavours like – Pistachio/Raspberry, Lemon, Apple Strudel, Beer, Black Squid, Cassis, Olive oil, Rosemary, Apricot and more!!

Here’s what my croissants looked like before I tasted them.

nadege - croissant

Here’s what the croissants looked like when you split them amongst 5 people.

I like sharing!!

I like sharing!!

Here’s what the plate looked liked AFTER they were inhaled.

nadege - final

Congratulations to Nadége for a tremendously successful Croissunday!!  I hope this will become an annual event. Hint.

For more information:

Nadége – Rosedale Location :1099 Yonge St, Toronto, 416.968.2011

Nadége – Queen W. Location: 780 Queen St. West, Toronto, 416.368.2009

Twitter: @nadegetoronto


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As you know, I went to Jean-Talon Market last week. One of the items, I picked up was Kale. It was $2.50 and half the size of my arm – so I couldn’t resist. I knew I wanted to make a salad with it and headed over to google to see if I could find an interesting recipe to check out.

I swear I selected this recipe because the blogger made me laugh out loud. I’m being honest. This is what made me chuckle:

“I know you need another kale salad recipe like you need another artisanal pickle, but I swear you’ll love this one. And even if you don’t, I have a mixing technique to offer that you can apply to the other 37 kale salads in your life.”

Here’s the Kale and Anchovy Salad recipe that I found on a blog called  Food52.


1 small garlic clove
2 anchovies 
Salt and freshly ground black pepper 
1/2 Meyer (or regular) lemon ( I used a regular lemon)
4 tablespoons olive oil 
1/4 small red onion, very thinly sliced 
1/4 teaspoon fresh thyme leaves  (forgot to buy fresh and ended up using dried thyme)
6 cups packed lacinato (dinosaur) kale

kale - ingredients 

  1. In a mortar and pestle, mash the garlic and anchovy with a pinch of salt to a paste. Blend in the juice from half a Meyer lemon. Then beat in the olive oil. It should semi-emulsify; don’t worry if it doesn’t. (For some reason, I used my cuisinart).kale - cuisinart

2.  In a small bowl, combine the onion and thyme leaves with a large pinch of salt, then rub the salt into the onions using your hands. Let sit for 10 minutes.

3. Put the kale in a large bowl.  Add the onion and thyme. Pour in half the dressing and using your hands, mix the greens — really get in there and work the salad;

You should almost knead the greens so they break down a bit and the dressing fully coats the leaves. Taste and add more salt, lemon juice, or dressing, as needed. Let the salad sit for 15-20 minutes. Taste and adjust once more. Then spread on a platter and serve.

NOTE: I decided to add a hard boiled egg for added protein and I also decided to add a touch of balsamic vinegar to the dressing

FINAL PRODUCT …(err,,,,my uber healthy lunch)

kale - final2

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I love having company over for Friday nite dinner. I have been entertaining on a regular basis since 1990 and it’s always a pleasure to share a meal with my friends, or new neighbors and even people who are new to Toronto and I barely know!! Lately I’ve been sending my guests the menu in advance to make sure that they like everything and have no allergies to anything I’m going to serve.

My rule of thumb these days: One main course and three side dishes. (and dessert, of course)

Last Friday night, the meal I served consisted of:

Phyllo Wrapped Halibut in a Lemon Cream Sauce (see recipe below – courtesy of

You will look like a rock star if you make this dish!!

Tzatziki: (sorry no official recipe except to combine cucumber slices, crushed local garlic, (I used garlic from Stone Soup Farms) greek yoghurt, and dill in a bowl) ps local garlic makes ALL the difference.

Parmesan Celery Salad (courtesy of Cookbooks 101) ps. click on the link for the recipe!

Jicama with chipotle seasoning and lime juice.

Here’s the recipe for the fish dish. Hope you get a chance to try it.

Phllyo Wrapped Halibut in a Lemon Cream Sauce

Original recipe makes 2 servings
  • 2 tablespoons melted butter
  • 4 sheets phyllo dough
  • 2 (5 ounce) halibut fillets
  • salt and pepper to taste
  • 2 teaspoons chopped fresh dill
  • 3 tablespoons lemon juice
  • 1/2 cup whipping cream
  • 2 green onions, finely chopped
  1. Preheat oven to 425 degrees F
  2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
  3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
  4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
  5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.
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You might not know this, but I have a dairy kitchen and haven’t prepared meat for over 20 years. This is one of the reasons why I post so many salad recipes!! I truly do love eating salads and when I have guests over that don’t eat dairy or wheat….then it’s a great opportunity for me to try out new recipes!!  The menu included: tuna burgers (see previous post), kale salad, napa cabbage salad with lemon pistachio vinaigrette, sesame tofu, and dessert. A perfect combo of protein and vegetables.

Will be making this again!!

I have made napa cabbage salads before but  always with an asian vinaigrette. This recipe appealed to me as it WAS TOTALLY different. My only complaint was I had to shell the pistachios as I didn’t have time to find them unshelled. Not the end of the world.

proof that I unshelled each and every pistachio for this recipe!

Napa Cabbage Salad with Lemon Pistachio Vinaigrette (taken from



  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon pistachio oil….I used good old olive oil as I was too lazy to buy another oil
  • 3 cups thinly sliced napa cabbage
  • 2 cups thinly sliced romaine lettuce leaves …oops forgot to mix in romaine lettuce even though I had some in the fridge
  • 1/4 cup chopped fresh Italian flat-leaf parsley….
  • 1 tablespoon finely sliced fresh basil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chopped pistachios (I used more)


  1. In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
  2. In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios. Enjoy!

This recipe was super easy and super tasty. I can’t wait to make it again.

Happy Cooking!!

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