The Market Cook

Crab Arancini...

... Starts with good Risotto. This is the most delicious way to use your leftover risotto. We made a fresh flavoured risotto using homemade vegetable stock, all the usual alliums;...
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Classic Gremolata

You can make gremolata many ways, but the classic recipe comprises these three ingredients; lemon zest, garlic and parsley. It's parsley's place to shine in the sauce world. It is...
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Gonfietti - Fried Dough with Anchovies

  In two waves, inspiration came for last night's dinner creation. Grabbing that last big handful of flat leaf parsley from the garden yesterday morning, and browsing the new book...
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Soup from Don's Watercress

  Don doesn't like watercress. Or so he thought. Nor, did he realize it is an edible on his Oyama farm's water access road. From springs bursting out from Okanagan...
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Thanksgiving Turkey Farro Soup

This recipe is all about squeezing every last drop of gratitude out of Thanksgiving by using every morsel of food that's leftover. From parsley stems to leek tops, and the...
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Slow Down, Plant Roots

I always say, #slowfood and #slowliving in my posts and in my description of ways of approaching life, whether it is food or any other everyday life experience.     ...
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Half Way

  Half way. 6 months into 12 months, a year of market, farm and wild only eating.  I am so thrilled and a little speechless for what incredible evolution has...
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Cabernet Sauvignon Wine Plums

I live in wine country. I have a lot of wine. I am often gifted wine. I tend to drink lighter bodied reds, and many whites so I end up with a...
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