Gardening and Arugula Pesto

Spring is in full swing here on the west coast and I am reaping the benefits!

My sister Valerie and I are taking a gardening course through a wonderful group called Farmers on 57th right here in Vancouver.  Since early April, with the help of our 2 great instructors, we have planned our 4' x 6' garden plot, prepared our soil using nutrient rich mushroom manure, and planted our seeds in the ground (with the exception of a couple of plants we started indoors sitting on a sunny window sill).  Now that all this is done, it's just sit back and watch our vegetables grow!

Well, not exactly.  We do make several trips to our plot throughout the week to water, and to see (with much anticipation and excitement) what has sprouted out of the ground.  Here are some photos taken along the way:

Week 2

We are growing peas, two varieties of kale, mesclun greens, arugula, rainbow radishes, carrots, and indoors we are starting basil and sungold tomatoes.

Week 4

It has only been 5 weeks since we planted our seeds, and we already have plenty to be excited about!  It seems that our arugula has exploded out of the ground.  Yesterday we harvested our tender and peppery leaves for the second time this week.

Week 6

I love arugula.  I remember the first time I tasted it in a salad years ago, and from that time I was hooked.  Arugula is great in salads but you can use it several other ways. 

This week

After all the warm sunshine we have had in the last couple of weeks, today is a rainy Sunday and a perfect day to do a little cooking for the week.  I made pesto with my arugula, it's so easy and so delicious!  This recipe is perfect for pasta, on a sandwich, as a dip, or even as a base of a pizza instead of tomato sauce.  Give it a try, you're gonna love it!

Ingredients:
Makes about 1 cup of pesto

2 cups (packed) fresh arugula
1 garlic glove
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup fresh grated parmesan cheese




Here's how I made this:

Place the first 4 ingredients in a food processor and pulse until all the ingredients are finely chopped.  Continue blending constantly while gradually adding the olive oil.

Pour into a bowl and stir in the parmesan cheese.  Season to 
taste.

Place into airtight container and keep in the fridge for up to 1 week or in the freezer for up to 6 months.  I place mine in small individual containers in the freezer.

Enjoy!  Happy Sunday!



Photography by: Melissa LeBlanc
Recipe adapted from: Giada de Laurentiis

I ♥ PIZZA

Anyone who knows me well knows that one of my favorite things to eat is pizza.  I love it so much, I could eat it for breakfast, lunch, and dinner... everyday!  I never get tired of it, which is kinda funny, because when I was little, I wasn't that crazy about it, in fact, I didn't really care for it at all.  Except for home-made pizza, now that was a different story.  When I was little, my family had pizza night every Friday.  My mom bought frozen pizza dough from the local grocery store, and let it rise on the counter-top during the day.  When everyone met up at home at the end of the day, the dough was ready to be rolled, we would chop the veggies, unwrap the pepperoni, grate the cheese and prepare the other toppings.  Sometimes there was dough leftover so my dad would make fresh Parmesan bread sticks.  Hmmm, so good!  My parents have pizza night still to this day, and when I'm visiting them in Québec, I always look forward to it. 

Making pizza is super easy and it's a great way to get the family around the table, and enjoy a meal together.  If you don't have time to make your own dough, or still haven't mastered it yet (like me), no problem, there are plenty of other options that are just as delicious. With pizza, you really don't need a recipe, and that's part of the fun, so today, I'm just giving you some tips on how to make the perfect pizza at home.

1) Preheat your oven to 400 degrees.  A hot oven is the key to great crust and bubbly cheese.

2) For the dough, try using large whole wheat pita bread.  There's a store near my apartment that sells pizza-size pita bread, which works wonderfully.  If you can't find the large ones, use the small ones, which are great for individual pizzas.  You can also use naan bread or store-bought thin pizza crust.

3) Keep the toppings to a minimum, otherwise your pizza will get soggy in the oven if you load it with too much sauce and alot of veggies, and it won't cook evenly.  Keep it simple, a good rule of thumb is 3 - 4 toppings including the cheese.

4) Cook or grill your veggies first.  This will add flavour to your pizza and minimize moisture.  For example, try grilling thinly sliced zucchini or peppers or sautéing mushrooms with a splash of balsamic vinegar.

5) Easy on the cheese.  More doesn't necessarily mean better.  Spread it lightly and evenly.  To bring it to another level, use goat cheese or crumbled feta cheese.

6)  Top your freshly baked pizza with fresh herbs like basil or add a peppery flavour with a handful of fresh arugula.

7) Enjoy while it's hot and with a glass of wine! Yum

Photography by: Melissa LeBlanc

Cold and rainy outside | Warm and sunny inside

Well summer is long gone and the fall has set in.  The days are getting shorter, there's a crisp chill in the air, the colours of the leaves are stunningly bright and the rain has begun.  It's funny because I always tell people that my favorite season is summer, but the more I think about it, when it comes to cooking a good meal, there's no better time than the fall.  There's nothing quite like eating a piping hot bowl of home-made soup with a hunk of crusty bread and a good cheese.

Don't get me wrong, even though I enjoy all the goodness of fall cooking, I do enjoy a warm get-away when the winter gets long... or even when winter hasn't yet begun, which was the case last year.  It was almost a year ago when the warm and sunny destination was Mexico for my friends Sheila and Shawn's beach wedding in beautiful Puerto Vallarta.  The week was packed with meeting friends and family of the bride and groom, early morning yoga on the beach (I don't even do yoga when I'm at home!), yummy cocktails on the sandy beach, and of course... food, food, food!  Needless to say, it was a memorable week and since a trip to Mexico is not in the cards in the near future, when I make this next recipe, it's almost like I'm there... almost!

Enjoy and happy anniversary Sheila and Shawn. 

Chicken Tortilla Soup

Ingredients
Makes 6 - 8 servings

2 whole boneless, skinless chicken breast (or leftover cooked chicken)
2 tbsp olive oil, divided
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 tbsp chopped canned green chilis
4 cups low-sodium chicken broth
3 tbsp tomato paste
4 cups hot water
2-15 oz cans black beans, drained and rinsed
3 tbsp cornmeal
5 whole corn tortillas, cut into uniform strips

Options for garnishes: sour cream, diced avocado, diced red onion, salsa, grated Monterey jack cheese, cilantro.

Directions

Preheat oven to 375 degrees.  Mix cumin, chili pepper, garlic powder, and salt.  Drizzle 1 tbsp olive oil on chicken breast, then sprinkle a small amount of spice mix on both sides.  Set aside the rest of the spice mix.  Place chicken breasts on a baking sheet.  Bake for 20 - 25 minutes, or until chicken is done.  Use two forks to shred chicken.  Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in tomatoes, chicken broth, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Recipe adapted from The Pioneer Woman

Photography by: Melissa LeBlanc

Cauliflower 3 ways

Wow how time flies! It has been 3 months since my last post!  People have been asking me when I will post my next recipe so 3 months away means 3 recipes today... well sort of.

I was at the market a few weeks ago on a sunny Saturday morning.  Just at the entrance of the market there was a stand with a mountain of fresh, local cauliflower.  I don't know about you, but I love cauliflower.  I think that most people aren't quite sure what to do with it other than serve it raw along side other veggies as part of a plate of crudités with dip.  Well, I hope to inspire you today with a few fresh ideas.

Recipe #1: Roasted Cauliflower

 

Ingredients:

1 head of cauliflower, chopped into bite-size florets
2 tbsp olive oil
salt and pepper
fresh thyme (optional)

Preheat oven to 400 degrees.  Toss the cauliflower florets gently with olive oil.  Sprinkle with salt and pepper and place on a baking sheet in a single layer.  Roast in the oven for 25 - 30 minutes.

All on it's own, this is an excellent side dish!  Give it a try, if you think you don't like cauliflower, I bet you'll change your mind.

Recipe #2: Mung Bean Curry with Cauliflower

 

One of my favorite cuisines is definitely Indian food, and one of my favorite cook books is Vij's at Home.  The famous Indian fusion restaurant VIJ's is just 3 blocks from my apartment, but the recipes in his book are really simple to make, and unbelievably delicious.  They are so good that I have no problem making a big pot of curry on the stove on a hot summer day.... Which is exactly what I did in August.  I did tweak the recipe to include the cauliflower, however, and I happened to have some leftover chick peas in the fridge so I threw those in as well.  The end product?  Awesome :)

Ingredients:

1 cup mung beans
1 head of cauliflower, roasted (recipe above)
1 can chick peas, drained and rinsed
1/4 cup cooking oil
1 tbsp cumin seeds
3 tbsp chopped garlic (9 cloves)
1 28oz can pureed tomatoes
2 tbsp chopped ginger
2 tbsp ground coriander
1 tsp turmeric
1/2 tsp salt
1/2 tbsp crushed cayenne pepper
4 cups water
1 can coconut milk
1/2 cup chopped cilantro and good handful of fresh spinach leaves

Wash and drain mung beans and set aside

Heat oil in a medium pot on medium-high.  Add cumin seeds and allow them to sizzle for 45 seconds, or until they are darker brown.  Add garlic and saute for 3 - 4 minutes, until brown but not burned.  Stir in tomatoes, then ginger, and other spices.  Stir and saute for 5 more minutes.  Add water and mung beans, bring to a boil then reduce the heat to low, cover and cook for 30 minutes, stirring once or twice.  Taste beans to make sure they are cooked.

Stir in coconut milk, cauliflower, and chick peas, and increase the heat to medium-high.  Bring to a boil and turn off the heat.  Stir in cilantro and serve over brown rice.

Recipe #3: Silky Cauliflower Soup with Parmesan Crisps

 

I traveled to Montreal a couple of weeks ago, and the night before I left, I noticed that I still had a few veggies in the fridge that needed to be eaten before leaving, including a cauliflower.  This next recipe doesn't take more than 20 minutes, and is in my repertoire of my go-to soups.  I made this soup, divided it into single serving containers, and placed them in the freezer. 

Ingredients:

1 head of cauliflower
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1/2 cup finely grated fresh parmesan cheese
Salt and freshly ground black pepper

Preheat oven to 350 degrees.

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.

Meanwhile, line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

This recipe was sourced from: The Food Network

Photography by: Melissa LeBlanc
 

Ode to my Grand-Maman

I have a section on my website that describes who inspired me in my life to love and appreciate food, and one of the first people who comes to mind is my 'grand-maman'.  I have such vivid memories of when I used to stay at her house, and she would wake up at the crack of dawn when everyone else was still sound asleep.  I would wake up and make my way to the kitchen.  I can still see the bright morning sun shining through the dining room window, she would be sitting at the table reading the newspaper and eating breakfast.

It wasn't long before the house would be buzzing with many aunts, uncles and cousins stopping by for a late-morning visit, and next thing you know, there were ten people sitting around her kitchen table enjoying a light lunch.  She would always have a plate of cut-up vegetables on the table, a basket of bread and a couple of cheeses to accompany a home-made soup.  There is one soup in particular that is famous in my family thanks to her, and that is her Soupe aux Palourdes (clam chowder).

Yesterday was Victoria Day and one of the wettest we've had in a long-time.  It was one of those days where you just wanted to stay in and eat a warm bowl of soup... and that's exactly what I did! I make this soup on a regular basis because it's so simple to make and it's full of flavours that bring me right back to my childhood and every time I make it, I think of her.  Now, when I make it, I'm sure it's not precisely the way she used to make it, but it still tastes the way she used to make it, so here it is:

 Soupe aux Palourdes

Ingredients

6 servings

2 tbsp butter or olive oil*

1 onion, diced

2 Yukon gold potatoes, peeled and diced

2 cups of water

1 - 2 bay leaves

2 cans whole baby clams with their water

1 (16 oz) can evaporated milk*

3 tbsp butter*

1 tsp salt

¼ tsp white pepper

¼ cup fresh flat-leaf parsley, chopped

½ lb bacon, cooked and chopped

Directions

In a large soup pot, melt butter over medium heat.  Add onion and sauté until soft but not brown.

Add potatoes, water, bay leave, and bring to a simmer.  Cook potatoes for 10 – 15 minutes or until cooked.

Add clams with their water, evaporated milk, butter, and seasonings.  Heat through just before simmering point.  Remove from heat, add parsley and serve.  Garnish with bacon.

 * Instead of using butter or olive oil to cook the onions, cook bacon in the soup pot, then drain the fat leaving 2 - 3 tbsp and use it to cook the onion.  I use 2% evaporated milk.  I don't always add butter at the end, it depends what kind of mood I'm in!  Oh, don't worry if you don't have white pepper, I don't have white pepper so I just use freshly ground black pepper.

I hope you enjoy this soup as much as I do!

Photography by: Melissa LeBlanc

Taking grains to a whole new level!

There are lots of ways to eat whole grains, but I have come to realize over the last few years that very few people know what a whole grain is, so I thought that I would dedicate this post to set the record straight when it comes to whole grains!

What is a whole grain? 
It's a cereal grain that contains all three parts: the germ, the endosperm, and the bran.  Examples include oats, wheat berries, barley, brown rice, millet, rye, kamut (ancient relative of durum wheat), spelt (a distant cousin of wheat), corn, and quinoa.  In contrast, refined grains retain only the endosperm, which is the largest part of the grain and lacks fibre, vitamins and minerals.

How do I make sure a product is made with whole grains or whole grain flour? 
This is the tricky part.  Don't rely on the claims made on food packages that say "Made with whole grains".  The reason for this is that the 'whole grain' portion of the product may be small.  For example, 'Multigrain bread' is not whole grain bread.  In fact, more often than not, your multigrain bread is made with white flour and a few grains added to give the bread some texture.  So if you want whole grain bread, see the ingredient list and look for 'whole grain whole wheat flour' as the first ingredient listed.

How are 'Enriched wheat flour' and 'whole wheat flour' different from 'whole grain flour'?

Enriched wheat flour: is stripped of the bran and the germ but enriched with vitamins and iron

Whole wheat flour: has the bran, so it is higher in fibre than enriched wheat flour, but may have much of the germ removed.

Whole grain whole wheat flour: contain all three part of the kernel! 

How can I get more whole grains in my diet?
Looking beyond breads, another way to include whole grains in our diet is by eating, well.... grains!  I have been making this recipe for several years now, it's great as a side dish, a light lunch, or even a mid-afternoon snack.  It uses kamut and spelt grains which give this salad a hardy texture, but also make it a source of both protein and carbohydrates and fibre.  You can find these grains in the bulk section of supermarkets.  This recipe is great for parties or pot lucks so I recommend doubling it.

Ancient Grain Salad
Makes 4 cups

Ingredients

1/2 cup kamut kernels
1/2 cup spelt kernels
1/2 cup corn kernels (frozen or canned)
1/2 red bell pepper, diced
1/2 cup currants
2 green onions, sliced
1/4 cup rice vinegar
1 tsp honey
1/2 tsp dijon mustard
1/4 tsp salt
1/4 olive oil
1 tbsp finely chopped shallots
2 tsp freshly minced ginger
2 tbsp fresh cilantro, chopped
salt and pepper to taste

Directions

In a medium saucepan, bring 4 cups water to a boil. Add kamut and spelt kernels, stir, reduce heat to low, cover, and simmer for about 45 minutes (kernels with be tender but chewy).

Let kernels drain in a sieve, then spread on a cookie sheet to cool to room temperature.

Combine cooked kamut and spelt kernels with corn, pepper, currants and green onion.  Whisk together vinegar, honey, mustard, salt, and pepper.  Gradually whisk in oil and remaining ingredients.  Drizzle vinaigrette over salad and toss.  Cover tightly and refrigerate overnight or until chilled.

Enjoy!

Photography by: Melissa LeBlanc

What is a super food?

Is it just me or does it seem as though the latest "super food" is similar to the latest Hollywood gossip? It's big in the news and everyone talks about it!

I was speaking with someone who works in the grocery industry recently and she mentioned to me that whenever a food is in the spotlight for it's nutritional benefits, the store sells out almost immediately.  But what happens if the super food comes from another continent and isn't readily available in your average grocery store?  When you do find it, it's in a specialty store and it's expensive.  At the end of the day is it really worth it?

To me it's pretty simple.  A super food is a food that is in its natural form and high in nutrients.  Examples?  Fresh or frozen vegetables and fruit, whole grains like oats, wheat berries and barley, lentils, and legumes.  Of course these are just a few examples, but these are ingredients that are super nutritious, easy to find, and won't break the bank.

Last month I wrote an article for The Richmond News to discuss what foods people should try in the new year, and since I'm a huge fan of the farmers market, I encourage people to discover super foods that grow right here in our own backyard.

One of my favorites right now is the winter squash.  This is a great alternative to regular baking potatoes and richer in vitamins such as beta-carotene.  When I started researching recipes for butternut squash, a wide range of recipes came up: from sauces to soups, desserts and mains, baked or sauteed, this ingredient is a super food that has endless opportunities.

Given that it's winter, comfort food is the way to go.  I came across this recipe that is packed with super foods that is also comforting!  This soup is a good combo of carbs and protein.  Serve it with a green salad or steamed veggies and you have a complete meal.

Red lentil and butternut squash soup

Ingredients

1 tsp salt
2 tbsp curry powder
12 oz red lentils
2 tbsp butter
1 onion, diced
4 garlic cloves, minced
1 tbsp grated ginger
1 butternut squash, peeled, seeded and diced into 1/2 inch pieces
4 cups chicken or vegetable stock
1 cup water

Directions

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

Recipe adapted from www.MarthaStewart.com

Photography by: Melissa LeBlanc 

Gift of spring for Breakfast, Lunch or Supper

It seems that spring has finally arrived, and although winter vegetables are still abundant, it's time to spring ahead and enjoy the fruit (and veggies) of the season. Asparagus is a wonderful spring vegetable that has been around for more that 2000 years, and historically, was harvested for its medicinal properties. Asparagus is an excellent source of folic acid, vitamin K, and vitamin A (in the form of beta-carotene), and is one of the richest sources of the antioxidant glutathione. But what we love most about asparagus, is its rich buttery flavour and light crunch that makes a perfect side to any meal.

At the grocery store, look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 8 inches in length. Store the fresh asparagus in the refrigerator with a damp paper towel wrapped around the bottom of the stalks, and plan to use them in a couple of days.

Just before cooking, start by breaking off the butt end of each spear where it snaps easily. These ends tend to be tough and woody, but you can use them for making stock.

Here is one of my favorite recipes using asparagus. This frittata takes no time to make which is perfect for a week night meal. Serve it with a green salad, and left overs can be warmed up the next day.

Frittata with Asparagus, Tomato, and Fontina cheese

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Source of recipe and photograph: www.foodnetwork.com

Vegetarian Black Bean Chili

I can think of 3 very good reasons to include beans (a.k.a legumes) in our diets:

1) They are packed with nutrients. Beans are a great source of protein as well as fibre. They also contain folate which we need to make normal red and white blood cells. Tryptophan is an essential amino acid which our body uses to make niacin (vitamin B3) and serotonin which is the “feel good” hormone that helps us sleep well and stabilize our mood. These little power houses are also a great source of magnesium, potassium and iron!

2) Bean are super versatile, you can add them to just about anything. Add them to soups, stews, salads, sauces, or you can turn them into a delicious dip.

3) Last but not least, when you’re looking to spend a little less, you’ll want to stock up on these a little more. Whether you purchase them canned or dried, you really get a bang for you buck.

What better recipe to share than a fabulous vegetarian chili. Don’t get intimidated by the list of ingredients, there’s very little chopping in this recipe, and only takes about 20 minutes to make. Best of all, it makes a big batch so you can easily please a crowd with this one, or freeze it for a rainy day. I love, love, love this recipe, and hope you do too!

Cheers!

Ingredients

2 tbsp canola oil

1 medium onion, diced

3 carrots, diced

3 celery stalks, diced

1 zucchini, diced

1 jalapeno pepper, minced finely

2 cloves of garlic, minced

2 tbsp chili powder

1 tsp ground cumin

1 tsp dried basil

1 tsp dried oregano

1 bay leaf

½ tsp salt

1 can chickpeas, drained and rinsed

1 can kidney beans, drained and rinsed

1 cup fresh or frozen corn kernels

1 can black beans, drained and rinsed

1-28 oz can diced tomatoes

1 tsp chipotle in adobo sauce

water

1 small bunch of cilantro

1 lime

Directions

In a large pot, sauté onions, carrots, celery, zucchini, jalapeno pepper and garlic in oil until soft. Add chili powder, ground cumin, basil, oregano, salt and bay leaf. Saute 2 – 3 minutes more, then add chickpeas, kidney beans, black beans, corn, tomatoes, and chipotle paste. Add water to cover and let simmer for about an hour stirring often. Add 1 bunch of cilantro, juice and zest of the lime, and season with salt and pepper to taste.

Linguine with baby heirloom tomatoes, fennel and chorizo sausage

My friend Jaki and I created this recipe a couple of days after visiting the farmers market and we had some beautiful baby heirloom tomatoes leftover. Yes, I know that’s hard to believe because these tomatoes are perfect to snack on all on their own, but we decided to cook with them. I must say, this recipe turned out well and is easy to make. It can easily be converted to a vegetarian version by omitting the sausage and adding chick peas, which go really well in tomato sauces. We enjoyed it with a green salad and a glass of wine!

Makes 4 servings

Ingredients

190 grams of whole wheat linguine (1/2 375 gram package)
1 tbsp canola oil
1 chorizo sausage, sliced cross wise
½ medium yellow onion, sliced
½ medium fennel bulb, thinly sliced
3 garlic cloves, chopped finely
1 medium zucchini, slice lengthwise and cut into ½ inch pieces
½ red or yellow bell pepper, sliced
½ pint of colourful baby heirloom tomatoes, cut in half
1-398 ml can whole plum tomatoes
1/2 tsp fennel seed
¼ cup fresh basil, roughly chopped
¼ cup fresh Italian parsley, roughly chopped
¼ tsp freshly ground pepper
Salt to taste

Directions

Cook linguine according to instructions on the package.

Meanwhile, in a large sauté pan, heat oil on medium and add sausage. Cook until lightly browned on each side, remove from pan and set aside. Remove excess oil from pan, leaving just enough to lightly coat the pan and return to heat.

Add onion and fennel and cook until they begin to soften. Add garlic and fennel seed cook for 1 minute, and then add baby heirloom tomatoes, zucchini and bell pepper. Cook for 5 more minutes. Add can of tomatoes with juices, breaking tomatoes apart with your hands as you are adding them. Add sausage to sauce, and simmer over low heat until sauce begins to thicken, about 10 minutes. Add linguine and gently toss to coat pasta with the sauce. Just before serving, add the fresh basil and parsley, and season with pepper and salt to taste.

* I don't add any salt throughout the cooking because the sausage is salty, and once it's added back into the sauce, it seasons the sauce quite well. If you're making a vegetarian version of this recipe, you may need to add salt to taste.