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Lemon Shortbread

1 cup butter, softened1/2 cup granulated sugar1 tablespoon lemon zest2 1/2 cups all-purpose flour Preheat oven to 325 degrees. Cream butter and sugar in a large bowl. Add lemon zest and blend well. By hand, stir in flour a little at a time. The dough will be crumbly, so dump it out onto a countertop or pastry board and work it together by hand until smooth. Pat or roll dough out into a rectangle that is about 1/2 inch thick…. Read More

Brussels Sprout and Mushroom Ragout with Herb Dumplings

From Deborah Madison’s Vegetarian Suppers sent by Diane Martin.Serves 4 Ingredients Mushroom stock4 tsp olive oil2 medium to large onions, sliced about ½ inch thick¾ pound mushrooms, rinsed and sliced thickly on a diagonal3 tbsp chopped parsley1 tbsp chopped tarragon1 plump garlic clove, minced½ large lemon1 pound Brussels sprouts, halved or quartered Dumplings: 1 cup all-purpose flour1 tsp baking powder½ tsp sea salt¾ cup milk, heated with 3 tbsp butter or oil3 tbsp chopped parsley and tarragon1 egg Instructions 1…. Read More

Grilled Soy-Basted Chicken Thighs With Spicy Cashews

Ingredients ½ cup unsalted cashews2 tablespoons Sriracha sauce3 tablespoons toasted sesame oil½ cup plus 3 tablespoons soy sauce2 tablespoons hoisin sauce1 tablespoon cracked black pepperHot sauce, to taste2 ½ pounds skinless, boneless chicken thighs¼ cup brown sugar (light or dark) or molasses2 tablespoons peeled and minced ginger4 scallions, sliced thin5 or 6 sprigs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons) Preparation Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated…. Read More

Eggs in Purgatory

Ingredients 2 tablespoons extra-virgin olive oil, more for drizzling on toast2 large cloves garlic, 1 thinly sliced and 1 halved3 anchovy fillets, minced (optional)Pinch of red-pepper flakes, more to taste and for serving1 (28-ounce) can diced tomatoes½ teaspoon fine sea salt, more to taste¼ teaspoon black pepper1 large sprig fresh basil or rosemary, or a pinch of dried rosemary2 tablespoons grated Parmesan, more for serving1 tablespoon unsalted butter, more to taste6 eggsSliced crusty bread, for servingSmall handful chopped basil or parsley,… Read More

Lentil Burgers

Sent by Anita Best of Neddie’s Harbour This burger is one of the holy grails of vegetarian cooking. Not only does it contain lots of complementary vegetable protein from its combination of grains and legumes but its meaty texture is delicious and hearty.  This burger achieves the rare combination of being meatless yet hearty and delicious at the same time! Ingredients 2 tablespoons (30 mL) of olive oil or butter1 onion, chopped½ pound (227 g) of mushrooms,… Read More

Dandelion Pesto (donated by Diane Martin, Woody Point)

Two cups (500g) I’ve cut David Lebovitz’s recipe in half because he just buys his greens at the market, whereas we (meaning Dave) have to pick them ourselves. The 6 ounces is half but it is a LOT of dandelions. Here is what you’ll need: Ingredients 6 ounces (350g) washed and cleaned dandelion leaves1/2 to 1 cup (250ml) olive oil2 large cloves of garlic, peeled3 tablespoons of pine nuts lightly toasted or of plain blanched almonds (I’ve used unblanched almonds too and couldn’t tell the difference…. Read More

House-Bound Vegetarian Chili

This is from our first Meatless Monday show and since it’s a day when most of us are storm-bound, it was a meal made from scrounging. Ingredients From the pantry: 3 fat cloves of garlic, choppeda cup or so of chopped onion (I used our 3 remaining cooking onions)a large can of tomatoes, chopped (I had most of a can frozen in a glass jar)a can of beans: kidney are traditional but whatever you’ve got will do…. Read More

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