Loaded Butternut Squash Queso | Photography by Jeanine Donofrio and Jack Mathews
Known for her insanely flavourful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star.
Butternut squash becomes the best creamy queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family’s regular meal rotation. (more…)
Jade O’Donahoo’s Eat This, My Friend is a collection of recipes for the foodie-to-be. As the market become saturated with artfully shot star-chef recipes books, O’Donahoo’s mission is to offer what she calls a moment of authenticity and calm. Eat This, My Friend is a compendium of hand-lettered and hand-illustrated recipes, all created by O’Donahoo. (more…)
I’ve never brimmed with excitement at the thought of onion rings. But when the server enthusiastically praised this usually humdrum starter, I thought I’d give it a go. Who knew that onion rings would become an object of my obsession for weeks to come?
These ‘Playful Onion Rings’ are coated in chickpea batter and puffed quinoa which lend them their crunchy texture. I found myself ingesting one and then succumbing to the temptation of another and yet another. Crispy, airy and never greasy, this is a superstar dish all on its own. Sauced with a refreshing chipotle avocado dip as well as a spicy mayo dip, these vegan and gluten-free onion rings transformed into something unmistakably scrumptious.
This dream inducing and divine creation is courtesy of Pure Kitchen Ottawa. And it was the best thing I ate this month.
How do you elevate sweet potatoes from a homely supporting role to a empyrean star-making turn? Yotam Ottolenghi. He is one of the world’s most beloved culinary talents with a wholly original approach to vegetarian cooking. With his Jerusalem cookbook to guide me during my last dinner party, I attempted his recipe of Roasted Sweet Potatoes and Fresh Figs. This is a simple dish (sweet potatoes, green onions, figs and balsamic reduction) yet it duped my taste buds. The figs were sweet, moist and ripe. The balsamic reduction was very effective, both for the look and for rounding up the flavours. The unusual combination of fresh fruit and roasted vegetables was delicious and left me wanting more. And it was by far the best thing I ate this month.