Creamy Nettle & Potato Soup

Creamy Nettle & Potato Soup by: Meg De Jong This is a perfect dish for this time of year and a great way to incorporate wild nettle! Nettle is an iron rich super food loaded with tons of vitamins, minerals, and anti-inflammatory properties. Serving size: 4 bowls Cook time: 40 minutes   Ingredients 1 Tbsp. […]

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Olives & Greens in Angry Sauce

A little salty, a little heat, and just a hint of sweet – Olives & Greens in Angry Sauce by Pasta Boy Peter   Ingredients: Serves 4 1 bag of a Good Bronze Extruded Pasta or your home made orechietti, cavatelli or gnochetti sardi (Check out Wikipedia’s history of it) 200g of canned Italian or Californian Cherry […]

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Late Winter Extra Veggie Fried Rice

Late Winter Extra Veggie Fried Rice by Meghan De Jong, R.H.N The end of the winter is in sight meaning fresh Spring veg are just around the corner. But until then, you can still enjoy lots of locally grown veg like the ones found in this dish! It’s super simple to prepare and makes for […]

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Beet & Potato Pasta Alfredo

Beet & Potato Pasta Alfredo by Meghan De Jong, R.H.N What better thing to make for your valentine tomorrow than this creamy, dreamy, Beet and Potato Alfredo? With its vibrant pink colour, and use of seasonal veg such as Yukon gold potatoes, onion, garlic, red beets, and seasonal greens – a bowl of this will […]

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Kohlrabi Peanut Parsnip Soup

  Hey winter locavores, ever wonder what to do with kohlrabi – those gnarly root vegetables that taste like broccoli stems and seem to be one of the only green things available this time of year? While slaws and salads seem to top the list of most common recipes, this Kohlrabi Peanut Parsnip Soup from […]

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Creamy Healing Miso Soup with Autumn Veg

  It’s soup season at Vancouver Farmers Markets and we love to learn and share new recipes from our inventive and talented community! This recipe for Creamy Miso Soup comes from Meghan De Jong, head nutritionist at The Practice Studio and author of the new e-book Eat To Nourish. Developed for friends and clients battling […]

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Quick Pickled Cucamelons

Quick Pickled Cucamelons by: Angie Quaale Makes 4 cups Ingredients: 1 1⁄2 cups white vinegar 1⁄4 cup sugar 1 tsp coarse salt 1 clove garlic, sliced 2 Tbsp chopped dill 1 Tbsp chopped mint 1 tsp coriander seeds 1 tsp yellow mustard seeds 1 1⁄2 cups cucamelons Directions: 1. In a medium-size saucepan over medium-high […]

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Strawberry Risotto with VOLPE Artisan Baker

  There’s something particular to a locally-grown strawberry that makes all other versions pale in comparison (talking to you, California). Like a fine wine, you can taste the spirit of a place in a strawberry, not to mention the weather and soil that produced it. Our opportunity to enjoy this simple pleasure is rapidly disappearing […]

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