The photography and musings of Dave Sutherland
Rhubarb is a vegetable people use like a fruit. It grows well in Alberta and a backyard plant or two is common. Its tart flavour pairs well with strawberries and apples in desserts, but it’s also a great ingredient in savoury dishes. A couple of years ago I found a rhubarb salsa recipe in a newsletter from The Organic Box – I can no longer find it online there, but I pull out the printed copy every summer when our backyard plant is ready to be harvested.Read MoreRhubarb Weekend
“A wooden spoon compels even the strangest of ingredients to get their acts together.” – Amish Proverb
Hi, this is Dave’s wife, Jenn. With the new year brings plenty of opportunity to reflect on the one that has passed, so here are five themes of our 2013.
Today’s secret ingredient is…KALE!!!Read MoreKale, Quinoa, and Avocado Salad
This quinoa recipe is a lunch favourite of ours, super easy to make, super healthful, and super delicious! Also, David Lynch teaches you how to make quinoa.Read MoreAlmond Artichoke Quinoa
We had a very productive garden this summer! This year, we grew: carrots beets corn green beans cucumbers summer squash – also tried winter squash but it didn’t come up
My wife and I just returned from a fun evening of tasting a variety of olive oils and balsamic vinegars. Sound strange? Aren’t those just things you buy at the grocery store for the cheapest price because they all taste the same?Read MoreTasting the Evoolution
I’ve been making chili for years, following my mom’s recipe and tweaking it over time to my tastes. Since meeting Jenn and cooking together, we’ve both continued to try to improve upon it with different ingredients and new methods. Last night we made the best batch of chili yet. It was so good, in fact, that I’m going to share the recipe with you.Read MoreDave and Jenn’s Chocolate Bison Chili Recipe
Neither my wife nor I thought we were eating too horribly before. We didn’t eat fast food often, we didn’t eat a lot of frozen or processed foods, we snacked occasionally but not excessively, and we cooked a fair bit at home, often using fresh ingredients from our garden. But we decided we could be doing better, so we made a few choices. Some were easy, some take a bit of work and some took some getting used to. Overall, though, we’re happy with those choices, and things only got easier as we developed healthier routines.Read MoreEating Choices
Last weekend, Jenn and I attended one of Sorrentino’s cooking classes, of the Caribbean-islands focused Date Night events. The particular one we attended was for Curaçao.Read MoreCooking with Sorrentino’s