A NOVEMBER BOWL WITH BALSAMIC VINAIGRETTE

November is always a weird eating month for us. Caught in between all the incredible Fall produce and the warm bowls of winter stews and curries, our meals often feel confused. I'll make a light soup, a giant bowl of noodles, or some sort of bulked up salad - light on the greens, heavy on the grains and roasted veg.

I was running out of weekday lunch time inspiration, so turned to the menu at a salad joint in Toronto for some inspiration. Modelled after their "maple greens" bowl, this November bowl is perfect for this time of year - with brussels sprouts, roasted squash, dried cranberries, and balsamic vinaigrette laced with maple syrup.

ZUCCHINI NOODLE SALAD

We tried our hand at gardening this year, and I can confidently say that we totally rocked it. Neither of us knew what we were doing, but we read books, asked friends and family, and just went for it. It definitely wasn't easy, and the quantity and abundance of weeds were far more than we could have ever expected, but nothing felt more satisfying than picking and eating produce that we grew, straight from the earth. We had rainbow chard, snap peas, cucumbers, beets, radishes, green peppers, kale, some herbs and onions, wild dill and tomatoes. We were also able to reap the benefits of perennial rhubarb, asparagus, raspberries and blueberries. The little garden that could. It was amazing.

Last weekend's garden haul led to tons of basil and juicy red tomatoes. Then a friend gifted us a giant summer squash, and from there, this salad just came together. It was on repeat all week, and always with a side of garlic bread. Don't forget the garlic bread.

STRAWBERRY QUICK JAM

One can never prepare for bad or unsettling news, or how we might handle it. Six pounds of strawberries later, I can tell you that I buried myself in the kitchen and let the strawberries be a distraction. Some were chocolate dipped, others were pulverized with campari, lemon and sugar and turned into popsicles, some were diced and frozen for smoothies, some we buried and baked into a whole-grain galette crust, and the final pound were destined for jam. This jam.

It's been a hell of a week, and I'm glad to know its Friday and we'll soon be cruising into the weekend. Here's to health, strawberries and quick jams.

ITALIAN PLUM COMPOTE

With Rosh Hashanah (Jewish New Year) just around the corner, this recipe seemed fitting, almost necessary. Every year, my Oma (maternal grandmother) would make her famous plum pies for the holidays -- an open face pie with a shortbread-like crust, loaded with fresh fruit. During the summer months, blueberries, for jewish new year, italian plums, for her birthday in December, apple slices and cinnamon.

My mom continues the tradition and bakes these pies throughout the year; I on the other hand wanted to feel the warmth and familiarity of the pie, without going through the effort of baking (lazy or efficient, I'll let you decide). That's where this compote comes in -- yielding a similar texture and equally gorgeous colour as the plums baked atop the pie crust. Eat it straight out if the jar, or top your morning oats or yogurt with it. Either way, you're going to wish you had made a double batch.

SUMMER PASTA WITH HEMP SEED + BASIL PESTO (V+GF)

Between a wedding weekend away, a week of working in the Toronto office and a long weekend cottage getaway, it was beginning to feel like I'd been away from home for a while. When I stepped out onto our balcony on Tuesday morning and noticed the size of our basil plant, I knew right away that I'd been gone for too long. Summer getaways are fun and all, but sometimes, all I want is a home-cooked meal and a good night's sleep in my own bed.

My Italian girlfriends tell me that an abundance of basil always means pesto, so I took the overgrown plant as a sign. I invited my gluten-free, dairy-free sister over for dinner, and then set out to whip up a pesto that she'd eat -- void of dairy and packed with protein. I had a bag of Trader Joe's gluten free pasta that I picked up in Vermont a few weeks back, and swung by the market for some plump quebec tomatoes, and some perfectly sweet ontario peaches -- ideal summer pasta add-ins if you ask me.

STRAWBERRY RHUBARB CRISP (GLUTEN FREE + DAIRY FREE)

We spent the weekend up at the cottage and it was absolute bliss. We were outside practically the whole time, hanging en famille, boating, drinking and playing cornhole with friends.

When the whole family is up at the cottage, meals can often be a little challenging. Everyone has their preferences, and everyone has their dietary restrictions -- no dairy, no gluten, no cinnamon, no tomatoes. Breakfast is easy, everyone kind of does their own thing, depending on what time you wake up. Lunch comes together as a giant salad with a side of protein (for those who want it). Then there's dinner - always barbecued and always delicious. Finally, dessert. Often just fruit and dark chocolate, but not this weekend. This weekend, I was on dessert duty. Using what I could find in the kitchen, I tweaked my go-to crisp recipe it into something dairy and gluten free. Not sure if it was the country air, the last of the season's rhubarb, or the fun of being all together as a family for the weekend, but the crisp turned out better then I could have imagined. Do your best to swoop up some of the last of the rhubarb before it disappears; if not, no stress, bookmark this recipe for next year!

EASY SUNFLOWER SEED FALAFELS WITH CHIMICHURRI

I have yet to spot any spring produce at my local market. The weather forecast for the weekend is promising, but until I find Quebec asparagus or rhubarb, I'm relying on familiar foods and flavours.

These falafels fall into that category. They have a familiar baked falafel texture, but a unique, subtle flavouring from the sunflower seeds. Jazzed up with vibrant pickled turnips and fresh chimichurri, they make for one hell of a lunch (or dinner). Give me all the pita, hummus and falafels. Always.

VEGETARIAN BURRITO BOWLS

It snowed last week, yet I got a sun burn over the weekend. Oh how I love Spring!

I always feel slightly confused this time of year. I never know what coat to wear, whether to pack my umbrella with me when I leave for work, or what meals I feel like eating. My body still craves warm winter comfort food, yet is totally tantalized by images of fresh spring produce. That's where this burrito bowl comes in. Comfort from the mexican-style rice, warmth from the spicy beans, and fresh spring crunch from the slaw. A perfectly harmonious combination that we've been eating on repeat around here lately. I hope you enjoy it as much as we do.

AUTUMN MARKET SALAD WITH DIJON DRESSING

The market beside our house is stocked with variety right now -- overwhelming with pumpkins, bales of hay and an overall autumn vibe, yet still selling the last of Quebec's beauty berries and tomatoes. For me, this is quintessential Fall -- the gradual fade out of summer followed by the slow transition into shorter days, colder temps, boots and sweaters. It totally came out of no where this year.

Autumn's bounty is pretty spectacular, and far more varied than apples and pumpkins (there will be plenty of that this weekend, don't worry). So while I prepare to stuff myself with pie and studying (there may not be any turkey this year), I figured a giant bowl of veggies was just what I needed. If you're celebrating this weekend, enjoy the long weekend and happy (canadian) thanksgiving!

NO BAKE ENERGY BITES

We did it -- no more boxes, heavy lifting, fighting with packing tape or unpacking. We're done, all moved in, and it feels so good! We've spent the past four days unpacking, nesting, discovering our new 'hood, and finally, as of today, cooking. It took some time to unpack all my kitchen boxes, but once settled, it felt great to be back in the kitchen.

We leave for Cape Breton tomorrow -- a 14 hour drive east, to meet up with dear friends, and then tackle the cabot trail together. Some will be biking, others hiking, but either way, long drives and outdoor activities demand snacks (right?!).

GLUTEN-FREE ROASTED RHUBARB + CORNMEAL MUFFINS

Growing up, rhubarb wasn't a thing around our house. Not to blame my parents or anything, but it was one of those things that we didn't eat because they didn't like it (fried eggs was on that list too, but more on that later). I grew up thinking that the only way to eat rhubarb was combined with strawberries in pie. False.

Last year I fell hard and fast for rhubarb. I doused countless morning yogurt bowls (and waffles) in compote, and scooped fluffy cream on everythaaang. This year, I went the roasting route, and my life will never be the same. Make sure to grab some rhubarb while you can, and get roasting!

THE LAST GRANOLA

Somewhere around this time last year, I was mulling over the idea of participating in my first ever flea market. Inspired by a dear friend, I was tempted to try selling some of my homemade granola. The idea excited me for a whole slew of reasons: one - spending a whole day doing nothing but baking and bagging granola; two - for the fun of choosing the packaging and designing a logo; and finally - the fact that people other then myself may actually love the product and buy a bag of 7granola (yahoo!).

Here we are one year later, and though the flea was a huge success (!!!!!), it won't be happening again any time soon (too many other fun things on the go). So I figured, in true fairness to you, that I would share a version of last year's famous granola. Happy snacking!

PASSOVER CARROT CAKE

When we started dating, I assured Nigel that Jewish holidays and Catholic holidays didn't overlap. I'm not really sure what I was basing that on, but boy was I wrong. Without fail, for the past 3 years, Easter and Passover have fallen on the same weekend.

As such, while I'm stuck eating matza this, and matza that this time of year, I find myself tantalized by all the delicious Easter eats that pop up online. Not this year! This year, passover got its very own carrot cake - and though the texture is more sponge cake and less 'typical carrot cake', the flavours are all there, and the satisfaction bang on.

PASSOVER PAVLOVA WITH MAPLE ROASTED STRAWBERRIES

Passover is coming, and you know what that means? No oats, grains, beans, rice or leavening agents -- eek! I'd be lying if I said it wasn't a bit of a struggle, but I love any opportunity to get creative in the kitchen (you know that by now, right?).

In the past, I've turned to nut flours and coconut, but was looking for something different on the dessert front this year. Since I won't be making it home for the holidays, I knew that I'd be missing my Oma's crispy meringues and strawberry ice cream, so I decided to take a stab at an alternative -- light and fluffy pavlova, doused in juicy roasted berries. YUM.

SOFT GRANOLA BITES WITH CRANBERRIES + ALMONDS

I'm the girl who has snacks in her bag - always. Airplanes, cars, chair lifts, running errands, you name it, I've got you covered. I take this role very seriously, and as such, am always on the lookout for new and interesting snacks. My go-to's as of late: granola bars for the ski hill; no-bake energy balls for weekend adventures; and trail mix for, well, whenever really.

With an upcoming 5 hours train ride, and a full day of skiing, I was craving something different. If I'm being totally honest, I really just wanted something that could easily be inhaled while waiting in line for the chairlift (busted). Cue the soft granola bite -- perfectly sized and textured to sneak into your bag, and packed with all the things that will more than satisfy your hunger.

BEET + GOAT CHEESE TART WITH A CORNMEAL MILLET CRUST

To say that its been cold around here lately, would be an understatement. I'm more inclined to describe it as bitter temps that get deep into your core, and make your nose want to fall off. Fun times.

Yes its cold outside, but its almost equally cold inside, thanks to our not so trusty furnace. A furnace on the fritz means a rather chilly house, and a chilly house begs for warm and comforting meals. Bowls of coconut curry and bolognese, piles of baked chilaquiles, probably these tomorrow night, and this tart -- perfectly crunchy crust, topped with hearty warm roasted beets and a sprinkling of goat cheese. Whether its for weekend brunch, work day lunches, or dinner when N's at basketball, I can't get enough.

CHOCOLATE DONUTS WITH TOASTED COCONUT (DF + GF)

With February 14th just around the corner, I figured it was time for a Valentines Day post. Turns out though, that Valentines Day is rather atypical around here -- no fancy dinners, no gifts, and no flowers. Two years ago, there was skiing and sugar cookies. Last year, skiing and nutella granola. This year, more skiing, and more chocolatey treats. I'm beginning to notice a trend...

I've never been a fan of changing up your 'normal' just because its valentines day. Instead, remind the people close to your heart how much you care for them, and value them as people. An added bonus would be to pamper them with baked goods, and for that, I give you these chocolate-y, coconut-y, gluten free, baked donuts. Pretty much ideal for anyone and everyone!

Sending you much love, hugs and gratitude  xx

BLACK BEAN AND MILLET SALAD WITH A CUMIN LIME DRESSING

Around here, sunday afternoons always seem to play out in a similar way - I throw myself into the kitchen to prep lunches for the week, while a certain someone dives into the wonderful world of video games, or sunday afternoon football.

This past sunday however, after a wildly fabulous saturday evening, I found myself slightly unmotivated in the kitchen. This recipe, which has been sitting in my drafts for a little while now, seemed like the perfect solution in a moment of "eek, what do I make for lunch this week?!" Also, broccoli! I'm totally loving it these days -- crunchy, versatile and works equally well raw, steamed, sauteed or roasted -- the best!

BLACK BEAN AND MILLET SALAD WITH A CUMIN LIME DRESSING // serves 4

The beauty of this dish is that the ingredients can easily be adapted to whatever you have in the fridge, as the real star is the tangy cumin lime dressing. Don't have a sweet potato? Sub in some butternut squash. Not the biggest fan of broccoli? Replace with an equally crunchy veg, like brussels sprouts. Don't care for millet? Use barley, quinoa, or rice instead.

Preheat oven to 400.

Ingredients:

1/2 cup millet
1 cup water
2 medium sized sweet potatoes
1 T olive oil
1/2 tsp cumin
1 small head of broccoli, cut into mini florets
1 can black beans, rinsed and drained
cilantro, to garnish

cumin lime dressing//
juice of 2 limes
2 tbsp olive oil
1 tsp cumin
1 tsp maple syrup

What to do:

Dice the sweet potato into cubes. In a bowl, toss with 1 T olive oil, salt, pepper and cumin. Lay on a parchment lined baking sheet and roast for 30-45 minutes.

Dry toast the millet in a saucepan for a few minutes, until brown and fragrant.

Add the water and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Turn the heat off, and let the pot sit on the burner for 10 minutes. Fluff with a fork.

In a large bowl, combine the cooked millet, raw broccoli florets, and black beans. The warm millet will steam the broccoli slightly.

Make the dressing by combining the lime juice, oil, cumin and maple syrup in a glass jar. Shake well.

Once the sweet potatoes are ready, add them to the bowl, along with the dressing. Delicately toss to combine. Garnish with fresh cilantro.

HONEY + ALMOND CAKE WITH GINGER POACHED APPLES

With Rosh Hashanah just around the corner, it seemed only fitting to post something rammed with honey and doused in apples. Jewish New Year is one of my favourite holidays -- round challah, autumn apples dunked in honey, pomegranates (new fruit you haven't eaten all year) and so many more family classics. I'll be heading home to spend the holiday with my family, and I know that there will be tons of food awaiting my arrival, as well as several long over due hugs and cuddles with my sisters and parents. I can't wait -- count down to Wednesday night is on.

If you're looking for some additional apple recipes to adorn your table for the holidays, try a breakfast pancake, baked apples, crisp, soup or lunch time grain salad.

Chag Sameach & Shana Tova!

HONEY + ALMOND CAKE WITH GINGER POACHED APPLES // 9" round pan

This cake is gluten free, perfectly drenched in honey, and works equally well for breakfast or dessert, warm or cold. Loosely inspired by Vibrant Food.

Preheat oven to 325.

Ingredients:

2 cups almond flour
1/4 tsp ground cardamom
1/4 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda

3 eggs
2/3 cup honey
1/4 oil (vegetable, canola or olive)
knub of fresh ginger, zested/finely grated

sliced almonds, toasted, for serving

ginger poached apples//
4 apples, peeled and cut into 8 wedges
juice from 1 lemon
2 T brown sugar
2 T stem ginger marmalade
3 cups water

What to do:

In a large bowl, combine the dry ingredients and stir until combined.

In a separate bowl, whisk the eggs, honey, oil and grated ginger.

Pour the wet ingredients into the dry and mix just until combined.

Transfer the batter into a greased and lightly floured baking pan. Bake for 25-35 minutes until the top is golden brown, the centre is set and a toothpick comes out clean. Let cool on a wire rack.

To poach the apples, combine the water, lemon juice, brown sugar and marmalade in a saucepan. Bring to a boil, then lower to simmer and gently transfer the apple wedges into the pan. Partially covered, simmer for 15 minutes or until tender. Remove the fruit from the liquid and set aside. Boil the syrup rapidly for 5 additional minutes.

To serve, transfer a cake slice onto a plate, sprinkle with toasted almonds, a few apples slices and an optional spoonful of syrup.

MAPLE PECAN BAKED OATMEAL

After a busy, way too cold to be May, day at the flea yesterday, I woke up this morning craving something hearty and comforting; long weekends call for lazy mornings, and lazy mornings demand relaxed breakfasts. Baked oatmeal seemed like the perfect solution. We made this dish a few weekends ago when we had guests visiting and it was perfect for a large crowd - warm, full of flavour and packed with nuts, fruit and oats. It works equally well for 2, leaving you with several servings to store in the fridge for weekday breakfasts before heading to work (2 minute zap in the microwave and you're good to go). The recipe is fairly forgiving, so feel free to sub in any other fruits or nuts as you prefer.

MAPLE PECAN BAKED OATMEAL // serves 6-8

Adapted from Apt. 2B Baking Co.

Preheat oven to 375.

Ingredients:

2 cups rolled oats
1 tsp baking powder
1/2 tsp cinnamon

1 egg
1/3 cup maple syrup
2 1/4 cup milk (nut, soy or regular)

1 pear, diced
1 cup (~6) diced strawberries
1 cup toasted pecans, chopped

nub (~1/2 T) of melted butter

What to do:

Combine the oats, baking powder and cinnamon in a medium size bowl. Toss and set aside.

In a separate bowl, whisk the egg. Add the maple syrup and milk and whisk again to combine. Set aside.

In a third bowl, toss together the chopped fruit and toasted nuts.

In an oven safe baking dish of your choice, spread half the oat mixture along the bottom. Top with half of the fruit/nut mixture, the remaining oats and the final bit of fruit and nuts.

Whisk the egg and milk one final time, and pour over the oats. Give the dish a gently shake to settle all the ingredients together. Drizzle a small amount of melted butter over the top.

Transfer to the preheated oven and bake for 35-45 minutes, until golden brown. Serve warm, with additional maple syrup.