Monday, November 30, 2009

Pasta with Sausage and Fried Peppers

I love it that pasta tastes so good, and it's quick to make.  My mother has a famous saying that basically says when we want "fast food" we make food, fast.  So when you're in a rush, go for the pasta.

PASTA with Miso Hemp Seed Pesto, Sausage and Fried Peppers

1 pound organic pasta (I like wide ribbons)
1 pound organic sausage, cut into 1/2 inch pieces
1 organic onion, cut into 8 slivers
1 cup sliced organic mushrooms
1/2 organic red pepper, sliced thin
1/2 organic yellow pepper, sliced thin
2 cups thinly sliced organic chard leaves
3 cloves garlic, mashed and chopped
3-4 Tbsp e.v olive oil
3 Tbsp miso hemp seed pesto (see recipe from an earlier post)
sea salt and pepper
grated fresh roman cheese

Method:  Bring a large pot of salted water to boil.  As you wait, heat a cast iron skillet over high-med heat.  When hot, add 1 Tbsp olive oil, then the sausage, onion, peppers and mushrooms.   Saute, stirring for about 3 minutes.  Then add the garlic, keep sauteing until the peppers begin to soften and the sausage is cooked through.  Remove from heat.  By this time the water should be boiling.  Add the pasta to the water along with the chard.  Cook until the pasta is al dente, strain and then toss the cooked pasta into the skillet with the sauteed goods, along with the pesto and a the rest of the olive oil.  Toss and serve with fresh grated romano cheese.

Tuesday, November 17, 2009

Indian Dal and Mango Chutney Coleslaw

Dal is a very easy Indian dish to make, and in fact the first Indian meal I mastered.  I usually serve it with white basmati (shh don't tell the fibre police) because I love it so much, but tonight I thought I'd be all healthy and go with quinoa.  The Mango Chutney salad was an impromptu creation using up a virtually empty jar of organic mango chutney I found in the fridge.  I normally buy Patak's Mango Chutney, until one day I found an organic version at Planet Organic.  It is very different from Patak's, a much runnier chutney, but tasty nonetheless.  I added some apple cider vinegar and sesame oil to the jar, shook it up, and presto!  instant mango dressing for our salad.

For last night's dinner I added some chopped kale to this near the end of cooking just to add some more vegetables to our life, but I usually don't.

1 1/2 cups organic yellow split peas, rinsed
1 tsp organic turmeric powder
1 large clove organic garlic, smashed and chopped
2 Tbsp organic butter
2 tsp organic coriander powder
2 tsp organic cumin seed powder
1 organic onion, chopped
1/4 tsp hing (asofetida) powder
1-3 tsp sea salt
2 tsp organic black mustard seeds

Method:  In a medium saucepan, combine the peas and enough water to amply cover them and the turmeric.  Bring to a boil and then simmer for about 1 hour or until the peas are soft and mushy.
     Meanwhile, in a cast iron skillet melt the butter over medium heat and then fry the onion until soft.  Then add the spices and garlic and cook another minute.  Stir into the peas when they are 3/4 of the way cooked.  When the peas are cooked, season with salt to taste.


2 cups, thinly sliced and chopped organic cabbage
1 large organic carrot, shredded
1/4 cup chopped organic cilantro
handful organic cashews
1/4 organic red onion, chopped
1/4 organic red pepper, chopped
1 Tbsp organic mango chutney
1 Tbsp organic apple cider vinegar
1/2 tsp sea salt
1/2 Tbsp organic raw sesame oil

Method:  Toss all ingredients together and let sit for 15 minutes before serving.

Sunday, November 15, 2009

Fish and Gratin

Our menus around here are dependent upon many factors - what is seasonally available, what the weather is like, what needs to be used up in the fridge and on and on and on.  This weekend I forgot to bring my cooler and ice when I went urban foraging, so the frozen hook and line haddock I bought defrosted by the time I got home.  Sooo, we had fish for supper tonight.
P.S- both dishes in this post are very yummy but I highly recommend making them separately as they didn't really go well togethere.  I would have liked to eat a nice raw coleslaw with the fish and maybe baked fish with the gratin or something light like a tofu dish.

CORNMEAL CRUSTED HADDOCK with Cucumber Pickle Tartar Sauce

Every summer I pickle and can produce for the winter.  One of my favorite recipes is for a Cucumber Relish.  I love to make a quick and yummy tartar sauce with it when we eat fried fish.

1 pound hook and line haddock, cut into 4 pieces
1/4 cup organic cornmeal
1/4 cup organic unbleached white flour
sea salt and pepper
organic butter

Method:  Heat a cast iron skillet over medium high heat.  Combine the cornmeal, flour, sea salt and pepper in a bowl and toss the fish pieces in the mix.  Melt some butter in the pan and cook each side of the fish until golden brown.  Serve with tartar sauce and a squeeze of lemon.


7 cups organic cucumbers, washed, and chopped in small dice
4 cups organic green peppers, washed, seeded and chopped in small dice
4 cups organic red peppers, washed, seeded and chopped in small dice
2 cups organic celery, chopped
1 cup organic onion, chopped
1/2 cup coarse sea salt
2 cups local honey
3 cups organic apple cider vinegar
3 Tbsp organic celery seed
3 Tbsp organic white mustard seed

Method:  Combine cucumbers, peppers, celery, onions and salt in a large stainless steel bowl. Cover and let stand 4 hours.
     Fill boiling water canner with water.  Place 7 500 ml canning jars in canner over high heat.
     Rinse vegetables well in a colander and press out excess moisture.
     Combine honey, vinegar, celery seed, mustard seed in a large stainless steel saucepan.  Mix well and bring to a boil.  Add vegetables, return to a boil and boil gently for 10 minutes.  
     Place snap lids in boiling water, boil 5 minutes.
     Ladle relish into a hot jar to within 1 cm of top rim.  Remove air bubbles and wipe rim.  Place lid and screw cap.  Place in canner and repeat.  Process all the jars in a boiling canner for 10 minutes.  Cool.


3 Tbsp organic mayonaise
3 Tbsp cucumber relish

Method:  Combine the two ingredients and serve.


Ever since I started a food blog, I've been interested in other food blogs.  One I really like is Smitten Kitchen, who inspired this adaptation of a yummy gratin.

1 organic onion, chopped
2 Tbsp organic butter
1 bunch of organic swiss chard, chopped into 2 cm pieces
pinch of fresh grated nutmeg
2 cups organic whole milk
2 cloves organic garlic, minced
2 Tbsp organic flour
3 medium organic sweet potatoes, peeled and cut into thin slices
some fresh or dried organic thyme and parsley
sea salt
1 1/4 cups organic swiss cheese

Method:  In a large pot, pour in enough water to cover bottom of pot.  Bring to a boil over high heat, add chard, cover and cook until chard wilts.  Drain in a colander over the sink, pressing out excess water.  Set aside.
     Saute the onion in some butter until soft.  Set aside.
     Melt two tablespoons butter in a medium saucepan over moderate heat and stir in flour.  Cook, whisking, and then add the milk and garlic, whisking over heat for one minute.  Season with salt, pepper and nutmeg.
     Preheat oven to 400*.  Butter a large cast iron skillet or baking dish.  Spread half of the potatoes, sprinkle with the onion and some salt and pepper, thyme and parsley, and 1/2 of the cheese.  Distribute all of the chard, then sprinkle with sea salt and pepper, some more herbs and half of the sauce.  Layer the rest of the sweet potato, followed with some salt and pepper, the rest of the sauce and end with the rest of the cheese.  Bake in the oven for 45 minutes.

Friday, November 13, 2009

Flu Season Soup

I have been hovering on the edge of full blown cold or flu symptoms for days now and part of my stay healthy regime has been this delicious, easy miso soup every morning for breakfast.  

(makes one large bowl)

1/4 small organic onion, minced
1 clove organic garlic, minced
1/2 Tbsp organic ginger, peeled and grated
1 heaping Tbsp organic white miso 
a wee ripped off piece of wakame sea vegetable
pinch organic cayenner pepper

Method:  Bring the onion, garlic, ginger, wakame and cayenne to boil in about 2 cups water.  Then simmer for 5 minutes.  In your soup bowl, dilute the miso paste with some warm water.  Then pour the hot garlicky water into the bowl and stir.  Enjoy first thing in the morning.  

Wednesday, November 11, 2009


I just finished eating my soup and cornbread by the fire on this gorgeous autumn evening.  What a blessing to live where we do, healthy and safe.  
     I used up my last egg last night making a giant chocolate chip cookie - 12 inches of cookie!  So rather than making cornbread the way I usually do, I had to come up with a no egg version.  I really liked it even though it was a bit crumblier than the regular one.  The crumbs were kind of nice the way they crumbled into the soup, making it nice and thick.  

BLACK BEAN SOUP with Red Pepper and Cilantro

2 cups dry organic black beans, soaked at least 6 hours and cooked until soft
6 cups organic vegetable or chicken stock
2 Tbsp e.v olive oil
1 onion, diced
3 stalks organic celery, chopped
1 organic red pepper, chopped
4 cloves organic garlic, chopped
1 organic jalapeno pepper, chopped
1 can organic tomatoes
2 Tbsp ground organic cumin
2 tsp organic ground coriander
1 Tbsp organic dry oregano
1 organic bay leaf
3-4 tsp sea salt or to taste
2 Tbsp organic molasses
2 Tbsp maple syrup
fresh organic cilantro
organic sour cream

Method:  Saute the onion and celery in the olive oil in a large soup pot over medium heat until they soften.  Add the jalapeno, red pepper, garlic and spices and saute another minute or so. Add the tomatoes, stock, beans, salt, molasses, maple syrup and bay leaf.  Bring to a boil and then simmer for about 45 minutes to an hour.  At this point, puree some or all of the soup.  Check consistency, you want the soup to be thickened but not too thick.  If still to watery, simmer until it reaches desired consistency.  Blend half of the soup with a stick blender and check for saltiness and adjust accordingly.  Serve with some fresh cilantro and a dollop of sour cream.


1 3/4 cup organic cornmeal (if using Speerville Mills cornmeal, grind in a coffee grinder for a bit to make it finer)
1 cup organic whole wheat flour
1/2 cup organic unbleached flour
2 tsp baking powder
1 tsp baking soda
6 Tbsp organic butter, melted
1/4 cup maple syrup
1 cup organic whole milk
3/4 cup organic apple cider
1/2 tsp sea salt

Method:  Preheat oven to 350*.  Oil a large cast iron skillet.  Place the dry ingredients in a bowl and mix well.  Combine all of the wet ingredients except the butter in another bowl.  Add the wet to the dry and then stir in the melted butter.  Pour the batter into the greased pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.  

Monday, November 9, 2009

Deep Fryer Heaven

Seeing as I had all kinds of deep fryer oil leftover from last night's fried bananas, I decided to make some doughnuts!  Also a great way to use up that sour cream that was in our fridge before it went bad.  So these are very addictive when hot out of the fryer.  They remind me of going to the Markham Fair and buying those delicious mini doughnuts they make right in front of you.  I lost count of how many I ate.


1 cup organic sour cream
3 organic eggs, beaten
3 Tbsp maple syrup
1/2 tsp sea salt
1 tsp cream of tartar
2 tsp baking soda
3-4 cups organic flour ( I mix both whole wheat and white)
1/2 organic sugar
2-3 tsp organic cinnamon
organic palm oil for deep frying

Method:  Heat the oil in a deep fryer at 375*.  Combine the sour cream, eggs, maple syrup in a bowl.  Add the salt, cream of tartar, baking soda and enough flour to make a soft dough.  Roll 3/4 of an inch thick on a floured board and cut with a biscuit cutter.  Fry until brown on both sides and then toss in a bowl of cinnamon and sugar.  You can also just omit the cinnamon sugar and drizzle with more maple syrup and serve.

Sunday, November 8, 2009

Sunday Night Dinner Party

We invited our neighbours Terry and Serena over for dinner tonight.  I had some wild shrimp from the Farmer's Market and thought they'd be great in some Pad Thai noodles.  I still haven't perfected my pad thai recipe so I am not going to post it yet, but my Thai Salad Rolls are pretty awesome, as was the dessert of Thai Fried Bananas.  There were lots of laughs and a good time was had by all.

THAI SALAD ROLLS with Peanut Chili Dipping Sauce

Rice papers
Organic lettuce
Organic cilantro leaves
Organic carrot, very finely sliced in matchsticks
Organic green onion, thinly sliced
Organic tofu
Organic tamari
Organic sesame oil

Method:  Cut the tofu into long chunks, toss with a bit of tamari and sesame oil and broil in an oven until they start to brown.  Remove and cool.
     Fill a bowl with warm tap water.  Take one of the rice papers and soak in the water for a couple of minutes, or when they just start to soften.  Lay it on a flat surface and fill with a bit of each of the veggies and tofu.  Roll like a burrito and place in an airtight container until ready to eat.  These are best made not too long before they will be consumed, as the papers dry out easily.


3/4 cup organic peanut butter
1/2 Tbsp organic tamari
1/4 cup sweet thai chili sauce (the kind for dipping)
1/4 cup warm water
2 tsp thai hot chili sauce ( i think it's called saracha chili sauce)

Method:  Mix all ingredients together and serve with the Salad Rolls.

FRIED BANANAS with Coconut Ice Cream and Crystalized Ginger

4 organic banans, cut in half and then into four pieces
1 cup rice flour
1/4 cup tapioca flour
1/2 tsp baking soda
2 Tbsp organic sugar
1 tsp sea salt
1/2 cup organic unsweetened coconut
1 cup water
1 organic egg, lightly beaten
organic palm oil for frying
4 pieces crystalized ginger, cut into tiny pieces
So Delicious Coconut Milk Vanilla Ice Cream

Method:  Heat the palm oil in a deep fryer to 375*.  Mix all the dry ingredients into a bowl. Slowly add the water and then the egg.  Dip 4 pieces of banana into the batter and deep fry until the bananas are golden.  Serve with some of the ice cream and sprinkle with the ginger.  Repeat.

Saturday, November 7, 2009

Salmon Heaven

What an exciting discovery at the fish counter at Superstore.  Fresh organic atlantic salmon! Once again this fish is farmed in Ireland, but this one is very, very good.  And not cheap.  $19.99 a pound which for 3 fillets was $25.  But so worth it.

ROASTED SALMON with Spicy Cauliflower

I adapted this one right outta Martha Stewart's Everyday Food mag.  

4 organic garlic cloves
2-4 anchovy fillets
1/4-1/2 tsp red pepper flakes
sea salt and pepper
2 Tbsp e.v olive oil
2 Tbsp anchovy oil (from the can) or olive oil
1 head organic cauliflower, cored and cut into large florets
2 organic atlantic salmon fillets

Method:  Preheat oven to 450*.  In a mortar and pestle, smush the garlic, anchovies and red pepper.  Then generously season with salt.  In a large bowl toss the paste, and oils with the cauliflower to coat.  Spread in a large cast iron skillet and roast until the cauliflower starts to soften, about 15 minutes.  
     Season salmon with salt and pepper.  Remove cauliflower from oven, pushing the florets to one side and place fillets in the centre.  Return to oven and bake until fish is opaque, about 15 minutes.  

GOLDEN RICE with Raisins, Cashews and Clove
This rice is unbelievably fantastic.

1 Tbsp organic butter
1 organic onion, chopped
1 cup basmati rice, rinsed
1/2 tsp sea salt
1/2 tsp organic turmeric
1 organic bay leaf
2 organic cloves
2 cups water
1/3 cup organic raisins
1 handful organic cashews 

Method:  Saute onion and cloves in butter until the onion is soft.  Add the turmeric, salt, bay leaf and water.  Bring to a boil, then cover pan with a lid, reduce heat to low and cook for 15 minutes.  Add raisins, cover again and cook another 5 minutes.  Remove from heat, let sit 5 minutes, stir in cashews and serve.

Friday, November 6, 2009

So simple, So good

I have decided to teach myself how to sew!  I spent the afternoon working away on a simple apron while Scott played with Faegan, which was a real treat.  By the time it was dark and dinner time, I had nothing prepared and was feeling lazy and not in the mood to cook.  Luckily Scott took over and started roasting some squash and defrosting himself a steak.  Tonight was a fried egg night for me.  Fried eggs are my old standby when I want to keep things very simple in the kitchen. Growing up in a Greek family we always fried eggs in olive oil, a technique I endearingly call "Greek eggs".  Nowadays I cut back on the amount of oil, but in the village in Greece they use alot of olive oil when they fry eggs, and use a spoon to baste the oil on top of the egg as it cooks.  Basted eggs!   Anyway, when  you're hungry and tired, fry an egg, Greek style.


2 organic eggs
2 Tbsp e.v olive oil
sea salt and pepper

Method:  Heat a small cast iron skillet over medium heat.  Pour in the olive oil, crack the eggs into the pan and season with salt and pepper.  Using part of the eggshell, break the yolk.  Cook the egg until it can be flipped.  Cook the other side for another minute or so.  This egg is great served with a hung of feta cheese on the side.


1 organic butternut squash, cut in half, seeds removed and then cut into long wedges
e.v olive oil
sea salt and pepper
granulated garlic

Method:  Preheat oven to 400*.  Drizzle olive oil over the squash and sprinkle generously with the salt, pepper and garlic.  Roast in oven for about 30-40 minutes or until tender.

STEAMED BROCCOLI with Umeboshi Vinegar

1/2 head organic broccoli, stems peeled
2-3 tsp umeboshi vinegar

Method:  Steam the broccoli just until tender.  Drain the water and then season with vinegar.

Thursday, November 5, 2009

One Idea, Two Ways

So last night I didn't bother posting our dinner because it was a repeat of a menu I had already posted.  I made Mexican Burritos and they were very fine indeed.  Actually they weren't exactly like the ones I have posted.  I substituted frozen peas, spinach and grated carrot for the veggies and added sauteed seasoned ground beef.  After a long day of going into the city for our Waldorf inspired parent-child group, and then a two hour baby and me nap, I didn't much feel like cooking. Luckily we had some of the refried beans and beef leftovers in the fridge, some salsa and cheese.  Perfect for making a Mexican style Mac and Cheese.  And once again I had room for chocolate ice cream with peanut butter.  Can you cay ADDICTED?


1 box of whole wheat rotini, very al dente
2 cups ground beef fried and seasoned with onions and chili powder, green peas, spinach and grated carrot
1/2- 1 cup of refried beans
a whole lotta organic cheddar and mozzarella
3/4 jar organic tomato salsa, with 1/4 cup water mixed into it
6 green olives, sliced

Method:  Preheat oven to 350*.  Spread the beans on the bottom of a baking dish, followed by some of the salsa.  Add a layer of the pasta, then beef, salsa, olives and cheese.  Repeat, ending with lots of cheese.  Bake for 45 minutes or until all bubbly and starting to get golden on parts of the cheese.  Serve with some sour cream and coleslaw.

CABBAGE SALAD with Beets and Carrots in an Apple Cider Balsamic Vinaigrette

1/2 small organic cabbage, shredded finely
1 medium organic beet, shredded
1 organic carrot, shredded
3/4 Tbsp Boates apple cider balsmaic vinegar
1 Tbsp e.v olive oil
sea salt and pepper

Method:  Combine all ingredients in a bowl and toss.

This is the "after" picture!

Monday, November 2, 2009


Whenever I see homemade gnocchi on a restaurant menu, I always order it.  After defrosting some of my pumpkin puree this morning for baking, I had some leftover and needed to figure out a great dinner meal idea to use it up. What better time to make up a batch of homemade gnocchi than when you have some squash hanging around?

PUMPKIN GNOCCHI with Spinach, Mushrooms and Sage

1 1/4 cups well drained organic pumpkin or squash puree
1 organic egg
1/4 cup romano cheese, grated 
1/3 cup organic whole wheat bread crumbs
2-2 1/2 cups organic unbleached white flour
3-5 Tbsp organic salted butter
1 Tbsp dry organic sage or 3 Tbsp fresh sage minced
more romano cheese
1 onion, sliced thinly in wedges
1 cup organic mushrooms, sliced
1 large handful of spinach

Method:  Place the squash, egg, 1/4 cup romano cheese, and bread crumbs in a bowl.  Mix well to combine.
     On a work surface, place 2 cups of flour in a mound and make a well or hole in the centre. Scoop the squash mixture into the well and gradually add begin adding the flour into the squash until you have a ball of dough.  If you need more flour add it a little at a time.  This is a soft dough and too much flour will yield a hard dumpling.  
     On a well floured surface, gently knead the dough until it is smooth.  Roll it into an 8" log.  Cut the log into 4 equal pieces.  Working with one piece at a time, roll each piece into a 20" long rope about 1" wide.  I sometimes cut this in half to make it easier to work with and roll out.  Cut each rope into 40 1/2" pieces and press each piece gently against the tines of a fork.  Place the pieces on a floured kitchen towel.  Let the gnocchi rest for 15 minutes.
     In a skillet, melt 1 Tbsp of butter over medium heat and saute the onion until they begin to soften.  Then add the mushrooms and sage, cooking until soft and golden.  Set aside, keeping warm.
     In 6 quarts of boiling water, cook the gnocchi and spinach until they rise to the surface, about 2-3 minutes.  Drain carefully and toss with the remaining butter and mushroom mix. Sprinkle with romano cheese.


On Halloween night we had one trick or treater come to our door.  We have new neighbours! They are from Germany and the momma and son came by to meet us.  I made this loaf to bring to them to welcome them to the neighbourhood and country.

HONEY PUMPKIN BREAD with Fresh Ginger and Cinnamon

1 cup organic unbleached white flour
1 cup organic whole wheat flour
1/2 Tbsp organic ground cinnamon
3/4 tsp baking powder 
1/2 tsp baking soda
1/2 tsp sea salt
1 cup organic pumpkin puree
1/3 cup organic vegetable oil 
3/4 cup local honey or maple syrup
1/4 cup organic whole milk
2 Tbsp organic fresh ginger, finely grated
1 1/2 tsp vanilla extract

Method:  Preheat oven to 350*.  Oil a loaf pan.  In a large bowl, sift the flours, cinnamon, baking powder and soda, and the salt.  In a blender of food processor, mix together the pumpkin, honey, milk, oil, ginger and vanilla.  
     Pour the wet mixture into the dry and stir until just combined.  Pour the batter into the pan and bake for 55-65 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.  Let loaf cool for 10 minutes, then remove from pan.

Sunday, November 1, 2009

Sunday Family Dinner

     Growing up my family owned a restaurant called The Octagon.  It was famous for high quality fine dining, specializing in steak and seafood.  As kids, we always looked forward to the garlic bread and ceasar salad, which the waiters used to make right at the table on a cart they wheeled up to your table.  It was very cool and very good.  Tonight, I decided to make caesar salad.  It was amazing, but in a very different way from the Octagon's, which was made with egg and anchovy.  I don't have anything against eggs and anchovy, I just prefer to make mine this way.

     We also roasted one of the organic chickens taking up all the space in our freezer.  Along side it I made a lovely gratin with the Jerusalem artichokes I picked up at the market this weekend.  A feast indeed, but I still managed to fit in some dessert, chocolate ice cream with peanut butter.  Ouph!


CAESAR SALAD with Whole Wheat Croutons 

 1/2 cup fresh squeezed organic lemon juice

1-2 cloves organic garlic

2 tsp capers

1/2 Tbsp organic dijon

1 tsp nutritional yeast

1/4 cup e.v olive oil

1/2 cup organic vegetable oil

1 Tbsp local honey

sea salt and pepper to taste


Method:  In a blender combine all the ingredients except the vegetable oil, which you add gradually in a thin stream until incorporated.  Taste for flavour, adding salt as necessary.



 2 cups organic whole wheat bread, cut into cubes

1/2 tsp dry oregano

1/2 tsp dry thyme

1/2 tsp dry basil

1/2 tsp paprika

1/2 tsp sea salt

1 Tbsp e.v olive oil


Method:  Preheat oven to 350*.  Toss all ingredients in a bowl.  Spread cubes on baking sheet and bake, turning occasionally, for 15 minutes.  Let cool.


Sprinkle some chopped romaine lettuce with romano or parmesan cheese, some grated organic carrot, the croutons and drizzle with the caesar dressing. 



6 organic Jerusalem artichokes, peeled as best as you can and cut into 1/4-inch slices (about 3/4 pound)

2 large organic russet potatoes,peeled and cut into 1/2-inch slices (about 1 1/4 pounds) 

Sea salt and pepper

1/4 cup e.v olive oil

1 Tbsp organic butter

1/2 cup organic onions, chopped

2 cloves organic garlic, chopped

1 cup organic cheddar cheese, grated

1 Tbsp organic unbleached white flour

1/2 cup organic whole milk

1 cup organic whole wheat bread crumbs

2 Tbsp organic parsley, chopped

Method:Preheat the oven to 400*.  Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt and pepper.  Mix in 2 tablespoons of the olive oil and toss to coat.

Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, salt and pepper and the rest of the cheese. Pour the milk over the mixture.

In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with salt and pepper. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender. 


1 organic chicken

handful of fresh organic herbs (parsley, oregano, thyme, marjoram)

2 cloves organic garlic

e.v olive oil

sea salt and pepper

mixed vegetables chopped

Method:  Preheat oven to 400*.  In a mortar and pestle smash the herbs, garlic, some salt and pepper and olive oil.  Lift the skin on the chicken breast and smear the herb paste all over the meat of the bird.  Rub the remaining herbs all over the chicken with some olive oil and some more salt and pepper.  Place the bird in a large cast iron skillet with some vegetables and roast for about an hour and a half, depending on the size of your bird.