All posts tagged: food

Winter Spices

Happy December, everyone! I can’t believe how fast this year has come and gone… but I can say that this year is going to go out with a bang! Amongst all the exciting events that are coming up, I am looking forward to all the delicious treats that are to come over the holiday season! If you follow me on Instagram (@seasonserveblog) you will know that for the month of December, I am bringing back my holiday blog series called AppyHolidays! For this series, I will be posting a fabulous holiday appetizer that you can serve at a holiday party that you may be hosting or to bring to a holiday party that you are attending this season. This has to be one of my favourite series on the blog since appetizers are my favourite part of any meal! In addition to AppyHolidays, I am also working on another festive blog series for December called The 12 Days of Christmas! If you are into food blogs, you will have probably seen other food bloggers run …

Chai-Poached Quince

If we want to talk about seasonal fruit, then the quince reigns supreme in the autumn months. At first glance, the quince may look like little, mis-grown pear, however, it is so much more than that and it has tons of amazing uses in the kitchen. One of this fruits great uses in the autumn is this recipe for Chai-Poached Quince. Before I give you a run-down on my recipe, let me tell you a bit more about the quince fruit. For the most part, this is an unknown fruit to most Canadians as it is difficult to find and is highly seasonal. I actually hadn’t tried quince ever (other than quince jam) until earlier this autumn…and boy, have I been missing out! Quince can actually be grown in B.C. and are in season from September to early November. Quince are a soft yellow in colour and are covered in a hefty layer of greyish-yellow fuzz when they grow. It’s similar to the idea of peach fuzz, but you can rub off the quince fuzz …

What’s In Season: Early Summer

Summertime is officially here and that means lots of new, bright, and fresh fruits and veggies will be making their appearance in our gardens and shopping carts once again. Early summer is marked by berry season here in British Columbia. Strawberries, raspberries, blackberries and Saskatoon berries have been bursting out of the ground (or are just on the cusp) and are as juicy and flavourful as ever! Plus, they taste WAY better than imported varieties from the USA or South America. In term of veggies, zucchini, cucumbers, peas, and rhubarb are all in season right now and are plump and fresh! We are currently still waiting on stone fruits like peaches, cherries, plums and apricots to come into season, which is typically in mid- to late July. Additionally, melon, grapes, squash and corn are well on their way! Check back next month for my guide to stone fruits- but for now, read on below to find out how to cook, store and buy the fruits and veggies that are available now! Strawberries: Strawberries are a …

What’s In Season: Spring

The start to the spring season has officially begun today and I couldn’t be happier! Pink, purple and yellow flowers have begun popping up all over the city and little lime green buds have been emerging from the trees- it’s a start of a fresh new season! Besides these tell-tale signs of spring, what I mostly look forward to this season is the wonderful new produce that is hitting the market shelves. Don’t get me wrong, I love winter veggies, but there is only so much cabbage, kale and potatoes you can eat. Spring brings fresh salad greens, tender asparagus spears, crunchy radish and rhubarb, colourful chard, artichokes and refreshing herbs- all of which can brighten up any spring dish. What’s more is that these spring foods are delicate and tasty on their own , so you don’t have to do too much to them to make them taste good. Just keep it simple by tossing them into a salad, or steaming them quickly to enjoy as a side. Check out the fresh produce that …

Chinese New Year Dumplings

Whether you like your dumplings steamed or fried, they are a MUST for Chinese New Year. This traditional dish, eaten on Chinese New Year and Chinese New Years Eve, symbolizes wealth and prosperity for the coming year. This largely has to do with their shape, which are made to look like silver ingots (an old form of currency used under the Qin dynasty). As legend goes, the more dumplings you eat during Chinese New Year celebrations, the more wealthy and prosperous you will become in the new year. If this legend is true, I’m well on my way to being a millionaire! Dumplings have been around for hundreds of years and as such there are many different variations. Delicate dumpling wrappers can be filled with meat (typically pork, chicken or beef), seafood (typically shrimp), vegetables, fungi, or eggs and the dumplings can be boiled steamed or fried. The possibilities and combinations are truly endless! But no matter what filling you make or how they are prepared, dumplings will always taste delicious! In this recipe, I …

Soup Series: Cauliflower and Roasted Garlic Soup

Just like I mentioned in my Fried Cauliflower with Coconut-Curry Dipping Sauce post, I can’t seem to get enough of cauliflower these days. I love the dense and hearty texture of this cruciferous vegetable in the late fall and early winter. It just seems to really fill you up and keep you warm. Speaking of keeping you warm, you wouldn’t suppose this yummy veggie would keep you EXTRA warm in soup form? Hey, I’m looking for any heat I can get- it is the rainy season after all! So there it is, in all its cauliflower and garlicky glory, Cauliflower and Roasted Garlic soup! My partner and I had a version of this soup last spring at Artisan Eats Cafe on Bowen Island. It was so warm and comforting on this cold day, and that view was really amazing! I however, could have done without the semi-burnt toast and tons of cream in the soup. But from the first spoonful, I knew I had to make this at home! And clearly it was a very memorable …

German Sauerkraut

Steins of beer, colourful lederhosen and dirndles, and folk music can only mean one thing…Oktoberfest is here! While I may not be in Germany to partake in these celebrations, I am celebrating at home with my recipe for German Sauerkraut! My German Sauerkraut (with an obligatory side of mustard) styled with flowers from Il Fioraio Florist, linen dinner napkin from Kaiko Design , and squash from Kins Farm Market!  Contrary to popular belief, Oktoberfest is not held during the month of October, rather in September. The festival is held annually in Munich and is 16 days long. I can’t even imagine how much beer can be consumed in 16 days LOL! With all that beer comes good food, entertainment, dancing and singing- sounds like a crazy party! If you are lucky enough to visit Munich during this fall harvest celebration, good for you! But if not, you can always celebrate at home with a few tasty German dishes and lots of beer (responsibly of course!). All in all, this recipe for German Sauerkraut HAS to be …

Fall For Local Market

This past weekend was full of wonderful local purchases from the one and only Fall For Local Market! Every since attending the previous FFL market in April, I have literally been obsessed with this market! Obviously, the products are absolutely amazing (and locally made),  but the vendors who create these products really make the market extra special. Take a read about my experience at the market and to see what locally made goodies I picked up! Obligatory shoefie! After a quick Seabus ride into North Vancouver and a short walk, I arrived at the market venue, the Pipe Shop Building. Let’s just say, I am in love with this building….so much so that I follow their Instagram (which will give you serious wedding fever/inspo)! I love the large windows, wooden beams and high ceilings in this newly renovated heritage building. It feels so light and airy, even on cloudy, grey Vancouver days. Bright and airy venue…. …filled with amazing goodies and people! Looking around the venue, you could see bright pops of colour from venue …

Pesto Stuffed Cherry Tomatoes

Basil + tomatoes = the best summer combination. Even though summer is winding down, you can still celebrate these two delicious summer foods for just a while longer. For the next few weeks, the basil will still be abundant and delicious and the tomatoes will be juicy and flavourful. By the end of September, these will all be gone until next summer. Thank goodness we are able to preserve these flavours well into the winter by making some pantry staples like tomato sauce, oven-fried tomatoes, and basil pesto. On this last long weekend of summer, I really want to sit back, relax, and enjoy the rest of the basil and tomatoes I have on hand (and maybe a drink or two :P). And what better way to do this by making my Pesto Stuffed Cherry Tomatoes! I picked up some fresh, local basil and cherry tomatoes (along with some other goodies) at the Burnaby Farmers Market today specifically for this recipe.  I love the rainbow cherry tomatoes for this recipe because they are super sweet …

Basil Gnocchi with Peas and Pancetta

Happy Sunday everyone! I hope everyone is having a nice weekend and I hope the Sunday Scaries (i.e. fear of going back to work or school tomorrow) haven’t set in yet! To soothe your pain, or to seamlessly transition you from the weekend to Monday, do I ever have a meal for you: Basil Gnocchi with Peas and Pancetta. It’s like summer heaven on a plate! Whenever I think of summer herbs, I always think of basil. It’s large green lemony/liquorice leaves grow abundantly in the summer and has a fresh clean and light taste that everyone loves. It goes great with chicken, tossed right into raw salads, and of course pasta (the Italians know what’s up). I decided to give my original recipe for Homemade Gnocchi a great summer spin by adding basil to it. I simply puréed the basil in a food processor with a little bit of olive oil and salt and added the paste to my gnocchi dough. The tedious but fun process of making Gnocchi in three steps: 1) roll …