Kindred Kitchen

Exciting news! I have a spot opening up in October for my personal chef service. If you're looking for a way to enjoy wholesome, delicious meals at home throughout the week without the hassle of shopping, cooking and cleaning, send me a message or give me a call (250-508-0812). I'd be happy to set up a free consultation to talk about the menu of your dreams. --Joëlle

Mavromatika Fassolia Salata (Black Eyed Beans with Herbs, Walnut and Pomegranate) Not all Greek salads come topped with a brick of feta cheese and some dried oregano (though I certainly don't complain when they do ). And this plant-based salad is just as easy to assemble. Black eyed beans are tossed with chopped arugula, parsley and purslane, and topped with pomegranate, nasturtium blossoms and a lemon-walnut vinaigrette.... Purslane and nasturtiums from Topsoil - Innovative Urban Agriculture I found their vegetable stand while biking along dockside green on the weekend. It's worth a stop!

Melitzanosalata (Greek Roasted Eggplant Dip) I'm on an eggplant roll! Melitzanosalata is a chunky dip made from charred eggplant flesh, onion, garlic, parsley, lemon and olive oil. This version, from "Kokkari: Contemporary Greek Flavors" by Erik Cosselmon and Janet Fletcher, also includes tomato and dill. And it's absolutely delicious

Eggplant, Olive, and Caper Paella (Paella de Berenjena con Aceituna y Alcaparras) "A good paella, in culinary terms, depends more on the proportions than the category of its ingredients; it is a correct, mathematical equation of its four basic elements: oil, water, fire and its cooking utensil, to which we can also add the experience, imagination and inspiration of the cook.... Lourdes March, The Valencian Paella its Origin, Tradition and Universality I may lack experience (this is only my second time making paella), but I certainly felt inspired! This paella, adapted from Penelope Casas' classic cookbook "1,000 Spanish Recipes", features eggplants alongside black olives, capers, tomatoes, peppers and anchovies. Infusing warm chicken broth with strands of saffron ranks up there with the most sensual pleasures of cooking. Paella pan from Cook Culture

Oregon Grape Kombucha Another foraged kombucha, this time with Oregon grapes. These round blue berries may be a little too tart to eat as a snack, but they taste great as jelly, when mixed with other berries or, as I did here, fermented with tea and sugar