Side Dishes

Quinoa (pronounced keen-wuh) is one of the healthiest foods on the planet, and packed with vitamins, minerals and protein. It’s actually a seed not a grain, but it’s cooked like a grain. The rich nutty taste is perfect in a pilaf, but it’s just as good stirred into any salad. Because of its flavour, ease of cooking and high nutritional value, quinoa is one of the most common foods on my table.

This chili is packed with so much bright Southwestern flavour that you’ll never notice it doesn’t include meat, but you will notice how quickly everyone empties their bowl!

Couscous is a grain-like form of pasta made from semolina flour, the same flour used to make pasta. It’s very common throughout the Mediterranean and North Africa. In Morocco it’s often served with dried fruits and nuts and lots of mysterious aromatic spiciness.

One of the best ways to add flavour to any ingredient is to roast it, especially the humble potato. That simple twist elevates this classic salad into something memorable. Add in the sharp flavours of capers, mustard and vinegar, and you’ll have a new family classic.

This salad really shows off why fennel is one of my favourite vegetables. It’s loaded with crisp sweetness and subtle licorice flavours. Try it. Its simplicity will blow you away! It’ll soon be one of your favourites too.

Brown Rice with Apples

Rice is a grain, lentils a legume. Combine the two and you have a perfect source of vegetarian protein. Of course, you don’t have to be a vegetarian to enjoy the wholesome, tasty richness of this healthy duo.

This is my favourite way to serve broccoli, it’s super speedy and it tastes great. As it steams the broccoli is scented with garlic - but not overwhelmed by it. It’s a great way to turn a head of broccoli into an aromatic side dish on the table in under ten minutes!

Over the years I’ve tried experimenting with many additions to the classic burger, and I’ve discovered that most just don’t work. One thing that does work is shredded meat from a tender beef stew. It adds a rich layer of beefy flavour and texture that I love! Just the thing to serve with my all-time favourite spud, smashed potatoes!

This is a tasty side dish that can be banged out in five minutes. Couscous is a tiny type of cracked, granular pasta that’s already been cooked and dried. It’s actually easier to use than other pastas. Just soak it in some boiling liquid and it’s good to go!

Every fall when locally grown squash and apples appear in the farmers market I make this dish. It shows how well ingredients that grow together go together. That’s why it tastes so good!

A bowl full of freshly made corn polenta is one of the world’s great grain dishes. Polenta is a traditional Italian pudding thickened with cornmeal. Freshly made, it has a soft, creamy, addictively delicious texture. It can also be served by cooling and hardening it, then slicing it and grilling or pan-searing it until it forms a beautiful crispy crust with a creamy interior.