Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami.

Iceberg Wedge Salad

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss...

Pedestrianly sweet, zucchini noodles are imbued with vinegar permeated, cranberry chutney and chik’n.

Zucchini Noodles with Chutney and Chik’n

Ingredients:
3 medium zucchini spiralized or mandolined or vegetable peeled into thin noodles
Chik’n shredded
Chutney recipe
1 c water
3/4 c sugar
Small onion chopped
Apple peeled and chopped
1 orange zested, juiced, pulp chopped
4 c cranberries 1-12 oz package fresh or frozen
1/2 c cider vinegar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon himalayan pink sea salt
1/4 teaspoon cayenne

Directions:
In a medium sauce pan bring sugar and water to a boil. Add everything else and simmer 10 minutes, stirring gently. Cool slightly, taste and adjust seasoning.

Mound zucchini in centre of plate and add chik’n.  Top with warm chutney and enjoy!!

XOXO Vicky

Crisply sweet, starchy goodness.  Tacos get juiced with a blast of citrus and a sear of peppery heat.

Jicama Tacos

 Ingredients:
1 large jicama peeled and sliced into thin sheets (use a mandolin or veg peeler)
3 Tablespoons olive oil
1 small tomato diced
1 bunch green onion sliced
1/2 cup corn kernels
1 red chili minced more or less to taste
1/3 cup olives
1 cup shredded chik’n
1 tin mild green chilies
1 cup green salsa
1 clove garlic minced
1/2 tsp cumin
Himalayan pink sea salt
Cilantro bunch to garnish
1 avocado diced
1 lime spritzed over tacos

Directions:
Slice jicama into thin sheets to use as taco shells.
Heat oil in a skillet and add all other ingredients, (except cilantro and lime) and esrm thru to blend flavours. Taste and adjust seasonings.  Spoon into jicama “shells” and top with cilantro, avocado and spritz of lime.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

Ethereal ribbons of sweetness lie across the tongue, relieved by the spicy explosion of jalapeño. Unctuous whipped coconut cream soothes the palate.

Fruit Carpaccio

Using a mandolin or your finest knife skills, slice paper thin slices of your favourite fruits.  

1 dragon fruit peeled
1 red plum
1 blood orange peeled
1 large globe grape per plate
2 x 3/4” cubes of watermelon per plate
2 – 3 slices jalapeño per plate
Scant sprinkle Maldon salt
Basil chiffonade
Dollop whip coconut cream
Dollop dairy free sorbetto

Using a plain white plate, artistically arrange fruit, starting with the largest. With a very light hand stud the fruit with salt and basil. Top with the cream and sorbetto.  I love the blueberry/basil, or strawberry/rhubarb from Fiasco Gelato, but whatever your preference!

Whipped coconut cream

1 tin coconut milk refrigerated overnight
1-2 Tablespoons icing sugar
1 teaspoon vanilla

Chill coconut milk at least 8 hours. Open carefully and put solids in a...

Nutty and sweet, tender umami.


Cabbage Wedges

1 cabbage
Olive oil
1 bunch green onion, chopped fine
Garlic salt
Fresh ground pepper
Balsamic vinegar

Cut cabbage into eight wedges and place on a double thickness of heavy-duty foil. Brush cut sides with olive oil. Sprinkle with onion, garlic salt and pepper. Drizzle with balsamic vinegar. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

An homage to the energy vortexes that run along our shushumna. ROYGBIV

Chakra Slaw

1 red pepper sliced fine
2 cups carrot shredded
1 yellow pepper sliced fine
1 bunch green onion sliced fine
1 bunch parsley rough chopped
1/2 cup dried blueberries
2 cups beets shredded
1 small purple cabbage shredded

Dressing

1/3 cup maple syrup
1/3 cup Dijon mustard
2/3 cup apple cider vinegar
Ground pepper lots
2/3 cup olive oil

Whisk together dressing ingredients, check seasoning and adjust salt and pepper levels. Toss the kaleidoscope of crunchy bounty in a large bowl with the dressing. Serve the slaw in a clear glass bowl to enjoy the rainbow. 

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse

A slap from chilies, the sting of lime, hugged by peanut butter and a ginger kiss!!!

Kohlrabi Noodle Bowl

6 kohlrabi bulbs, peeled and spiralized or grated

Sauce
6 tablespoons peanut butter
3 Tbs. rice wine vinegar
3 Tbs. low sodium soy sauce
1/2 Tbs. sesame oil
1 tsp. sriracha (more or less, depending on heat preference)
2 cloves garlic, grated
2 inch-long knob ginger, grated
1 lime zested and juiced

Garnish
Shredded carrots
Shredded cucumber
Sesame seeds
Chopped scallions
Red chili finely sliced as much as you dare
1/4 cup chopped peanuts
1/4 cup chopped Thai basil

Combine all sauce ingredients in a skillet over low-medium heat. Stir constantly – the aim is to reduce the sauce to a thick paste, and the sauce will burn quickly. Once the sauce is sticky, ooey and gooey , add the kohlrabi noodles and toss for about 5-7 minutes, or until the noodles are tender. Garnish with sesame seeds, carrots, cucumber, nuts, basil, scallions, and chili to taste.  

XOXO Vicky

Recipe designer –...