Recipes and Tips for a Zero-Waste Thanksgiving

Let’s get right to the point: food waste is the single biggest problem in our current food system.

A recent study showed that we waste thirty percent of food we buy, essentially tossing out one bag of groceries for every four we bring home.

What exactly is going on? To echo the sentiment of Greta – How dare we?

World Food Day is coming up on October 16. With my kitchen experience, I feel like I can help tackle one part of the problem: food waste at home.

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Mix-and-Match Granola Recipe || Simple Bites

Aran’s Mix-and-Match Granola Recipe

Today’s recipe is about so much more than a fantastic homemade granola formula.

It’s Global Goals Week as well as Climate Week in NYC with a string of events, summits, talks and strikes organized to examine how we can accelerate both the SDG’s and climate action. It’s exciting stuff.

If you’re feeling a little left out of the fun, rest assured that we all have our part to play and the kitchen is a great place to start.

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Whole Roast Cauliflower with Minty Chimichurri :: Simple Bites

Whole Roasted Cauliflower with Minty Chimichurri

As the weather cools, our little Mallard friends leave the lake to fly South and we make a gradual return to hearty stews, roast chicken and comforting curries in the Simple Bites kitchen.

Well, today I’m bringing you the perfect autumn recipe to serve alongside them all.

I’ve fallen hard for the whole roasted cauliflower, a trend that I’ve long resisted because of the lengthy cooking time (about one and a half hours). However, it does’t take up much oven space and needs very little attention during the roasting time, so I’ve gotten into the habit of roasting off a cauliflower alongside my sheet pan suppers and fall baking projects.

This was the solution I needed, and you need too, because this Whole Roasted Cauliflower is absolutely fantastic and I want you to enjoy it for yourself.

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11 August Recipes to Make Right Now

It’s time for a peak-summer recipe round-up featuring all that is ripe and beautiful at the market and in our backyard gardens.

End-of-August produce can be almost overwhelming with its array of seasonal fruits and vegetables. From sweet corn to juicy tomatoes and bundles of herbs to luscious peaches, we certainly are spoiled for choice.

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Wild Blueberry Slab Cheesecake

This week, in classic mid-August Aimée style, I embarked on a few procrastibaking projects as a way to avoid my post-camping laundry and clean-up.

To be fair, I couldn’t wait to get back into the Simple Bites kitchen after a few weeks of travel. As is usually my custom when I road trip, I returned home with a stash of the most beautiful produce I encountered along the way.

This time I brought several pints of wild blueberries, for this Nova Scotia fruit grows wild all over the province and is free for the picking. Clara and I busied ourselves in a patch early one morning and produced enough for our buttermilk pancakes as well as a small store for the cooler.

Since then I’ve muddled a handful into a gin & tonic cocktail and topped a summer edition of my do-ahead muesli, but I saved the majority of them for a special baking project: cheesecake.

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