B.L.T

Fry two slices of double smoked bacon. Once crispy, put them on a paper towel to catch some of the excess fat. Drain the fat from the pan, de-glaze with lime juice and add a pinch of chili flakes. Brush the bacon with the the glaze. Spread mayo and Dijon mustard on the bread. Add tomato and greens.

Left-over Salmon Salad

Last night's salmon, tuna, greens, lime/olive oil dressing

Granville Island Market

Rainbow Trout with Potato Salad

Ingredients:

• small rainbow trout x 1 per person
• herbs: cilantro, dill, parsley ... whichever you can get your hands on
• red potatoes x 4 per person
• Radish x 2 per person
• red wine vinegar, olive oil, salt, pepper, lemon 

Preheat the oven to 350 F. Scrub the potatoes and place them in a pot of cold water. Add salt and bring to boil. Score and season the fish generously with salt, pepper, lemon zest.  Fill the cavity with herbs. Drizzle olive oil and lemon juice throughout. Fry each side for 2 minutes and then place in the oven for another 7 to 10 minutes (depending on the thickness of the fish).

Make the salad dressing by mixing 1 part red wine vinegar and 3 parts olive oil and salt and pepper. Once potatoes are fork tender (25-30 minutes), drain, return to the pot, cut in half and season. Pour the dressing on the potatoes. Add thinly sliced radishes and chopped herbs and mix well. Service on the side of the fish. Add more lemon on top of the fish if desired.

Sunny Side Up with Breakfast Sausages

First Dinner at Our New Place!

chicken/vegetarian burrito, mixed greens, guacamole and tomato/onion/cilantro salsa

49th Parallel Coffee Roasters

http://www.49thparallelroasters.com/

2152 W 4th Ave, Vancouver

Beet Soup - Take 2

Same as my old one. This time garnished with goat cheese and chives.

http://bardiail.blogspot.com/2009/09/beet-soup.html

Blueberry Crumble

Ingredients:

• blueberry x 3 to 4 cups
• oats x 2 cups
• flour x 1 cup
• butter x 1 stick
• brown sugar x 1.5 cup
• cinnamon x 1 tsp
• lemon juice x 1 tbsp

Mix the blueberry with 1 tbsp of sugar, cinnamon, and lemon juice. Place in a baking pan. Mix the dry ingredients. Cut the better in cubes and add to the mixture and mix using a food processor. Cover the blueberries with the topping. Bake in 350 F until blueberries start to bubble on the edges of the crumble.

Rhizome cafe

317 East Broadway