Cauliflower with Olives and Herbs

When planning for a meal, a lot of us think of which fish or meat to prepare but don't necessarily give that much thought to what it will be served with. Side dishes, as their name suggests, are often an afterthought and not the protagonist of the meal. While simple salads, pasta and rice are lifesavers during busy workweeks, it's practical to have a few simple, healthy side dishes that you can quickly whip up and that will add to whatever it is that you're serving.

French cooking is pretty brilliant when it comes to tasty side dishes. I grew up eating a variety of delicious side dishes that could almost make a meal on their own. Some of my favourites are garlicky haricots verts, butter-glazed carrots, "poireaux vinaigrette" (velvety soft leeks with dressing), endive salad with Rochefort, walnuts and apple. This cauliflower dish came about after browsing through a couple of Mark Bittman's cookbooks, and I've added it to my list of easy side dishes that turn a meal from ordinary to one filled with colour and flavour.

What are some of your favourite side dishes?

Cauliflower with Olives and Herbs
Serves 4

1 medium-sized cauliflower, cut into small pieces
1/4 cup of nicoise olives, pitted and chopped
1/4 cup of chopped parsley
1/4 cup of bread crumbs
Salt and freshly ground pepper
Olive oil

Add a good drizzle of olive oil to a hot pan on medium heat. Once the oil is warm, add the cauliflower in one layer and leave untouched for 3-4 minutes or until the cauliflower starts to brown. Give the pan a stir and add the olives, parsley and a good pinch of salt and pepper. Cook for another 2-3 minutes. Add the bread crumbs and stir until the bread crumbs are golden and toasty. Serve immediately. Enjoy!

Berry Roundup

With the summer months slowly winding down, I thought it would be the perfect time for a berry roundup and a celebration of the best that summer has to offer. These recipes are my favourite berry-filled treats are are the sweet dishes I find myself missing in the colder months. I do always have some good frozen raspberries or strawberries in the freezer but there's something about knowing you can go get perfectly plump berries from the market to transform into something special. If you were to open my fridge today, you would find baskets of strawberries, raspberries, blueberries, peaches and lemons. The vivid colours always make me want to whip up something fresh, crisp and tasty.

For my all-time favourite berry recipes, from left to right:
Raspberry Semifreddo
Berry Crumble
Red Berry and Basil Granita
Strawberry Tarts
Strawberry Barley Scones with Maple Cream
Pear and Buckwheat Pancakes with Raspberries

Blue Horizon - a special project I have been working on

For a few months, I have been hinting about a special project I’ve been working on. I can finally reveal what it is! I’ve been working with Blue Horizon, a sustainable seafood company based in California. Blue Horizon’s products are available at many different retailers across the US and Canada, and most notably at Whole Foods. I have been in charge of styling and photographing Blue Horizon’s line of products and help convey everything the company stands for.

The projects that I take on are always ones that I feel a particular affiliation for– and this project was no different. Blue Horizon is committed to sustainable fishing practices, and only uses fish and seafood caught from environmentally sustainable, small community-based fisheries. They use all-natural ingredients without synthetic growth hormones or preservatives. Blue Horizon’s commitment to ethical fishing techniques and its mandate against any practices that participate in destroying the ocean’s ecosystem was one of the aspects that first really drew me to work with this company. We worked for several weeks finding the look for the packages. Blue Horizon wanted their packages to be a reflection of what they stand for. We thus worked on achieving a look that would convey the freshness of the products and remind consumers of the the richness of the ocean as well artisanal fisheries.


In a world where food production often fails to respect moral standards, eating responsibly has been increasingly important for me. Blue Horizon is taking several steps in the right direction and I couldn’t be more proud to have contributed to such a great company. Here is a glimpse of some of my work...you will soon be able to find the rest of the packages in stores! If you’re curious to find out more about sustainable fishing practices and how to always buy ethically caught fish, visit Blue Horizon’s website. You can also sign up for their newsletter here where you will receive a special discount coupon to try some of their goodies.

Veggie-Packed Crustless Quiche

The only slightly tedious part of making quiche is taking the time to make a good homemade dough. For that reason, it can be hard to make quiche on a busy weeknight. I also find that dough usually makes for a heavy meal, especially in the evening. This recipe is my solution to the issue - crustless quiche! My recipe is packed with baby spinach, zucchini and feta. It's perfect straight out of the oven and maybe even better the day after, at room temperature with a nice green salad.

This quiche also works great with leftovers. Try it with some leftover roast chicken, peppers, goat cheese or prosciutto and pour the quiche mixture over top.

Veggie-Packed Crustless Quiche
Serves 4-6

5 eggs
1 cup of whole milk
1 cup of heavy cream
A pinch of nutmeg
5 heaping cups of baby spinach
1 medium zucchini
1 tsp of dried oregano
1/4 cup of Parmesan
1/4 cup of crumbled feta
Salt and freshly ground pepper

Preheat your oven to 425F. In a bowl, beat the eggs. Whisk in the cream, milk, nutmeg and add a good pinch of salt and pepper. Reserve.

In a pan on medium heat, add a drizzle of olive oil. Add the spinach and cook until it just starts to wilt, for 4-5 minutes. In the meantime, grate the zucchini. Place the zucchini in a dish towel and ring out as much liquid as possible. Add to the just wilted zucchini. fold in the dried oregano and cook for 1-2 minutes. Place the spinach and zucchini on a chopping board and coarsely run your knife through the mixture. Add to the milk and cream mixture. Fold in the feta and half of the Parmesan Pour into a 9 x 1.5 inches greased pie plate. Top with the remaining Parmesan. Bake for 20-25 minutes or until the top of the quiche is golden brown. Leave to cool for a couple minutes and unmold onto a plate. Serve warm or at room temperature with a green salad. Enjoy!

Mint and Watermelon Juice

As most of my French readers will know, August is really a national holiday month in France. Every year, most of the locals leave the crowded city for a couple weeks and make their way to the many beach towns in France. Growing up, August was always that month where things got relaxing, where you forgot about the busy rhythm of everyday life and just enjoyed spending time with friends, family or both. For us, it usually meant making our way the South West of France, near Biarritz and feasting on deliciously fresh dishes, relaxing by the water and catching up with one another.

This year is the first that I am not making the trip back home. I started working for Styleathome.ca and have been busy setting up shop here in Toronto. With the warm days still in full swing and a big balcony that I am attempting to transform into an urban oasis, I've had no other choice but to bring the holiday bliss to my doorstep. One of the best ways to do that has been to sit back with an ice-cold drink, a sundress and some good company. This watermelon juice recipe has been my go-to drink for the past couple summers. It's inspired by the watermelon juice from Cafe Gitane, one of my favourite restaurants in New York. while I was a student at the French Culinary Institute in nearby Soho, I often made my way to this quaint little cafe for a late afternoon snack or early dinner. Their watermelon juice is amazing. This is my version of the drink - it's a perfectly refreshing glass of bright pink goodness.

Mint and Watermelon Juice

1 large watermelon, seeded and cubed
1/4 cup of sugar
1/4 cup of water
1/2 lemon, juiced
A small handful of fresh mint, coarsely torn

Put the sugar and water in a small saucepan and cook on medium heat until the sugar has just dissolved. Let cool. Place the watermelon pieces in a blender and blend until smooth. Place in a pitcher and add the sugar water. Stir. Add the lemon juice and mint. Serve in large glasses with ice cubes and a slice of fresh watermelon.

Carrots 'N' Cake Giveaway

It's time for another giveaway folks! I will be giving a copy of Carrots 'N' Cake to one lucky Chocolate Shavings' reader. This book stems from the popular Carrots 'N' Cake blog. You will find plenty of recipes as well as stories about its author, Tina Haupert, and how she managed to find a livable and practical way to be healthy. The book will give you tips on how make wise food choices without giving up the things that you love.

In other news, I've been exploring Toronto as much as possible since moving here. I've tried dozens of restaurants already and am getting a better idea of this city in terms of its variety of food offererings. Understanding a city through its food is the ideal to really understood the core of a place: its origins, people, history. It's been great. Toronto really is the most multi-cultural area I have ever lived in.. even more so than New York! I wil be sharing some more of my experiences in a few, so stay tuned!



Back to our giveaway: here is how to enter! leave a comment on this post or write a comment on Chocolate Shaving's Facebook page. You can write a comment on both and your name will be entered in the contest twice. Simply let me know what eating healthy means for you and what your struggles with it are. The contest ends on August 28th, at midnight. The winner will be drawn at random and you must be a Canadian or American resident to enter. Good luck and I look forward to hearing from you!

Congratulations to Isabelle of Crumb, the lucky winner of this cookbook!

No-Bake Peach Bars

I've been recipe testing to find a great no-bake, fruit-filled dessert for the summertime...and here it is! These bars hit the spot for me -they're easy to make, there's no need to turn on a warm oven and it makes the best of fresh fruit. Softening the peaches for a few minutes really makes a big difference as the peaches release their natural juices and becomes perfectly velvety. These bars are a little gooey so I suggest enjoying them with a fork!

No-Bake Peach Bars

1 1/2 cups of dried prunes
1/4 cup of raw macademia nuts
3 tbl rolled oats
1 tsp of honey
4 peaches, pitted
2 tsp of brown sugar
a small knob of butter

Pulse prunes, nuts, oats and honey in a food processor. Lightly butter a 9 by 5 inch loaf pan and line tightly with plastic wrap making sure the wrap goes over the sides of the pan. Press down the prune mixture at the bottom of the pan using the back of a spoon or pressing down above a sheet of parchment paper if the mixture is too sticky to properly even out.

Add the butter to a small pan on medium heat. Cut the peaches into quarters and sprinkle with the sugar. Add to the pan when the butter starts to foam. Cook until the peaches just start to soften. Lay the peaches snugly over the prune mixture. Fold the extra plastic wrap over the peaches and leave to set in the fridge for 30 minutes. Cut into triangles and serve. Enjoy!