Rutabaga French Fries- Recipe

Why health conscious restaurants aren’t serving rutabaga french fries is beyond me. Since discovering them a couple of months ago my husband and I eat them twice a week. Nutritionally they have some obvious benefits compared to white and sweet potatoes.  Also, they are delicious and easy to make. They pair well with just about anything, we eat them with burgers, steak, chicken and fish. Most recently we discovered Parkdale Sausage Co. at our local farmers market and had our ‘ruta-fries’ with their ‘bangers’. Erica Schott Rutabaga French Fries

Morris dips them in ketchup, I like them in a mixture of mayonnaise and hot sauce, my husband eats them plain.  If you’re looking for a summer salad to add to the mix try Watermelon Cucumber Feta Salad or Beet SaladErica Schott Rutabaga French Fries

a baking sheet with cooked Rutabaga French Fries on it by Erica Schott

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Corn Soccotash

Fresh corn-on-the-cob is one of my favourite things about this time of year.  This recipe, from The Chew a few years ago, is so good I haven’t changed it one bit. I’ve had it 3 times in the past two weeks.  First, on top of nachos with melted cheese, next paired with seared scallops, and finally I made the leftovers into a pasta and added some grated fresh parmesan cheese.


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Watermelon Salad Recipe with Cucumber, Mint and Feta

This is a fruity salad dish I adapted from an LCBO magazine recipe many years ago.  I make it often in the summers because it’s delicious and refreshing. I grow mint in my garden (if you don’t I highly recommend it) and it grows like a weed and tastes so great in this salad (and mojitos!). If you live locally let me know and I’ll dig you some up (I have tons!). Other recipes I love can be found here and here.  watermelon salad recipe

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Bunny Cake

In 1988 my mom found a recipe for a bunny cake, she made it, we decorated it, we took photos, and we have done the same every year since.



•Heat oven and prepare two 9 inch round baking pans as directed on the cakebox. Prepare cake batter as directed on package. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.

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The Honest Leaf

A warm cup on a cold day or a homebrewed iced-tea in the summer, those who know me know I love my tea, especially since I quit drinking coffee.  Lately I had been noticing that my go-to tea company has been adding artificial flavours and I wanted something with natural and if possible organic ingredients. Thankfully I stumbled across The Honest Leaf.  I ordered some teas and haven’t looked back. The Honest Leaf is a line of loose leaf wellness teas which were created to help nourish and support your mind and body.

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CEDAR Cold Pressed Juice

Dave and Ashley came together to form CEDAR Juice a little over a year ago. CEDAR is a local cold pressed juice company which can be found in many retailers around Toronto (West End Food Coop and Bolt Fresh Bar to name a few).  They also sell cleanses and custom packs online.  Dave and Ashley met through friends while working corporate jobs in the UK. Both tried cold pressed juice for the first time in New York City and loved it. Ashley would grab one on her commute into work and found she would get the same energy rush as if she’d had a coffee. Probably because you get 3-4lbs of fruit and veggies in each bottle.

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Beautiful Beet Salad


There have been so many beautiful local vegetables (and flowers) at the farmers market over the past few weeks.  I’ve started to cook some veggies that I’ve never made before,  beets and cabbage to name a few. I ‘googled’ beets until I found a few recipes that sounded good, combined them, and added a few ingredients. I’ve made this a couple of times now and think it’s perfected and ready to share. Thankfully we made it to the market this morning before the rain started. Then as Morris and I were stuck inside all afternoon, it was a perfect time to make and enjoy this salad, which is, by the way, Morris approved!





4 Large beets

1 small purple onion (chopped)

2-3 cloves of garlic (chopped)

2 tablespoons olive oil

3 tablespoons of feta cheese (crumbled)

balsamic vinegar

freshly ground pepper

Fill medium pot with water, bring water to a boil. Cut off greens and roots from the beets. Cut into 8 pieces each (do not peel). Add beets and boil until soft to fork (about 45 minutes).

Meanwhile, heat olive olive in a skillet over medium heat. Sauté onions and garlic until translucent. Put the mixture in a bowl and refrigerate until cooled. Toss in crumbled feta cheese.

Once beets are soft to fork, strain and rinse them under cold water, then allow them to cool fully. Peels will easily rub off.

Arrange beets on a serving dish. Top with onion, garlic, and feta cheese mixture. Drizzle with balsamic vinegar. Season with freshly ground pepper. Serve at room temperature. Enjoy!