Foodsmiths Recipes

This is an all-purpose, versatile recipe that can be adapted, expanded, and changed out, but always manages to produce a wonderful crisp!

 

This recipe was adapted from madeleineshaw.com. We turned her Rainbow Vegetable Rice Paper Rolls into a huge, delicious Rainbow Salad, served family-style (serves 6, with some leftovers for the next day!)

This is one of my favourite dishes, so I'm overjoyed when fresh lemongrass comes into our produce department. My recipe is basically from scratch, but the flavour is worth it, and a food processor makes prep easy.

I served this salad with grilled shrimp tossed with olive oil and chipotle chili powder. Both my husband and I loved this meal; the salad was fabulous, full of zippy flavour.

This recipe also includes my tips for cooking quinoa, which I've perfected through trial and error. The combination of flavours in this salad are simple but fresh-tasting. It makes a great summer side dish, picnic item, and a yummy lunch.

For me, roasted Edamame are the perfect salty snack! They're crunchy on the outside and nutty, slightly softer on the inside. Choosing my favourite spices to roast them in makes them irresistible!

This is a fantastic dip for company. Rich, cheesy, and full of goodness, prepare in advance and when ready to go, just pop in the oven.

My mom used to make this for dessert on Sunday nights. Her recipe produced a dark, lightly sweet, intensely ginger cake.

These muffins are so tasty, but they pack veggies, fruit and whole grain into a neat little dessert that is irresistible to kids (and adults, too!)

Pouding Chômeur literally means unemployed or poor man's pudding. This dessert was created by female factory workers during the great depression in Quebec, Canada.