Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette

Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette

Recipe in partnership with Grey Arrow Farm CSA Program

I’ve been told this vinaigrette tastes like how you would image a bag of dill pickled chips would be if it could be salad. If you love dill pickled chips, that means it’s d.e.l.i.c.i.o.u.s. in my books. I grew up in a Ukrainian forward kitchen which means anything dill run through my blood.

Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette

  • 1 large cucumber

  • 3-4 small to medium size carrots

Creamy dill vinaigrette

  • ¼ cup mayonnaise

  • 1 tbs dried dill or 2 tbs fresh dill chopped fine

  • 1 tbs white vinegar

  • 1 tsp lemon juice

  • ¼ tsp garlic salt

  • ½ tsp sugar

  • 1 tbs olive oil (if you can find wild dill infused oil even better )

Shave the cucumber using a madoline and grate the carrots. Place in a large bowl. Mix the vinaigrette by whisking together all ingredients in a bowl. Refrigerate dressing until ready to serve. Toss the salad with the dressing until evenly coated.

Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette
Raw Carrot & Cucumber Salad with a Creamy Dill Vinaigrette

Grilled Sugar Peas with Hoisin Sauce

This is the eighth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the eighth summer recipe in partnership with Grey Arrow Farm’s CSA program.

Crisp sugar peas grilled with a fragrant hoisin sauce.

Every summer I plant a couple rows of sugar snap peas. I don’t think it would be a summer garden without them. This year I discovered how amazing they are grilled on the BBQ. Paired with the savoury Asian flavours of hoisin and sesame seed, these peas are crowd favourite at the summer table.

Grilled Sugar Peas with Hoisin Sauce

  • 4 – 6 cups sugar peas or snow peas

  • 1 tbs olive oil

  • 1 tbs soy sauce

  • 3 tbs hoisin

  • 1 tbs sesame seed oil

  • 1 tsp rice wine vinegar

  • ¼ tsp garlic salt

Pre-heat grill, along with a vegetable grill basket, on high heat for approximately 5 minutes. Turn down heat to medium.  

In a medium size bowl, toss peas in olive oil. Grill in vegetable basket until evenly charred, but not burnt. You’ll want to retain a little crunch still in the peas. Using the same bowl you tossed the peas in oil, mix together remaining ingredients for the hoisin sauce. Toss the grilled peas in hoisin sauce and serve hot.


Cream of Celery Soup

This is the fifth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the fifth summer recipe in partnership with Grey Arrow Farm’s CSA program.

The first time I tasted Grey Arrow Farm’s celery last year was the first time I think I’ve ever truly tasted celery. Like vine ripen tomatoes, locally grown celery right from the garden is unlike anything you’ve had before. I wanted to create a recipe that truly celebrated the flavour of this humble, yet widely used, vegetable. Packed with onions, garlic, leeks and stock, this soup fills the soul on those cold rainy days. And we’ve certainly had a lot of them here in Edmonton this year.

Cream of Celery Soup

  • 6 stalks of celery, diced (keep a handful of leaves for garnish)

  • 4 cups chicken or vegetable broth

  • 3 tbs flour

  • 3 tbs butter

  • 2 small garden leeks, trimmed and diced

  • 1 onion, diced

  • 1 glove garlic, minced

  • ¼ cup crème fraiche or sour cream

  • Salt and pepper to taste

Garnish ideas:

  • Celery leaves

  • Chives

  • Pea tendrils

  • Toasted slivered almonds

  • Edible flowers like nasturtium

  • Celery & herb oil (recipe below)

In a large pot, on medium heat, melt butter. Add celery, leeks, onion and garlic and sauté for 10 minutes until vegetables are translucent. Add flour and stir for another 2 minutes. Add broth a simmer for 15-20 minutes. Using a hand mixer, puree the soup until desired consistency. Stir in crème fraiche or sour cream and cook on low heat for another 2-5 minutes. Serve hot with garnishes of liking.

Celery Leaf & Herb Oil

  • 1 cup celery leaves

  • ½ cup parsley

  • ½ cup olive oil

  • Salt and pepper to taste

Blanch leaves and herbs for 30 seconds and immediate place in an ice bath. Drain and pure in a blender with ½ cup olive oil and salt and pepper. Strain and store in the fridge for up to a week.


Coconut Creamed Swiss Chard

This is the fourth summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the fourth summer recipe in partnership with Grey Arrow Farm’s CSA program.

I like to think of Swiss chard as the fancy cousin to spinach with its beautiful and colourful stalks (I’m looking at your rainbow Swiss chard). Packed with vitamin K & A, it’s a superfood all of its own. Did you know it can be eaten raw or cooked? It’s not only quick to cook, but extremely versatile in the kitchen.

TIP - Swiss chard freezes well. Buy in season and store over the winter to have handy year round and make quick nutritious dishes like this coconut creamed Swiss chard.

Coconut Creamed Swiss Chard

  • 8 cups Swiss chard, with the stalks removed and leaves roughly chopped (save and freeze the stalks for stock)

  • 1 x 400ml can coconut milk

  • 1 tbs coconut oil 

  • 2 tbs butter

  • 2 tbs all purpose flour

  • 1 clove of garlic, mined

  • 1 tbs of shredded coconut  

  • 1 tsp fresh ginger, grated

  • 1 shallot, diced small

  • 2 tsp curry powder (optional)

  • 1/4 tsp smoked paprika

  • A pinch of cayenne pepper or red pepper flakes

  • Salt and pepper to taste

In a large sauce pan, over medium heat, melt the coconut oil. Add garlic, ginger, shallot, curry powder and smoked paprika and sauté until fragrant. Add Swiss chard and cook until wilted. Remove from pan and set aside. Add butter to the pan and then flour. Stir until the flour mixture (also known as a roux) is a light golden brown colour. Add the coconut milk and stir for 1-2 minutes until thicken. Add the Swiss chard back to the pan and sauté for another 2 minutes. 


Shaved Fennel & Citrus Salad with Burrata Cheese

This is the second summer recipe in partnership with  Grey Arrow Farm’s CSA program .

This is the second summer recipe in partnership with Grey Arrow Farm’s CSA program.

I absolutely love a fresh fennel salad on a hot summer day. Its anise (licorice) flavour is a perfect pairing for the bright notes of citrus, and the creaminess from the Burrata cheese.

You can find burrata at your local Italian market. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The cheese making process leaves the outer layer to form a thin soft shell (much like a buffalo mozzarella ball) which encapsulating a soft, creamy mixture of curd and fresh cream inside. An eating experience of its own!    

Shaved Fennel & Citrus Salad with Burrata Cheese


  • 1 fennel bulb, cored and thinly shaved (reserve the fronds for garnish)

  • 2-3 oranges, peeled and cut into thin slices (reserve any juice for dressing)

  • 2 cups arugula or beet greens

  • ¼ cup pumpkin seeds

  • ¼ cup thinly sliced red onions

  • 1-2 balls of burrata cheese


  • 2 tbs olive oil

  • 2 tbs lemon juice

  • 1 tbs honey

  • 1 tbs whole coriander, crushed

  • Reserved juice from orange segments

  • Salt and pepper to taste  

Prep the salad ingredients, and place in a large shallow bowl or salad bowl. Use a mandoline to thinly slice the fennel bulb if possible.

Make the dressing by placing all the ingredients in a small bowl and whisking until combined. Season with salt and pepper to taste last.

Dressed the salad when ready serve. Garnish with fennel fronds and edible flowers like nasturtium petals, kale flowers, or pansies. Serve with 1-2 burrata cheese balls.  Alternatively, you can crumble goat cheese on top as a substitute for burrata.  




Perishke is a Ukrainian stuffed buns with potato, cottage cheese and dill and served with a dill cream sauce. It’s my goal to make these every Christmas Eve family dinner until I perfect the technique of making the tiniest, most delicious buns ever!



  • 8 cups all purpose flour

  • 1 ½ cup milk, scalded

  • 4 large eggs

  • 2/3 cups warm water

  • 1/3 cup melted butter

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 x 8g dry active yeast


  • 5-6 potatoes

  • 375 g dry cottage cheese

  • ½ medium onion, chopped

  • 2 large eggs

  • ½ cup chopped dill

  • ¼ cup chopped green onions

  • ½ teaspoon salt

  • ½ teaspoon pepper


  • 2 ½ cups whipping cream

  • ½ cup chopped green onions

  • 1 cup chopped dill

  • 2 tablespoons butter


Dissolve 1 tablespoon sugar in 2/3 cups of warm water, sprinkle yeast over. Let stand 15 minutes to activate yeast (should foam).  In a large bowl, beat the eggs until light and fluffy. Add remaining sugar; beat to combine. Add salt, melted butter and milk.  Mix thoroughly and add the dissolved yeast mixture. Slowly add the flour one cup at a time. Mix with a spoon until it is easy to handle by hand. Turn onto a lightly floured surface and knead until smooth (about 5 minutes). Put dough in lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 1½ hours until dough has doubled. Punch down the dough and let rise again for 30 minutes.

While dough is rising, prepare the filing. Cut potatoes into quarters and boil until fork tender. Let cool and mash in a medium size bowl until there are no lumps. Add all remaining ingredients and mix until combined.

Pinch off a small piece of dough, roll into a ball and flatten with your hands (2 ½ inches in diameter for larger buns. Place a tablespoon of filling in the middle, not allowing the mixture to touch the edges (it will prevent the bun from sealing). Pinch to close, folding both ends together on the bottom of the seam to form a small oval bun. Place seam side down on a parchment lined baking sheet at least an inch apart. Preheat the over to 350 degrees while the buns rest. Bake for 35 minutes, brush with melted butter and let bake for another 5 minutes or until golden brown.

Let the buns cool. Arrange in a cast-iron pan or casserole dish depending on how many you would like to serve. You can freeze extra buns you aren’t serving. Make the cream the sauce by melting butter in a saucepan. Add green onions and sauté for 1 minute and add the dill. Add cream until bubbles start to form. Pour over buns and bake for another 20 minutes. Serve hot.


Stuffing with Rose Hips and Juniper


Stuffing. My answer to ‘what is the one thanksgiving dinner meal item you would wanted to eat over and over again’. Our family love stuffing so much, that my mom will often make two different types. The traditional version of celery and onions, seasoned with sage, thyme and parsley and usually another that she’ll experiment with and which will change year-to-year. Sometimes it was cornbread stuffing to satisfy the cravings my sister would have for my grandma’s southern cornbread stuffing. I haven’t had my grandmother’s stuffing in many years now, but I feel like I can taste it even just at the thought of it.

This stuffing recipe was inspired by my foraging adventures. Hand picked junipers and rose hips. The rose hips provide a sweet citrus note that pairs perfectly with the herbs and juniper.

Stuffing with Rose Hips and Juniper

  • 1 ½ cups diced celery (3 stalks)

  • 1 onion, diced

  • ½ teaspoon juniper, crushed (5-6 berries)

  • ½ cup rose hips, seeds removed

  • ¼ cup chopped herbs (1 tablespoon each of fresh sage, parsley, thyme)

  • 3 cups day old bread cut into 1-inch pieces

  • 1 ½ cup chicken broth

  • 1 tablespoon butter

  • ½ - 1 teaspoon salt

  • ½ teaspoon pepper

Prepare rose hips. Remove the seeds of the rose hips by twisting the tops off and pulling gently. Cut or tear in half and scoop out the seeds with a spoon (grapefruit spoon is ideal). Set aside.

Preheat over to 350 degrees.

Melt butter in a large saucepan. Sauté celery and onions until translucent. Transfer mixture to a large bowl. Add rose hips, herbs, juniper, salt and pepper. Add cubes of bread and pour chicken broth over the mixture. Mix to combine. Place in a covered casserole dish. Cook for 30 minutes, or until liquid is absorbed. Remove lid and bake for an additional 10 minutes to crisp the top.