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Food, Salads, Vegan, Vegetarian

Bright Beet Salad With Quinoa + Toasted Pepitas

Hello; I am in love. I’d normally drop a joke about this tasty salad demystifying the belief that you “can’t make friends with salad”, but that joke has run its course — especially on this blog. I’m pretty sure I’ve used it in several salad posts, actually. I need a new line; I am just too predictable.

This salad, however, is anything but predictable.

This bowl of goodness is a dream for anyone that harbors a strong love and appreciation for earthy beets. These ruby gems are shredded, then tossed in a citrusy vinaigrette along with creamy chunks of avocado, carrots, edamame, hearty quinoa, and toasty pepitas.

Over the weekend, we hosted dinner for our recently engaged friends. Since I take great joy in hosting and feeding the ones I love, I always want something to be a colorful show-stopper. It’s similar to how Michael Scott from The Office treats the annual ‘Secret Santa’ — “I love you this many dollars worth”; only for me, it’s more along the lines of “I love you this much efforts worth”.

It’s not that this salad is a hassle per se, but between preparing hors d’oeuvres, a veg side and parchment fish packets, grating beets was the last thing I wanted to do. But it was oh-so-worth it. It’s also definitely worth mentioning that the leftovers are fantabulous.

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Food, Salads, Vegetarian

Roasted Romanesco Salad With Molasses Vinaigrette

Romanesco is a peculiar yet glorious thing. If you’ve never seen it before, you’re probably thinking this is some sort of sci-fi shit. You might even be expecting me to claim that I hail from one of those seven planets that were recently discovered, and that this is the broccoli of my people — but no. I’m not that interesting. The good news is that these edible fractals are from planet earth.

Roasted Romanesco Salad With Molasses Vinaigrette | Killing Thyme

It’s a shame I had to destroy it.

With a ravishing veg like this, you want to be able to put it to good use and make somewhat of a statement with it; you want a recipe to revolve around it. Sadly, there’s nothing too fancy about it when it comes to cooking. Much like broccoli and cauliflower, you can eat it raw, steam it, fry it or roast it.

So I made a super lush and springy salad out of it.

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Breakfast + Brunch, Food, Vegetarian

Fruity Chocolate Quinoa Breakfast Bowl

I’m starting to understand the bowl meal craze. Actually, I shouldn’t say that I’m starting to understand it: I’m fully and completely in it. And it’s not even about the aesthetic or blogging about them (though they are incredibly pretty), but the ease. Oh, the ease.

Because I work from home, I’m a drifter. If I’m not sitting in my office tapping away at my keyboard furiously, then I’m drifting around the kitchen preparing food, setting up for photos, styling, etc. (Or doing laundry, emptying the dishwasher, mopping the floors and all of that other glamorous shit you probably don’t imagine me doing.) Since I don’t take a lunch break and simply eat while I work, a plateful of food that I have to balance over my knee or cut away at with a knife and fork is exactly what I don’t need. I need a vessel that I can carry around with one hand while occasionally spooning into it with the other. Enter bowl meal. They’re are also ideal when eating in the office; I don’t have to worry about dripping anything onto my laptop or messing up my desk.

They seem like just another trend at first glance, but bowl meals have a purpose.

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Food, Sauces, Dressings + Spice Blends, Vegetarian

Beet Green Pesto With Toasted Walnuts

I’ve never been a winter person. I’ve always been able to appreciate the darkness that crawls over summer’s end and drags us into the dead of the season, but winter itself can bugger off. Not that I can complain; I’m a Canadian-born gal living in the South. Sure, North Carolina gets “winter”, but nothing like the savage winters I experienced in Southern Ontario.

Albeit Southern Ontario hasn’t had much winter this year either. But, you know, global warming isn’t a thing. (Eye roll.)

Regardless of how mild of a winter it’s been, I am oh-so-ready to welcome Spring — and with that, March’s theme for the blog is a whole lot of green; vibrance and rejuvenation.

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Food, Main Dishes, Vegetarian

Crispy Lemon Ginger Tofu With Broccoli

Tofu lovers, your collective minds are about to be blown; tofu naysayers, you can easily swap this crispy good stuff for something that’s more suitable to your tastes, like shrimp, chicken, chickpeas — whatever. You do you.

All I truly care about right now is the fact that I’m bringing some bright flavors to the blog. Throughout the dark days of winter, we’re so engrossed by deeply-flavored dishes like chickpea curriessmokey chilis and belly-warming bowls of soup. Now that March is approaching and we’re showing symptoms of Spring fever, visions of grilled food and dazzling veggies are dancing through my head.

We are so close to warm weather. So close, in fact, that for the last three weeks my husband and I have enjoyed our weekly Taco Tuesdays on our fave local taco joint’s patio. THE PATIO. Let me remind you that I’m from Southern Ontario, where lake effect snow can haunt you well into April, so to enjoy dinner beneath the stars in February is unheard of to me.

But I’ll enthusiastically take it.

I sure do love North Carolina.

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