FROM GAIL’S KITCHEN Whole Grain Banana Zucchini Muffins By Jillian Oliver and Gail Gordon Oliver Edible Toronto magazine My daughter Jillian found a recipe for banana zucchini muffins on shutterbean.com that incorporates whole wheat flour and flax meal. We tweaked it with the addition of more spices, an extra banana, high-quality chocolate, and coconut sugar […]

FROM GAIL’S KITCHEN Vinaigrettes and Marinades By Gail Gordon Oliver Edible Toronto magazine Summertime is grilling time. And what teams better with grilled foods than crisp salads and grilled vegetables? These four simple dressings perform double-duty as both vinaigrettes for salads and cooked vegetables and marinades for meats, poultry, fish, tofu, tempeh, and any other […]

FROM GAIL’S KITCHEN Spicy Green Beans Used as either a warm or cold salad or side dish, these green beans pack lots of flavour with very little effort on your part. The beans are simmered until almost at the tender-crisp stage and are then tossed into a highly aromatic oil that’s redolent with garlic, ginger […]

FROM GAIL’S KITCHEN Warm Roasted Cauliflower Salad with Chard leaves, Pistachios & Pomegranate By Gail Gordon Oliver Roasting is my favourite way to prepare cauliflower and numerous other vegetables. This method causes the vegetables’ natural sugars to caramelize on the outside while the actual flavour of whatever is being roasted becomes more concentrated and delicious. […]