That was the question that greeted me when I opened a package that I got in the mail the other day. Amused, I flipped open the lid of the metal box within it and noticed the familiar red letters that spelled out ‘Mars.’ But this wasn’t just chocolate; it was dark chocolate. With everyone becoming a little more health conscious and with dietitians and nutritionists loudly proclaiming the benefits of dark chocolate because of all its “heart healthy flavinoids and anti-oxidant properties,” confectionaries left and right have adapted their production to include this variety in their products. I didn’t much like dark chocolate at first but I’ve come to really enjoy it now. Keep in mind though, that it’s still a treat and should still be consumed in moderation. Too much of anything is never a good thing.

Anyhow, back to my surprise package. Surrounding the bar were other items that on their own, would seem insignificant: A large candle, a sleeping eye mask, a light stick, a movie pass, a small packet of bath wash. In this context though, I thought it was quite clever. You gotta admit introducing a dark chocolate bar this way is refreshing. I’ve seen my fair share of press releases and kits so when one comes along that amazes me, or in this case, gives me a chuckle, I make a note of it. It’s getting tougher for advertisers to come up with unique ways of catching people’s attention so I can appreciate a good effort.

Like I said before, I like to give away the stuff I get so this pack will be another one I’d like to pass on to you. If you’d like to win this Mars Dark bar box ‘o’ goodies, email me with your answer to the following question:

What do YOU like better in the dark? (and keep it clean folks).

I’m going to keep this contest within the Lower Mainland because there’s a movie gift certificate that might not work elsewhere so all you local chocolate lovers out there, email me! The deadline for submissions is Friday September 21st.

For some yummy recipes using a Mars Dark bar, read on!

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I feel healthy just watching Becky Troelstra prepare this meal! As the chef for Sliced Tomatoes, it is her job to create not only delicious recipes, but to ensure that each package meets the guidelines set forth by their nutritionist. In this video, she shares a very popular choice for Vancouver clients so now you can follow her concise directions to impress your dinner guests. I don’t know about you, but that squash looks mouthwatering! I never thought I’d say that about a gourd.

Another option would be to have the Japanese-inspired company drop it off at your doorstep to save precious time that could be spent doing more important things than shoppin’ and choppin’. Since they take care of all that, the only thing you have left to do is pop the food into a pot or an oven. It is a rare alternative for those that are more health conscious, and if you have the environment in mind, they’ll also get a plus in your books.

There are several things that Sliced Tomatoes has done since it launched a year ago to ensure that they leave as small a carbon footprint as possible. This is no small task for a meal delivery service, so I asked Co-Founder Greg Lam to explain:

* They use reusable Coleman Coolers for the deliveries and reusable gel ice packs to refrigerate it (yes, they have a mountain of those coolers!)

* You may think that using plastic bags is a big no-no, but that is actually for a very good reason. Greg considered incorporating Tupperware, but since food gets left in the containers for quite some time before they’re returned, the sanitation issue was an unavoidable one. What they do offer though, is minimal packaging by using the thinnest bags possible

* They are part the Ocean Wise program, which was created by the Vancouver Aquarium to help restaurants and their customers make environmentally friendly seafood choices

* They downgraded (or upgraded in my view) from a Chevy Astro Cargo Van to a Toyota Matrix and as a result, have reduced their exhaust output by half. To make an even bigger difference, they are also looking into doing carbon offsets for their deliveries (now that‘s a commendable effort)

* They make menus that use not only whole foods, but local in-season ingredients as much as possible and only branch out when necessary

* They go organic on items that contain the most pesticides when conventionally grown, such as tomatoes, cucumbers and red peppers

I’m always told that it’s cheaper to cook at home than to order in but that has certainly not been my experience. I don’t know how you guys do it. Buying healthy foods and then preparing them at home just takes so much time and money that I’d rather spend a fraction of it getting a burger (I’ve tried many a time). Sliced Tomatoes doesn’t burn a hole in your pocket though. Meals cost between $7.50 and $12 for one serving (and you can see how big those servings are in the video). This doesn’t include dessert but that’s because not everyone likes dessert (the reason eludes me).

According to the Canadian Restaurant and Food Services Association, 60.7% of all meal and snack occasions sourced from restaurants are now eaten off-premise in an attempt to find convenient alternatives to cooking at home. If you’re part of that percentage, here’s another option to add to your list. Sliced Tomatoes is available for residents and businesses in Vancouver, North Vancouver, West Vancouver and Burnaby with plans to expand throughout the Lower Mainland and even Seattle.

For more info, visit www.slicedtomatoes.ca.

If you’re like Kalpna Solanki, only the very best foods make it to your child’s plate. Nutrition is all-important at any age, but particularly in the first year. She saw many parents feeding their babies solid foods too early or feeding them only a few foods, making their nutrition limited and less than perfect. So Kalpna developed BOBOBABY – the first frozen, organic, age-appropriate baby food available in the country. Her own daughter was the inspiration for wanting to assist other parents with the ‘baby’s first foods’ mystery.

Kalpna recreated her daughter’s menu plan to reflect a baby’s critical and changing needs from 6 – 9+ months. The recipes for each phase are backed by the latest research in infant nutrition, are all certified organic, kosher, and also offer baby foods that contain no added salt, preservatives, sugar, colour, peanuts, nuts, soy, wheat, sesame, dairy, eggs, fish, shellfish, poultry or meat. Research indicates that feeding a child a vegetarian diet for the first 10 to 12 months of life can decrease the risk of diabetes and obesity in childhood.

For our featured recipe, and to learn more about BOBOBABY and your child’s important nutritional needs, read on!

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DABBLER GIVEAWAY DETAILS AT THE END OF THIS ARTICLE!

“Cooking, like sex and dancing, is a pleasure best shared. This is a book about what two people can do with their own four hands, and not a lot of time.” James Barber

Have you ever banned others from the kitchen and have slaved over a stove, following every single ingredient measurement to the milligram and millilitre, only to find yourself with a disappointing meal and a loss of appetite? I have! I’ve thrown away many a dish in frustration and have pretty much given up on cookbooks. This one’s a little different though.

If you know The Urban Peasant, you also know that he doesn’t like to fuss about in the kitchen. He cooks by the pinches and dashes and likes to get his hands into the mix. Just hearing him talk about food can make you salivate and you can rest assured that with a cookbook by him, you won’t need to make a trip to the only ultra trendy market that carries some unpronounceable herb or spice. Cumin is just about as exotic as you’re gonna get!

For many people out there (I’m pointing at my hubby), vegetables don’t really make it onto the dinner menu, so in our featured dish, James Barber offers a quick and easy way to dress up a plate of green beans. I like my sauce a little on the chunkier side so I requested it this way, but if you want a more liquid consistency to your sauce, simply add more olive oil to the mixture. That’s the beauty of real cooking. You add what you want, in the amount that you want, and don’t have to conform to a set of rules and measurements. You’ll find that cooking becomes less of a chore and you might actually want someone else in the kitchen with you!

The new revised edition of Cooking for Two is filled with over 140 recipes from simple appetizers like Garlic Mushrooms to scrumptious desserts like Caramel Apples on Puff Pastry. Throughout the book, you’ll also find useful tips such as how to avoid overcooking fish (fish needs to be cooked between 8 and 9 minutes per inch of thickness, measured at the thickest part). And in true James Barber fashion, there are also humorous anecdotes, such as how monogamy was born of the common chicken’s egg!

With 14 chapters of recipes, the famous celebrity chef proves that there are no limitations when cooking for two. The book isn’t as stylized as some cookbooks out there but then again, it contains recipes that you can actually make successfully the very first time. I think that’s a fair trade-off!

For the recipe of our featured dish, and to learn how you can win a copy of James Barber’s Cooking for Two, please read on!

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Want the chance to win a copy of Ted Reader’s “The Art of Plank Grilling” + A Cedar Plank? Send me an email with the answer to this question: From the video clip, what did Ted say was one thing that he hasn’t planked yet? The deadline for submissions is Thursday July 26th so send me your emails now! Click here to enter. The winner will be announced on Friday July 27th.

Or if you can’t wait just buy the book here.

DABBLER GIVEAWAY DETAILS AT THE END OF THIS ARTICLE!

Set it and forget it! That’s why you want to start plank grilling. With BBQ season well under way, here’s a unique twist to your favourite summer pastime.

In The Art of Plank Grilling: Licked by Fire, Kissed by Smoke, Ted Reader, Canada’s own barbecue kingpin (GQ magazine), helps home grillers master the art of barbecuing with planks. Plank grilling infuses food with unique flavour and allows food to cook slowly in its natural juices. Traditionally used for salmon and other fish by the Native Haida People of the Pacific Northwest Coast, plank grilling is now becoming a popular method for grilling a variety of foods. As Ted says, “You can cook anything on the grill.”

Things to keep in mind when plank grilling:

* Keep the temperature low and let the food cook a little bit longer
* Plank thickness is dependent on what you’re grilling
* Always buy untreated wood
* Always soak your plank for a minimum of one hour
* Patience is very important, as is clean equipment
* Never leave the grill once you begin to cook
* Always have a spray bottle beside the grill for safety in case of a flareup

Plank grilling can also be done in your oven: Soak your plank as usual, and set your oven to 350 degrees. Place the plank in a deep baking or cookie sheet and fill the reservoir with an inch or two of water (just enough that the plank begins to float). Put the food on the plank and bake it at a consistent 350 degrees. You’ll want to make sure that the pan always has some water in it so that you don’t ignite it and set your stove on fire! You will get the smell of the type of wood you’re using throughout your house so if that’s a concern, be sure to open all the windows.

Other things you’ll learn from the book: What equipment to use, the evolution/revolution of planking, the varieties of planks, what a “Holy Plank” is, plank with legs, plank boxes, planking on gas vs. charcoal, cautionary tips, planning tips, and tons of recipes, from soups, to ribs, to cakes!

If plank grilling is new to you, Ted suggests you try out his signature Salmon recipe. Read on for details:

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It’s that time of the year again! Once you pop an icy cold and sweet dark red cherry, you know you can’t stop! Especially if that cherry is of the organic variety. If you haven’t tried, you should, and while you’re at it, support one of our local farmers. Zebroff’s Organic Farms from Cawston, BC (just south of Penticton) has been supplying Capers with organic cherries and other fruits and vegetables for 22 years! Some varietals include:

Sweet Cherries, which arrived during the Canada Day long weekend.

Bing: First to ripen. Not tart, just sweet.

Vans: A zippier type of Bing with a tart note.

Lamberts: Often called pie cherries, these beautiful, dark cherries last another 7 – 10 days after Vans and are a traditional, almost heritage variety. Their skins are more tender than Vans, so they are ideal for pies and canning.

Sams: Big, black cherries.

Montmorency: Medium large, bright red fruit with firm yellow flesh. These cherries have a rich, tart, tangy flavour and take their name from the Montmorency Valley in France where the variety was developed sometime before the seventeenth century.

To celebrate the arrival of these cherries, here are two delectable recipes that you’ll want to try out with the first local fruits of the season, courtesy of Capers Community Markets.

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Well, why not? Not everyone likes quiche or caviar but how many people out there love champagne? With quality wine selections becoming more and more affordable, you don’t need to find an excuse to pop open a little bubbly anymore. Why not put away that ugly plastic bottle of coke and touch up your little summer get-together with some classy champagne. You’d be surprised how well its sparkling taste and the salty goodness of chips go together.

You can find this and other wine pairings at www.nataliemaclean.com/matcher. Sauvignon Blanc with your dim sum? Perfect. Un peu de Chardonnay avec your scrambled eggs? Mouth watering. According to renowned sommelier Natalie MacLean, “The old rules about white wine with white meat and red wine with red meat just don’t give enough guidance anymore.” With her unique and user friendly matching tool, you won’t have to aimlessly wander through the aisles of the liquor store any longer. You can search by meal or by wine and MacLean adds more wines and foods based on readers’ suggestions. Read the rest of this entry »

Recipe by: Marianne & Svend Rand-Hendriksen, who used to make eight times as much of this recipe to sell to the sailors that docked in their local pier on Nesodden, Norway (about a 20 min ferry ride from downtown Oslo).

I’ve had these waffles many times and they are ADDICTIVE! You may just as well multiply this recipe because you’ll be needing it! Even if you make too much of it, just freeze it. It’ll save you the trouble of mixing the batter again the next time you have a craving (which will be often).
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