Green Curry Cauliflower Roast

Another winner from Vegan Comfort Food! Next time I would double the sauce.

  • 1/2 c finely chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp oil
  • 1 c full fat coconut milk
  • 3 kaffir lime leaves
  • 1/4 Thai basil, chopped
  • 2 tbsp green curry paste
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1 large cauliflower, leaves trimmed off

Preheat oven to 400.

In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.

Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.

Bake about 45 min basting several times until golden and caramelized.

Carve into slices and serve.

Serves 4 – 6.


Lime Cheesecake

I love cheesecake and adding lime juice gives it the perfect tartness.

2-1/4 cups graham cracker crumbs (about 36 squares)
1/2 cup butter, melted
20 ounces cream cheese, softened
3/4 c sugar
1 c sour cream
3 tbsp flour
3 eggs, lightly beaten
2/3 cup lime juice
1 tsp vanilla

Preheat oven to 325.

In a food processor crush the graham crackers, then add butter and pulse to combine. Press into a 10 inch springform pan. Bake 10 minutes and set aside.

Best sugar and cream cheese until smooth. Add sour cream, beat till smooth. Add eggs, beat till smooth. Add remaining ingredients and beat till smooth. Pour into pan. Bake for 55 minutes until almost set.

Cool 10 minutes, the run a knife among the edge of the pan. Cool completely and refrigerate overnight.

Serves 10 – 12.

Grilled Chicken with Lime and Salad

This one is from “a change of appetite” by Diana Henry – the best part is there are plenty of leftovers for lunch during the week.

12 boneless chicken thighs
Zest and juice of 6 limes
1 TBSP red chili flakes
3 TBSP soy sauce
1/2 TBSP fish sauce
6 cloves garlic, minced
2 TBSP dried mint
2 TBSP rice vinegar
1 TBSP super fine sugar
1/2 TBSP fish sauce
Juice of 1 lime
2 tsp ginger syrup
2 TBSP peanut oil
10 radishes, sliced thin
1/4 cabbages, sliced thin
1 carrot, shredded
1/2 c cilantro, torn
1/4 c mint, torn
2 1/2 c arugula

Cut chicken into smaller pieces. Combine marinade ingredient in a shallow bowl or zip lock bag, add chicken and marinade over night.

When ready, heat grill on high and cook chicken for 3 minutes per side, till cooked through.

Confine dressing in a small jar, shake to combine.

Toss salad ingredients together. Dress what you will eat and serve with chicken.

Serves 6.

Thai Beef with Basil


This dish was inspired by a recipe in Bon Appetit – though I made a lot of changes. This is a great weeknight meal, it comes together in less than 30 minutes.

1 TBSP vegetable oil
6 cloves garlic, minced
Red pepper flakes
1 lb ground beef
Salt and pepper
1/2 c chicken stock
3 c basil, divided
10 oz shredded carrot
2 bunches of green onions
6 TBSP lime juice
2 TBSP soy sauce
1 TBSP fish sauce
1 tsp sugar
1 TBSP sesame oil
1 bunch of cilantro, minced
Toasted sesame seeds

Heat 1 TBSP oil in a large skillet over high heat. And garlic and chili flakes, cook about 30 seconds. Add beef, season with salt and pepper, break up up with a wooden spoon and cook until crispy, about 10 minutes. Add broth and 2 c basil, cook until wilted.

Whisk together sesame oil, 2 TBSP lime juice, cilantro and 4 TBSP chopped basil. Toss with carrots, green onions and sesame seeds.

Mix soy sauce, 3 TBSP lime juice, fish sauce and sugar in a small bowl.

Serves beef over rice with salad and drizzle with sauce.

Serves 4.

Halibut Ceviche


I love ceviche – the lime juice cooks the fish – perfect for summer when it is too hot to cook! This can be served as an appetizer or a main course.

1 lb halibut, cut into 1/2-inch dice
1 1/2 c fresh lime juice
1 medium white onion, 1/2-inch dice
2 medium-large tomatoes, 1/2-inch diced
2 jalapeños, stemmed,finely chopped
1/4 c chopped cilantro
1/4 c orange juice
1 avocado, 1/2 inch dice

Combine halibut, like juice and onion in a glass bowl. Chill for 4 hours. Drain and toss with remaining ingredients and serve with chips.

Serves 8 as an appetizer.

Strawberry Margarita


I was never a fan of blended drinks until I got a Vitamix and a fridge with an ice maker – now it’s margarita mayhem at my house come the weekend! It’s super hot today so needed something extra refreshing – these hit the spot!

1 1/2 lb frozen strawberries
8 oz tequila
4 oz lime juice
2 oz grand marnier
1/8 teaspoon fine salt
3 c ice

Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.



After a long hot weekend, what winds it down better than a nice cocktail? This a ginger take on a mojito. I had some citrus white rum so I used that – regular white rum or dark rum would work great too!

2 oz domain canton (ginger liquor)
1 oz white run
1/2 lime, juiced
1/2 lime thinly sliced
Mint leaves

In a collins glass, combine all ingredients, muddle, add ice and top with club soda.

Serves 1.