CERTIFIED, Top 5%
Jennifer Emilson, Food Writer
Cooking up healthy, and sometimes indulgent meals in Toronto. The winners show up on my blog, The Lemon Apron. I cook & bake for volunteer work.
Chive Flower Vinegar: rinsed flowers, white wine vinegar. In a jar. Dark. 2, 3 weeks till you're happy with the flavour! Strain. Store. ☺️
Use less than stellar berries & fruit to make a shrub! This sweetened vinegar will make great drinks! Cherries, allspice & peppercorns.
Ramp and Sea Asparagus Frittata has been bloggified! Sumac adds zest and a touch of ricotta evens it all out. #FoodRevolution
"Have you ever had sea asparagus? Have you ever heard of sea asparagus!? I hadn’t tasted it till recently myself. I was at St Lawrence Market here in Toronto, at Urban Fresh Produce, a f…"
Ramps and sea asparagus get frittata'd. Recipe on the blog soon! ☺️ #FoodRevolution
Throwing it back to the ramp pesto I made last spring. Ramp tops and bottoms and pistachios & some EVOO. Gotta make more!! #FoodRevolution
Sea Asparagus: a sustainable new 'veggie' on the North American horizon. I, for one, love the flavour. #FoodRevolution
"Salicornia, or sea asparagus, can be used in all sorts of ways and adds a salty and colourful touch"
Spring is here, Summer's around the corner. Grill your pizza's outside! Give your oven a break 😉 #FoodRevolution
Shakshuka with a twist. Taking that yummy combo of peppers, tomatoes, spices and eggs and serving them in a tart! Perfect for dinner.
"Shakshuka with a twist. Sometimes the best meals come about by pure happenstance. I know you, like myself, want to make something healthy, tasty, and satisfying for everyone concerned (i…"
Fennel broth may be my new fav thing on the planet! Here wheat berries are simmered in it like a risotto. Topped it with roasted fennel.
When is an almond not an almond? When it's this green fruit! The jelly-like middle is what eventually turns into the nut we know! Yummy!