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In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see. 

It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway!  We always have fun even if the recipe doesn't work out in our favour. 

If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode: 


Heather talks us through how to prep them by cutting off the thorns and digging out the choke. We discuss the roasting method and what flavours go well with artichokes (garlic, lemon and white wine were our choices). The way you eat this vegetable is, you dip a leaf in a sauce or melted butter, slide it between your teeth to remove the "meat" and discard the rest of the leaf. Heather tells us about a quick recipe for baked canned artichoke hearts that simply involves topping them with a butter, parmesan cheese, breadcrumb and roasted lentil mixture and heating them through until the topping is golden. You get the artichoke flavour without the risk of getting a dud of a fresh artichoke. 

Check the links below for past episodes and other random things we referenced in this episode. 

Episode Links
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~ Antipasto Salad Recipe
~ Canadian Growing Zones

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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Get ready to learn a whole lot from this episode's guest, Debra McLennan from the Alberta Pulse Growers Commission.

Pulses are the dry edible seeds of pod plants in the legume family. Pulses include field peas, dry beans, lentils and chickpeas and are high in protein and fibre and low in fat.
The Alberta Pulse Growers is an organization representing 5,400 growers of field pea, dry bean, lentil, chickpea, faba bean and soybean in Alberta. And Debra herself is the Food & Nutrition Coordinator with the organization. She knows everything there is to know about growing pulses and bringing them into our diets through cooking and baking. As she says, she's teaching us the basics in this episode, so obviously there's lots more to know!

We learned you can add pureéd lentils to a muffin batter and nobody will suspect they're in there! You've got delicious, moist, protein-packed baked treats ready to fuel your adventures or keep you going between meals. We made two muffin recipes from the Alberta Pulse Growers website, Orange Cranberry and Pumpkin Chai - both were fantastic!  Visit their website for these any many more amazing recipes!

We also tried roasting lentils to use as a crunchy flavourful salad topper or snack. Try them in place of or mixed with breadcrumbs in any recipe, or added to granola (there's a great granola recipe on the Alberta Pulse Growers website, too).

We can't wait to introduce more pulses to our meals and make the most of this locally-grown, nutritious and affordable ingredient.

Keep scrolling for links to the Alberta Pulse Growers, as well as other things we chatted about in this episode. 
 
Episode Links
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~ Alberta Pulse Growers Website
~ Alberta Pulse Growers on Instagram
~ Braiding Sweetgrass Book
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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
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This week on Three Kitchens Podcast, Erin makes a great soup and sandwich for lunch.

This Yellow Dahl Soup has a broth base (she used beef but you could do a veg broth or even just water) and is seasoned with cumin, turmeric, garlic, chilli, ginger and shallots. It's a great budget-friendly soup packed with protein from the lentils and flavour from all those add-ins.

The toast Erin made started with fresh sourdough bread (if you're interested, scroll down for a link to our sourdough bread baking episode). She piled it with sumac roasted tomatoes, a garlic and tahini yogurt and avocado. Yum! It's the perfect thing to enjoy next to that delicious soup.

These recipes are easy to make (just use store-bought bread if you're not a baker) and so warm and comforting. We loved all of it. High fives all around!
 
And if you want to learn more about cooking with pulses (lentils, beans and peas), join us for our episode on April 16, 2024. Our guest Debra McLennan from the Alberta Pulse Growers teaches us all about how these products are grown, and how we can all incorporated them into our cooking and baking.

Happy cooking, friends!

Episode Links
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~ Yellow Dahl Soup Recipe
~ Roasted Tomato & Avocado Toast Recipe
~ Lamingtons - An Australian Sponge Cake Episode
~ Amba Sauce Recipe
~ A Pia Sandwich Called Sabich Episode
~ Baking Sourdough Bread with Guest Larry Harris Episode
~ An Introduction to Caribbean Cooking with Chris DeLa Rosa of Caribbeanpot.com Episode
~ Salt Preserved Lemons Episode
~ Salt Preserved Lemons Recipe
~ All About Tea (Plus Pretty Toast) Episode
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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
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Rate, review, follow, subscribe and tell your friends!

This episode takes us back to one of our favourite fruits, the mighty lemon. We adore lemons in so many ways, both sweet and savoury. Oleo-Saccharum is a syrup made from lemon peels. This is great if you are making a recipe using lemon juice and then don't quite know what to do with the peels. Here is a solution that keeps the peels out of the compost bin, and you end up with a delicious sweet and zingy syrup.

And you can also use any citrus fruit you love - oranges, grapefruit, lime, or a combination of any of these!

Oleo-Saccharum is made by marinating citrus peels in sugar until you have a syrup to strain out (about 24 hours). It doesn't make a lot, but the flavour is intense. It is commonly used in cocktails, it can also be drizzled over roasted veggies or on ice cream. We used it for drinks, one cocktail and one non-alcoholic mocktail.

Erin made a White Linen Mocktail using non-alcoholic gin, oleo-saccharum, rose water, cucumber and soda. 

Heather made an Oleo Lemon Drop Martini with vodka, oleo-saccharum, and cointreau.

Give Oleo-Saccharum a try and let us know what you make with it! 

Episode Links
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~ Oleo-Saccharum Method
~ White Linen Mocktail Recipe
~ Lemon Drop Martini Recipe
~ Cool as a Cucumber Cocktail
~ SPEAKEASY Bonus mini-series by Three Kitchens Podcast
~ Salted Lemons Recipe
~ Salted Lemons Episode
~ Shrub Recipe
~ Juniper Berry Buns Recipe
~ Juniper Berry Buns Episode
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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

Rate, review, follow, subscribe and tell your friends!

In this episode we’re learning about growing microgreens and herbs in a hydroponic vertical farm. Andrey Salazar and Guillermo Borges from ALLPA Vertical Farms in Calgary, Alberta, share the story of how they became urban farmers. As they explain, it takes a lot of hard work, some trial and error, specialized technical expertise and a little luck. 


Vertical farming is the practice of growing crops in vertically stacked layers. In the ALLPA farm, stacks are 14 feet high. The environment is carefully controlled for optimal temperature and light, and the plants are fed exactly the nutrients they need for growth, nutrition and amazing flavour. 


This episode first came about when Erin bought ALLPA living basil at the local market and declared it the best basil she had ever eaten. The pesto from this basil is absolutely fantastic! We’ve since been adding microgreens into our sandwiches, on burgers, as side salad, you name it. Any place you’d normally add lettuce (think tacos or wraps), microgreens will give more flavour and extra nutrition. The radish microgreens may be our favourite - they’re spicy and add a nice kick to everything. In the second half of the episode we give you some ideas for incorporating microgreens into your meals. 


If you’re in Alberta, please give ALLPA a try (check their website for locations). But wherever you happen to be, we encourage you to source a local grower of microgreens. You won’t be sorry!   

Episode Links
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~ ALLPA Vertical Farms Website
~ ALLPA Products : Where to Buy
~ Egg Salad with Radish Microgreens
~ Beef & Baby Bok Choy Stir Fry
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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
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We're tackling that most divisive food trend, the jellied salad, on the podcast this week.  While we draw the line at anything containing meat products, we do enjoy a pretty fruit or vegetable jell-o mold, and we have a few recipes that may turn those haters into jellied salad lovers.

If you're new to making them, it may be helpful to know the terms jellied and jell-o may be used interchangeably in recipes.They may be made with fruit flavoured Jell-o brand powder or with plain unflavoured gelatine. If you read a recipe closely, you'll be fine. 

Erin made a lime jell-o with shredded cabbage and carrot, which we both remember fondly from childhood. It's still a delicious salad! She also experimented with a type of jellied vinaigrette to serve on a Waldorf salad. It needed work, but we agreed there is potential there. And it's beautiful on the plate!

Heather made an old favourite, the sunshine salad. It's lemon jell-o with carrot and pineapple and we love it. She also experimented with a fruity layered salad. One layer had sour cream blended with the jell-o and we quite liked this one too.

It's time to bring back the jellied salad. They'll make a stunning and colourful centrepiece on your Easter table this year. And hey, you can avoid talking about politics with your family because everyone will be talking about your jellied creation instead! Win-win all around.

Episode Links
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~ Sunshine Salad Recipe
~ Hurricane Jello Shots Recipe
~ SPEAKEASY Jello Shots Episode
~ Vintage Recipes with Chef Kiki Coll Episode
~ Grandma's Green Salad Recipe
~ Cranberry Raspberry Layered Jello Recipe
~ Waldorf Cider Salad Recipe
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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

Rate, review, follow, subscribe and tell your friends!