New bag today! The cabbage is stressing me out a bit. I still have close to have a purple cabbage in the fridge from a few weeks back. Thank goodness it lasts.

The first things to disappear from the bag tonight were those little baby tomatoes on the vine. Just a few, but they went right from into the mouth of my one-year-old. This proves true the theory about needing to feed a baby the same food a gazillion times before they eventually decide they like it. I spent the better part of tomato season trying to convince my boy that these little fruits were delicious only to have them thrown on the floor. He seems to have changed his mind completely, and I’m quite happy about that. Too bad tomatoes are almost done.

Next order of business was to peel those shallots, wrap em in foil and get them into the toaster oven. I make a really delicious shallot vinaigrette for salads and I have a big bag of arugula in my fridge that is crying out to be dressed. I stopped buying commercial salad dressing a few years ago. Once you get the hang of making your own dressing and realize how quick it is, you never go back.


Here’s one of my favourite recipes, from an old issue of Cooking Light magazine. I never actually follow this recipe exactly, but I know the ingredients so I just pour and add freely. It’s a pretty forgiving recipe so feel free to eyeball. And if you do follow it, double or triple it as it keeps nicely in the fridge for a good while.

Roasted Shallot Vinaigrette

1 medium shallot, peeled
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tsp sugar (or honey or maple syrup)
1 tsp Dijon mustard
1/4 tsp each salt and pepper

Preheat oven to 400F.
Wrap shallot in foil. Bake for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.

– Dinah Murdoch lives, eats and writes in Kitchener.