Hello summer! Hello BBQs! Hello world!

Finally! The weather in Montreal is looking like summer and what better way to celebrate than to have some beers over a delicious BBQ.                  … Continue reading

Brown Ale

This week we started brewing a brown ale. We’re going for a deep, Newcastle-like flavor. We’ll keep you updated! Ingredients The grains are a combination of the following 500 g pale 350 g… Continue reading

Mole Casero

I was intruduced to mole at my friend Roberto’s house. He had brought dehydrated mole back from Mexico – the authentic “Mole Pueblano”. I must admit, I was hesistant at first. Mole is… Continue reading

Spinach and Chickpeas

Wait! Don’t be fooled by the simple title… KEEP READING! This is spinach and chickpeas like you’ve never had before. The finished dish is full of smokey flavors, a perfect contrast of textures… Continue reading

Cranberry-Orange-Almond-White Chocolate Oatmeal Cookies

                Just  like how the blue cheese & scallion biscuits are my go-to thing to do with blue cheese, these are my default option when it… Continue reading

Blue Cheese & Scallion Biscuits

I make these biscuits ALL the time and they’ve never not been a hit (though there was one time I brought them to a potluck dinner and it was really dark in the… Continue reading

Eat, love, beer.

Our personal heart-warming story of beer-discovery and self-fulfillment. The journey began in February of 2012 when our friend Jan- who’s been making beer since he was 17- took us under his wing for… Continue reading

Vegetarian Shepherd’s Pie

I made this shepherd’s pie with my lovely roommate Julia on a rainy spring night, and it proved to be the ultimate comfort food. A warning though: I don’t have an exact recipe for… Continue reading

Moooooosewood Zucchini Feta Casserole

I don’t know if it’s been mentioned here yet, but we here at Ripe Avocados are huge fans of everything Moosewood. In case you don’t know, Moosewood is a collectively-owned vegetarian restaurant in… Continue reading

Spinach & Harissa Pasta

This dish is easy, vegan, and adaptable, but packed full of flavor. The only tricky thing to find is the harissa, a North African chili paste, but I actually didn’t have any trouble–check… Continue reading