Emily Lycopolus
- Founder and Sommelier, Olive Oil Critic
- Co-Founder, Eat Creative Agency
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Articles by Emily Lycopolus
Inattentive cyclist crashed into mom, daughter and friends walking on Goose
Two years ago, my family moved from downtown Victoria to View Royal, with a home that backs onto the Galloping Goose. We were thrilled, being cyclists and using the trail system already to commute to work. My daughter was two at the time and I was excited for her to have a safe place to learn to ride her bike, to practice and be off the road. Over the past year, we have used the trail less and less for the reasons described by Patricia Coppard in her May 19 column.
Buffalo cauliflower brain
Recipes / Side dish / Shahir Massoud Ingredients 1 head cauliflower, whole 4 beets, peeled and quartered 1/4 cup buffalo sauce 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon paprika Salt, to taste 3 tablespoons tomato paste 1/4 cup blue cheese, crumbled 1/4 cup crispy onions Directions Begin by adding our peeled beets to a large pot of water. Bring up to a gentle boil, then add the cauliflower head. Boil for five to seven minutes, or until the cauliflower is a nice pink hue.
Smashed cucumbers
Share this article Share Share this article A delightfully fresh appetizer perfect for any occasion. 1H 20 Mins
Seared halloumi salad with champagne vinaigrette
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Baked mujendra and halloumi arancini with fresh mint and cucumber Greek yogurt dip
A twist on a classic Middle Eastern dish served with the perfect dip! Bake this dish of rice, lentils and onions, along with cheesy halloumi and dip these bites of flavour in this fresh mint and cucumber yogurt dip.
Taste&Travel Magazine •
If there was ever a “provincial dessert” for Nova Scotia, blueberry grunt would definitely be in the running. It has even been celebrated on a Canadian postage stamp! This simple, sweet dish of light, fluffy biscuits and stewed blueberries is a hearty and welcome ending to any meal. The biscuit texture is traditionally crispy on top and very soft on the bottom from the blueberries.
Taste&Travel Magazine •
Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sautéed them in olive oil with salt and pepper, tossed them with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of our favourite ways to enjoy fiddleheads. They’re delicious dunked in a softly spiced golden yogurt that complements the fresh green bite of the fiddleheads hidden inside.
Taste&Travel Magazine •
Topped with seasoned yogurt and made hearty with lentils, this is a wonderful main course for vegetarians or a perfect side dish. Ingredients Candy Cane, Golden and Sugar Beets 2 lb, mixed Dried French Lentils 1 cup Sea Salt 1½ tsp, divided Olive Oil ¼ cup White Wine Vinegar 2 Tbs Greek Yogurt 1 cup Lemon Juice 2 Tbs Ground Cumin 1 tsp Beet Microgreens for garnish Cook It Preheat the oven to 375°F. Scrub the beets. Using a paring knife or vegetable peeler, peel the candy cane beets.
Pomodoro Sauce
By Emily Lycopolus | December 23, 2020 Instructions Ingredients 2 large shallots 6 cloves garlic 1/4 cup extra virgin olive oil 1 tsp sea salt 2 – 28oz cans whole plum tomatoes 2 tsp granulated sugar 2 Tbsp chopped fresh basil 1 Tbsp chopped fresh parsley Method Mince the shallots and smash the garlic cloves, leaving them whole or in large pieces. Add the olive oil to a small saucepan over medium heat. Add the shallots and sauté, stirring to coat with the oil.
Books for the Holidays
Some interesting books for the particular people on your holiday gift list! ***** For Your Favourite Foodie Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea, by DL Acken and Emily Lycopolus About the book: Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea. Off the shore of Canada’s west coast lies a food lover’s island paradise.
Backyard Fresh Fig and Thyme Galette with Salted Caramel Drizzle
By D.L. Acken and Emily Lycopolus Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere. ***** I live for fig season.
Books for the Holidays
The holidays are coming, and we've got recommendations for gorgeous books that make great gifts. ***** Out of Old Ontario Kitchens, by Lindy Mechefske About the book: Out of Old Ontario Kitchens is a window into the past, exploring the stories of the First Peoples and settlers.
9 Holiday Entertaining Tips For a Stress-Free Kitchen
Emily Lycopolus, author of Syria: Recipes for Olive Oil and Vinegar Lovers offers up these entertaining tips to help you keep your kitchen stress-free during the holidays. I’m not sure about your homes, but during the holiday season, my kitchen is the centre of attention: a whirlwind of action, with everyone standing around, trying to look helpful—or in other words, the worst combination of factors when trying to make a meal for 20, or create platters to feed 45+ during a “simple” cocktail party.
1,000 Families Project: Marrying into an Olive Grove with Emily Lycopolus - The New Family
This cookbook author’s sweet love story began at summer camp but has ripened into a wonderful tale of how food can be the thread that ties us all together. To say life is never dull is an understatement for me. Through all of life’s ups and downs, twists and turns, there has been one constant thread. Oddly enough, that’s is olive oil. I met my husband Steve when I was twelve years old. We were buddies at summer camp and became fast friends.
Flatbread and beet dip
Entertainment Caitlin Connelly September 17 Don’t believe the fake ads! Melissa is not leaving The Social. Uncategorized Caitlin Connelly September 13 These tips are essential to any runner. Uncategorized Caitlin Connelly September 12 Introducing your new favourite soup. Uncategorized Caitlin Connelly August 10 This isn’t your average potato salad.
Scotch egg platter
Food Caitlin Connelly September 18 There are more than 2,500 varieties of apples grown in North America. That’s a lot of apples. If you’re not Life Matilda Miranda September 18 If you’ve got it, spend it. Life Caitlin Connelly September 18 Stacy Brown-Philpot is the woman behind the chore outsourcing app, TaskRabbit. Food Caitlin Connelly September 18 According to Food Allergy Canada, 2.6 million Canadians report having at least one food allergy.
Roasted cauliflower salad
Food Caitlin Connelly September 19 This dish will help use up those leftovers. Food Caitlin Connelly September 18 There are more than 2,500 varieties of apples grown in North America. That’s a lot of apples. If you’re not Life Matilda Miranda September 18 If you’ve got it, spend it. Life Caitlin Connelly September 18 Stacy Brown-Philpot is the woman behind the chore outsourcing app, TaskRabbit.
Tabbouleh Salad
Food Caitlin Connelly September 19 This dish will help use up those leftovers. Food Caitlin Connelly September 18 There are more than 2,500 varieties of apples grown in North America. That’s a lot of apples. If you’re not Life Matilda Miranda September 18 If you’ve got it, spend it. Life Caitlin Connelly September 18 Stacy Brown-Philpot is the woman behind the chore outsourcing app, TaskRabbit.
9 Holiday Entertaining Tips For a Stress-Free Kitchen
I'm not sure about your homes, but during the holiday season, my kitchen is the centre of attention: a whirlwind of action, with everyone standing around, trying to look helpful—or in other words, the worst combination of factors when trying to make a meal for 20, or create platters to feed 45+ during a "simple" cocktail party. Oh, t'is the season of eating! Luckily, I've got some tricks up my sleeve for achieving a stress-free kitchen this holiday.
Invite The Taste Of Greece To Your Holiday Feast With These Two Recipes
Here, a main and desert recipe for olive oil and vinegar lovers. This often lands on our table for Saturday-night feasts with friends, not just on holiday occasions. Lamb cooked with the right seasoning is lovely, and I often prefer it to a beef or pork roast.
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