Tender buckwheat crêpes stuffed with a savoury baked tomato-chickpea stew, seasoned with cumin, lemon, garlic and dill, and garnished with a bit of Emily’s homemade watermelon preserve. Served with a crisp side salad of fresh market veggies.
(Vegan & gluten-free)
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.
Also, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday