A rich French-inspired, slow-cooked casserole (like cassoulet, derived from from the French word for “saucepan”), with navy beans, mushrooms and seitan sausage, served with homemade bread and a sauté of mixed seasonal vegetables.
DESSERT: Tart Tatin – the original apple ‘upside-down’ cake.
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