• About
  • Writing
  • Recipes
  • Travel
  • Contact
Menu

Lisa Posatska

  • About
  • Writing
  • Recipes
  • Travel
  • Contact

About Lisa

IMG_0540.jpg

Lisa Posatska is a writer based in Vancouver, Canada.


@lisaposatska

Would you believe it's snowing buckets over here? 🌨️🏔️ I'm staying cosy and warm inside with some tea, chocolate, and a stunning bouquet for company. Wishing you all a wonderfully warm weekend. ✨
(Can it snow "buckets"? I hope so.)
I have this thing for grapefruit. #citrusseason #winterlight
Pretty in pink. Happy Valentine's Day, everyone! 💘
Never gets old. Comforting and nourishing; what else could you wish for? #porridgepassion
It's amazing what can happen overnight.  #bloom #winterinvancouver

Newsletter

Thank you! Look forward to exclusive recipes and news coming soon.


RECENT POSTS

Writing
The New Art of Cooking by Frankie Unsworth
The New Art of Cooking by Frankie Unsworth
Christmas tortellini (tortellini in brodo)
Christmas tortellini (tortellini in brodo)
Panzanella (Tuscan tomato and bread salad)
Panzanella (Tuscan tomato and bread salad)
Saffron chickpea spread (hummus) with crispy chickpeas, parsley, and sea salt flakes. 

Saffron chickpea spread (hummus) with crispy chickpeas, parsley, and sea salt flakes. 

Saffron chickpea spread (crema di ceci)

April 26, 2018 in italy, food, canada, recipe, savoury

The Italian word aperitivo is derived from the Latin aperire, which means: to open. In many ways, an aperitivo is precisely that: the beginning (or opening) of a meal, with the intention of stimulating (again, opening) one's appetite. 

Read More
Tags: crema di ceci, crema di ceci recipe, vellutata di ceci, vellutata di ceci light, crema di ceci light, hummus recipe, hummus without tahini, easy hummus, simple hummus, simple recipes, simple, chickpeas, chickpea, ceci, saffron, zafferano, vellutata di ceci zafferano, vellutata di ceci senza thini, vellutata di ceci senza tahini, saffron hummus, hummus allo zafferano, celery, onion, parsley, recipes, food recipes, food blogger, food bloggers canada, food52, lisa posatska, lisa posatskiy, lisa passalacqua, passalacqua, posatskiy, posatska, persian, persian flavour, italian, italian cuisine, italian cooking, italian food, volpe artisan baker, volpe vancouver, volpe bakery, gluten free, gf, gluten free hummus, no gluten, vegan, vegan recipes, vegan hummus, vegetarian, vegetarian hummus, vegetarian recipes, gluten free recipes
Comment
Savoury granola: pistachio, sunflower/sesame/hemp seeds, barberry, rosemary, lemon.

Savoury granola: pistachio, sunflower/sesame/hemp seeds, barberry, rosemary, lemon.

Sweet and savoury granola

April 13, 2018 in food, canada, autumn, recipe, savoury, sweet

Granola is one of those recipes that isn't a recipe at all, but rather a formula (on which arise infinite variations) and a very simple procedure. I have been using the same granola formula for a number of years now, across many different countries and with various ovens...

Read More
Tags: savoury granola, sweet and savoury, sweet and savory, savory granola, savory, savoury, sweet, recipe, easy recipe, food blogger, recipe blogger, recipe share, lisa posatska, lisa posatskiy, lisa passalacqua, passalacqua, posatskiy, posatska, lisa, volpe, volpe artisan baker, volpe vancouver, savory vegan granola, savoury vegan granola, rosemary granola, savoury granola salad, savory granola salad, homemade savoury granola, homemade savory granola, granola sale pepe, granola salata, granola dolce, baking, baked, granola, granola recipe, the best granola recipe, muesli, swiss, american, north american, canadian, food bloggers canada, cucina corriere, granola formula, how to use granola, how to make granola
Comment
Sweet potato gnocchi, olive oil, rosemary, garlic, pecorino.

Sweet potato gnocchi, olive oil, rosemary, garlic, pecorino.

Sweet potato gnocchi

March 30, 2018 in italy, food, europe, spring, savoury, recipe

I'd like to stress the importance of a good cooking technique, if you're hoping to get pillowy soft, melt-in-your-mouth gnocchi. In Artusi's cookbook from 1891, La scienza in cucina e l'arte di mangiar bene, he recounts the story of a woman who, upon stirring her gnocchi in the boiling water...

Read More
Tags: sweet potato, gluten free, vegetarian, vegan, vegetables, vegetable, italian cuisine, italian, italian cooking, gnocchi, pasta, ricette, ricetta, recipe, italian recipes, ricette italiane, abruzzo, abruzzese, lazio, laziale, appennini, potato, sweet, orange, savoury, sweet and savoury, sweet and salty, food recipes, food writer, food blogger, life in italy, lifestyle, travel, alternative, unique, the best gnocchi, the best recipe, food52, food blog, lisa posatska, lisa, posatska, passalacqua, posatskiy, lisa posatskiy, lisa passalacqua, brown butter, sage, dairy free, no dairy, veg, easy, sauce, sweet potato gnocchi vegan, sweet potato gnocchi sauce, easy sweet potato gnocchi, healthy sweet potato gnocchi recipe, sweet potato gnocchi without ricotta, sweet potato gnocchi brown butter safe, sweet potato gnocchi brown butter sage, dairy free sweet potato gnocchi
Comment
Newer / Older
Back to Top

© 2019 Lisa Posatska