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By Katherine Hall, Executive Chef, Hall's Kitchen
This recipe for Salmon en Papilotte is full of goodness and works as a great stand-alone meal. Salmon is a great source of Vitamin D and omega-3 fatty acids and as we have mentioned before, bok choy is full of great stuff for our bodies such as carotenoids and folic acid. We also already know that broccoli is another great source of Vitamin C and contains other cancer-fighting nutrients such as selenium. So what’s not to love!
Check out the video below as Katherine explains how to prepare the dish yourself. Bon appetite!
http://increaseyourodds.ca/2010/08/18/salmon-en-papillotte/
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I often like to make a big pot of soup on a Sunday afternoon so that my lunch is set for the rest of the week. Goodness knows when was the last time I had soup from a can—that lovely thick, gelatinous stuff (nothing like watching Chef Lynn Crawford a few weeks ago on her new show, Pitchin' In, jiggling an uncanned cream of mushroom soup on her hand) that’s laden with sodium, preservatives and artificial flavours.
But not everyone has the luxury of homemade soup. Time is too precious in a world where we often find ourselves on the go, without a minute to spare. So it’s nice when we have an alternative to homemade soups that taste just like..well, homemade.
In comes Hall's Kitchen...
Click here to read more...http://www.boneats.ca/2010/03/mussels-in-hall.html#more
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By Sylvie, Food Writer
I'm always amazed at what fun things find their way into my life. Big realizations, happy thoughts, awesome people and sometimes, even yummy soup just magically appear. Yes, even soup. 
A few weeks back, I received an email asking if I would like to test out some vegan soups - Hall's Kitchen soups to be exact. At first I thought "me?", the girl with the blog about Cheerios? But after a minute, I could see why I was asked. I've become pretty picky about what I eat these days, and I was quick to go to the company's website to check out the ingredient list before I agreed. To my amazement, they were all "real" ingredients. No unpronounceable words, no modified anything, no dairy, no wheat, no gluten, and in fact, a lot of the ingredients were actually organic! And as I have come to realize over these last few months, these are rare, rare qualities to find in a store bought food item. Game on!
Click here to read more... http://cheeriolala.blogspot.com/2010/03/yummy-in-my vegan tummy.html
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I ♥ HK
By Joanne Lusted, Chef and Food Writer
If someone told me that I had to wear one of those I ♥ Something T-shirts, mine would declare in big bold letters I ♥ Soup. Of course I have many other loves when it comes to food (sushi, cheese, and bread to name a few), but soup and I have a totally different relationship.
Soup is that perfect comfort food that I turn to on a chilly winter night. Soup and I can travel around the world at anytime – think Vietnamese Pho, Korean Tofu Soup, Dominican Sancocho, or French Bouillabaisse. Soup is also my best friend when I want something healthy and filling in a flash.
Click here to read more... http://healthy-lust.blogspot.com/2010_03_01_archive.html
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Interview with Hall's Kitchen Executive Chef
Chef Katherine Hall on Her Line of Vegetarian Soups
By Mary Luz Mejia, Food Writer+Communications Professional+Producer (TV and Food Events)
When it’s warmth and comfort we seek, few things nurture and warm like a good bowl of soup! This is one of the reasons why Executive Chef Katherine  Hall started Hall’s Kitchen- a company devoted to making good soups, stews and side dishes- all of which are vegetarian (vegan, dairy and gluten free in fact). No fillers, no extenders, no preservatives- just slow simmered vegetable stocks and a variety of soups- from Bangkok Curry Coconut and Lime Soup (which doubles as a great broth for poaching mussels), to a Rockin’ Moroccan Stew, there’s something for every palate when what you seek is a no-fuss, no-muss delicious meal.
Click here to read more... http://cookingresources.suite101.com/article.cfm/interview-with-halls-kitchen-executive-chef
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Hall's Kitchen Soup
by Diana Mancuso, Toronto Teacher, Mom & Food Blogger
If there's one thing I have learned since I married my husband, it would be how important it is to be weary of what I put in my mouth. I was never much of a vegetable lover and could hardly resist sweet foods (nor can I even till this day!) Yet, I started to appreciate reading ingredient labels on the products I bought and questioning the amount of sugars, salts and fats as well as the presence of preservatives and other artificial additives when I was in university and participated more in grocery shopping. It wasn't until I was in my early twenties that I enjoyed my first ever bowl of Caesar salad! It took a creamy, parmesany salad at Red Lobster to re-evaluate my distaste for anything green but I don't regret it. Now, I buy organic salads, my favourite leaf being spinach. Yes. I said spinach. Had you asked me to try spinach back in the day when Popeye was still on the air, I would have let out a hearty pirate laugh. Now, a simple spinach salad topped with a mixture of oil, balsamic vinegar, maple syrup and maybe some mustard, along with goat cheese and pepitas... it's just so mmm, mmm, good!
Click here to read more.... http://www.torontoteachermom.com/2010/03/halls-kitchen-soup-review.html
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By Gremolata Test Kitchen
This Month, the Gremolata Test Kitchen tried a new brand of soups and stews developed in Toronto by Chef Katherine Hall. Her new brand “Hall’s Kitchen” is a series of vegetarian soups and side dishes made from organic and responsibly grown local ingredients.
 With 25 years experience working as a professional chef (with most of that time focused on organic, vegetarian food and spa cuisine) Chef Katherine recently decided to enter the consumer-packed food world. “Fresh to go” is a big trend these days and they are a dime a dozen out there. However, our ears perked when we heard of this line given the use of organic and locally-sourced ingredients.
Click here to read more.... http://www.gremolata.com/Articles/931-Test-Kitchen-Report-3-Halls-Kitchen.aspx
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