This Fresh Corn Risotto is a great way to take advantage of corn season. The Salsa requires a lot of different herbs which are also at their peak in corn season so it is a perfect match! Continue reading “Fresh Corn Risotto with Shrimp and Salsa Verde”
These Pickled Onions make a great tangy accent to a salad or a burger. They only need about an hour to make but they keep in the refrigerator for a couple of weeks. Just drain the vinegar from the onions before serving. Continue reading “Quick Pickled Onions”
Okay… I am a convert! I was skeptical about bone broth vs regular stock but the extra cooking time does make for an incredible broth! This is ‘found food’ and no work at all when you make it in the slow cooker. I would have discarded that chicken carcass after roasting a chicken but I turned it into an incredibly flavorful broth! Continue reading “Slow Cooker Chicken Bone Broth”
This is a perfect make ahead dish- it improves with flavor if you cook it one day and serve the next. You can make it and serve it same day if you like though. Same day -you will need about 7 hours start to finish. It is only about 30 + 30 minutes of hands on time to prep it for the oven and then strip the meat and reduce the sauce. Or you can prep and braise it one day and strip and reheat heat the next. Continue reading “Wine Braised Oxtail Stew”
This amazing Lobster Seafood Chowder tastes like the sea-side! It makes a meal on its own with a buttered roll. You can make it stove top or in your slow cooker. The lobster and the sherry make it elegant enough to serve as a casual holiday meal.
This dish has a lot of flavour with only a small number of ingredients, and ingredients you likely have in your pantry. One of the things I noticed travelling in France and Italy is that many dishes they serve have only a few ingredients, but they choose the ingredients carefully. This recipe is Greek inspired and it goes well with this Greek Salad with Creamy Feta Dressing recipe and roasted or boiled baby potatoes. Continue reading “Greek Chicken with Roasted Lemon, Olives and Capers”
I have been enjoying all kinds of fresh ‘berry baked desserts’ this summer. This Blueberry Crumble is very quick to make and a bit lighter in calories since there are no pastry crusts. The crumble on top has some oats to up the nutrition factor. It is buttery delicious and not too sweet.
If you prefer a pie version check out this Blueberry Crumble Pie that you make all in one dish!
If you need any more encouragement to enjoy this – just think of all the anti-oxidants you’ll be getting with your dessert!
You can make this all year long since frozen blueberries are readily available. You can’t beat it though when fresh blueberries come into season.
It is fantastic served warm with a bit of Cinnamon Ice Cream. ( I am all about Cinnamon Ice Cream this month!)
This bread is so easy anyone can make it! It only takes about 5 minutes to prep and then you let it rise and then bake. It is definitely worth the wait! Continue reading “No Knead Rosemary Garlic Bread”
I was served this Blueberry Crumble Pie as a dinner guest after a fabulous meal. Lucky me! And.. I couldn’t stop thinking about it -it was soooo good. Since blueberries are coming into season soon here in Ontario this will make an awesome August dessert. Continue reading “Blueberry Crumble Pie”