Chicken with Roasted Lemons, Green Olives and Capers

Greek Chicken with Roasted Lemon, Olives and Capers

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”

Potato Mash with Celeriac, Parsnips and Frizzled Leeks

Potato Mash with Celeriac, Parsnip and Frizzled Leeks

This dish was part of a wine tasting menu the our wine group served for our Christmas gathering.  (See the wine pairing and full menu here.)  I didn’t take pictures of it in December so I just remade it for a cottage dinner party.  The original LCBO recipe suggests it for a winter holiday menu and it is wonderful but there is no reason this has to be a winter dish.  We eat potatoes in summer right?  And- since there are herbs and leeks involved it is also nice when they are in season. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”