I was serving a crowd with a mixture of seafood loving and vegetarian guests for the housewarming of our new holiday house on the island of Santa Maria, Azores. Continue reading “Paella for a Crowd”
The Mexicans sure know how to highlight flavour – avocado, spicy refried beans, chili powder, lime! This Layered Southwest Salad makes a hearty meatless meal with spicy pepitas on top. Continue reading “Layered Southwest Salad with Spicy Pepitas”
Black beans are the workhorse of the Mexican kitchen. They are so versatile- you can add them whole to salads, mash them for a side dish, or turn them into this delicious Black Bean Burrito for a filling meatless meal. Continue reading “Black Bean Burritos”
These meaty back ribs done in the slow cooker deliver big flavour for minimal effort. And you don’t have to heat up your kitchen in the summer! Continue reading “Teriyaki Ribs”
I couldn’t believe how delicious this Chick Pea Salad turned out to be. Then it hit me. Frizzled leeks are to vegetarian what bacon is to carnivorous. Continue reading “Chick Pea Salad with Frizzled Leeks”
These cucumber tea sandwiches pack a lot of flavour for so few ingredients! So elegant.. so easy… so tasty!
Continue reading “Open Faced Cucumber Tea Sandwiches”