These Vermouth Seared Scallops on Fennel make an amazing, elegant starter course. This is perfect for winter entertaining when fennel is readily available and you are looking for something different.
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”
We love this burger recipe so much it was the first thing I made when we kicked off BBQ season! This burger recipe takes an French twist on the BBQ burger. It is subtle but quite different and always gets rave reviews. Continue reading “The Ooh-la-la Burger”
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 recipe uses lamb shoulder chops – one of the most economical ways to get some lamb into your recipe rotation! Continue reading “Lamb Ragù”
This is a traditional Christmas lasagna according to Chef Fabio Trabocchi. The celery root ‘bechamel’ sauce, the earthy mushrooms with prosciutto and caramelized leeks, the marsala and the combination of cheeses all add amazing layers of flavor profiles to this dish. Continue reading “Mushroom Marsala Lasagna”
This Basic Balsamic Dressing is a very versatile salad dressing using only a few ingredients. It is salty, spicy and complements all kinds of green salads. It goes well with tomato, vegetable type salads and as well as fruit driven salads.
Notice the ratio of oil to vinegar is lower than many recipes so it is actually a fairly light dressing and it doesn’t taste sharp like some where the ratio is 1:3 oil to vinegar. 1 Tbsp of olive oil equals 13.5 grams of fat or about 120 calories. If you dress a salad for 4-6 people that means 20-30 calories only from the dressing!
It will keep your salad calories light but it is heavy on flavour! If you want to lighten up your dressing to zero calories from fat then check out this similar tasty dressing on my No Fat Strawberry Spinach Salad.
The Basic Balsamic Dressing is delicious on this Roasted Pear Salad.
Or try it with this delicious Melon and Crispy Prosciutto.
This is a great salad for fall when pears are in season. Lucky for us pears are available all year round so you can make it any time. This little salad is surprisingly filling for so few ingredients. The dressing is salty, spicy and fairly light with a 1:3 ratio of oil to vinegar. The balsamic keeps it from being sharp like some dressings with that ratio. Continue reading “Roasted Pear Salad”
This is a great fall salad recipe. If you are lucky enough to be able to source freshly picked apples it is outstanding. But, since apples are available all year round in most places you can make it any time.
I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix. With the halves – you know when you get one! You can use walnuts instead of pecans if you prefer.
I think it might also be good with dried cranberries instead of the dates. I haven’t tried that yet but if anyone does let me know how you liked it!
Update Nov 11, 2016. I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!