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potato quiche (gluten-free)

grated potato quicheThis recipe takes the rösti, a classic Swiss comfort food, and turns it into a savoury, delicious pie.  Nearly every cook I know has their own favourite version of quiche and my mom’s quiche Lorraine recipe, a family favourite, is so darn good but I have also made a few non-traditional ones, too.  After tasting this potato quiche you might consider it a contender to rival the traditional…just sayin’. Continue Reading →

grilled radicchio with bagna càuda

grilled radicchio with bagna caudo sauceSometimes less is more and in cooking terms it’s spot on.  Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies.  The Italians eat it with fennel, peppers, carrots, cauliflower.  Fresh bread dipped in this sauce is simply scrumptious!  Or, give your taste buds a real treat by grilling radicchio wedges and slather with bagna càuda.  I’ve grilled radicchio before as well as romaine but never served it with bagna càuda.  The oil and butter help to round out the garlic while softening the salty flavour of anchovies.  It’s a sauce that is super easy to make, has minimal ingredients and loaded with flavour. Continue Reading →

grilled zucchini roll-ups – a summer snack

grilled zucchini roll-upsThe farmers’ markets these days are showing off the bounty of the harvest.  It’s a favourite time of the year for me and for all who enjoy eating locally produced food.  The market is a perfect way to re-engage with the farmers, to ask questions about their produce, meat or fish and leave with a sense of being part of the community.  These farmers love to talk about the food they help put on your table.   Continue Reading →

garlic scapes hummus

garlic scapes hummusGarlic scapes are the flower bud of the garlic plant and are cut to force the garlic bulbs to grow bigger. Some gardeners throw these away! The flavour is less pungent than a garlic clove and has a subtle scallion flavour. How to use? Think of how you would cook a green vegetable (stir-fry, sauté, steam, grill) and go from there.  Hummus is a favourite go-to dip when I want something in a pinch. Continue Reading →

open-face sandwich with poached egg

open-face sandwich with poached eggSandwiches have been around for centuries.  The term sandwich is believed to have been named after John Montagu who was the 4th Earl of Sandwich. Legend has it that in 1762 he asked for meat (most probably salted beef) to be served between slices of bread to avoid interrupting a gambling game.  I love a sandwich that’s loaded to the gills but eating it with some degree of grace is not easily achieved.  Introduce an open-faced sandwich and now you talkin’ (spoken like Joey Tribbiani from Friends).  Sourdough is one of my favourite types of bread.  It is lovely toasted and used as a base to build a sandwich. Continue Reading →

bbq cauliflower wings

barbecue cauliflower wingsWe’re all familiar with buffalo chicken wings but cauliflower wings?  It was through a snapchat from my niece, Sara, that I discovered the vegetarian version.  She sent me the photo and I was intrigued; it’s a guilt-free snack.  The meat version happened quite by accident, as most ingenious recipes do.  The original Buffalo chicken wing was born in 1964 out of necessity.  Continue Reading →

lentil soup

budget friendly lentil soupThe other day it was chilly outside (read: freezing!) and Mr. S wanted to know what was for dinner.  After spending 20 years together, there are some things we do in unison without ever thinking about it.  We both said at the same time we wanted soup for dinner.  A bag of lentils in the pantry along with Italian plum tomatoes and a need to use the Parmesan rind all screamed soup.   Lentil soup is an easy meal to make and their meaty texture will leave one feeling quite satiated. Continue Reading →

squash and parsnip soup

squash and parsnip soupSoup has been around for centuries and previous generations did not use a recipe. They simply dumped various ingredients into a pot to boil.  And each culture adopted its own variation with whatever was on hand.  For my readers who feel more comfortable using a list of ingredients, throw caution to the wind and be like our ancestors.  If you have vegetables looking as though they’re in need of rescuing, a soup is a perfect place for them and you’ll feel better knowing you used them instead of throwing them in the bin.  Continue Reading →

mushroom pâté

mushroom pateNow that November is here, I start looking for easy-to-make snacks, appetizers, and finger food for the upcoming holiday season.  Everyone has their favorites and one of mine is pâté.  The thing is, it’s rich and calorie laden.  An easy solution without compromising taste is to use the mighty mushroom.  Not only are delicious, they’re packed with natural goodness with things like boosting your immune system (helps in cold and flu season), anti-inflammatory, antibacterial etc.  Continue Reading →

warm barley salad

warm barley saladBarley is one of those staple grains that sit in my pantry for the longest time and then, without rhyme or reason, I go on a barley binge!  I usually throw barley in soups or stews but recent years have seen me use it as a substitute for rice, mixed in with roasted vegetables and tossed in warm or cold salads.  Rich in many nutrients, barley is a staple everyone should have in their cupboard. Continue Reading →