Dinner
Fresh ingredients, a few good techniques, and dinner on the table most nights in about 30 minutes. Weeknight cooking without the fuss.
Baked Cod Parcels
A French trick for weeknights: dinner sealed in a parcel, steamed in its own juices, and ready in 20 minutes.
Pineapple Fried Rice
A sweet-savoury weeknight fried rice, built around pineapple and whatever’s left in the fridge.
Calamarata Pasta with Shrimp and Anchovy Sauce
Ring-shaped calamarata pasta tossed with shrimp in a deep, savoury anchovy sauce.
Stuffed Zucchini Parcels in Tomato Sauce
Zucchini stuffed and baked gently in a simple tomato sauce, a late-summer way to use up the garden’s last squash.
Smashed Potato Pie
A dinner that doubles as tomorrow’s breakfast: smashed potatoes layered into a rustic pie.
Baked Asparagus Bacon Gnocchetti
Small gnocchetti baked with asparagus and bacon, a one-dish spring dinner.
Puff Pastry Tacos
A playful upside-down take on tacos, built from puff pastry instead of a tortilla shell.
stuffed spaghetti squash rings
Spaghetti squash can be baked, steamed, used in an air fryer, or microwaved. The strands look like spaghetti noodles and a perfect substitute for pasta.
tofu vegetable curry
This dish is easy to make and adaptable to whatever vegetables you have on hand. I bought snow peas from our farmers’ market on Saturday but you could easily substitute them with zucchini or green beans. If you don’t have bell peppers, change it up for carrots. Think of the colours of a rainbow when combining vegetables in this curry.
creamy polenta with sausage ragù
Polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. It can be ground coarse, medium or fine. In Italy, polenta is the traditional food of the north.
Carbonara
According to food historian Luca Cesari, carbonara is an American dish born in Italy at the end of WWII, made with the eggs and bacon from soldiers’ rations.
Ahi Tuna Poke
Raw tuna marinated in soy, sesame oil and rice vinegar, piled over warm rice with cucumber, tomato, avocado and spring onion, finished with fresh dill and mint.