Squid is found in every ocean and most know it by the name, calamari (Italian name for squid). Squid meat is firm and white with a mild, slightly sweet and almost nutty flavor. The squid ranges from one inch in size up to eighty feet, but the most common size for eating is less than…

Nova Scotia is described on their provincial vehicle licence plate as Canada’s Ocean Playground and there’s good reason for it. The province is surrounded by three major bodies of water, the Gulf of Saint Lawrence to the north, the Bay of Fundy to the west, and the Atlantic Ocean to the south and east. In…

Yep, it’s that time of year when school’s out and a break is needed. It’s a short break but one that will help recharge the batteries. I’ll be back! Cheers!Heather

A quick and easy dish to make for those busy weeknights. Halloumi, the squeaky cheese, does not melt when heated. Instead it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth! Halloumi is the traditional white cheese of Cyprus. It is a semi hard cheese prepared from sheep’s…

Growing up, my siblings and I used to make our own Dagwood sandwiches in the summertime, which consisted on whatever we could get our hands on or more to the point, whatever Mom would let us take! The Dagwood would have to have an assortment of cold cuts, sliced cheese (the more processed, the better!)…

Bulgar wheat is a healthy change to rice, pasta and potatoes for family meals. Bulgar has already been parboiled, so it’s quick to prepare and makes an ideal pantry standby to use in salads, as well as in hot dishes. This nutty-textured, colorful salad is full of vitamins and minerals. Bulgur wheat is a good…

A dish made in one pan! Roasted shrimp, crispy potatoes and prosciutto all seasoned with lemon, garlic and a hint of cayenne. What a pleasure to make; simple, easy and delicious! Shrimps are the most popular seafood in the United States, next to canned tuna. Shrimps are an excellent source of selenium and a very…

I know, it’s 30c outside and I’m making soup! If I waited for a cold day while living here, that would never come so when I’m in the mood for soup, I make it. I’m a bit of a newbie to the lentil world when it comes to making it in a dish. I first…

This is one of my favorite summer salads. It’s light and fresh tasting; all that a salad should be when it’s hot outside. In case you’re wondering, Lebanese cucumbers have thinner skins than other varieties, the seeds are tiny and can be a little sweeter in taste. Coriander is one of the world’s oldest spices.…

The other day I picked up a package of phyllo/filo pastry as it’s been a very long time since I had a recipe that called for it. After surfing the web, I found this recipe from a Canadian company called, Produits de Pâtisserie Orientale. Phyllo, Filo or Fillo dough is paper-thin sheets of raw, unleavened…

A slow braised meal packed full of flavor and the meat was oh so tender! This was a Father’s Day dish I made and was a big hit with my husband. Ragú is the epitome of home cooking and yet can be the pride of a restaurant. Oxtail did come from oxen, but today they…