pesto trapanese (pesto with almonds & tomatoes)
Pesto is such a versatile sauce and although perfectly suited for pasta, it’s also delicious with meat, vegetables or fish. For more uses click here. It also reminds me of summer which is a good thing as this winter seems to be unending and it’s only the middle of February! But I digress. Most are…
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smashed avocado sweet potato toast
Looking for a super simple and nutritious snack? Check out my dish using sweet potato as toast; a good solution for those who have food allergies while not compromising on taste or nutrition. Sweet potatoes are a great way to promote a healthy gut. Fiber from sweet potatoes stay within the digestive tract and provide…
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how we lost weight
Up until six years ago, the thought of trying to lose weight was an anomaly. I had been blessed with genes that allowed me to burn off calories without ever having to go on a diet. I am active so heaven knows what my weight would be if I weren’t. I blame it on menopause,…
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summer berries & yogurt – make it tonight!
Summer berries with yogurt has to be one of the easiest desserts to make! Forget about the whipping cream and use yogurt made with grass fed milk (no added sugars). Grass fed milk, yogurt or butter tend to have a sweeter flavor than from cows fed a diet of grains. I’ve been buying grass fed…
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Mediterranean-style Chicken Salad
Mr. S and I have been away and we returned to a heatwave; thank goodness for central airconditioning! We like eating lighter meals when it’s hot out and tend to stick to the cuisine of the Mediterranean – think fresh, full of veggies, fruit, and low on meat. When it’s hot out, the last thing…
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poached eggs on sourdough & our daughter’s engagement!
Eggs are a staple in most kitchens and they’re so versatile you can enjoy at breakfast, lunch or even as a light dinner. When my children were younger, scrambled eggs were the easiest and fastest way to get food on the table when their growling bellies could not wait 30 minutes. Last Saturday our daughter,…
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baked rhubarb
As a youngster, practically everyone I knew had a rhubarb patch in their back yard. I was always fascinated with its thick pinkish red stalks and big, elephant-like leaves. It was a perfect spot to play hide-and-go-seek as I would crouch down under the 3-foot stems and spy on my siblings. When I was younger,…
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pasta and fiddleheads – hello spring!
Ever take a walk in the forest in the Spring and notice young shoots of unfurled ferns? If you have, it’s a fern getting ready to open up. Before the fern opens it’s called a fiddlehead (resembles the scroll end of a violin). It is at this stage when the fiddleheads are picked and cooked. …
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shrimp and avocado salad
Shrimp and avocado salad is a follow up from last month’s post. The inspiration for this dish comes from the caesar granita I made; it was placed over freshly shucked oysters. However, not everyone is a fan of oysters and I get that. This is another way to enjoy my Caesar granita thus giving you,…
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pakoras and chicken tandoori – a taste of India
Mr. S recently came back from India and while he was there, he taunted me with photos of the food he was eating. He’s been to India numerous times for work and I have yet to go. His trip was the inspiration for pakoras and chicken tandoori skewers.
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porchetta – Italian Street Food
Porchetta (por-ketta) is an Italian meat dish made from pork belly, wrapped around a pork loin, and roasted for several hours. This is my first time making this and decided to leave the pork loin out for two reasons; it was my first time and I purchased a small piece of pork belly (750g). I’ve…
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tomato and mozzarella salad
I was trying to think of what to call this dish. It’s not a true Caprese salad as I did not include basil. Tomato and mozzarella salad sounds so blah but there’s an ingredient that most definitely does not make this any way shape or form, blah! The other day I posted Caesar granita atop…
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oysters with caesar granita
A Caesar, a classic Canadian cocktail, is as popular as its American counterpart the Bloody Mary. So what’s the difference, you ask? The ingredients include Clamato juice, Worcestershire sauce, Tabasco, salt (and perhaps celery salt), black pepper and vodka. The addition of clam juice is what gives the Canadian Caesar its umami flavor. Canadian bartenders…
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