Strawberry Rhubarb Crisp
From Ancient Remedy to Beloved Dessert – A Spice Route Treasure – Rhubarb’s roots stretch back thousands of years to the mountainous regions of northern and central Asia (China, Mongolia, and Siberia), where it was cultivated primarily for medicinal purposes. The Chinese prized it as a digestive tonic and laxative,
artichoke pesto
Making use of what’s in your cupboard before expiration date always feels good. I am guilty, at times, of having to throw food out. According to Second Harvest, Canadians waste $31 billion of food every year of which 47% is wasted in the home. Over 30% of fruits and vegetables are rejected by supermarkets because…
plum dessert – fresh and light
A dessert concludes the main meal and for me, it’s the last thing I think about when planning a meal. I’m just as happy to snack on fruit and a bit of cheese than fill my stomach with another course. I am usually too full. But give me an option to savour fruit with yogurt,…
bbq cauliflower wings
We’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…
lamb tagine – a feast for the senses!
A tagine, the conical shaped cooking vessel, is traditionally made out of clay and was first used by North African nomads. The tagine’s conical top allows moisture escaping from the ingredients to condense on the lid and fall back onto the dish, resulting in fork-tender meat and vegetables using a minimum of liquid. Think of…
pizza smoked mozzarella and lemon slices
If I were to take a poll to find out what toppings people like to see on their pizza, I’ll bet tomato sauce, cheese, and some sort of meat would be at the top of the list. Pizza is a centuries old snack although 2,000 years ago it looked more like a flatbread with olive…
baked summer squash – stuffed to perfection!
Summer squash is available all year round which sounds a bit confusing. The name refers to a squash harvested when it’s not fully mature. The skin is soft and thin while the flesh is a softer texture. Some of the most popular and familiar varieties are: zucchini, pattypan squash, cousa squash, crookneck squash. Summer squash…
whole roasted cauliflower with a parsley sauce
Do you remember eating cauliflower when you were a kid? I do. My favorite was smothered in my mom’s homemade cheddar cheese sauce. Come to think of it, I don’t think I really liked cauliflower; I loved the cheese sauce! Fast forward to my adult years and I have served cauliflower many ways and fondly…
sautéed purple cabbage with pasta
Do you ever wish you could turn back time? I do, not to alter events but to be more inquisitive with my elders thus being able to pass the story-telling torch onto my children. My great, great paternal grandmother, Anna Marie Schmeltzer (Nanny Kent), died when I was 11 – she was 86. My memories…
marbled eggs – just in time for Easter
Looking for a fun way to serve hard boiled eggs? Start with the eggshell. Years ago when the kids were younger, I would make colored eggs for them as part of the Easter egg hunt. I would also make marbled deviled eggs to serve to the adults. Marbled eggs are a cinch to make and…
homemade Chinese dumplings
Although it’s been 7 years when we last lived in Asia, the memories live on today whenever I cook a meal using Asian ingredients. It’s a time in my life I shall always cherish. Unless you’ve visited or lived in the Far East, it is a place where words, no matter how eloquent, can never…
barley pilaf
Weeknight meal planning can be a royal pain but if you’re a busy person, it all makes good economic sense. My daughter does her meal prep religiously and usually sends me a snapchat of what she’s made. She spends a couple of hours in an evening and that saves her time for the rest of…
prosciutto rolls – an easy snack to make
Easy to make; my three favorite words. In my culinary world, nothing pleases me more than to whip up an elegant-looking appetizer using only 3 ingredients. Our friends, Ralph and Michelle, stayed with us last weekend and Thursday was the only night we were eating at home. My head was spinning with food ideas I…