Lemon Posset
It’s almost impossible to believe that lemon posset, a silky soft dessert, shares a name with a medieval cure-all of hot curdled milk and ale. Prescribed as a cold remedy throughout the 14th and 15th centuries, the original posset was more medicine cabinet than dessert bowl. Thank the ingenuity of 19th-century British chefs for rescuing…
pasta salad with roasted chickpeas
I’ve had this package of multicolor farfalle (Italian for butterfly) pasta for weeks now and every time I open the pantry door, there it is, waiting for me to do something with it. The colors of the butterfly pasta are all natural using beetroot, spinach, turmeric, paprika and black squid ink. I wanted something special…
wild rice salad
A rice salad is so versatile and using wild rice is a healthier option. Wild rice is a grass and can be as long as one-inch and range in color from brown to black. I prefer a wild rice mix which is a combination of brown basmati and wild rice. A salad of your own…
curried lentils – an easy dish to make
It was wet and humid yesterday. I was hoping the rain would have stopped late in the afternoon so we could use the barbeque but windy conditions prevented that idea from happening. I was feeling a bit nostalgic about our time overseas and a simple curry was the remedy needed to help us reminisce about…
pork scaloppine sandwich
Before I chat about this insanely delicious pork scaloppine sandwich, I want to give a high five to the farm-to-table experience in Nova Scotia that’s been brewing here for years. Farm-to-table movement isn’t new nor is it unique to this corner of the world. But what I will say is this; it’s the reason I…
plum torte – a classic
Summer heat tends to make me lazy. I want to spend more time outdoors and less in the kitchen but when I spotted plums at the farmers’ market, I knew it was a dessert I’d happily sacrifice my precious outside time. They looked so good and after one bite, the sweet tasting plum would be…
Grilled Pepper Salad
Simple ingredients mingling together to pull off an out-of-this-world taste! If you’ve never had grilled peppers then you are in for one heck of a treat! Grilling or roasting brings out their natural sweetness making them so good on their own and they really don’t need much attention to shine, so keep the ingredients simple. …
stuffed zucchini blossoms
Stuffed Zucchini Blossoms…sounds so heavenly. Summer squash which includes zucchini, is now available in local markets and food shops – they are for me, one of the highlights of the season. They’re delicate, come in different varieties, tender, juicy, and sweet. But before the summer squash is formed, the plant produces blossoms. If you’re lucky…
bulgur and black bean salad
Summer always means a change in cooking gears. The oven gets used less, our barbeque more, and food prep becomes simple. Spending as much time outdoors is key and my energy is focused on leaving kitchen time down to a minimum. I think we eat better during the summer with fresh, local produce available at…
iced green tea
Cold, nonalcoholic iced drinks are always welcomed on a hot, humid day and there’s a variety to satisfy every palate. Iced tea drinks have been around since the early 1900’s. When we lived in Asia, bubble tea was all the rage. I tried it, heck I’ll try anything once! The tea is infused with crushed…
Redcurrant Ripple Ice Cream
Ice cream, one of my favorite summer treats! With a slew of flavors available, there’s something for every palate. Last week I picked up a box of redcurrants from the farmers’ market and used a few sprinkled on my fruit tart. I then used what was left to make a sauce and initially intended to…
TapRoot Jamaican Jerk Pig Roast
As much as Mr. S and I enjoy a vacation, it’s the quick getaways we cherish where within an hour’s drive away from the city we start to feel reconnected to the land. Such was the case on Sunday. It was an overcast, humid day as we drove to Port Williams, Nova Scotia to enjoy…
pasta with haddock
I am the first to admit that we don’t enough fish (mea culpa). The Mayo Clinic recommends two servings a week. Some weeks we eat that and some weeks we don’t…especially when we’re on a vegetarian kick or the carnivore in me takes over. The fish balance is a thin line for me. I need…