Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make).
Wild Rice Mushroom Soup with Maple Syrup
This was served last month at TIBS Family Dinners. Two If By Sea Cafe (TIBS) opened its doors over 2 years ago in Dartmouth, Nova Scotia. The young dynamic duo of Zane Kelsall, master barista and Tara MacDonald, baker extraordinaire paired up to share the love of their products and voilà a unique cafe was born. …
Caramelized Onion, Mushroom and Gruyère Tartlets
Who doesn’t enjoy a savory tartlet? They’re tiny, delicate, delicious and the perfect party food. Cook the onion and mushroom mixture ahead of time so you are not rushing to pop these in the oven. I like that this recipe doesn’t call for any tart pans leaving less to clean up – yay! Be creative…
Avocado with Bell Pepper and Tomatoes
I enjoy combining raw vegetables and using them as an appetizer…fresh and pure instantly come to mind. Plus there’s no need to worry about nutritional loss due to cooking. This is such an easy recipe and looks wonderful on a plate! Your family and friends will definitely take notice. The avocado has been around for…
Grilled Artichokes
I love artichokes of any form but have always steered clear when it comes to cooking them at home or should I say prepping them at home. The first time I prepared an artichoke was last year – roasted artichoke bottoms with shrimp and herbed mayonnaise. I was happy with the results but like anything…
Quinoa Salad in Endive Spears
Quinoa (pronounced keen-wa) was an ancient food staple for the Inca civilization and has been cultivated for more than 5,000 years. Its health benefits are huge. Quinoa contains more proteins than any other grain, is a good source of dietary fiber, gluten free and easy to digest, is high in magnesium, potassium and iron and…
Tapenade
This dish originates in the south of France where the word caper in French means tapenas. The recipe I have doesn’t use capers but that doesn’t mean you can’t add them (try a tablespoon, first). I was never a fan of olives until I ate a Kalamata olive. I found the flavor more robust and…
Roasted Chicken Breasts with Haloumi and Honey
Fresh, Fast, Simple. That’s name of Donna Hay’s latest cookbook and it certainly is for those looking for easy weeknight meals when timing is everything. I’ve made a few dishes from her book and two words always come to mind – fresh and flavorsome. Halloumi (haloumi) is a traditional Cypriot cheese and is now made…
Fennel, Celery Root, Parsely & Red Onion Salad with Lemon & Olive Oil
The electronic world is vastly different from what it was say, even five years ago. My husband and I are intrigued by what this electronic era has to offer and usually embrace the changes. And with these changes often comes a bit of debate as to whether or not the change is positive. Let’s take…
Warm Duck Salad
I absolutely adore salads like this! It shouts out fresh and is abundant in vitamins and minerals. I haven’t always been a fan of duck as I thought it unhealthy. However, I did some research and along with watching celebrity chefs show off their creative ways of serving it helped me to get out of…
Butter Tart Squares
I can’t remember when I first ate a butter tart…it’s been a very long time. This is a recipe I’ve had for a while now and came across it when I was searching for another in my book of recipes I’ve collected over the years. The butter tart square, I am guessing, hails from the…
Ricotta Dumplings with Tomato Sauce
After making my first ever batch of homemade ricotta – the results were exceedingly good – I decided to make ricotta dumplings. Back in January I made ricotta gnocchi and liked the results so I was intrigued to see how these dumplings would turn out. When I read the ingredients, I thought how could three-quarters…