-
Boursin Holiday Cheese Log
A creamy Boursin log rolled in pistachios and dried cranberries, built for the holiday cheese board.
-
Goat Cheese and Bacon Dip
Warm goat cheese topped with a sweet-savoury bacon and fruit chutney, served with crackers.
-
roasted brussels sprouts on the stalk
Autumn is the perfect time to buy Brussels sprouts. I adore these little green gems… though it wasn’t always that way.
-
Basil Salt
A pantry staple for finishing: fresh basil worked into salt, ready to scatter over tomatoes, eggs, or anything that needs a green, herbal lift.
-
Corn Chowder
Sweet Alberta corn, smoky bacon and potatoes in a hearty bowl, finished with cilantro and a squeeze of lime. Late summer in a bowl.
-
Not Your Grandma’s Coleslaw
Coleslaw doesn’t need mayo. This one trades the creamy dressing for soy sauce, lime and fresh ginger, and you may never go back.
-
Peach Tomato Salad
Ripe peaches, tomatoes, cucumber and green onion in lemon and olive oil, finished with sumac and fresh dill.
-
Spinach and Cheese Crisps
Lacy baked cheese crisps studded with spinach, crunchy through and through.
-
Beurre Monté (Emulsified Butter Sauce)
Minimal ingredients, maximum elegance: cold butter whisked into steaming water until silky, first tried over local asparagus and never abandoned since.
-
Rhubarb Tart
My mom’s rhubarb patch was our childhood hiding place. Now those ruby stalks are baked into a brown sugar and almond filling on a buttery crust.
