Asparagus and Brussels Sprouts Carbonara

Pasta carbonara (also known in less fancy circles as “bacon ‘n’ eggs pasta”) is delicious, but in the springtime, it’s nice to lighten up the classics with some green veg. This version of carbonara brings in Brussels sprouts and asparagus for some spring flavour. If you have a food processor, use it to get your sprouts nice and thin — if you don’t have one handy, just trim off the ends and loose outer leaves (and wash them!) and slice them as thinly as possible with a sharp knife. Read More

Classic Bolognese

Although it still feels like summer, and we still eat outside when it’s sunny enough, fall is definitely here – back to school time makes me crave those classic dishes from my childhood: shepherds’ pie, chili, classy chicken, and spaghetti loaded with sauce. When we start getting back into the groove of fall schedules, I like to make a habit of preparing twice (or more) as much dinner as we need, and freezing the surplus for an almost instant dinner on another night. A classic bolognese is the perfect candidate for the freezer – and makes use of fall veggies in season, like garlic, zucchini, tomatoes and peppers, if you’re inclined to add any. Or roughly chop a bunch of veggies and skip the meat altogether for a vegetarian bolognese.

This recipe is fairly small, but can be doubled or even tripled for a larger batch – or bulk it up with extra veggies and tomatoes. Often when I have overripe tomatoes I’ll toss them in the freezer whole, then add them to sauces later.

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Orzo Salad with Cherries and Lime Vinaigrette

Orzo Salad with Cherries and Lime Vinaigrette

We love a good picnic salad. This one is made with orzo pasta and takes full advantage of summer cherry season. Feel free to use other fresh produce if you have it — strawberries would also work well and the kernels off of a fresh ear of corn would also be a tasty addition.
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