Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.Read More
Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.Read More
Cauliflower is such a great vegetable — it’s substantial enough to anchor a vegetarian meal and also makes a hearty side to go alongside a piece of grilled fish or meat. The other handy thing about cauliflower is that the flavour is mellow enough that you can use it as a vehicle for a number of different sauces, be it a classic cheese sauce or something hot and spicy. We love cauliflower with a garlicky tahini dressing, made even more flavourful with a dash of hot cayenne pepper. Read More
A new cookbook by Katie Webster celebrates real maple syrup – it’s so Canadian, eh? Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup is right up our alley – maple season came early this year, and our shelves are stocked with the sweet stuff from our neighbours out east. The hardcover cookbook is gorgeous, packed with recipes from appies to desserts – and of course breakfast – using pure maple syrup in ways we’d never have thought of.
This balsamic-spiked caramelized onion pizza caught our eye immediately – perfect for home entertaining, it’s easy to make, and the maple drizzle really brings it to a whole new level.
Summer is (almost) here – depending on where you live – and watermelons are starting to fill up produce shelves. We love a good watermelon salad – that juicy, sweet crunch goes so well with so many other ingredients – it’s a great way to rehydrate and delivers a healthy dose of lycopene. Here’s a unique salad for this long weekend’s backyard barbecue – it’s sure to be popular all summer long!
I love hearty winter curries, especially ones made with winter squash and chickpeas; here’s a simple one to keep you warm. While I was over for a conference call at Pierre‘s last week, he made roasted pumpkin with braised chickpeas as we chatted. It was the perfect lunch on the first day of deep snow – the kind that soaked the bottom six inches of your jeans and made your socks wet when you took your boots off.
Pierre and Candace were winging it and added butter chicken paste; feel free to use whatever blend you like, and enough to suit your taste.
Pierre’s Roasted Pumpkin with Braised ChickpeasRead More