This is my favourite way to serve broccoli, it’s super speedy and it tastes great. As it steams the broccoli is scented with garlic - but not overwhelmed by it. It’s a great way to turn a head of broccoli into an aromatic side dish on the table in under ten minutes!
In the fall, when apples are in peak season, I always make a giant batch or two of applesauce and freeze it. It’s one of my favourite things to do in the kitchen with my son Gabe. Then, all winter long, we’re reminded of our favourite season.
This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.
If you like ketchup as much as I do, you’ll love this recipe for homemade ketchup. It’s packed with so much aromatic goodness that you’ll wonder why you ever used store-bought. It’s the best way to jazz up a burger and fries and feel good all the other times you reach for ketchup!
This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.
Who says vegetarian food has no flavour? My family enjoys vegetarian style meals several times a week and we love the rich healthy flavours. This soup features complementary legumes - the peas and lentils - and grains - the corn and rice. Together they form a complete vegetarian protein. You may use water but a quick vegetable stock will add much more flavour.
These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness that makes them a great last minute addition to any salad. They’re a multi-purpose condiment and are delicious with any type of fish.