Creating memories through food
Roasted Brussels Sprouts with Mustard and Maple Glaze is the perfect vegetarian side dish to serve during the Holidays!
Did you know that an 80g serving of sprouts contains four times more vitamin C than an orange?
This recipe is proof that eating healthy doesn’t have to be a bore! Oh, and did I mention this recipe is vegetarian and gluten free? At the moment, I’m ALL ABOUT this seasonal side! Brussels sprouts are in season here in …
A delightfully different risotto! Enjoy Roasted Beet Risotto with Asiago & Thyme for a special night in.
Well this Roasted Beet Risotto with Asiago & Thyme makes me blush. I’ve always loved a classic well made risotto but the addition of peppery roasted beets elevates this dish to the next level. This has taken its rightful place as the queen of all fall risottos. Consider upping your risotto game and trying this recipe!…
I had you at Boursin didn’t I? I can’t blame you because I’m with you! This soft creamy cheese comes in a variety of flavors and I use the Garlic & Fine Herbs (my go to) in this recipe. These stuffed mushrooms will be sought after at any event and your vegetarian friends will be happy you thought of them!…
Show the cold weather WHO’S BOSS and enjoy a bowl of Cream Of Wild Mushroom Soup!
I’ve been a lover of mushroom soup since I was a little girl. I have fond memories of my babysitter Margret warming me up Campbells Cream of Mushroom soup after play school. It was one of those things I would never get sick of, no matter how many times I had it for lunch. There was always something so satisfying about it to me. Even now; there…
Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.
Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.
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1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!
Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.
4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?
4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime
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This Blueberry Lemon Loaf is a slice of summer
This blueberry lemon loaf is a slice of summer! This was the first time my fiancé and I have ever argued over the last piece of anything! For real. This super light and moist loaf raised the bar for my newbie baking skills. The sweet and tangy combination is addicting and I would serve this recipe at a summer brunch or as a dessert.
MANGANESE, FOUND IN BLUEBERRIES HELP TURN CARBS, FATS AND PROTEINS INTO ENERGY.
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It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.
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Drizzle this Herbed Crème Fraîche Dressing over my Smoked Salmon Benedict with Avocado
Lately I’ve been trying to eat more salads for dinner but am SO bored of the same old recipes. I had some hot house smoked salmon in the fridge and wanted to build a dressing around it. It didn’t take me long to reach for the crème fraîche. Indulgent I know, but a couple of tablespoons really make this dressing something to talk about….
SERVE THIS FAMILY STYLE AT A SUNDAY DINNER
Did you know the United States is the biggest importer of summer squash? I didn’t! Until last week when another shopper at the farmers market told me. I thought they must of been misinformed but as I researched, I realized most of our squash does come from Mexico. Like the VAST majority comes from Mexico. We do grow a small percentage locally; Florida, New York and California producing the most.
SUMMER SQUASH ARE GOOD SOURCES OF VITAMIN A & C
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