One final summer feast? I don’t see why not! We’re heading into labour day weekend, which always feels like the perfect time to celebrate the wonderful summer we had. It’s the final send-off, as we transition into autumn’s magic… and what better way to celebrate summer, than with some homemade shrimp tacos?! This particular recipe is our current favourite! Between…
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Lasagne Primavera
This recipe is a slightly adapted version of the Lasagne Primavera from “How to Eataly”, by Oscar Farinetti. If you are interested in learning more about Italian food and cooking, I highly recommend this cookbook. When I lived in New York, Eataly was my favourite place to go. Even if I wasn’t buying anything, I loved to wonder through the…
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Potato Leek Soup with Roasted Garlic and Swiss Chard
Potato soup holds a special place in my heart. It always takes me back to those spring and summer months when we were kids, returning home from school and other activities to a readied pot on the stovetop. Now, every year, the return of warm weather leaves me craving some version of it. This recipe is simple in flavour and…
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Hand-Rolled Egg Pasta: A “How-To” For Beginners
I’d like to preface this by saying that I am by no means an expert at making pasta. It’s taken me a very long time to work up the courage to blog about this, as I don’t like to convey myself as anything other than what I truly am… a recreational pasta maker. That being said, you don’t need to…
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Roasted Cabbage Wedges with Thyme
This is such a simple dish that it seems odd referring to it as a recipe! But here’s the thing… we LOVE roasted cabbage and, when asking around, I realized I don’t know many people who prepare cabbage this way. This is a lovely option as a side dish for hardy mains that require a vegetable that “holds its own”….
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Mortar & Pestle Pesto
Even through the dead of winter, we do everything we can to hang onto our herbs. I don’t often cook with dried herbs and spices anymore, as I’m partial to the fresh stuff. However, come January and February, fresh local ingredients are scarce. So, having a basil plant on-hand for things like pesto is key. The most significant piece of…
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French Toast with Roasted Pear and Drizzled Honey
This is a recipe that I find myself adjusting frequently. I prefer to look at it like a skeleton, and make adjustments depending on my ingredients. When I’m using buttermilk bread from the Farmer’s Market, its a bit sweet on it’s own. So, sometimes I’ll reduce the sugar in the batter if I’m not looking for as much sweetness. The…
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