RECIPES

Delicious fall carrots with smoked honey butter! This side dish goes with everything: chicken, beef, quinoa, fish...

An easy pasta that is creamy, smoky, rich and so, so tasty! If you want it to be vegetarian, then use smoked paprika to add a smoky flavour that balances the creamy, and earthy flavours of the cream and mushroom.

Easy, simple and infinitely useful. You can use this stock to make soups, or stews, or risotto. You can freeze it for later, or boil it down to make bone broth.

This pudding can be made with other extracts: orange extract, lemon extract & different sugars: cardamom sugar, or lavender sugar. 

Imagine orange cardamom pudding or lemon lavender pudding! Yum.

Chicken instead of Turkey is a great Thanksgiving option! Add some bread stuffing and dinner is almost done. This is a very, slightly modified version of an LCBO recipe.

If you want to have all the flavours of Thanksgiving, but don't want to cook the whole bird, then here is  a fabulous recipe!

I used ground turkey instead of pork and it was delicious. Such an easy and impressive dish. Yummy fall flavours.

Aioli is a great condiment for many dishes. In this recipe , the addition of cumin adds more flavour to the original aioli.

Such an easy tasty meal. Make extra for the next day's lunch. The lemon pepper is a tart, slightly warming spice that dressed up a chicken breast with tang!

This recipe is from a Jennifer Bain column from the Toronto Star. My daughter's name is Charlotte and so we had to try it. Deelicious.

So fun to do with the whole family! This can be made with different flours and different sauces to change it up! Easy and delicious.

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called beurre noisette in French, which translates to hazelnut butter, it is thusly named for its rich, nutty flavour. It’s often used in pastry making, and is classically paired with pasta in northern Italy. It can be used as a sauce for gnocchi, and tortellini—you really don't need to add anything else to it, but you can dress it up further with Italian sausage, shaved parmesan, or breadcrumbs, if you prefer.

Basil pesto is great to freeze. You can use your summer bounty and have pesto all year. It is great on fish, on pasta, or stirred into soup.

A delightful dish full of flavours and texture. The crunch of the nuts, blended with the floral water, and bright herbs, are wonderful when eaten with the fish and deep green spinach.

Quinoa is a great dish. You can add almost any flavours.

Grilled quail with pomegranate molasses  This is a great supper for August. Fancy but not complicated.

Everyone loves a decadent, chocolate brownie. Adding the cherry is literally the cherry on top.

Strawberries and balsamic are natural allies! This recipe takes that relationship to a whole new level.

Sweet and sticky chicken skewers. Great as a cocktail appetizer or as a main with a green salad.

When you get tomatoes you make...balsamic tomato jam of course! A great condiment for meat, cheese, burgers, savoury crepes...

Sometimes we just want a change of flavours. Chicken is a great canvas to highlight most flavours, and this dish is no different. Yummy earthy mushrooms are  complemented by the sharp, sweet, rich balsamic vinegar.

What lovely flavours for a cookie! These are perfect for a special tea, or afternoon treat. You can keep the filling and crispy cookies separately and fill them when desired.

A Quebec delicacy. This is a tradition part of a farm breakfast, often served on toast or bread. It is similar to a French 'rilette de porc'. A spicy, rich paté that can really be served as lunch with a green salad.