RECIPES

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.

Potted fish is one of my favourite lunches. Such a delicious, creamy dish! Just make a green salad and grab some crackers. Yum.

Prefect for your SEACUTERIE board. Crab dip is such a substantially, delicious addition to a meal. It is great as part of a smorgasbord, or a seacuterie borad, or a starter!

This pasta can be vegetarian with the substitution of mushrooms instead of anchovies. A quick, rich pasta that is filling and easy.

Fattoush Salad is made all over the Middle East. The vinaigrette helps elevate the fresh , crisp vegetables to another level of delishious.

Making mustard is very simple: grind the seeds and add liquid.

Tacos are so versatile and delicious. These ones are vegan and full of colour, flavour, and texture. Put these in your taco rotation, or add chicken to the hibiscus!

Refreshing summer drink! These can also be made into popsicles.

An easy and deliciously moist cake. Great for tea or dessert or a decadent breakfast!

What a prefect salad to highlight the summer bounty. Sweet peaches, crisp cucumbers, tangy vinegar, soft cheese, and bright herbs!

A light refreshing drink for brunch or lunch. Sometimes it takes a small change of ingredients to get excited about a new soda. You can even add the Campari and make a great cocktail!

A perfect, creamy dressing for green salad. Try the smoky tahini for a potato salad dressing!