Category: Spring Possibilities

Fall Appetizers

Swiss Chard Tart With Feta And Currants

I came across this recipe last year and have made it a few times since.  So far, everyone who has eaten it has given it two thumbs up!  And as Swiss chard is available for most of the year I

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Fall Vegetables and Sides

Anne’s “Cheater” Pickled Beets

When I was working in the executive dining room, we made these every couple of weeks and now, for old time’s sake, I make them at Christmas. My Mom always made pickled beets from scratch which included growing her own beets! Molto

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Fall Rice, Grains and Beans

Farro Risotto With Tomatoes

Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia,

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Barbequing and Grilling

Rhubarb Ketchup

Having picked up an armload of rhubarb on the weekend, it was time to get busy and cook up our annual batch of rhubarb ketchup!  Don’t remember where I got this recipe but we liked it a lot the first

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Spring Mains

Braised Chicken with Ramps

Ramps are a rite of spring if you’re lucky enough to find them!  A simple braise with just a few  ingredients. For The Chicken: 1 (3 lb) chicken, cut into 8 pieces Salt & pepper 2 Tbsp. unsalted butter 2

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Spring Egg Dishes and Brunch

Asparagus Tart

I like to serve a big,  bowl of crunchy greens with savory tarts dressed with lemon vinaigrette, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell.**  I prefer to use a glass pie dish because it

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Fall Egg Dishes and Brunch

Phyllis’ Mouth-watering Buttermilk Waffles

The batter for these waffles can be made the night before, an especially good thing for brunch entertaining!  I have included two fruit sauces that are delicious on waffles and we often add a few dollops of yogurt.  We also like

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Fall Mains

Coq au Vin – Chicken Braised in Red Wine

My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years,

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Fall Rice, Grains and Beans

Barley Pilaf

An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! Like I said before,

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Fall Egg Dishes and Brunch

Brunch Baked Eggs

Here’s another do ahead brunch dish for a stress free host, you can be enjoying your  Blood Orange Mimosa while brunch is baking!  I don’t know about you, but around the holidays when entertaining can get crazy, we need all

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