Category: Spring Vegetables and Sides

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 Salads

Asparagus Vinaigrette

Chilled asparagus with a lovely vinaigrette makes a  great starter salad and an excellent addition to a buffet table. Makes 4 – 6 Servings 1 ½ – 2 lbs. asparagus, trimmed (see below) 2 shallots, finely chopped 2 to 3 Tbsp. finely

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Green Corn Tamale Casserole

For a printer friendly version of this recipe, click here. Known as Tamal de Elote en Cazuela in Mexico, I make this casserole quite often. It’s a really tasty dish to serve as part of a Mexican meal or with

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Skillet New Potatoes

For a printer friendly version of this recipe, click here. The first time I made these, I was impressed, so easy but so darned good. I do have a thing for locally grown new potatoes available late spring & summer.

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Roasted Asparagus With Lemon-Chive Chili Oil

For a printer friendly version of this recipe, click here. One of our favourite recipes for roasted asparagus!  Definitely worth the effort! You might want to give it a try with slender green beans too.  If you can, buy some of our

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Fall Vegetables and Sides

Colcannon (Mashed Potatoes And Cabbage)

There are any number of versions for these “Irish” potatoes. Here is my take, I hope you like it. My Mom was a great one for add-ins to mashed potatoes. She liked to use veggies like carrots and turnips but I don’t

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Fall Vegetables and Sides

Piselli alla Romana (Green Peas Roman Style)

I can’t remember how many times I’ve cooked these peas!  I have even reheated the leftovers for lunch and eaten them with a piece of crusty bread!  The peas are a delicious accompaniment to Veal or Roast Chicken. Makes 6 Servings

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Sautéed Spinach With Peanuts

This is one of my favourite Asian veggie dishes. Change up the nuts to cashews or almonds if you have a problem with peanuts. A word about spinach, my husband says that the spinach available in a bag has no

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