A couple of ideas to slather on fresh, fantastic, local corn! Lime-Chive Butter ½ cup (4 oz.) unsalted butter, room temperature 1/3 cup finely chopped fresh chives 2 tsp. fresh lime juice 1 tsp. finely grated lime peel ½ tsp.
Here’s a really lovely “new” potato salad. My personal favourite potatoes to use in this salad are Sieglinde. I think the lemon dressing adds a nice brightness. Makes 4 – 6 Servings 2 lbs. small new potatoes, unpeeled, Siegelinde (available at
Even though the ideal, or at least my ideal, is to barbecue all summer, I suppose it’s OK to have other options! There’s no pasta in this “lasagne.” It’s really good! Of course this is best made with in season zucchini,
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
Fall is definitely here! Think pumpkins, squash and best of all Halloween! What better way to begin a fall dinner than with a bowl of creamy pumpkin soup? I tend to use milk for a lightened up version, but you
While at the Saturday Farmer’s Market, I bought local pears, grapes and hazelnuts. When I got them home I thought “I have some Gorgonzola in the fridge and I’ll bet it would be fabulous with the pears, grapes and hazelnuts.”
My “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious. I often make half the recipe for our primo which goes especially well with lamb marinated in my go
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