Food, Travel, and Cooking!
In honour of dear Marlena Spieler, who left this world on July 6, 2023, I would like to share with you this recipe she told me about a few years ago, told to her by a chef friend. She and I both adored tomatoes! Marlena was a whirlwind! A food writer and author of […]
I came across this recipe a couple of years ago and have been making it regularly since. So far, everyone who has tried it has given it two thumbs up! And as Swiss chard is available for most of the year, a good recipe to keep handy! Not only do we enjoy it for either […]
We’ve headed into fall and the remaining Romanesco zucchini need to be used…now what? I’d pretty much run through the “zucchini repertoire” so I needed to come up with something for dinner. There’s leftover barbecued corn from the night before…hmmm. Kind of macaroni and cheese without the macaroni using zucchini and corn instead! We made […]
I like to serve a big, bowl of crunchy greens dressed with lemon vinaigrette with savory tarts, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell (see below). I prefer to use a glass pie dish because it gives a crisper crust. However, you can also use a 9″ rimmed, fluted […]
When my friend Deb. Mele posted a recipe for Lentil Bolognese I have to say, it got my attention! I’m always on the lookout for interesting pasta sauces and vegetarian meals. I’m that woman who stuffs Castelluccio lentils into her luggage when packing to come home from Italy. Castelluccio lentils are grown in Umbria and […]
Simply wonderful combination of flavours in this a delicious fall appetizer. Local pears, some fresh rosemary and a bit of melted brie. I make a stash of the Honey Pear Preserves to have on hand for a quick appetizer. 1 baguette 3 Tbsp. EVOO 4 cloves garlic, minced 1 tsp. chopped fresh rosemary 8 oz. […]
You just gotta love summer! Fabulous, really fresh, in season vegetables makes this so very special. It makes quite a lot, but it keeps very well, for up to 1 week. I won’t deny that it’s a bit time consuming but I think the end result is well worth it and you can cut up […]
The colours of the Italian flag! I am always on the look-out for great tasting vegetarian pasta dishes and think this one fits the bill. Makes 8 Servings For the Lasagne: 2 Tbsp. EVO 3 large red bell peppers, chopped 15 oz. good quality ricotta cheese 1 ½ lbs. broccoli, flowerets cut into ¾” pieces […]
Vegetarian and totally delicious! Veggie appetizers are always a good thing in my books and the tartlet shells can easily be made ahead and frozen. All you need to do is thaw, refresh in the oven for a few minutes to crisp up, cool and fill with the yummy relish. I’ve made the relish below […]
I saw some end of season eggplant at the Farmer’s Market and thought, what better way to use it, than to make this for Veggie Monday…not saying you can’t make it on other days! This makes a really, really tasty vegetarian main course. A nice addition might be a salad and crusty bread. What I […]