The late summer harvest is the best time to make Ratatouille. This classic French stew is best when made with fresh tomatoes, zucchinis, eggplant, bell peppers and onions. It’ pretty versatile too. Serve as a vegetarian main dish, side dish, warm or cold with bread or toast at breakfast, lunch or dinner.
Your garden’s summer tomatoes at their juiciest, blended with cucumber, seasonal fruit, onion, garlic and Spanish seasonings.
Enjoy these fresh summer greens lightly grilled and dipped in a unique, flavourful sundried tomato pesto from Sicily, known as Pesto Rosso. Garlic scapes are the green tops or flower stems of hard-neck garlic plants. They develop in late spring or early summer and are usually removed in order to redirect the plant’s energy towards…
The combination of green beans, chickpeas, red onion and a zesty marinade make this chilled veggie dish ideal for summer gatherings.
First steamed then braised in butter, this recipe enhances the flavour, reduces the bitterness and makes a wonderful presentation for the often-maligned Brussels sprout.
The perfect starter to an autumn meal is this delicious puréed soup made from seasonal ingredients.
The wonderful thing about pizza is that almost everybody loves it. Why order take out when you can have a hot, crisp thin crust pizza, cooked outdoors where the party is, in just minutes.
This chopped tomato, onion, lime, cilantro blend is served fresh as a popular Mexican appetizer and condiment. If you’ve been to Mexico, then you know the routine when first sitting down in most restaurants. The waiter takes your drink order then while you are looking over the menu, you are offered some fresh salsa with…
This oven baked stuffing recipe goes well with roast chicken. Cook it in the oven alongside your chicken and you have the perfect companion for a fall or winter meal. This past fall, I visited the early 18th century windmill at Pointe du Moulin just west of Montreal and it made me appreciate how our…
This relish is perfect on hot dogs and hamburgers and has been preferred over store-bought green relish for a few generations in our family.