The World on a PlatterThe late summer harvest is the best time to make Ratatouille. This classic French vegetable stew is best when made with fresh and ripe ingredients. In this recipe I’ve rounded up some tomatoes, zucchinis, eggplant, bell peppers and onions. The key to a good ratatouille is to cook the some of the vegetables separately at…
The perfect starter to an autumn meal is this delicious puréed soup made from seasonal ingredients.
This recipe was inspired by Canada’s First Nations people. The traditional diet of the Haudenosaunee or Iroquois is comprised of three staples that they call the three sisters: squash, beans and corn. The soup’s amber colour suits the mood of a crisp and bright fall day.
