Gardening That Grows With Me
If you are wondering what to do with all those extra cherry tomatoes from the garden, one option is to slow roast them in the oven with a little garlic. The extra sweet nature of cherry tomatoes make these a … Read More
“If I Had $1000000 We wouldn’t have to eat Kraft Dinner. (But we would eat Kraft Dinner. Of course we would, we’d just eat more. And buy really expensive ketchup with it. That’s right, all the fanciest Dijon Ketchup. Mmmmmm.)” … Read More
A delicious way to have smoked salmon for dinner, combined with black olives and cream cheese. Serve with Zucchini and Smoked Salmon Rolls with Cream Cheese. Ingredients 2-3 tablespoons olive oil 1/2 small onion, chopped 4 ounces (about 125g) … Read More
Inspiration can happen when two challenges collide head on. First my husband has mostly given up wheat (we won’t mention pizza night). This presents quite a challenge to find ways to ‘hold’ flavours that are usually combined in some form … Read More
My sons love waffles for breakfast and while I have no objection to the amount of maple syrup we seem to consume, I was not happy with the ingredient list in frozen waffles purchased from the grocery store. In my … Read More
It’s zucchini season and I’m once again ‘blessed’ with a plethora of zucchini. So looking for new ways to use up what’s current in the garden I decided to create my own version of stuffed zucchini for dinner one evening. … Read More
It’s early July and the kale in our garden is growing like gangbusters. After reading several recipes on the internet, I decided to try and make my own kale chips. While they won’t replace potato chips (especially for my kids) … Read More
I purchased a deep 1- inch non-stick skillet on a whim one day as it was on sale and it turned out to be a good thing when I needed an small oven proof skillet to make my first frittata. … Read More
I am always looking for new marinades for chicken. This one is quick and easy and very tasty. The first time I made it I marinated some chicken tenderloins then skewered them on BBQ skewers like a satay. Grill for … Read More
A classic Quiche Lorraine recipe with a slight twist — I use tarragon mustard instead of dijon and add red peppers. This recipe makes two pies, one of which I freeze for another day. This is not a low fat … Read More
I’m always looking for creative ways to use winter vegetables in meals. While we love roasted root vegetables by mid-winter we are looking for a change. Add to that the fact that homemade soup is a weekly staple in our … Read More
We are fortunate to be able to pick kale in the winter that is growing in the garden under small greenhouse covers. In fact, overall kale tastes even better once it is exposed to a slight frost and it is … Read More
Winter is a time for root vegetables in our household and I am always looking for a new way to prepare them. Today I roasted parboiled carrots, parsnips and potatoes with browned sausage pieces. A twist on a classic country … Read More
I was looking to create a menu to entertain some friends for dinner to celebrate the end of the harvest season and the wonderful produce from our vegetable garden. The end result was this Harvest Menu that incorporated not only … Read More
A crumb topping makes a delicious change for this spicy apple pie. The cinnamon, nutmeg and cloves are quite noticeable in this recipe. If you do not really love cinnamon, I would recommend reducing the spices by up to one … Read More
Another part of my Harvest Menu, I used some of the Magnotta Vidal Ice Wine in this Ice Wine Vinaigrette. It is pleasantly not too sweet, and a perfect match with bitter baby arugula. INGREDIENTS 3 tablespoons ice wine 1 … Read More
A classic vodka martini with just a hint of sweetness. We enjoyed these as part of our Harvest Menu and used Magnotta 2008 Vidal Icewine. It is best served very cold. 1 oz vidal icewine 2 oz vodka Frozen grapes … Read More
Made with our home made Garlic Jelly these are a one bite treat. INGREDIENTS 3 parts cream cheese 1 part garlic jelly crackers DIRECTIONS In food processor or small blender, mix cream cheese with garlic jelly until well combined. Place … Read More
A simple yet tasty appetizer with a delightful use of garlic scape pesto. We make these when out of season using frozen pesto (frozen without the cheese). Have everything ready to assemble at the last minute. Assembling early will result … Read More
A meat lovers sauce with a slight kick from the italian sausage, this Bolognese style pasta sauce is great on a cold winter day. INGREDIENTS 2 tablespoons olive oil 125 grams (about 4 ounces) pancetta 1 pound ground beef 1 … Read More