Roasted Tomatoes are drizzled with olive oil, seasoned and ready in less than 15 minutes and yummy served with barbecued meats or fish. I have made roasted tomatoes with regular olive oil but prefer Chipolte olive oil, because of the … Continue reading
Monthly Archives: April 2013
My Mom came from a large family and her Mom baked for a bakery, so desserts were always a feature at family get togethers. When the family had a bridal shower for me, each one was asked to bring a … Continue reading
It is the time of year when I start to tire of winter root vegetables, even the ever popular carrot. However, our winter carrots are very reasonably priced, especially when compared to the imported spring vegetables from other parts … Continue reading
Called aubergine in France, eggplant is a member of the nightshade family of vegetables, related to tomato, bell pepper and potato. Originally found growing wild in India, it was cultivated by China in the 5th century BC. Many varieties are … Continue reading
According to the Mirriam-Webster online dictionary “primavera” means: “Served with a mixture of fresh vegetables (as zucchini, snow peas, and broccoli) and is usually used postpositively (as in Pasta Primavera)” The word “primavera” in Italian means spring. This is a … Continue reading
This Zucchini Tomato Pepper Stir Fry is a colourful side dish. The chili pepper flakes add a nice bite. This is a last minute vegetable that only takes about 10 minutes to prepare. It is lovely served with roasted or … Continue reading
This Fresh Mushroom Salad features a tarragon dressing which is used to marinate the mushrooms and dress the greens and cherry tomatoes. This has been a brutal winter for fresh greens. The places to south of us, who normally supply … Continue reading
This Cinnamon Spice Saucy Cake performs it magic and bakes the cake on top of the sauce. This recipe is like many of the Pudding Cake recipes; you make a cake-like bottom and then pour a liquid-mixture over the top … Continue reading
This Blueberry Streusel Coffee Cake is filled with blueberries and doubles as a breakfast bread and lovely dessert. It is a nice treat using winter blueberries from the south or especially delightful in the summer when Ontario’s wild blueberries are … Continue reading
This Baked Stuffed Salmon is filled with a mixture of peppers, onions, tomato and thyme and topped, then baked with a fresh tomato sauce. Years ago, I was in a job that required travel to Vancouver on a regular basis. … Continue reading