In February, I hosted a Warming Winter Soups “Cookshop” where a group of lovely ladies and I came together and prepared 3 delicious soups. Although all uniquie in their flavours and textures, the one I enjoyed the most was Roasted Sweet Potato Soup.
This year for Halloween, I decided to decorate our house with smaller pumpkins that could be roasted and enjoyed in a variety of different ways. Don’t get me wrong, we did crave one pumpkin which was set out on our front steps aimed at scaring little trick or treaters. Not sure we successfully achieved that with my amateur carving skills, but we tried.
This summer, while travelling though Italy, I had the pleasure of enjoying one of my all time favourite veggies, eggplant. I had pasta with eggplant, pizza with eggplant, grilled eggplant, marinated eggplant and eggplant parmigiana. You name it, I had it
I’m always looking for a good recipe for chocolate banana bread and I think I found it. A perfect combination of moist chocolate cake and banana bread, all wrapped into one bite. What could be better! After making a few changes to the original recipe to suit our needs for something gluten and dairy free,
When I think of rhubarb, I often think of strawberries in some type of delicious dessert served with ice cream. Does that sound familiar? While rhubarb is often cooked with fruit to round out it’s tart flavour, it can also be served in a variety of savory dishes.
I love this simple recipe for strawberry rhubarb chia seed jam, made in minutes and sweetened with a touch of maple syrup. I enjoy a little dollop of it on my oatmeal, yogurt or chia seed pudding. It can also be added to pancakes, crepes or french toasted or to top a frozen treat. Enjoy!