Roasted brussels sprouts are a classic side dish. This version gets a punch of flavour from fresh ginger and kimchi. I haven’t always been a lover of brussels sprouts. The one and only time I remember having them as a kid, they were boiled nuggets of mush, and served with Cheez Whiz. I’m fairly certain…
Streuseled Zucchini Bundt Cake
With the end of summer, comes a bounty of fresh garden veggies, including zucchini. Forget about zoodles, make this cinnamon laced zucchini cake instead. I firmly believe the best expression of a zucchini is through cake. Whether it’s a bundt, a loaf, or muffins, it’s my favourite way to use it up. I have no…
Roasted Beet and Lentil Salad with Goat’s Cheese
Roasted beets and French lentils make the perfect hearty fall salad. Earthy beets and lentils are complimented by tangy goat’s cheese, and a balsamic vinaigrette. I can’t get enough, and neither will you. This post is in collaboration with Local and Fresh. We created a promotional video together, which you can view below, along with a…
Black Forest Black Bean Brownies
Rich and fudgy brownies, made with black beans, loaded with chocolate and cherries, are a healthier take on the classic Black Forest Cake. This is my favourite time of year in Saskatchewan. The weather is perfect, almost always sunny, and I’m soaking it in as best I can. I’ve spent a great deal of…
Pretzel Bites with Korean Cheese Dip
Making pretzels at home is super easy, especially when you don’t fuss with forming them into the classic pretzel shape. Pretzel bites are supremely easier, and just as soft, chewy, and crunchy as their full-sized cousins. Plus, they’re better for dipping in a spicy, Korean cheese dip. I can never pass up a pretzel, which…
Asparagus Salade Lyonnaise
Bring the taste of France to your kitchen with Asparagus Salade Lyonnaise. A warm bacon and shallot vinaigrette, crispy croutons, a perfectly poached egg, and tender, yet crisp, roasted asparagus; the perfect spin on a French classic using fresh, spring asparagus. Of all the vegetables that signify the arrival of spring, asparagus is my favourite. When…
4 Tips for the Best Baked Fries
The ideal french fry is crispy on the outside, and is soft and tender on the inside. If you’re under the impression that you need to deep fry potatoes to get them crispy, think again. All you need is your oven, and these 4 tips! I would walk across glass for potatoes. They’re one of…
Peanut Butter Marshmallow Squares
These beauties go by many names; Peanut Butter Confetti Squares, Butterscotch Confetti Squares, Peanut Butter Marshmallow Squares, Peanut Butter Butterscotch Marshmallow Squares, and pretty much every other variation of the like. Regardless of what name you associate with this dessert, we can all agree that they’re full of nostalgia and superbly delicious. Of all the retro…
Grape and Olive Focaccia
Focaccia is a yeasted Italian flatbread that is soft and chewy, and it’s incredibly easy to make. There are endless variations of toppings, ranging from simple olive oil and herbs, to something slightly more complex, such as my red grape and kalamata olive with rosemary. I’ve always had it in my head that I dislike…
Shakshouka Galette
Breakfast for dinner is arguably the best meal concept of all-time. Skip the pancakes and french toast, and do yourself a favour, and make Mini Shakshouka Galettes. If there’s a dish that deserves to be the champion of “Breakfast for Dinner”, it would have to be Shakshouka. Eggs poached in a smoky tomato sauce hits…