I had this squash sitting on my cupboard for a while, knowing that time was on my side (they take forever to spoil, my kinda veggie). My go-to for acorn squash typically involves throwing a dab of butter, brown sugar and salt into the middle of each half and roasting until done. Now, there’s nothing wrong with that (highly recommended … View The Post
I love coconut. And I’m head-over-heels for anything with cilantro. Mixing the two to make coconut cilantro lime rice? Genius. This coconut lime rice is a perfect side dish for that delicious curry you have been meaning to whip up, or would make the most amazing backdrop to grilled fish or chicken (perhaps with some fresh fruit salsa?).
You know those meals that you cook ALL THE TIME….? Tacos are that meal for us. Now, we’re not talking any regular taco here. We’ve been married for six years now, and seriously, it has taken us that long to perfect this dish (I guess that’s what you can expect when a Hungarian and a Ukrainian set out to ‘master’ … View The Post
If the mere thought of making bread overwhelms you, fear not. Soda bread is SUCH a simple bread to make and requires essentially no kneading. It is perfectly moist on the inside with a crunchy rustic crust: your guests will never know how easy it is to make! You can substitute half of the flour for whole wheat flour should … View The Post
You either love them or hate them. Yes, I’m talking about brussels sprouts. And I confess, until recently I was in the ‘hate them’ group. I had been subjected to years of the mushy cold version (aren’t all veggies cold on the Christmas table by the time we get to them?), so I really had no clue how yummy these … View The Post
There are times in life when a little bacon is in order: this is one of them. Of course, if you are vegetarian you can completely leave it out of this recipe for spaghetti squash fritters, but this seems to be a case of ‘a little goes a long way’ in the splurge department. As with all of my recipes, … View The Post
This classic basil pesto recipe is a staple in our house! We grow so much basil that making pesto is a must, and it freezes well without the parmesan. Simply follow the recipe but leave out the parmesan, put into small plastic containers and drizzle a bit of olive oil on top before placing the lid on and freezing it.
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