I was thrilled to do a cooking demo at the Okanagan Eats Food Show today, and decided to make this pasta for the crowd. It was hard to settle on what to make but I chose this dish as it embraces a lot of what I ‘stand’ for: moderation and balance (among other things).
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
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