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
I love coconut. And I’m head-over-heels for anything with cilantro. Mixing the two in a dish? Genius. This 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?). Cooking the rice in coconut water gives it … 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, but this seems to be a case of ‘a little goes a long way’ in the splurge department. As with all of my recipes, I tried making this as lean as … View The Post