I’m constantly searching for new ways to make a “risotto” dish. I’ve of course used arborio and tried different grains like barley and quinoa but when I saw these delightfully tiny peperiti staring up at me at the grocers, I knew it was next. That and it’s Presto Pasta Friday, how could I resist? Besides...
I was beginning to feel a little sympathy for all those wonderful tomatoes I’ve been snagging the spotlight from. Over this past week, I’d been a smidge focussed on my overflowing basket of fuzzy peaches. While I cooked and created away, this star of a tomato stared me down from the windowsill. I couldn’t leave...
What’s lightening quick, goes with just about anything and uses up even more of the overflow of zucchini? The title gave it away, didn’t it? Looking for dinner inspiration, I gazed over my garden. I grew some of my own stuff this year, but now my garden is getting that late August hue of tan...
Can’t you just imagine the tomato flavour? Pure as the day it was grown, this no cook sauce is a cinch to make and creates a perfect way to highlight light or stuffed pastas. FRESH TOMATO SAUCE 2 Tomatoes, skinned and seeded 1 Clove Garlic, Puréed pinch of salt 1 Tablespoon Extra Virgin Olive Oil...
If you’re like me, the garden is bursting and the local farmer’s market is a flash with irresistibly bright colours. When I returned home from the market this morning I realized my biggest challenge of the day might be shutting my refrigerator door if I didn’t get to work, so I started dinner early. My...
