Welcome to chocolate and peppermint season! It’s one of my favourites, for sure. There’s something about this combo that puts my taste buds in sheer ecstasy. So invigorating! So peppy!
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
It has been so cold in the Bay Area lately! Well, cold for the Bay Area that is (30-40 degrees). And because of that I’ve been making a lot of soups. One soup in particular that the husband and I […]
Make a dairy-free risotto-style rice dish with the use of puréed cashews. By soaking overnight, the cashews soften and create a rich and creamy sauce that transforms frozen rice into a delicious meal. If you like fresh horseradish, grate some over the top just before serving for a punch of flavor.
This cake is one of my all time favorite cakes to make. It is rich and creamy and so very good. I have been making this cake for years. I got this recipe from my mother in law, who got
Pillsbury Grands! biscuits filled with chicken and veggie mixture, made using Progresso™ Recipe Starters™ cooking sauce gives you delicious dinner – ready in 20 minutes.
With its sweet cider sauce, this sodium-reduced dish is full of flavour. If you have leftover polenta, form it into cakes and fry them up for a quick side dish to go with your morning eggs.
For the nights when you want to make something for both you and the kids. Classic macaroni and cheese that you can serve plain and classic with cheddar or with a few easy mix-ins for a gourmet bowl of spinach and feta mac.
