I love radicchio and as we move into fall, the cooler temperatures produce a more sweet and mild flavor (though still pleasantly bitter) as opposed to the stronger flavor in summer. Radicchio is a member of the chicory family and a traditional Italian ingredient. It is crunchy and refreshing, full of bold flavor, very colorful and makes a beautiful addition to a fall or winter menu.
I love dip. I mean, who doesn’t? It’s easy, I can make it ahead and it’s always a crowd pleaser. This caramelized onion and blue cheese dip recipe is the adult version of French onion dip. Made with crumbled blue cheese, a splash of white wine, caramelized Spanish sweet onions and a sour cream (or yogurt) base.
You all know by now that I love wild mushrooms and have quite a few mushroom recipes on here already. Today’s recipe, Chanterelle Mushroom Croustade, is one I’ve made quite a few times over the last few years but for some reason, it never lasted long enough to photograph! (PS. Read through to the end for the exciting launch of my new home wares shop- www.westcoastkitchengarden.com
As fall begins, my family is craving heartier meals and honestly, I am too. Pasta is always a winner and Chicken and Sun Dried Tomato Fettuccine is a regular on our weekly roster. Sliced chicken thighs, wild mushrooms and tender, sweet sun dried tomatoes come together in this pasta recipe for the perfect balance of healthy, hearty, sweet and savory.
Have you had roasted red pepper soup before? The first time I had this sweet, slightly smoky soup, I was hooked. It is a relatively simple soup and roasting the peppers gives a sweetness and depth of flavour you just can’t get anywhere else. Vegetarian and easily made vegan, this is the best, really quick recipe. Use Sardo Fire Roasted Sweet Peppers to make this in under 30 minute
Oh peanut sauce, you are so good and so versatile. Dipping sauce for summer rolls or skewered satays, dressing for a buddha bowl or sauce for a stirfry. But I am going to suggest the very easiest recipe of all…Peanut Sauce Baked Chicken.
Miso roasted salmon (especially sockeye salmon!) is one of my all time favourite, go-to fish recipes. This recipe really lets fresh and healthy salmon shine. Lemon adds light and bright tartness while savory miso paste keeps this thick enough to cling to the fish and creates a nice caramelized, bubbly glaze. Also check out a picture of me commercial fishing back in the day!
Orange vinaigrette is my favourite light citrus salad dressing recipe and it goes so well on a garden salad. And by garden, I mean any little bits of fresh greens or veggies you find growing in your yard as you prepare dinner. One of my favourite salads because often, especially early in the year, I only have a little bit of this and that and the sweet tartness of orange brings everything together beautifully.
This tender, moist and healthy zucchini muffin recipe is a family friendly winner. I have paired spelt flour with regular all purpose flour for added depth of flavour, fiber and minerals. Yogurt and eggs boost richness, protein and moisture making these a nutritious muffin for snacking. These are delicious with or without the 1/2 cup of chocolate chips or 1 cup of finely diced apple to the batter but adding bursts of sweetness really make this muffin stand out.
I love radicchio and as we move into fall, the cooler temperatures produce a more sweet and mild flavor (though still pleasantly bitter) as opposed to the stronger flavor in summer. Radicchio is a member of the chicory family and a traditional Italian ingredient. It is crunchy and refreshing, full of bold flavor, very colorful and makes a beautiful addition to a fall or winter menu.
I love dip. I mean, who doesn’t? It’s easy, I can make it ahead and it’s always a crowd pleaser. This caramelized onion and blue cheese dip recipe is the adult version of French onion dip. Made with crumbled blue cheese, a splash of white wine, caramelized Spanish sweet onions and a sour cream (or yogurt) base.
You all know by now that I love wild mushrooms and have quite a few mushroom recipes on here already. Today’s recipe, Chanterelle Mushroom Croustade, is one I’ve made quite a few times over the last few years but for some reason, it never lasted long enough to photograph! (PS. Read through to the end for the exciting launch of my new home wares shop- www.westcoastkitchengarden.com
As fall begins, my family is craving heartier meals and honestly, I am too. Pasta is always a winner and Chicken and Sun Dried Tomato Fettuccine is a regular on our weekly roster. Sliced chicken thighs, wild mushrooms and tender, sweet sun dried tomatoes come together in this pasta recipe for the perfect balance of healthy, hearty, sweet and savory.
Have you had roasted red pepper soup before? The first time I had this sweet, slightly smoky soup, I was hooked. It is a relatively simple soup and roasting the peppers gives a sweetness and depth of flavour you just can’t get anywhere else. Vegetarian and easily made vegan, this is the best, really quick recipe. Use Sardo Fire Roasted Sweet Peppers to make this in under 30 minute
