Cannellini beans AKA: White Kidney beans, are often used in Italian cooking. This quick Mediterranean style soup served with crusty bread is a meal……..hearty and full of flavors.

New England Clam Chowder may be the most popular chowder, and even though associated with Massachusetts; French, British or Nova Scotia settlers brought the recipe with them.

Pizza crust is so easy to make and carb count. Use Tipo “00” pizza flour; which is very finely ground and flavourful. Caputo brand is our favourite, Gluten and Gluten Free. Bread flour will give a New York style crispier crust; All Purpose flour will…

A sweet but salty cheese; Gruyere, is a staple ingredient in a traditional Swiss cheese Fondue. If there is any Gruyere leftover from the apres ski fondue or any other winter occasion; make a grilled sandwich with a slightly salty, high quality deli meat.

Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want – just save some ham with it. *This soup thickens if you let it rest and it lasts…

Scallops are sweet, buttery and firmer than lobster or crab. Large Sea Scallops can be pan fried; Bay Scallops are small, and we love them in pasta dishes.

It must be a retro weekend with kids in the house. Creamy Velveeta makes a gooey good grilled cheese sandwich.

We puree this soup and serve it as the main for lunch or as a small appetizer before dinner. Everything is roughly chopped and thrown in the stock pot. Long grain rice (not instant) helps to thicken the soup and keeps it Gluten Free.

Fresh ripe tomatoes with Feta Cheese and Avocado definitely tastes like summer. Serve with just about anything grilled.

Avocado Toast became a trend about a decade ago, but it’s been around in some form for many years for breakfast or as hors d’oeuvres. We dressed ours up with egg salad, a very low carb brunch idea.