This White Bean Hummus is similar to Chickpea Hummus – but not quite. Cannellini Beans have a milder and creamier consistency. Dress the Hummus with anything and everything you have on hand. We love Slow Roasted Tomatoes along with avocado, cucumber, parsley, red onion, and…

We were thrilled to find Gluten Free Orzo online. Not the cheapest pasta by any means but a lovely treat and perfect with Sea Scallops. Gluten Free Delallo Orzo is well worth it. Make this company worthy dish an hour before serving to let the…

Roasted Red Peppers and Harissa Paste are wow delicious with Chèvre tossed hot pasta. The Harissa paste adds a nice kick to the sweetness of the peppers, use more or less depending on how spicy you like things

There are as many variations of a Stir Fry as there are Spaghetti Sauce recipes. The idea is not to overcook the vegetables and marinate thin cuts of meat before a fast dip in the wok. The prep is definitely the time factor, the wok…

The first time I had ever heard pf Braised Pork Ribs is while thumbing through Marcella Hazan’s Classic Italian Cookbook. Marcella Hazan is considered one of the best Italian cooks and cookbook authors. She changed the way North Americans cooked Italian.

The simplest sauces are sometimes the best. This recipe has proven the test of time, served over pasta just as it is; or with any additions you have a particular craving for at the time. We scramble fried Spolumbo’s Spicy Chicken Sausage and WOW!

We drizzled Parmesan Cream over Tenderloin resting on grilled baguettes for New Year’s, dipped French Fries in it and had there been any left the next day, we would have tossed it with pasta. Not a drop was to be wasted!

A hearty vegetarian meal, packed with flavour and topped with blistered Shishito Peppers. Shishito peppers are small, green peppers from Japan. Similar to a Spanish Padron pepper or a skinny Jalapeño, but nowhere near as spicy, except maybe for the odd one. We like to…

Even though Risotto takes a bit of time to prepare, it is very simple to make. This classic Italian dish is buttery and creamy rich. We added high quality scallops and some sautéed oregano for an elegant entree.

Simmering smaller, tender cuts of meat in milk and herbs is a less acidic way to slow roast without drying out the meat, while adding tons of flavour to a built-in gravy. Albeit a little different looking with small milk curds, the flavour can’t be…