I think of this salad every spring in strawberry season! Adapted from the Best of Bridge Series. As with most salads, plate individually for an exact carb count. Otherwise the CHO will depend on the amount of which salad ingredients you take on your plate.…

  This is one of my Italian favorites and a must throughout the summer. If pressed for time a really good balsamic vinegar reduction and a bit of olive oil can be drizzled instead of making the dressing. This salad recipe was adapted from the…

  Adapted from Culinaire Magazine. “Italian Wedding Soup” has nothing to do with weddings but the marriage of flavors in the soup. We like to build our own bowls when there are several ingredients; it’s much easier to carb count and keep track of gluten…

  Adapted from the Best of Bridge Series. When peppers are at their best! I use whatever color of peppers I have at the time, orange, yellow or red.

  One of my favorite lunches in Italy. Whether you slice the cantaloupe or use a melon baller; the sweet fruit and salty prosciutto is absolutely wonderful. Top with fresh basil and it’s incredible on a hot summer day!

Asparagus is available year round, but the first shoots in the spring; February to June seem the best to us!   I have had this recipe for so long I cannot remember where it came from. The number of asparagus spears will depend completely on…

This Carrot Soup is flavourful and very light.  We often make it as an appetizer, served in tea cups, during the cooler months for dinner guests.   It’s a bonus if there are leftovers for lunch the next day. I do not know where friend,…