The best apples for sautéing are Granny Smith, but other crisp tart apples like Honeycrisp or Pink Lady also work really well. This is a fresh approach to apple sauce with pork, or sprinkled with a little cinnamon and sugar, becomes dessert. We love Sautéed…

Even though “Confit” means slow cooked, these tomatoes can slow marinate for hours on the counter. Generally we marinate for about 4 hours. Ripe Beefsteak tomatoes work best, compared to Cherry or Grape.

The potatoes absorb the Balsamic, which becomes a sticky, delicious crust around the pan. Serve with Peas and Leeks if you like. Balsamic Vinegar has countless ways to be used other than as a salad dressing!

Green Beans have been harvested for centuries in South and Central America. Christopher Columbus brought them to Europe on his second excursion. And before that they were merely decorative in Europe and inedible.

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!

At the peak of summer and corn season we always look for new recipes to enjoy the sweet freshly picked corn from the Farmer’s Market. This recipe is a blend of several and we experimented many times until getting it “just right”! Serve this bright…

Reminiscent of a lunch we had in Italy years ago, butter beans are so versatile. Perfect for soups, stews, salads and as a side dish. We love this simple meal on a hot summer day!

Peppercorns are picked green, and when they are dried in the sun, they become black peppercorns. Green are quickly dehydrated to retain the green color and packed in salt water brine to preserve them. The Moulin Family in France (Moulin Poivre Vert) hand selects green…

Joe’s Gluten-Free Foods Ltd, Regina, Saskatchewan; is a dedicated GF Facility making all kinds of baked goods, including pirogies/perogies. Regular Gluten Perogies are easy enough to make once you get organized, but GF dough is just not the same.

Labneh is a Middle Eastern cheese made from strained Greek yogurt. Generally, it has the consistency of creamed cheese and can be used as a dip on Mezzo Platters or dotted on pizza and salads. The longer you strain the yogurt, the thicker the Labneh…