The Farmer’s Market had fresh vegetables well into the fall! This salad is hearty enough to be the only side along grilled meat and definitely earns a spot on the summer picnic buffet. Fresh corn cut from the cob makes all the difference.

Socca is an unleavened pancake or crepe made of chickpea flour. It has crisp brown edges, and is typically cooked in wood ovens, but a cast-iron skillet works just as well. Socca is typical of the North-West Mediterranean Coast. In France it is called Socca,…

With the markets overflowing with produce and a neighbour with a generous crop, zucchini and tomatoes become regulars at our table.

Harissa often includes sun-dried peppers such as cayenne and/or Serrano. It has a deep flavour, with a bit of heat; yet not as sweet as Aleppo Pepper and not as hot as Sriracha. We have both the spice blend the paste, which is a staple…

Fresh cherry tomatoes from the Farmer’s Market slow roasted bring out the sweetness; emphasizing why tomatoes really are a fruit. Serve at room temperature with grilled Parmesan Toast for a perfect summer appetizer or side dish.

These are fun! Smashed, not mashed. Roughly smashing a baked or boiled potato and drizzling with a little olive oil. For crispy bites, we like to heat them again on high heat in the oven after smashing, but it’s not necessary.

Black Beans are native to Mexico and a staple on the table. This is a pantry side dish to any Mexican meal, using canned Black Beans and a few spices. “Refried” doesn’t actually mean they are fried twice. Refried or “Refritos” is the Spanish word…

The Company “Sunset” tells us not to be fooled by these teeny tiny tomatoes’ size…….they are deliciously cute……..they are that, and so much more!

Lion’s Mane Mushrooms are a white, shaggy specialty mushroom, found in specialty stores along with Oyster and Shiitake. Prominent in Eastern Asia, they are used in Traditional Chinese medicine for insomnia. We love this side dish with mayo meals, such as Port Basted Rotisserie Chicken…

This mayonnaise based dressing got its start in the early 1900’s and its name “Russian” because the original recipe had caviar in it, a Russian staple. However, it was created in New Hampshire.