Month: May 2014

Spaghetti with Pesto, Arugula, Prawns & Cherry Tomatoes

A simple pesto with spaghetti is delicious topped with fresh arugula, plump cherry tomatoes and juicy prawns. This is great stand back and throw pasta that is easy and quick to make – perfect for a midweek meal. If you are squeezed for time, feel free to pick up a jar of your favorite pesto […]

French-Canadian Split Pea Soup (Soupe aux Pois)

A bowl of a good ole Québécois-style French-Canadian split pea soup is pure comfort food – it’s typically made from made with either green or yellow split peas and it can be pureed smooth or left quite chunky. High in protein and low in fat, most of the calories come from protein and complex carbohydrates. […]

Coleslaw with Cranberries and Roasted Pumpkin Seeds

The word coleslaw is derived from the Dutch term “koolsla”, meaning cabbage salad. “Kool” meaning cabbage and “sla” the Dutch abbreviation for “salade”. In the late seventeenth, New York was flooded with Dutch settlers and with them, they brought their recipe for chilled cabbage salad, which today is a mixture of the shredded vegetables with […]

Salmon with Lemon and Herbs

A classic Mediterranean combination of lemon, thyme, lemon balm (lemon verbena leaves) and tarragon add a certain depth of flavor to an otherwise elegantly simple dish. Using fresh ingredients there is tons of flavor ideal and this salmon recipe is moist, tastes amazing and makes for a super easy, quick dinner dish. Serve with a […]

Chia Seeds

Chia Seeds – The Super Seed

Chia is an edible seed, belonging to the same family as mint, oregano and thyme, and comes from the desert plant Salvia Hispanica which is grown in Mexico. The use of chia seeds go back to Mayan and Aztec cultures – “Chia” meaning strength, has a history of being used an energy booster within these […]

Spaghetti Carbonara with Pancetta & Prosciutto

Quality ingredients play a very important role in the success of a good Spaghetti Carbonara. Foremost the eggs: use farm fresh eggs from free range grass-fed chickens. These eggs will give you fatty orange yolks with an amazing depth of flavor needed for an incredible tasting carbonara. For the pasta to keep its creaminess the […]

Lemon-Vanilla Buttermilk Muffins with Dark Chocolate Chunks

Lemon and dark chocolate may sound like a strange combination but trust me, it works brilliantly! I love anything lemon and this combination with tangy buttermilk magically creates moist and insanely delicious muffins. Studded with heavenly little chunks of dark chocolate and subtle hints of lemon zest and vanilla, they are transformed into something really […]

Homemade Caesar Salad Dressing

Aunt Ilse’s Homemade Caesar Salad Dressing

Was ‘Caesar salad’ invented by or named after Julius Caesar? Or did it originate from the Italian owner’s of Caesar’s restaurant in Tijuana? Whatever the true origin, the original recipe included romaine, garlic, croutons, and parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. This caesar salad dressing recipe is a little different, and frankly […]

The Ernie and Bert Principle

The underlying principle of Ernie and Bert is one that applies to love, friendship and career: in any partnership one is always the Ernie and the other, Bert. Though, at some point, we were all once an Ernie. Friendly Ernie with his big round head, large starry eyes full of curiosity, and that so very […]

Buckwheat Risotto with a Medley of Mushrooms

A extra nutritious spin on the traditional risotto, buckwheat risotto makes for a hearty and healthy dish. Why use buckwheat in a risotto? Well, not only is it gluten-free just like rice, buckwheat is superior in nutrition to rice, especially white rice. Yes, it has a misleading name that, understandably, can cause confusion. Buckwheat is […]