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Every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next 5 or 6 months… How else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they’re going to be veg friendly, too.)
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Here’s a new favourite summertime supper recipe — perfect for when those patio tomato plants are being just a bit too generous with their fruitful bounty.
Tiny tomatoes are apparently custom-made to be roasted with garlic, olive oil and balsamic vinegar, then tossed with lovely greens: the late-season regrowth of baby spinach and herbs [...]
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I love the rich aubergine colour and fat rounded curves of eggplant — surely the most elegant and mysterious of vegetables.
The only problem with eggplant, as I see it, is finding a way to cook and serve it that won’t have the household running madly off to a fast-food joint.
Enter [...]
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Well, look who’s been doing his own stint of “reality TV” — and it doesn’t get any more real than cooking in front of the television cameras, people.
Last week, the delightful Ken Hoyt hit AM Northwest to demonstrate his recipe for delicious Savory Bread Pudding with Blue Cheese Sauce.
Watch our Ken [...]
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A little bit of bacon goes a long way…
If you love the taste of bacon but try to avoid it because of all that saturated fat, Bacon Pie is a quick and easy brunch idea that goes a long way to satisfy that bacon craving.
The recipe makes two pies, so it easily [...]
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