Skip to content

Courgette with Pistachio, Green Herbs, and Ricotta

This will be a wonderful new recipe for you if you have a spiralizer (but if not, zucchini spaghetti seems to be readily available in most produce departments these days). Here, tender, jade ‘zoodles’ are tossed with lemon, basil, mint, and pistachios; then, ricotta cheese, baked with honey and chili flakes until caramelized, is crumbled over the top. YUM! Read more

Steak and Aubergine Salad

The two things that make this salad a stand-out are the crisp-on-the-outside and soft-in-the-middle aubergine (that’s eggplant to you, Yank), and the dressing, which is punctuated with green chili, cilantro, and mint for a fabulous freshness. The recipe is written to yield 2 servings, but can easily be increased. In addition, instead of pan-frying the steak, feel free to grill it instead, as we did. Read more

Mixed Berry Cake

Here is a lovely cake that serves as a brilliant means to enjoy summer’s bounty of berries — though you may also ‘cheat’ and use frozen berries if you find yourself craving this delicious treat out of season. The recipe suggests serving the cake with whipped cream, but we find that we prefer a scoop of vanilla ice cream or a dollop of crème fraîche to ‘put the icing on the cake,’ so to speak: do whatever suits you best, just give it a go! Read more

Summer Meatballs and Spaghetti

This light pasta entrée for two comes together quickly and easily for a summery supper on a mild day — we find we need nothing more than some crusty bread served alongside to be satisfied. The flavourful pork meatballs are a snap to make, and tossing the just-cooked pasta into the pan after frying them up helps to loosen the fond from the bottom, glazing the noodles with a delectable ‘sauce.’ Lovely green ribbons of zucchini fill out this all-in-one-bowl meal admirably, with lemon and parsley adding bright notes. Read more

Lamb Sauce with Pasta

‘Spag Bol’ is a trusted British favorite (here is our recipe: Classic Spaghetti Bolognese.) This recipe is simply a take on that beloved sauce using ground lamb. The lamb gives a sweetness that beef lacks and pairs brilliantly with the addition of rosemary. This is served family-style in a big bowl for everyone to help themselves. All you need to enjoy it is a green salad and a good appetite. Read more

Blueberry and Pecan Oaties

Although dried blueberries are called for in this dandy little cookie, any dried fruit could be used — think cranberries, cherries, or raisins, for instance. The dough needs to be chilled before baking and will keep in the fridge for up to a week or frozen for up to three months. We find this ideal for when you simply NEED a warm cookie! These are fantastic. Read more

Caramelized Onion and Goat’s Cheese Pizza

The dough hook on a stand mixer is a wonder for making pizza dough. All the work happens in the mixer bowl. That said, if you have no access to a stand mixer, or like to take it ‘old school’ feel free to knead the dough by hand. This wonderful pizza could easily be made into a vegan option by omitting the goat’s cheese or using a vegetarian alternative. Read more