Each week this summer, Meat and Tater Man has been bringing home a basket or two of fresh locally grown vegetables from various farm stands where he works. So, every Friday, I’m greeted with a big kiss, a hug and a surprise allotment of fresh produce to cook from. What I love about this […]
Pan Roasted Cauliflower with Pancetta and Capers
This recipe comes from Amy Thielen’s most wonderful first cookbook, The New Midwestern Table. I cannot praise the merits of this book enough, and it is easily my favourite cookbook of the year. I have cooked so often from Amy’s recipes in the past year, that I’ve lost count of how many wonderful things I’ve […]
Thai Chicken Curry
I used to think that cooking curries was a long, involved affair which started with a mise en place (read: pre-cooking prep) of 50 ingredients before even getting near the stove. I don’t know why I felt overwhelmed about this, but once I tried it, I couldn’t quite figure out what my problem was. You […]