For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf. Seemed easy — yet, it took three attempts to pull it off.
This cookbook offers concrete advice on everything from meal planning for the week, to stocking home pantries with essential building blocks for quick and nutritious meals.
Once reserved for special occasion suppers, a slowly braised pot roast is the perfect fall comfort…
You can stuff acorn or other smaller-sized squash with just about anything; it’s a great way to use up leftover rice or other grains, or bits of fresh or cooked veggies.
This cookbook is a wonderful collection of creative and delectable recipes that inspire and encourage us to eat meatless one or even a few times per week.
These tender, savoury pancakes are a quick, tasty way to cook up squash; serve them as is, or alongside roasted meat or fish.
Although there is no cheese involved, you would never know it. Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust. Top it off with whatever fruit is in season and you really can’t go wrong.
When cooked, spaghetti squash separates easily into long strands with a fork, resembling spaghetti.
Not to be confused with a gingersnap cookie which are usually very crispy and spicy, these cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger.
Perfect as a casual appetizer, warm from the oven everyone will quickly gather around. For dinner with guests, paired as I did, with a big pot of clams in broth with leeks, chorizo and cherry tomatoes it was a big hit. Works well as a pizza base too!
There are a ton of recipes online for salmon cakes, however, most use mashed potatoes as a binder. Boy are they missing out. Turns out brown rice is perfect here, it creates a salmon cake that resembles “Arancini”, which are beautiful crispy Italian rice balls.
Inside-out chocolate chip cookies are perfect to pack to take camping or to the beach, or to stash away for a busy back-to-school.
I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently. You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.
BC blueberries are in season - they're perfect for everything from cobblers to smoothies, but we love adding them to waffles - and scattering them overtop, too.
Homemade ice cream sandwiches are surprisingly easy to make - using brownies instead of cookies keeps them soft and easy to eat, and delivers maximum chocolate flavour.