I’m loving lemons lately and my newest ode to this versatile fruit is this lemon spinach hummus. Featuring both lemon juice and lemon oil, it packs a nice lemony punch. Perfect for parties, it’s gluten free, dairy-free, and vegan. But don’t wait for your next party to make it. Have it for lunch smeared on a bagel, or with crackers or veggies for a late afternoon pick me.
Got some Brussel sprouts left over from Thanksgiving? Here’s a quick and easy way to use them up. The orange juice add brightness, while the dates provide a touch of sweetness. They’re finished off with toasted hazelnuts for a contrasting crunch.
This sauce starts out lemony in your mouth and then you’re hit with ginger, chili and a hint of lime. It looks simple but it tastes complex. It’s not complex to make though.
When I was a kid, my mom used to tell me how when she was a kid she ate bacon fat sandwiches. Back then, smothering white lard over perfectly good bread seemed like a horrifying prospect. Now I realize she was on to something! In honour of my mom, these biscuits are unapologetically bacon-y, with bacon fat replacing the traditional shortening, and cooked crumbled bacon added for good measure. The caramelized shallots add a hint of sweetness, or you could go all savoury and swap those out with roasted garlic. Or you could add both!
Today, we’re snubbing salad and saying “hello” to steak. Actually, steak and sauce. But not just any old sauce. This ain’t no ho hum peppercorn, no timeworn mushroom, no routine red wine sauce. This is Steak for Her and our lady has an adventurous palate and a love of flowers, wine, and chocolate. She’ll find each making an appearance, respectively as rosemary, merlot, and a hint of dark chocolate. Reduced beef stock and brown butter round out the ingredient list. So good, she might just want to keep it all to herself, but maybe she’ll share. Despite the name – boys are allowed. Just don’t ask for a side of potatoes!
Deliciously sweet inside with a crunchy, almost brown-sugary exterior, these yummy cupcakes contain three types of coconut: coconut flakes, coconut oil, and coconut extract. Awesome all on their own, they’re even more delicious with the glaze. Three’s the magic number today and the glaze has its own flavour trifecta, this time in the form of lemon, basil, and coconut. Yup – basil! It imparts a slightly herbaceous, floral note that’s a perfect foil to the sweetness of the cupcakes.
Salt and pepper are typically a committed duo, but they’ve just found a tarty friend in sumac, and today they’re bringing her in as their third. The perfect gustatory menage à trois, these chard chips are salty, citrusy, and peppery all at the same time. You can invite this swinging threesome into your home as a snack, on a appetizer plate, alongside a sandwich or burger, even as an edible garnish on a cheese tray or hor d’oeuvre platter.
This recipe combines sticky Thai sweet black rice, with the tropical flavours of papaya and kiwi. Dried mango slices, toasted coconut flakes, and pomegranate seeds provide the 3 c’s – crunch, contrast, and colour! The whole delicious smorgasbord is topped with a blueberry yogurt sauce. If you use soy yogurt, it’s vegan. You can make this completely sugar free, or add a bit of your favourite sweetener. I’m Canadian, eh, so I like it with a bit of maple syrup, but you’re the boss. This makes a great breakfast, snack, or dessert.
If you haven’t tried making Brown Butter, Baby now is the time. It’s the time because right after you make Brown Butter, you’re making this amazing Brown Butter and Parmesan Polenta sauce, in the same saucepan, natch. Guaranteed to be a go-to, its super versatile – have it with pasta and your favourite bolognese or marina sauce, or use it to replace cheese on a meat or veggie burger.