Looking for some handy recipes? Here’s a MENU of my personal favorites!
— I love a good repertoire of quick bites, side dishes and small bites for entertaining —
Savory Steak or Prawn Pho
Vietnamese-inspired Pho from homemade Stocks
Creamy
With quick pickle of dried apricots and pistachio crumble
Easy Salt-Cured Egg Yolks
An easy umami add on to all your savory dishes
Garlic Confit
Both the Garlic AND the resulting infused Olive Oils are amazing with this pantry staple
Tuna Spread and
Nicoise Olive Spread
A perfect snacking or charcuterie board accompaniment with some Flatbread!
Fresh Marmelade
Going through loads of citrus over summer or during Mandarin Orange season? Try a Marmalade
Flavored Sauerkrauts
Super adaptive, Sauerkrauts can have limitless flavors AND uses
— Main dishes for Lunch or Dinner, for your gastronomic pleasure —
Savory Steak or Prawn Vietnamese-inspired
We make a LOT of Stock in our house, which means we also make a LOT of Pho!
Passionate Puttanesca Sauce
This Puttanesca Sauce is so easy to make, requires no pre-cooking, and freezes or cans really well. Ready?
Poached Quail Egg Ravioli
Pan-fried sole in butter and served with brown butter sauce, parsley and lemon
Best Green Beans Ever
A bit of crunchy, juicy, acidic, savory and umami all rolled into one
Soul Soup – Cauliflower and Leek
Incredibly versatile, I call this Cauliflower + Leek Soup Base my SOUL SOUP.
Using Random Pantry or Fridge Items
Need some ideas for what to do with lots of … anything? Take a look!
Grilled Fall Vegetables w Fig Jam
Evolving traditions in 2020 can mean exciting new twists on favorite dishes!
— Have you been reading ‘a story of belonging’, my journey in finding my place in the Kitchen? Well each chapter comes with an accompanying simple Recipe! Check them out —
(find recipes at the end of each story chapter)
Chapter 1
Garlic 4 Ways Frog Legs
From catching frogs as a country-kid, to eating them in Parisian cafés…
Chapter 2
Lucious Liver Pâtés
Decadent and high in iron, Liver was one of the few childhood dishes I enjoyed
Chapter 3
Decadent Lamb Lasagna
A ‘treat meal’ served for guests growing up, this one-dish-meal is still a decadent one
Chapter 4
Prawns 4 Ways
Who knew a few hours with friends on a cliffside could conjure buckets of yum…
Chapter 5
Crispy Soft Sourdough Pizza
After McDonald’s, I worked for a Pizza Restaurant – the start of a career in food?
Chapter 6
Frozen Fruit Fondues
Chocolate covered frozen Bananas is probably the thing I look forward to most!
Chapter 7
Blood Orange Gizzard Salad
These memories of cycling along the south of France are still SO very vivid…
Chapter 8
Mango Sabayon Tart
This boy would pick oddly elliptical orange and green fruits from the trees to eat…
Chapter 9
Cauliflower with Cheese Sauce
Sundays with Nana meant British Roast Beef, Yorkshires – and Cauli w CHEESE…
Chapter 10
Caramelized Alliums
He used all these strange ingredients I had never heard of like Vidalia Onions…
Chapter 11
Rustic Rabbit Rillettes
Quaint old town areas that dedicated entire restaurant menus to Le Lapin…
Chapter 12
Vietnamese Chicken
From Vietnam through gun-wielding pirates across wild, uncontrollable seas…
BC Greenhouse
Fresh flavors that hit all the senses! Check out these recipes created for BC Greenhouse (also HERE)
Join Jolene Kolk of Pantry Studios and I as we power through over 230+ Pierogi! We tried a variety of doughs, mixed in some delicious fillings, and YUM!
You can also check out Jolene’s Blog Post [ HERE ]
Something you want to see here? Send me a message!
