Life is an incredible adventure
This very easy Yogurt Sauce is lightly flavoured with lemon and a perfect base for Harissa Meatballs. The yogurt cools the little bit of heat from the meatballs.
Perfect for drizzling over Tacos, Buffalo Chicken Meatballs and just about anything else Southwestern/Mexican. Keep a few seeds and a little white membrane in the blend if you want to spice it up!
With the markets overflowing with produce and a neighbour with a generous crop, zucchini and tomatoes become regulars at our table.
Harissa often includes sun-dried peppers such as cayenne and/or Serrano. It has a deep flavour, with a bit of heat, yet not as sweet as Aleppo Pepper and not as hot as Sriracha. We have the spice blend rather than the paste, which is a …
Fresh cherry tomatoes from the Farmer’s Market slow roasted bring out the sweetness; emphasizing why tomatoes really are a fruit. Serve at room temperature with grilled Parmesan Toast.
Black Beans are native to Mexico and a staple on the table. This is a pantry side dish to any Mexican meal, using canned black beans and a few spices. “Refried” doesn’t actually mean they are fried twice. Refried or “Refritos” is the Spanish word …
As barbecue season approaches, grilled or roasted vegetables shine. The simpler the preparation, the better for the chef and the vegetables! Grilled or roasted peppers become sweet, like vegetable candy.
These are fun! Smashed, not mashed. Roughly smashing a baked or boiled potato and drizzling with a little olive oil. For crispy little bites, we like to heat them again on high heat after smashing but it’s not necessary.
