Lemon Yogurt Sauce
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.
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Sides
Jalapeno Crema
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!
Sautéed Zucchini and Tomatoes
With the markets overflowing with produce and a neighbour with a generous crop, zucchini and tomatoes become regulars at our table.
Harissa Spice Blend Mayonnaise
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 …
Slow Roasted Cherry Tomatoes and Parmesan Toast
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.
Refried Black Beans
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 …
Grilled or Roasted Peppers and Red Onion
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.
Smashed Potatoes
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.
Horseradish Cream
Horseradish has been cultivated since antiquity! It’s a perennial that stores in the freezer like ginger can be. Very strong freshly grated, we usually opt for the prepared jars! nearly always found near roast beef.
Clarified Butter
What is more delicious with seafood than clarified butter? The butter is cooked to the point that the water evaporates, and the milk solids separate.