Life is an incredible adventure
This quick and flavourful soup has been a long-time family favourite. Don’t let the color throw you off! The salsa you use will determine the intensity of the heat in the soup. Mild salsa for a gentler palate and medium/hot for others.
This Mexican Blend of chili peppers, lime and sea salt was the perfect one to celebrate Cinco de Mayo, along with Green Chili Polenta or Grits and Sautéed Blue Oyster Mushrooms!
Blue Oyster Mushrooms are meatier than the regular on the shelf white mushrooms. A little chewier with an earthy rich flavour, these mushrooms are indeed a treat.
Blue Oyster Mushrooms most likely had their origin in Europe and travelled across the globe. Available in specialty markets, Blue Oyster Mushrooms are a bit costly and well worth the experience.
Canned Green Chili’s give this dish a bit of heat and was the perfect side to Tajin Pork Chops and sautéed Blue Oyster Mushrooms.
There are as many ways to cook eggs as there are cooks. Whether you like the yolks runny or hard cooked, it really is just a matter of time. An important matter of time. Romesco is a great Spanish addition to any meal.
This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss Cheese and a little Parmesan is a meal in itself.
The concept of risotto is exclusively Italian. A speciality of Milan, Arborio Rice, (commonly used) is not rinsed. The Risotto needs the starch from the rice for the creamy thick consistency, along with the ever present Parmesan Cheese and stock.
Burrata and Fresh Mozzarella appear the same until you slice into it. Burrata’s centre is filled with fresh cream and curds, whereas Mozzarella’s interior is the same as the exterior.
Flavours of the Middle East, Greece and Italy come together in this incredible dip. Start and layer with Hummus, Tzatziki, and Bruschetta.