by Leanne Smoliak Getting ready for the festive season isn’t just about ensuring we have…
Starters: Gluten-Free recipes
This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
An easy and delicious soup (thrifty too) that should be in your repertoire. Just the thing for blustery February days
This is the way to make squash taste like candy
Gorgeous local beets (red and gold) are starting to hit the markets now.
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
Make this summery dish when the fava beans and fresh peas are at their absolute best. Drink with a glass of Marotti Campi Verdicchio.
“I picked a wine that is super versatile, a Pinot Noir from Meyer Family Vineyards. I can go in many directions with that, but I’ve narrowed it down to three — something from the sea, something that flies and something from the turf.” – Steve Buzak
Got to have one cheesy, crunchy gratin for the Thanksgiving table. This recipe is adapted from The Barefoot Contessa
“I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.” Daniel Costa
Fall’s green beans taste great in this classic Greek dish—a dish Kristina Pappas’ yiayia (grandmother) Dina made often.
Got some green tomatoes? Make a tangy salsa for nachos, sandwiches or use as a dip.
Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishin
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
Adapted from a recipe found on kozliks.com
Got lots of ripe tomatoes? Gazpacho is delicious on a hot day. This recipe doesn’t involve peeling the tomatoes, contributing to the easy breezy summer feeling
This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be. The silky potatoes bathed in sweet and garlic-tinted cream could be a meal on their own. Or serve them with a crispy, pan-fried fish fillet or with a bison pot roast or a simple roast chicken. –Shane Chartrand