Apricot Pistachio Biscotti

Apricot Pistachio Biscotti

Biscotti can be a polarizing cookie as it’s a drier, crunchier baked good than a lot of people are used to in North America (cookie controversy! Only the most hard hitting news here…). A grown up cookie. (well, maybe that’s not entirely true, I know a lot of toddlers enjoy gnawing on them) Fun fact:… 

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Balsamic Sautéed Wild Mushrooms Over Creamy Goat Cheese Polenta

Balsamic Sautéed Wild Mushrooms Over Creamy Goat Cheese Polenta

Today we’ll be talking about mushrooms and polenta- two things I really, really disliked as a little kid. It’s weird the way your palette changes- sometimes your brain doesn’t keep up with your tastebuds and you continue to turn your nose up at certain things, until one day you get brave enough (or tricked into)… 

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SpicyLentilStew5

30-Minute Spicy Vegetarian Lentil Stew

You know what’s embarrassing? Being 25 years old and just learning how to drive. Yup, that’s me right now. It seems ridiculous, since most of my friends have been driving since the minute they turned 16 – I guess I’ve just been content mooching rides off of them and taking public transit. I’ve just never… 

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TomatoBasilSoupandGrilledCheese2

Thick & Creamy Tomato Basil Soup with Prosciutto, Apple & Gruyere Grilled Cheese

I’ve been struggling to think of what to say in this post. You might have noticed that I’ve been MIA for the last little while, with Finn (graciously) picking up the slack. Usually we each post a new recipe twice a week, but I haven’t been able to bring myself to do a full post,… 

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Squash Arancini with Apple-Fennel Slaw & Stone Ground Mustard

Squash Arancini with Apple Fennel Slaw & Stone Ground Mustard

Here I am doubling up recipes again. Due to my general discomfort with wasting food, I love taking one recipe and then using the leftovers to make a completely new one. ‘Stone soups’ abound in my house, never to be recreated quite the same again- it’s my most tried and true clean-out-the-fridge method, particularly when… 

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