This is a brilliant combination of ingredients that work perfectly together. The fresh hint of lemon mixed with the richness of bacon and feta is a marriage made in heaven. And with asparagus season just wrapping up, Pasta Salad with Asparagus, Bacon and Feta is a great way to use up the last of the harvest. And if asparagus season is over you can easily substitute other fresh green veggies like green beans or snow peas.
Our friend Rob used to make an artichoke dish when we came to visit. He called it Carciofi. Pronounced Car-Cho-Fee. A little research confirmed that what he was making wasn’t actually Carciofi but it was really good anyway. Maybe I should call this Robciofi. If you don’t normally eat artichokes, these Roasted Artichoke Hearts will win you over. They’re really easy to prepare and they’re delicious!
Sometimes the simplest things are the best. The humble potato, roasted in olive oil and tossed with rosemary until they’re soft on the inside yet golden and crispy on the outside. Make some Rosemary Roasted Potatoes and you’ll know what I mean.
Fall has arrived. And when the seasons change, so does the recipe rotation. When the days get shorter and colder we all need some comfort food. For me that means warm ooey gooey cheesy Baked Macaroni and Cheese.
This is a super simple salad that’s bursting with zesty flavour and brilliant colours. And since it’s harvest season, this is the perfect time to make Green Bean and Red Pepper Salad with fresh local ingredients! It’s a perfect companion to a Monte Cristo sandwich because of the balance of flavours and colours.