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.
Click here to jump right to the recipe. The lowly tomato. It’s so versatile and plentiful this time of year. Just when I think I can’t eat another toasted tomato sandwich or any more Bruschetta, I remember Orzo with Smokey Tomato Vinaigrette and love tomatoes all over again. I’ve been making this recipe, compliments of Giada De Laurentiis for ages. Charring the tomato skins in a dry pan give this vinaigrette a smokey flavour and it’s a great way to use up smaller varieties of tomatoes. I planted grape clusters this year and I can’t keep up with them so this tasty pasta dish is just what I need.