STUFFED SQUASH I make this stuffed squash all the time in the fall and winter—it tastes great and seems pretty fancy even though it doesn’t take much time or effort to pull off. You can make these with any round squash you like; so far, my favorite is acorn. The first...
ROASTED BROCCOLI WITH LEMON This is by far my favorite way to cook broccoli—roasting it makes it delightfully crispy and flavorful. I’m a big fan of garlic and lemon together, especially when it comes to roasted green veggies (I like making Brussels sprouts and green...
CRUSTLESS BROCCOLI TORTE This crustless broccoli torte is kind of like a casserole, except that the eggs aren’t the main ingredient the way they are in a more traditional breakfast casserole. The star of this show is broccoli, and here it is mixed with artichoke...
Tomato Tartare 1 pound (454 g) assorted ripe tomatoes, seeded and minced ½ cup minced red onion 2 tablespoons (30 ml) capers, drained 2 tablespoons (30 ml) minced fresh flat-leaf (Italian) parsley ½ teaspoon salt ¼ teaspoon freshly ground black pepper Good-quality...
Steak Skewers ½ pounds beef sirloin, thinly sliced 12 to 16 bamboo skewers, soaked in water ½ teaspoon salt 1 teaspoon (5 ml) freshly ground black pepper ½ cup carrot juice ½ cup beef broth ½ cup water 2 tablespoons (30 ml) Worcestershire sauce 1 tablespoon (15 ml)...
Rosemary Nuts 1 pound (454 g) unsalted nuts of your choice (cashews, almonds, hazelnuts, etc.) 1 tablespoon (15 ml) ghee or coconut oil 2 tablespoons (30 ml) minced fresh rosemary 2 teaspoons (10 ml) honey (optional) 1½ teaspoons sea salt ¼ teaspoon cayenne pepper...
This roasted butternut squash dip blends caramelized squash with tahini, lemon, garlic, and smoked paprika into a silky, savory spread. Roasting the squash first draws out its sweetness against the nutty tahini. Serve it warm from the food processor or chilled -...
These jalapeno poppers are stuffed with a smoky mix of finely diced shrimp and bacon, seasoned with sesame oil and black pepper, then roasted until the bacon crisps. They are two-bite appetizers with real kick and no breadcrumbs anywhere. One batch makes two dozen,...
These herb crackers are crisp, savory, and made from little more than almond flour, olive oil, an egg, and a shower of dried herbs. They bake in 15 minutes and keep for a week, ready for soups, salads, and snack plates. Pick your herbs - oregano, rosemary, thyme, or...
Eleanor's wings get their swagger from a homemade spice blend: peppercorns, cumin, coriander, and fennel toasted in a dry pan, ground fresh, and tossed with the chicken. Roasted hard at 500°F, the skin crisps while the meat stays juicy. A last toss with lemon...