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Herbed Polenta Fries
Serves 4-6 3½ cups [875 ml] chicken stock 1 cup [170 g] instant polenta 3 tbsp [30 ml] butter ¼ cup [60 ml] finely grated parmigiano-reggiano 1 tbsp [15 ml] chopped rosemary leaves 1 tbsp [15 ml]...
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Brussels Sprouts, Radicchio and Chorizo Sautéed Salad
Serves 4 3 tbsp [45 ml] olive oil 2 cloves garlic, minced 1 shallot, sliced 1 lb [454 g] Brussels sprouts, cleaned, ends trimmed, and quartered 6 oz [170 g] chorizo, thinly sliced 1 head radicchio...
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Kale with Chili Flakes and Sesame Seeds
I know, a kale recipe in January, it’s cliché right? New Year’s resolutions, superfoods, and all that. Well, believe me or not, I’m posting this recipe simply because I love it. Kale is a very tasty...
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Tomato and Fresh Corn Salad with Shallot Vinaigrette
It’s corn season and I can’t eat enough. I love it on the cob, but I also like to mix things up and use it in soups, risotto, and fried rice, just to name a few of our favorites. Recently, I was...
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