Slow Cooker Baked Beans- Boston Baked Beans

Beans are a perfect slow cooker meal. These Slow Cooker Baked Beans are Boston style baked beans, using molasses, rather than our Canadian version which uses maple syrup. If you don’t have molasses, use maple syrup, but please only real maple syrup. Artificially flavoured pancake syrups will not do. These beans will shine with either molasses orRead more

Balsamic & Honey Roasted Beets

Thank you root veggies! I’m grateful that we have beets, carrots, winter squash, turnips, rutabaga, and all the other winter keepers, as the growing season winds down and we head into winter. We need to keep our veggie intake high, especially in the winter when the fresh and local stuff  is scarce. Beets are long keepers, and theirRead more

Wild Rice & Roasted Beet Salad

  I like salads that are simple, nutritious and delicious. I love anything that is in season and that I can get locally. So, when I found some lovely homegrown beets from the farmers market this week, I roasted them on the barbeque with some wild sockeye salmon, and cooked some wild rice to go withRead more

Mediterranean Lentil Salad

Lentils may seem like an unassuming little legume, but they pack a mighty nutritional punch. High in protein, B vitamins, folate,  and fibre, and packed with minerals, in particular iron, lentils are fat free, low in calories and heart healthy. Lentils should be part of every healthy diet. If you want to know more aboutRead more

Maple Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Roasted Butternut Squash with Maple and Rosemary

Butternut squash is such a versatile veggie, although it is really a fruit. It can be grilled, pureed into soup, mashed, stuffed, used in breads and muffins or chilli or curries. Roasting is one of the easiest ways to prepare these beautiful orange squash. And speaking of orange, butternuts are very high in beta caroteenRead more