This versatile ‘oil -based’ vinaigrette can be spread on sandwiches, tossed with salad greens or used as a dip for a vegetable platter. Sometimes, I find myself drinking it from the bottle! Cherry Tomato Vinaigrette (makes about 2 cups (500 mL)) What you’ll need: 2 cups (500 mL) cherry tomatoes ¼ cup (60 mL) olive…
Nut Free
Flax Seed Crackers
I love eating a good cracker. Unfortunately, finding a great one at the grocery store is not always easy, so I make my own! These Flax seed crackers are so simple and so good they will become your go to for cheese-plates moving forward. Enjoy! Flax Seed Crackers (makes about 24 crackers) What you will…
Leek Vinaigrette
Making vinaigrettes are so easy and the flavors you can create are incredible! Here’s one of my favorite, all-purpose, versions which is perfect to dress everything from salads, vegetables, meat or fish. Leek Vinaigrette (makes about 2 cups (500 mL)) What you’ll need: ¼ cup (60 mL) avocado oil 2 cups (500 mL) finely diced…
Warm Pesto Marinated Olives
Whether coming to my home as a dinner guest or a student for a cooking class, you are always greeted with small bite-size foods with huge flavour! These Warm Pesto Marinated Olives are one of my favorites and my guests love them too! Warm Pesto Marinated Olives (makes 2 cups (500 mL)) What you’ll need:…
Blueberry Corn Pancakes
This recipe is inspired by my Gramma Shank’s Cheese Latkes (pronounced LAT-KEYS), a Wagman family favorite. Growing up, my siblings and I hovered over the stove waiting for the latkes to be done…and very few latkes made it to the kitchen table. Enjoy! Blueberry Corn Pancakes (makes about 12 pancakes) What you’ll need: ¾ cup…
Summer Peach and Plum ‘Fruit Roll Ups’
This version of fruit ‘leather’ or ‘roll-ups’ are for kids and adults alike and is the perfect go-to for those long hikes, camping trips or school lunches. This recipe is simple and requires just a little patience. Enjoy! Summer Peach and Plum ‘Fruit Roll Ups’ (makes about 15 roll ups) What you’ll need: Parchment paper…
Roasted Garlic Scapes with Lemon and Thyme
I often receive emails about ingredients people see while shopping, wondering ways to use them in their family meals. Recently, one of those ingredients is garlic scapes. The flowering stock of the garlic bulbs can be enjoyed in the same way you would serve green beans or asparagus. This is a very simple, delicious side…
Baked Strawberry and Rhubarb with Mint and Goat Cheese
An incredibly familiar seasonal flavour pairing that will impress even the most sophisticated palette. The salty and sweet contrast is amazing! Enjoy! Baked Strawberry and Rhubarb with Mint and Goat Cheese (makes approx. 4 servings) What you’ll need: 9×11 Baking dish 5 cups (1.25 L) rhubarb, about 1 inch pieces 4 cups (1 L) strawberries,…
Cinnamon Candied Pumpkin Seeds
These sweet and salty pumpkin seeds are one of my go-to snacks every day. They’re slightly addictive, you have been warned! Cinnamon Candied Pumpkin Seeds (Makes about 2 cups (500 mL)) What you’ll need: 2 cups (500 mL) raw pumpkin seeds, shelled 1/3 cup (75 mL) maple syrup 1/3 cup (75 mL) ground cinnamon 1/4…
Basil Pesto Sauce (nut and dairy-free)
Inspired by your typical Pesto, this nut and dairy-free version of the sauce can be used in vinaigrettes, added to warm vegetables, used as the perfect sauce on pasta or simply to marinate a chicken breast or fish. Any way you choose to use it, Pesto Sauce will add a huge burst of flavour! Basil…