This particular recipe is man-food, in fact I almost didn’t post it because I only thought it was okay. However, I watched my husband eat two portions and proceed to stir all the gravy into his quinoa. He was was outraged as he really loved the strong meat heavy umami notes in it, and so here it is. I suspect it will appeal to your men-folk as well.

Since I am travelling I don’t have as many new recipes to post – but did you know that in addition to creating recipes for this website I also do freelance recipe development? Well, a little while ago I created some original recipes for Food Network Canada. They are very similar in style to those I post here so I thought you might be interested. Bon Appetit!

Vietnamese Pork Skewers
Serve this grilled pork with a crunchy herb salad and vermicelli noodles for a full meal.

Fully Stuffed Sweet Potatoes
Sweet potatoes are stuffed with black beans and fresh herbs for an easy protein packed vegetarian entree.

Penne with Gorgonzola Spinach and Walnuts
A quick comfort food recipe for a busy weeknight.

Vegetarian Cannelloni with Butternut Squash, Pecans and Marscarpone
Rich and sweet, this cannelloni is easy if you can find fresh lasagna sheets.

Coconut Chicken in a Bag
A fun and easy meal where chicken breasts are baked with potatoes, coconut and indian spices.

Mustard Crusted Pork Tenderloin
This pork tenderloin is packed with flavour and texture with because of it’s coating of mustard, herbs and breadcrumbs.

Please email me if you are interested in hiring me for recipe development.

To me, people who don’t find pasta comforting are like people who forget to eat – total mysteries. So even when I am trying to eat healthier I still enjoy regular big bowls of pasta.

In this particular spaghetti recipe I have upped the nutrition by substituting whole grains in the noodles, grass fed beef for regular, and Greek yogourt for cream, along with heaping amounts of kale and mushrooms. Did you know that grass fed beef has more omega-3′s, and less fat than grain fed? Just saying.

When I was researching our European vacation I was very excited when I realized it would be spring vegetable season in Rome – that means fresh peas and fresh artichokes. But just because you aren’t in Rome doesn’t mean you can’t enjoy the spring produce with me. Here are a few ideas for recipes to check out from some of my fellow bloggers. Also, don’t forget to check out all the great spring recipes from me as well.

Kalyn from Kalyn’s Kitchen has constructed a brightly coloured Spring salad with asparagus, hearts of palm and chives.

Jump over to Serious Eats for their rhubarb pie recipe. (Or you can check out my recipe for rhubarb and apple turnovers – so good!)

This beautiful bright green Spring minestrone soup from Jenna at Eat Live Run has me drooling and reaching for crusty bread.

If you are looking for gluten-free recipes, head over to see Karina at Gluten-Free Goddess and while you are there check out this sexy spring time pasta. Not gluten-free? I am sure she will forgive you if you substitute wheat noodles.

I am all for inventive ways of using miso – so I am intrigued by a miso lime dressing for roasted asparagus over at Cookin’ Canuck.

I love quiche, and although I usually require bacon in my quiche, this asparagus, spinach and feta quiche from Two Peas and their Pod may just change my mind.

Happy Cooking.

Making something like potstickers from scratch, and by hand, makes you appreciate your food so much more. I tell you by the time you are done kneading, filling, folding and cooking you will be calling your grandmother and thanking her for the labour that she put into each ravioli, or every dumpling she ever made you. Don’t get discouraged though, they are worth the effort and are a great oppurtunity to get a group of friends or the whole family involved.

This potsticker recipe calls for ground pork, but I have also made them strictly vegetable, and therefore vegan, by doubling the vegetables and tripling the cabbage, they are wonderful that way too. You can purchase a potsticker dipping sauce or you can easily make your own by mixing rice wine vinegar, soy, a touch of sesame oil and chili.

I am still thinking about this Roasted Tomato, Olive and Lemon Linguine I made last summer. I can’t wait for fresh tomatoes!

Polenta is the ultimate comfort food, and it is wonderful when paired with heavy braised meats – but this polenta with tomatoes and feta makes a lovely and lighter meal.

Looking for a really easy recipe that will please a crowd? Every one will want seconds of this sausage and cream rigatoni.

I love the sweet and salty combination in this Fig and Gorgonzola Risotto recipe.

I already have an eggplant in the garden, and although we are still months away from it bearing fruit I know eactly what I am going to be making when it does, this creamy eggplant linguine.

We grill a lot of chicken, partly because it is easy and healthy but I also genuinely enjoy chicken breasts if they are well seasoned, cooked to be tender and juicy – and of course marinated in some delicious concoction. This honey and ginger chicken recipe is very straightforward and goes well with brown rice and sesame broccoli, but my favorite way to eat it is on a salad of mixed greens with grilled zucchini, toasted walnuts and feta cheese.

Similar in technique to zucchini fritters they do take a bit of time, but can easily stay warm and crispy in the oven while you do other things. This recipe makes quite a few cauliflower fritters, but not to worry the leftovers are also delicious, try them for breakfast topped with a poached egg.

These shells are stuffed with arugula rather than spinach, turkey sausage, and baked in a quick tomato cream sauce. In this recipe it is particularly important to taste as you go, as it is a sum of it’s parts and can easily turn out under-seasoned. Make lots and your family can enjoy leftovers for a few days.

The sauce has a decidedly middle eastern inspiration and could easily be served on coucous or with a salty feta cheese stirred in. Try it and see if you can add this to your regular rotation too.