Our local grocer’s shelves are positively loaded with pineapple, that combined with a craving for flavours of the Yucatan and next thing I know, I’m chopping pineapple for a tangy, tasty Pineapple Salsa. Fresh fruit...

A Middle Eastern pesto, Muhummara combines roasted red peppers with toasted walnuts, a splash of lemon juice, garlic, onions and the sweetness of pomegranate molasses for a dip that is loaded with heart healthy fats,...

This week we had the same vegetarian meal, twice in a row – by request rather than coercion.  We call that a hit and thus Coco’s Curried Naan-za became a new menu item in our house. At home, I...

Lentils are a solid source of clean, plant based protein.  This curry you can eat hot, as a stew or cold, blended as a zippy dip.  This recipe is simple, fast, low fat and entirely plant based. We’re...

Brandied figs, they became an addiction last fall; sweet, juicy, boozy. We've played with them in a vinaigrette, against foie gras, in a roasted sweet potato treat and now we give you ...

Having a ball in the kitchen at Tulips & Maple Catering, in the last couple of weeks I've tied about five hundred of these adorable little vegetable bundles for weddings and swanky gala events. ...