Quick and Easy Mediterranean Pasta

This pasta came together when we had a friend over for dinner this weekend and I wanted to make something special, that also wasn't too labour intensive. I had stored a batch of Slow-Roasted Tomatoes in the freezer and paired them with canned artichokes, roasted red peppers (from a jar) and organic baby kale. The dish comes together very quickly and is both satisfying and delicious. If you don't have a batch of slow-roasted tomatoes prepared you are welcome to swap them for sundried tomatoes. I love the feta cheese from Fresh Start Fauxmage, out of Charlottetown, PEI and available locally here in Halifax, but you are welcome to swap this for another cheese of your choice or leave it out entirely. Quick and Easy Mediterranean Pasta Ingredients 1/3 cup olive oil 2 cloves garlic, crushed large pinch sea salt 1 cup roasted red pepper, diced 1 can artichoke hearts,…

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Braised Navy Beans with Garlic and Sage

I fell in love with a version of this dish when we travelled to Italy for a friend's wedding many years ago. I was so impressed that the dish contained such a simple combination of ingredients, and yet the flavour was incredible. I have been experimenting with variations on this theme for quite a while now, and have finally arrived on an ingredient list and cooking method that I am really happy with. The directions below are for an Instant Pot, but you could prepare this recipe on a stove top also, cooking the beans for about an hour and a half, and then adjusting your temperature to medium-low for the second part of the recipe. Or use canned beans and skip directly to the second half of the recipe. I will confess - I adore garlic, and this recipe contains a lot of it! That being said, I don't…

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