This recipe was so simple – literally two ingredients added to the pasta made a delicious and flavourful sauce. I’m happy my Greek yogurt experiment worked out, which made it so much healthier than a traditional cream sauce! I bet it will be even better once summer rolls around and I have fresh tomatoes and basil to add. I used frozen pesto from my freezer that I made last summer, but you can use any type of pesto. This pesto was made from lambs quarters, garlic scapes, parmesan and olive oil (I have another pesto recipe with lemon basil and lemongrass which is perfect on fish!). I’ll be sure to post the pesto recipes once the ingredients are in season again. But until then, freezer pesto is almost as good. Continue reading
I was craving something sweet and indulgent for breakfast this morning, so I came up with this Puff Pastry Apple Tart. I cheated and used frozen puff pastry, and it was made even simpler since I had a bag of leftover crumb topping in my freezer from some baking I did over the holidays. I’ve made savory tarts like this many times in the past, like this one with chard and leeks, but this is my first time attempting one with a sweet topping. It was delicious and exactly what I was craving. Continue reading
No matter how prepared I feel for the holidays, they always sneak up on me and suddenly they’re two days away I don’t seem to have enough time to get everything done. This year we’re having Christmas dinner at our house for the first time ever (yikes!) so there is even more to do. After a weekend spent doing nothing but errands, cleaning and prepping the house, this quick chili recipe is the perfect Sunday night solution.