Warm Barley Salad with Kielbasa

Warm Barley Salad with Kielbasa
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Salads can be a tough sell in the winter.  The weather is depressing so cozy comfort food is all we really want. And “cozy” doesn’t generally apply to a salad. And the ingredients required for a salad? Well, let’s just say there’s a reason winter produce isn’t particularly celebrated. But if your definition of the word “salad” is lenient, and it really should be because “salad” is a surprisingly broad term, you can in fact make a cozy salad. And today’s Warm Barley Salad happens to be a prime example of that fact.

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Molasses Braised Short Ribs with Creamy White Beans

Molasses Braised Short Ribs with Creamy White Beans
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Valentine’s Day is almost here and this year it’s a Tuesday. Yeah, not the most romantic of days but hey, at least it’s a step up from Monday. So how does one make a Tuesday feel special? Simple, short ribs. Tender Molasses Braised Short Ribs to be exact. With the help of a solid bottle of wine, and of course, excellent company you’ll be serving up midweek romance and a satisfying meal. This recipe features melt-in-your-mouth short ribs braised in a heady concoction of molasses, Dijon mustard, and red wine vinegar served over a bed of creamy brined white beans. So much better than the usual candy and flowers, right?! So let’s make it!

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Tajín Shrimp Bowls with Mango Curtido

Tajin Shrimp Bowls with Mango Curtido
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Canadian Thanksgiving is officially two weeks away, so I thought I’d squeeze one last rational recipe in before the onslaught of holiday content begins. Today’s Tajín Shrimp Bowls are by design extremely low-key. They are the perfect thing to eat while binging questionable television in a mostly clean hoodie. Or at least that’s what I did with them. This is strictly a meal I make when I’m home alone. Mostly because Sunny, my lovely and patient partner, is a shrimp-hater. He’s trying his best with other shellfish but shrimp has proven to be a bridge too far. But that’s fine, more shrimp for me.

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Sweet Corn Risotto with Blistered Shishito Peppers

Sweet Corn Risotto with Blistered Shishito Peppers
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Corn is one of those foods I feel very ho-hum about most of the time. I, of course, always have a bag of frozen corn in my freezer to add to chili or rice or whatnot. But it’s rarely the main event. But when corn season hits, it’s a whole different vibe. I want corn with every meal. Too much corn? No such thing! In season, fresh off the cob corn is, like, a different species. It’s sweet, it’s juicy, it’s crunchy. And when it teams up with butter it’s game over for you. When corn is at its peak it’s tempting to just eat cob after cob with a little butter and salt for the entirety of the season. But corn is capable of so much more than that. Take today’s Sweet Corn Risotto with Blistered Shishito Peppers for instance.

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