Caramelized Onion Apricot Rice Pilaf

Caramelized Onion Apricot Rice Pilaf
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Today’s Caramelized Onion Apricot Rice Pilaf was conceived as an alternative Easter side to the usual scalloped potatoes. I have since seen the error of my ways and realized that this pilaf shouldn’t be in place of anything. This is a “Yes, and!” situation. You can have your pilaf and your potatoes and eat them too. But I will say that if you plan on serving lamb as your Easter main, I think this pilaf will complement its flavours a little more. I often think of scalloped potatoes as ham’s most natural companion. But why pit two stellar sides against each other when you don’t have to? 

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Green Beans with Gorgonzola Aioli and Pecans

Green Beans with Gorgonzola Aioli with Pecans
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During the holidays even veggies get a little festive fair. Green beans aren’t a dish that typically inspires fandom but these Green Beans with Gorgonzola Aioli just might. This dish features green beans blanched to tender but crisp perfection dressed in a rich Gorgonzola aioli and topped with coarsely chopped pecans and fresh mint leaves. Did I mention the beans are served in a bowl lined with gem lettuce leaves? Because, at this time of year, even beans deserve a nice bit of gift wrap. This recipe is super simple to make and hard to forget, so let’s dive right in!

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Warm Red Cabbage Salad with Sumac Onions

Warm Red Cabbage Salad with Sumac Onions and Garlic Yogurt
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Cabbage is one of my favorite ingredients, which I realize might be a bit surprising. I feel like cabbage gets a bad rap. People tend to love it shaved raw in salads or towering atop pork tonkatsu but it’s far from crave-able. Most people associate cooked cabbage with limp, odorous soup or as a component of the forever polarizing boiled dinner.  But a head of cabbage is always a good thing to have on hand. It has a good shelf life, a single head can be stretched across multiple meals, it’s crisp and crunchy raw, and buttery when cooked. If you’re not so sure about that last part, allow me to show you the light via this Warm Red Cabbage Salad. This dish will dispel the smelly cooked cabbage myth and replace it will a food memory you’ll want to hold on to. So let’s get started!

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Honey Mustard Baby Potatoes with Dill & Crushed Pretzels

Honey Mustard Baby Potatoes with Dill and Crushed Pretzels
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In today’s Honey Mustard Baby Potatoes, a duo of mustards do most of the heavy lifting. This is a very simple recipe, so this will be a relatively short post. I’m sure you’re all devastated. This dish features baby Yukon gold potatoes parboiled and roasted before being tossed in a garlic, honey, and mustard dressing. The taters are then topped with coarsely chopped fresh dill and crushed pretzels. Salty/sweet buttery potatoes – need I say more? Let’s dive right in!

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