Recipes & Food-Related Ramblings
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!
It’s nearly Thanksgiving here in Canada, and we’re in for a beautiful one. Our Thanksgiving falls on the second weekend of October every year. And because of this, all bets are off weather-wise. Some years it’s hard to get into turkey mode because it’s too hot. Other years the cold finds us early and brings some rain along for the miserable ride. This year looks to be somewhere in the middle. Sunny and warm but not balmy. All good news when you’re putting in considerable oven time but don’t want to jumpstart your seasonal depression. But regardless of the weather in your local forecast, this Warm Sweet Potato Salad will be happily at home on your table. It has bright and fresh flavors alongside cozy, earthy ones. And despite its name, this salad is good warm or cold. I know, I’ve done the research. So let’s get to it!
I’m not what you would call a cold-weather fan. My interest in the outdoors starts to wane when the thermometer dips below freezing. But I do like mugs of hot tea, throw blankets, the thrill of taking off wet socks, and cozy bowls of food like this Roasted Red Pepper Pasta with Fresh Mozzarella. This dish features a silky roasted red pepper sauce that clings to tender pieces of pasta topped with gooey strands of fresh mozzarella and basil leaves. This is the perfect nosh for those blustery nights ahead, so let’s dive right in.
We’re at a seasonal crossroads. The calendar says “fall” but the summer heat lingers. Sure, we have a few cool and rainy days but the sun still forces us out of our sweaters occasionally. It’s an odd period to cook for. Soups are returning to our social media feeds like long-lost dear friends but there’s still all that gorgeous late summer produce kicking around. Enter this Buttery Zucchini Risotto – a dish that has one foot in summer and one foot in fall. This is the transition dish we need because we can’t be jumping from caprese salads straight to pot pies. We have got to ease ourselves into the heavier stuff and this risotto will help us do just that.