In west Philadelphia, born and raised, on the playground was where I spent most of my days…nope not true. But you knew that. Am I the only one whose reference for Philly cheesesteaks comes from watching the Fresh Prince drool and reminisce over them in that greasy paper bag? You can find this montage on YouTube, FYI. It always made my mouth water, but I’ve never eaten one with real steak. Though, I have had my fair share of vegan Philly cheesesteaks and I’ve really gotta give it up for my own creation. I’m sure you’ll agree after just one…
Author: Chef M
Often by midsummer, you can find a green and yellow rainbow of wild and curvy summer squash keeping the straitlaced zucchini company. From the yellow crookneck to the striped summer green tiger, each squash has its own texture and flavor. My very favorite is the pale green pattypan squash. They’re shaped like UFOs, and when sliced horizontally, the rounds look like flowers. They also are especially sweet, with a more floral quality than most summer squash. Grilling is one of the best ways to enjoy summer squash, as it firms up and caramelizes the outside while bringing out all the…
Artichokes, sundried tomatoes, and fresh thyme flavor this medley of chicken and vegetables, served on a bed of rice.
You can’t deny the charm of Italian American recipes, and who doesn’t love chicken Parm! This one’s a favorite to make and eat in my house, and the secret lies in the three different types of prepared tomatoes we use. They add a flavorful kick that complements the melted cheese and moist chicken perfectly.
Julia Child popularized the French dish bouillabaisse in the 1950s and ’60s. It was only natural that the dish known as the New Orleans version of bouillabaisse would find its niche, too. I chose to keep the seafood to a minimum to make this dish accessible all year round.
While it’s definitely more popular in the fall months, I like to keep a can of pumpkin in my pantry all year long just because of how big of a nutritional powerhouse it is. Loaded with fiber and vitamin A, it makes a great low-calorie substitute for butter or oil in baking. Just make sure to use regular canned pumpkin instead of pumpkin pie mix!
The peppery and licorice notes of fennel contrast well with the nutty quinoa and the sweet pomegranate seeds in this decadent salad bowl.
Jean Claude Roy is a well-loved Newfoundland and Labrador landscape artist whose work is much imitated. I refer to him as an impressionist, a term to which he takes exception. He prefers the word colourist. Despite the label, I think we can all agree that Jean Claude’s art is remarkably beautiful. Jean Claude was born and brought up in France. He still keeps a family home in the French countryside and another here in Newfoundland. I strongly suspect, however, that his heart resides in Newfoundland. Together we made this French-inspired recipe for chicken stuffed with mushrooms.
Brown rice is unpolished rice and is an excellent source of iron, magnesium, vitamins, protein and fibre. Since the bran is still attached to the grains, it needs to be soaked in water for several hours to soften. I love the earthy flavour of brown rice but some people simply do not enjoy the taste of it. To make it more appealing to those who don’t like brown rice, I cook it with red beans. Red beans are also a good source of nutrients. Studies have shown that eating red beans may help lower cholesterol. Cooking brown rice is almost…