Zucchini Tuna Melt

Tuna Melts, I must say, are not my favourite thing. When I was young and stupid I ordered one at the cafeteria in Simpson’s Department Store, in downtown Toronto. So yes; a long time ago. To my surprise it had been made in advance and was served cold. Even worse, it tasted “off” somehow. Since I had been raised…

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Cheesy Baked Creamed Spinach

If you make this with frozen spinach, you can cut off half an hour of prep time. Use about 225 grams (1/2 pound). Actually, I think if you buy it, it comes in 10 ounce packets, which, by the time you have squeezed it out should be about right. You will need to thaw it in advance, of course….

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Chicken Thighs Packed with Sorrel

This has been a very good spring for sorrel. The cool temperatures have brought it on slowly and it has been extremely tender and delicious and even a little less slug-ridden than usual. Using it to stuff chicken thighs like this is a clever use for it; the fact that it turns a fairly unappetizing khaki green when cooked…

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Raspberry Vinegar Chicken

Cooking meat with vinegar is a very ancient technique; the Anglo-Saxons are known to have used it. More recently, chicken with vinegar has been seen as a traditional French dish, with a Paul Bocuse recipe becoming quite popular. That one has wine vinegar and tomatoes, and I may try it some time. But right now, it’s raspberry time, and…

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Speculative Pizza – Lowered Carb

Pizza! I hadn’t had it in so long; it’s really not a “good” carb, what with the large amounts of white flour involved in making it. Switching to whole grain flour would help (and I’ve done that) but there’s still great gobs of the stuff in real pizza. But it turns out there’s a reasonable “cheat”. My eye was…

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Sweet Potato Starch Noodle, Spinach,

I’ve always really loved bean thread and sweet potato noodles, both hot and cold. Here they are part of a light and lively salad with some Japanese flair. It did have the usual problem with salads; a little of this, and a little of that, and then there was enough to feed an army. This is not a salad…

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Windsor-Essex launches Outdoor patio Guide to assist you find safe dining

Though Ontario’s local restaurants, bars and other dining establishments are currently unable to welcome you for dine-in service,  many are still giving you the opportunity to enjoy your favourite bites and beverages with take-out or delivery service. The team at Windsor-Essex has launched a Patio & Take Out Guide that offers a current list of establishments offering patio dining…

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Carrots with Sorrel

When I first started thinking about this dish, I was not thinking it was particularly Turkish-inspired. More French-inspired, what with the butter and broth, and of course sorrel is used quite a bit in classic French cuisine. However, this braising technique is used a lot in Turkey, with olive oil and water instead of butter and broth. You could…

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Early May Lack-of-Garden Report

This has probably been the most closely awaited vegetable gardening season in decades, but alas, so far it is a bit of a bust. We, for instance, have been waiting for the dandelions to bloom in order to plant our potatoes, which as can be seen, are raring to go. No sooner did the first few dandelions bloom however,…

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Spinach-Spelt Spaetzle or Gnocchi

The amount of fresh spinach you need to have to end up with a fairly piddling amount of cooked spinach is amazing. I did use frozen spinach here, because there is still a fair bit in our freezer from last year, but I know very well that each packet of frozen spinach takes about 8 medium-packed cups of washed…

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