baked camembert pasta

When I made this pasta dish the other night, I immediately remembered the last time I made it. Three Christmases ago with good friends over for dinner, before we moved into our home. That’s how good this pasta is. Why then, haven’t I made it for three long years? Two reasons: Camembert can be pricy. This dish as it’s quite delectable (cheese and pasta… perhaps not the best to eat too, too often). And I really don’t repeat many-a-dishes. Okay that was three reasons, but you get my drift.

Not only is this pasta delish, but it’s easy. Heavens, it’s easy. Besides the pasta and the Camembert, there are only four other ingredients: spinach, garlic, rosemary and grated Parmesan. It also only takes about 30 minutes to throw together, including prep time. Including prep time! I can’t tell you how many “30 minute” recipes I’ve attempted that end up taking… Continue reading

acorn squash mushroom lasagna

I’m not your typical lasagna kind of girl. Never have been. Never will be. Especially since Christopher Kimball told me recently that a measly pound of ground beef contains DNA from over 400 different animals. I had to listen to him say so (on his America’s Test Kitchen podcast) about 5 times before it truly sunk in. Four hundred. I told Graham we will grind our own meat henceforward. Heck, it’ll be an adventure.

As I was saying, I like non-typical lasagnas. And I like squash. A lot. Mushrooms, garlic and spinach are also fabulous contenders. And so, given my likes and dislikes, this vegetable layered treat was born. Both Graham and I thought it was a most comforting dish. Not too heavy with the absence of meat, and neither too rich, as there isn’t an overabundance of cheese.

This lasagna does require a bit of time to make. But… Continue reading

roasted spaghetti squash with herbs & parmesan

So say you happen to purposefully pick up a nice big, pale yellow, beautifully strung spaghetti squash at the market. May I recommend this tasty take? All you will need is a heaping 1/2 cup of grated Parmesan, a drizzle of olive oil and a tiny mound of fresh cut herbs. All sorts of herbs would be a fine addition to this squash supper. I chose to mix in basil, chives and parsley. It was absolutely scrumptious. A big bowl is supper in itself, or add a slice of grilled chicken or fish to the plate and you are dining first class.

Roasting squash is one of my favourite fall pastimes. I enjoy the whole process: picking out the perfect sqaush, trying to whack the thing open with my largest chef knife, scooping out its seeds and flesh, and then taking in that lovely smell wafting from the oven a… Continue reading