Tag Archives: chèvre

Speedy pasta with vegetables and chèvre

An easy, delicious vegetarian meal that makes great leftovers! This pasta tastes so good you might be surprised how quickly it can be prepared, since there’s no fussy sauce to assemble. I previously shared my recipe for deliciously addictive vegan … Continue reading

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Southwestern-style turkey and squash stew

A hearty meal that’s ready in 15 minutes or less! There’s a good reason that squash is a favourite vegetable to serve with roast turkey; it’s an irresistible flavour combination. For this stew, I decided to play up on the … Continue reading

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Goat cheese and caramelized onion puff pastry palmiers

The fabulous appetizer that pulls a disappearing act! I could not believe how fast these little treats got devoured when I served them to my book club recently. They’re the perfect thing, really – crisp and light and full of … Continue reading

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Marinated Goat Cheese with Pickled Blueberries

Heaven help me….I have a new addiction, and it’s this dish. It started out innocently enough. I looked around for something new to pickle, and spied a big basket of fresh blueberries on the kitchen counter. As an aside, in … Continue reading

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Salad of tender greens with pickled rhubarb

This salad is an excellent way to showcase and enjoy some of the first produce of spring, now available at the Ottawa Farmers’ Market. The pickled rhubarb adds a huge flavour element to the salad, along with some great colour. … Continue reading

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Beet and Rhubarb Salad

Beet salads became rather ubiquitous on restaurant menus a few years ago, and there’s a good reason why: beets are delicious, nutritious, inexpensive and very pretty on the plate. I’m also a big fan of rhubarb, another bright-coloured vegetable (often … Continue reading

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Grilled Banana Peppers with Chèvre and Crispy Proscuitto

I’m so happy to share my new favourite appetizer. Also my new favourite lunch, mid-afternoon snack and late-night treat…. The banana peppers came from Bergeron Gardens at the Ottawa Farmers’ Market and I always keep both chèvre and proscuitto in the … Continue reading

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