Spiced orange roast chicken

Spiced orange roast chicken 

Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour.

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Meatballs in Tomato Sauce

Meatballs in Tomato Sauce 

When I made these meatballs for the first time, my family immediately declared them as “your best meatballs ever!” and demanded that I only make these from now on. The secret? Adding a bit of sour cream and Parmesan to the mix, avoiding breadcrumbs, and handling the meatballs lightly so that they remain light and don’t turn out too dense. The sauce is excellent too, although the younger one said that it was a bit too spicy for her, so depending on your personal preferences in terms of heat, you might consider using just 1/8 teaspoon cayenne pepper.

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Cheeseburger Bake

Cheeseburger Bake 

This cheeseburger bake is delicious, in a delightfully non-gourmet sort of way. Grownups and kids alike loved it when I served it tonight, and the younger one (the picky eater) even asked for seconds (!)

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Cauliflower “Potato” Salad

Cauliflower “Potato” Salad 

Don’t look at me so suspiciously! Just give this cauliflower potato salad a try and you’ll be amazed. The flavor and texture is so similar to real potato salad, and it’s just as comfort-foody and satisfying. The carb count is, of course, much lower, and even if you don’t eat low-carb, obviously cauliflower is far more nutritious than potatoes.

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Coconut Shrimp Curry

Coconut Shrimp Curry 

Succulent shrimp are cooked in a very flavorful coconut milk sauce with a hint of spice. Serve over cooked brown rice or, better yet, over cauliflower rice.

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Crustless Quiche Lorraine

Crustless Quiche Lorraine 

Not the classic quiche lorraine but rather my own version, this easy-to-make crustless quiche is made with smoked ham instead of bacon, so you skip the extra step of cooking the bacon. I also like to add a pinch of cayenne for added depth and a gentle kick. The quiche puffs nicely as it bakes but then deflates a little – this is not a tall quiche, but don’t let that discourage you. The taste is absolutely amazing. I usually serve this ultra-rich quiche with a big salad.

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Zhucchini Lasagna

Zhucchini Lasagna 

Great for anyone going low carb OR who has so many zucchini, they don’t know what to do!! We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn’t eat them. The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11×7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

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Crustless Quiche Recipe

This crustless quiche is kind of amazing! I was so pleased at the way it turned out, I just had to share the recipe with you! As usual, I just used whatever I had on hand. Feel free to substitute with any veggies you like or already have. I had some beautiful campari tomatoes that were on the verge of getting too ripe, a big bunch of kale, and swiss chard from the garden.

We planted a variety of greens in December and the kale and swiss chard are going crazy right now! I LOVE the fact that I can now use fresh, homegrown veggies in my recipes. There’s nothing like eating fresh produce from your own garden!! I will have to do a garden post soon. We are also raising baby chicks (for their eggs, not the meat) so in the next few months I’ll be able to post a recipe like this using all ingredients from our little urban farm. So exciting!!

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Mediterranean Chicken Salad

Mediterranean Chicken Salad 

Sometimes, you see a recipe someplace and you can actually taste it. And you know right away, just from looking at the list of ingredients and the preparation, that it’s going to be wonderful. This mediterranean chicken salad, adapted here from Simply Recipes, is one of those recipes, and indeed, it did not disappoint. The medley of textures and flavors in this salad is exquisite, and I love the way macerating the onions in vinegar takes the edge off, just enough that they’re not unpleasantly sharp, but not so much that they lose their flavor. If anything, it enhances them.

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