Cauliflower and Asparagus Salad with a fresh herb vinaigrette 

I’m in Ottawa with my sister and her husband is a vegetarian o we’ve been experimenting with a lot of new vegetable dishes…I had to take time out to blog this concoction!!! So good!!! You can put as much or as little as you want… But the combo is wicked. 


1/2 head of cauliflower ( break up into bite sized flowerettes and boil in salted hot water until they are soft. Rinse in cold water )

1/2 a bunch of asparagus ( grill them in a frying pan with a log of olive oil till they brown a bit and chop them up into bit sized pieces )

Beet greens ( as much or as little as you want)

3-4 TBSP dried cranberries

3-4 TBSP toasted pine nuts ( just toss them a bit in a frying pan till they get toasty 🙂 )

1 cup of cooked quinoa ( we cooked 1/2 a cup in 1 cup of water and brought it to a boil and covered it to simmer for 12-15 minutes)

Toss it all up in a bowl and then toss it in the dressing 


3-4 TBSP red wine vinegar 

4-5 TBSP olive oil 

A few sprigs of chives

A few sprigs of basil

Chop em up fine and whisk with the oil and vinegar – season with sea salt and fresh pepper.

Then serve with 1/2-1 boiled egg! 


Sea Bass braised with Parsley Butter

So coming from Cape Breton, this chick has eaten a heck of a lot of fish – shellfish, jigged fish, brook fish, river fish, sea fish..,, a friggin lot of fish….. However I had never had bass!!! Man was I ever missing out! Just awesome!!!! Here is a simple yet awesome recipe to BBQ 🙂 


2 pounds of bass filets 

1 tsp. Paprika 

1 tsp. Garlic powder

1 tsp. Onion powder

1/4 tsp. Lemon pepper

1/4 tsp sea salt

1/4 tsp. Ground pepper

Mix up the spices and rub all over the fillets 

Spray a BBQ pan ( one with holes in it ) and place the fillets on it.

Melt up 4 TBSP butter and add 2 cloves of garlic with a TBSP of chopped parsley 

Put the pan on the Barbie and cook one side for 7 mins / flip and braise with butter mixture for 5 min….

All done!!! We served it wig a baked potato and maple glazed carrots … Mmmmm 

Wild Mushroom Risotto

We just got back from Cape Breton and friggin ate so much that the thought of food made me queasy last night but we managed to take out some chicken and steak last night for today’s meals. We had a ton of veggies so we made some amazing salads with baked chicken and a sesame ginger dressing…. Realllllllyyyyy good 

But not something you need a recipe for….

This evening we made some homemade hickory BBQ sauce and bbqed some steak but it was the Risotto we made to go with it that stole the plate! We had picked a couple of pounds of Chantrelle mushrooms in Cape Breton and I wanted to try them in a risotto…. So glad I did!!!! 

Here’s the recipe!

1/4 cup of olive oil

1 yellow onion – diced 

3 green onions chopped

Pinch of salt

1 pound of Chantrelles – sliced

3 – 4 sprigs of fresh thyme – pull the leaves off. 

1/2 cup white wine

2 TBSP balsamic vinegar

1 1/2 cup of rice ( I used basmati cause it’s all I had but I’d try a mixture of wild rice next time ) 

6 cups of chicken broth ( or vegetable broth if you want it to be an exclusive vegetarian dish )

Salt and pepper to season

4 sage leaves chopped

1/8 cup of finely grated Parmesan cheese
Heat oil in a deep skillet – add onions and green onions – sauté 3-4 min

Add sliced mushrooms, thyme leaves and salt – sauté 

Add rice and toss it around till all the rice is mixed through

Add vinegar, wine, chicken stock and bring to a boil 

Remove from the burner once it reaches a boil and put in a 9×13 baking dish.

Cover the dish with tinfoil and bake at 350F for 30 minutes 

Take it out – uncover add salt and pepper to taste. Sprinkle with sage leaves and Parmesan cheese! 

Voila! Take a picture!