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This brothy Icelandic wolffish with new potatoes and chanterelles is a delight to behold – and to eat! Serve with bread to sop up the broth.
This ribeye with chanterelle and pink peppercorn cream sauce is an amazing way to enjoy a bounty of wild gold, aka chanterelle mushrooms!
These barbecue dolmas are stuffed with chopped bacon, ground beef, smoked havarti cheese, and bbq sauce. Um, yes please!
These shawarma spiced goose legs on crispy potatoes with toum were inspired by the Lebanese shawarma shops in Ottawa that I often visited!