This is the stew to end all stews. It has lots of different textures, tons of umami, a variety of oven-roasted vegetables and a thick and delectable gravy: perfect for that extra-special occasion.
Roasted vegetables that can be eaten cold, hot, or used to create other dishes such as the salad and dip.
This one I owe to my sister. It’s chatting in her kitchen on a Sunday evening that I witnessed her bake samosa filling into a pie crust and mentally declared it genius.
Super-simple, this dish lets the foods themselves take the center stage.
Never roasted cabbage? It’s definitely time to try!
Weeknight comfort food that comes together quickly and is jam-packed with greens and goodness.
Anything “three sisters” (beans, squash and corn) tends to turn Tex-Mex in flavor. This was an attempt to break away from the predictable and use the classic combo in a fresh new way.
Salivating for ratatouille? If you aren’t, you will be!
A savory twist on an old favourite that’s perfect for summer entertaining.
Simple and satisfying: a roasted vegetable side-dish for the Holidays and beyond.
When there’s 42 degrees of difference between the temperature indoors and outdoors, you know it’s cold enough for heavy-duty roasting in the kitchen.