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Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible!

1 Brussels sprouts stalk

3 tbsp olive oil

4 cloves garlic, roughly chopped

1/2 tsp red chili flakes

Salt and pepper to taste 

Drizzle of honey, for serving

  1.  Preheat oven to 375°F. Line a large baking sheet with foil.
  2. Wash and dry brussels sprouts stalk. 
  3. In a small saucepan over low heat, add olive oil, garlic, red chilli flakes, salt and pepper. Bring to a low simmer, stirring to mix everything. Cook for a few minutes until the garlic flavour is infused into the oil.
  4. Generously brush all the sprouts with garlic oil. Place into the oven and cook for 35-40 minutes or until sprouts are tender.
  5. Drizzle with a bit of honey and serve.