Dandelion and Goat Cheese Crostini
/The mushroom and tomato sauce upgrade the crostini from a nibble to an elegant first course. This sauce tastes good with pasta, too.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
The mushroom and tomato sauce upgrade the crostini from a nibble to an elegant first course. This sauce tastes good with pasta, too.
Read MoreThis recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.
Read MoreGarganelli is an egg pasta formed by rolling pasta squares around a rod. Any short pasta, such as penne, will do.
Read MoreThis slightly bitter salad refreshes the palate. Using a Caesar-type vinaigrette balances the taste of the dandelion greens and brings out the sweetness in the cherry tomatoes.
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© 2018, Lucy Waverman.