Pasta with Beans (Pasta e fagioli)

This is classic vegetarian Italian pasta. Fresh beans are best but the dish is easily made with dried beans in the winter time.  Many Italian families grow their Romano beans, garlic, basil and tomatoes. To use fresh beans, shell them and freeze them with no additional processing. To use the fresh...

Latvian Bacon & Onion-stuffed Rolls (Piradzini)

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers.This recipe was one of those that the late Tanya Barsevski shared with me years ago while...

Toasted Barley and Mustard Risotto with Pale Ale and Bacon Nuggets

Few ingredients say “Canada” like mustard, barley, maple syrup and smoky, thick sliced bacon. It’s the sort of dish that can be kept warm for service but be careful, it’s awfully easy to snack on.  In the springtime, we like to add a few spears of steamed  & chopped asparagus at the end just...

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