The smokiness of sea salt comes alive when paired with a mild white fish, such as halibut. This is delicious served on a bed of saut? spinach.
This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.
Sweet honey and tender shallots mellow the typically strong flavour of lamb shoulder. Serve with roasted potatoes and steamed greens for a complete meal.
At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.
Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
The best part about this roast is that it's mostly hands-off once the initial prep is done. The balsamic vinegar loses its bite as it cooks and becomes a sweet coating on the grapes and shallots.
Roasting the carrots, shallots and garlic brings out their natural sweetness. If you prefer a looser dip, add a little more water. Keep it covered with plastic wrap until just before serving then give it a stir. Offer it with flatbread for dipping.
There is nothing better than fresh lobster from the Maritimes. Lobster tails are marinated in a very simple marinade and grilled. One of my favourite childhood dishes my mum made was Jumbo Prawns split and filled with some hot fresh chili and shallot paste and then grilled over a charcoal fire. Here I've tried to capture that flavour of red pepper and shallots in the marinade. In the summer I serve lobster tails over a simple bed of organic greens ladled with a generous amount of peach salsa and hearty bread from my favourite bakery or I do up some coconut rice and serve the lobster tails with the rice.
Fragrant with coconut, ginger and shallots, this brightly flavoured curry is best served over jasmine rice or rice noodles. Fresh cilantro or basil leaves make a pretty garnish and add an extra layer of flavour. Serve with braised bok choy for the perfect simple Thai supper.
You will never want to buy broth again after tasting this homemade chicken stock, which couldn't be simpler to make, thanks to your slow cooker. Homemade stock with no added salt is not only far more delicious than store-bought, but it also allows for better control over the amount of sodium you add to your recipes. Use whatever vegetables you have in the fridge, including the green tops of leeks and shallots, and celery leaves.
