Piri piri is a hot sauce that can be used to marinate, as a dipping sauce, or a garnish when meats and vegetables have been cooked.  Everyone has their own version and recipe of this sauce and mine has been passed along by a friend who likes a little bit of smokiness to it. Recipe: Piri Piri sauce Ingredients: – 1/2 cup of vegetable oil (I used grapeseed) -  1-3 tablespoons of red bird’s eye chilli, washed and dried. ( For medium spiced, I used 2 tablespoons and was told it was pretty spicy.) -  2-4 cloves of garlic, bruised. [...]

So I was recently introduced to Piri-piri sauce at a Portuguese restaurant by a good friend and follow Feed The Sink contributor, Jesse. After that first experience, during which I ate about 1/3 of the bottle’s contents, I quickly realized I was hooked. Since I was craving a Piri-piri fix since then I decided I would try my hand at making a small homemade batch.

In my organic produce delivery this week, I was greeted by a bag of funky looking green stuff, also known as ”fiddleheads” which are in season right now here in Southwestern Ontario.

While browsing at the library, I came across a recipe for Fiddlehead and Walnut Pesto in Alive magazine. Fiddleheads are a fern like vegetable and are similar to asparagus. When making the pesto, do not use the tips though; you can save the tips to add to an omelette if you do not want to throw them out.

This simple salad dressing was posted on the Growing Chefs food blog in July of 2009 and I’ve only now stumbled upon it. This simple salad dressing recipe comes courtesy of Paul Harding of The Only On King (ranked in Canada’s top 10 restaurants). If you’re getting tired of your Italian dressing, be sure to give this 2 minute mix a try!

Baba Ghanoush, is an Arab dish of eggplant (aubergine) mashed and mixed with various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. However, we live in an apartment building, so I won’t be able to roast it over an open flame. Regardless, we decided to have this for supper and it was deliciously light and hearty!

Sometimes you just get tired of big, typical meals. I know we do! So this past Sunday I decided to whip up a simple nutty salad and some tender crab cake appetizers. The recipe calls for 26 mini cakes, but I decided to make 6 large ones. The crab cake recipe called for 1/2 cup of Mayonnaise, but since we all know how fattening that would be, I heeded Melanie’s advice and used Natural Yogurt instead!

This is a really simple recipe that you can pair with a variety of desserts. Andre and I enjoyed this blueberry coulis on the lemon tarts, which balanced the tarty falvour out just perfectly. What have you used a blueberry coulis for?

It seems like its been ages since I’ve posted a recipe! EEK!

Anywho….Melanie isn’t a big fan of soya sauce, and it goes without saying that she’s also not a fan of your typical Teriyaki stir fry sauce. Over the years I thought she just didn’t like stir frys, but it turns out it was the sauce’s fault all along! Shame on you sub par sauce! So with my resolve in hand and some creative kitchen engineering, I whipped up a fresh batch of homemade stir fry sauce!