Vegetables

Haricot vert is a nice choice here, but the bigger American version works just as well. This is a delicious side that goes well with practically any dinner. Great for a quick weeknight side dish that everyone will love. Read More » These grilled morsels are a favorite of mine; sort of an asparagus Caesar salad, if you will. The parmesan and lemon juice play well together with the chargrilled asparagus. Read More » The caramelized onions appear in a number of the recipes here and go very well with steaks, burgers, quesadillas and tarts just to name a few. They have a jam consistency and a deep golden color. These onions take a little time to make but are way worth the time spent! Be patient and be sure to cook them over a low heat once the lid has been removed. Read More » This dish is so darned easy, but utterly addictive. Lighter than you could imagine, with the essence of sweet corn. This is the best side ever for that special barbeque. Read More » A beautiful Southwestern play on a classic French favorite: Sweet potato gratin, a favorite of mine in the fall and winter. Sweet potato with a hint of honey and chipotle, baked in a garlic cream sauce. You’ll become addicted immediately! Read More » A crispy, crunchy roast potato? It’s all about choosing the right potato and the right technique! Read More » It’s char grilled, it’s salty, it’s lemony, this dish is a refreshing start to the summer and pairs nicely with a tasty steak on the Barbie. Read More »