Herbed Lime Cod

Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters. 

Ingredients:

4 cod fillets

1/4 cup lime juice

1/4 cup olive oil

4 tsps minced garlic

1 tsp lime zest

1-2 tbsp hot sauce

2 tbsps fresh chopped basil

2 tsps capers

1/4 tsp black pepper

Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4

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Apple Zapple Pie

So, I've been seeing these mock "apple" pies using zucchini on the internet. I was intrigued so I started off with this pie using part zucchini, part apple. Turns out no one knew there was zucchini in the mix. Going for all zucchini next time! It has the same colour and texture as an apple and is a great way to use up that baseball bat of a zucchini you found in the garden!! 

Ingredients:

2 cups sliced zucchini

5-6 cups sliced apple

3/4 cup sugar

1/2 cup brown sugar

2 tsps cinnamon

2 tbsps instant tapioca

a few dabs of butter

pie dough for a 9" pie

Here's my go-to dough recipe:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html 

Take the zucchini and peel it. Cut in half if large and scoop out any seeds. Then slice as you would an apple for pie. Blanch the zucchini slices in boiling water for 2 minutes then plunge into cold water and drain. Now mix the zucchini, apple, both sugars, cinnamon and tapioca together. Roll out the dough and lay in your pie plate or cast iron pan. Spoon in the filling and add a few dabs of butter. Add the top crust and make a few slits for air to escape. Bake at 350°F for 1 hour. Serves 6-8 

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Homemade Onion Gravy

This easy onion gravy is a British classic traditionally served with bangers and mash or toad in the hole. But it is equally delicious on roasts, chops, mashed potatoes or fries. 

 Ingredients:

1 large onion, sliced

2 tsps bacon drippings

1 tsp butter

1 tbsp Worcestershire sauce

1 tsp dry mustard

1 1/2 cups beef broth

1 tbsp flour

salt and pepper to taste 

Heat a skillet to medium high heat then add the bacon fat and onion. Cook about 5 minutes to brown, then reduce heat to medium and continue cooking another 5 minutes. Whisk flour into 2 tbsps of the broth, set aside. Add mustard and the remaining broth to the skillet, then whisk in the flour/2 tbsp broth roux. Simmer on medium low for 10-15 minutes. Add Worcestershire sauce, salt and pepper.

Serves 2-3

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Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Healthy Banana Pineapple Pudding

Super creamy and full of fruity flavour! It takes only 5 minutes to make and is packed with protein! 

Ingredients:

3/4 cup cottage cheese

1/4 cup vanilla Greek yogurt

1/2 banana

1/2 cup pineapple chunks

1-2 tbsps maple syrup

1/2 tsp vanilla

Crushed graham crackers, banana and pineapple to garnish

Add cottage cheese and Greek yogurt to a blender and blend until smooth. Scrape down the sides of the blender and add the banana, pineapple, maple syrup and vanilla and again blend until smooth. Pour into bowls and chill. Garnish when ready to serve. Serves 2

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Mocha Mudslide

Another scorcher outside today? Slide into this icy coffee drink!

Ingredients:

1 cup Carnation evaporated milk

2 tbsps chocolate syrup

4 tsps instant coffee

2 cups vanilla ice cream

2 cups ice cubes

Combine the evaporated milk, chocolate syrup and coffee together in a blender. Blend until granules are dissolved then add the ice cream and ice cubes and blend until smooth. Serves 4 

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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