What Kim Ate (& Grew)

Now is the time, Now is the season. It is the fresh scallop time of year. For our first scallop dish we made a fettucine, aioli and dill pasta. We made it the easy way, just added a bit of “Cotterill and Rouse” aioli and dill sauce (4 tablespoons) to the pasta before serving. The [...]

A vegetarian hash stack is a great Sunday brunch idea, especially when you’re trying to find the middle ground between fruit salad and a full on heart attack producing traditional big breakfast. Hash Stack Ingredients (per person) 1 large egg, fried 2 large patties, fried (see Potato, Kidney bean, Carrot, Corn and Leek Patty) Roasted [...]