Cavatappi with Italian Sausage, Pumpkin and Kale

by Helen Kain | Nov 5, 2022 | Fall Recipes, Mains, Pasta & Rice

This savoury pasta punches above its weight for flavour. Chockful of vegetables, it’s quickly prepared and enjoyed by all age groups. If you can’t find pie pumpkin, butternut squash is an excellent substitute. Print clock clock iconcutlery cutlery iconflag...

Roasted Buttercup Squash Stuffed with Wild Rice, Chestnuts and Cranberries

by Helen Kain | Nov 5, 2022 | Fall Recipes, Pasta & Rice, Sides, Winter Recipes

Fall brings us a wonderful variety of gourds in every shape and size. Visiting one of our local farm shops, I was intrigued by the beautiful variegated dusty green-orange colouring of the Buttercup squash. Jamie Oliver’s Christmas cookbook provided some...

Lamb Ragu and Mint with Pappardelle

by Helen Kain | Feb 22, 2022 | Lamb, Pasta & Rice, Recent, Winter Recipes

Lamb shanks are the intended cut of meat for this dish, but I had purchased a partial leg of lamb from Whole Foods for New Year’s Eve dinner. Either the lamb in question had been training for a marathon prior to its demise, or it was actually mutton. Talk about...

Mac and Cheese with Ham and Red Pepper

by Helen Kain | Nov 26, 2017 | Fall Recipes, Mains, Pasta & Rice, Winter Recipes

Is there anything more comforting than a dish of hot Mac & Cheese on a cold, wet night? Or at anytime, really… This version is a family favourite, inspired by a version we had at Bleu, a bistro in the heart of Mashpee Commons in the Cape. You can easily...

Basil Pesto

by Helen Kain | Sep 10, 2017 | Fall Recipes, Pasta & Rice, Sauces, Summer Recipes

It’s that time of year when basil plants are at their fragrant peak and visions of pasta ribbons festooned with pesto start dancing before our eyes. Our family loves pesto, and Spaghetti with Pesto and Shrimp is a go-to mid-week meal. It’s dead simple and...

Tagliatelle with Artichokes and Prosciutto

by Helen Kain | Oct 22, 2016 | Fall Recipes, Mains, Pasta & Rice, Recipes By Type, Sides, Winter Recipes

There is something decadent about the humble artichoke. Combined with thin slices of salty prosciutto, tossed in a nest of hot tagliatelle with a hint of heavy cream, it makes a feast for a weeknight dinner.  I adapted this recipe from Cook’s...