Simple Seedy Slaw

This is a colourful, crunchy slaw to brighten gloomy fall or winter days. Serves 4-6 as a side salad Kitchen equipment Measuring cup, measuring spoons Jar with lid Salad bowl Salad servers or tongs Cutting board, cutting knife Garlic press (optional) Grater or food processor (optional) Frying pan or pie plate for toasting seeds  …


TVP (textured vegetable protein) is a great plant-based substitute for ground beef.  It’s inexpensive, no-fat, high-fibre, gluten-free, and will keep for a long time in your cupboard.  It doesn’t have much taste on its own, so use it in dishes like this one, or our Campfire Chili, which have lots of flavour from their other…

Lunch Club #3, Fall 2017

Another gorgeous fall day here in Halifax, so we started Lunch Club with a walk.   We tried a new recipe for Stovetop Mac’n’cheese which uses a 3-ingredient microwaved cheese sauce. Dessert was Flourless Chocolate Cupcakes with Raspberry Sauce. Cooking together Eating together

Lunch Club #2, Fall 2017

It was another lovely fall day, so we had a walk before we aproned-up to make this hearty fall lunch: We used both haddock and cod to make Fish Fingers.  We served them with mashed potatoes and Coleslaw with Creamy Lemon Dill Dressing Dessert was Dark Chocolate Blueberry Clusters, made with Nova Scotia blueberries, of course!…

Halifax Supper Club, Sept. 2017

Here’s what we made at our first Supper Club of the Fall: Beef Taco Salad with Fresh Tomato Salsa and guacamole Peach Crisp Cooking together First, we always read our recipes over, so we know what to do. Then, we cook.   Eating together