Creamy Buttermilk Cole Slaw

Creamy Cole Slaw

  • Servings: 4-6
  • Difficulty: easy
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  • 1 small cabbage, sliced finely
  • 2 large carrots, shredded
  • 1/2 onion, shredded
  • 2 garlic cloves, shredded
  • 1 Tbsp dijon
  • 1/4 c. mayo
  • 1/2 c. buttermilk
  • 1 Tbsp red wine vinegar
  • 1 tsp salt
  • Fresh ground pepper, to taste


Mix together the cabbage and carrots. Whisk together the rest of the ingredients in the dressing, then pour over the vegetables and toss until evenly coated.

And now for the details…

Well, this recipe is not terrible pretty, but it sure is yummy. I feel as though the Netflix show ‘Ugly Delicious’ could take its title and attach it to this side. Cole slaw’s are not usually overly pretty and do not offer the same presentation possibilities as many other dishes, but are tasty and very versatile in their use. I mean, really, what other salad do you know that you can put together completely, dress, and have it not only taste great the next day, but often even better than it did the first!

And man, does this salad have lasting power. I will make it at the beginning of the week, and we often have it multiple times throughout the week, minimizing the evening meal prep, and it holds well when taking it to work as a side.

Prep on this salad is relatively easy, but is definitely easier with the use of a very sharp knife. I use my Japanese knife to cut the cabbage quite fine, since this is my preference. If a super sharp knife is not available to you, feel free to use a food processor to shred your cabbage, carrots, and onions. They will not be as fine, but will still be fresh and crunchy and will soak up the dressing.

A quick note on cabbage: I have used green cabbage, pretty standard, in this recipe. You can use Napa or savoy instead, but the salad will not last quite as long. My grandma used to grow cabbage that would form earlier than the green cabbage. It was sweeter and more tender than its later-blooming cousin, but either work well for cole slaws.

After your veggies have been shredded and mixed, whisk together the dressing ingredients. To get a better consistency to the mix, stir the garlic and onions in with the dressing ingredients, not with the veggies.

Finally, pour the dressing over the vegetables and toss vigorously, until everything has mixed well together. Serve the cole slaw on its own as a side, or as a topping (hint: it goes really well on tacos… future post? Highly likely.)

Happy eating.


Ratatouille Recipe

  • Servings: 4-6
  • Difficulty: easy-medium
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  • 3 garlic cloves, minced
  • 1/2 onion, diced
  • 2 Tbsps olive oil, plus 1 Tbsp for topping
  • 1.5 cups passata
  • 1/2 cup basil, chopped
  • 1 small to medium green zucchini, sliced thin
  • 1 small to medium yellow zucchini, sliced thin
  • 1 small to medium eggplant, sliced thin
  • 3 medium tomatoes, sliced thin
  • 1 tsp salt
  • Fresh ground pepper, to taste
  • 1-2 Tbsps pesto
  • 1/4 cup Garlic and Herb Boursin cheese, crumbled for topping


Preheat oven to 375ºF. Mince the garlic and dice the onion. Heat a cast iron pan over medium high heat, adding the olive oil. Add the garlic and onion and sauté until the onion has softened and the garlic is fragrant. Add the passata and stir until the mixed consistently and the passata is heated through. Remove from the heat and sprinkle the basil overtop, reserving 1 Tbsp of basil for topping at the end. Arrange the vegetables on the sauce, alternating between the different vegetables (photo above was eggplant, tomato, yellow zucchini, green zucchini). Drizzle with pesto. Cover the pan wither either an oven-ready lid, or with tin foil. Place in the oven and bake for 40 minutes, then remove foil and bake for another 10-20 minutes, until vegetables have reached desired level of doneness. Remove from the oven, top with olive oil, cheese and basil, then serve.

And now for the details…

I am a bit of a Disney freak. I. Love. Disney. Cannot help myself. We have no kids, and yet I have seen pretty much every Disney cartoon or animated movie ever released. And am emotionally affected by said movies. (Up! Who wrote this screenplay? I am a sobbing mess every time I watch it… within 10 minutes)

And Ratatouille? Well. It was a Disney movie and about a rat who is obsessed with cooking perfectly blended ingredients. I could picture the harmony Remy refers to as he contemplates the flavour combinations that not only match, but bring the dish to life.

And after having watched that movie and having loved it… over a decade ago… I still had not made ratatouille. It was time.

Let’s get to cooking.

We will be cooking everything in a cast iron pan, which will allow an easy transition from stove to oven. If you do not have a cast iron pan, use an oven ready pan, which will work just as well. Not sure if your pan is oven ready? Typically it would have said so on the label, and may even note it on the bottom of the pan. But most pans that have no plastic or rubber pieces and are revited, rather than welded, should be able to withstand the heat of shifting into the oven.

Let’s start with the onions and garlic, which we will sauté in the olive oil until the onions have softened and the garlic is fragrant. Try to avoid cooking too long and caramelizing the onions or garlic.

While you are waiting for the onions and garlic to cook, slice the rest of the veggies into thin slices, consistent in size, and set them to the side.

Add the tomato passata to the pan, and stir until the garlic and onion have been thoroughly mixed in and the passata has heated until just bubbling. Add salt and pepper to the sauce to your taste. Remove from the heat and sprinkle the tomato sauce with the basil, reserving 1 Tbsp of the basil to the side for garnishing the ratatouille when it is done.

Next, we are going to add our veggies directly on top of the tomato sauce in our pan, keeping with a consistent pattern to increase both the visual appeal of the dish, but also allow us a nice bite of all four veggies in one once the dish is cooked and ready. I chose to go with the closest to ROYGBIV as I could with my colour distribution, going with tomato (R), zucchini (Y), zucchini (G), and eggplant (V), and I could see expanding this out to include the rest of the spectrum with, say, orange bell peppers (O), or even stretching this recipe with purple potatoes (I), but I stuck with some of the tried and true veggies in this recipe.

Extra veggies in the background? Yep. Just meant a second pan of ‘touille!

Next is our baking process. Before moving on, I drizzled some pesto over the ratatouille to emphasize the basil flavour. Cover the pan with tin foil or an oven ready lid, and place it in the oven for around 40 minutes. Depending on how thickly or thinly you have stacked your vegetables, you may need to monitor the cooking process at the 30 minute mark to check for doneness. The vegetables should be mostly done, but not completely done yet (the eggplant will have a bit of bounce left to it). At this point, remove the lid or tin foil and allow the ratatouille to cook for another 10-20 minutes, until the vegetables have caramelized slightly, and are completely done. Remove the pan from the oven, drizzle with the remaining olive oil, crumble with some of the Boursin on top, and sprinkle the reserved basil overtop, then serve! From our experience, it goes great with barbecued salmon or chimichurri flank steak tacos (you better believe those recipes are coming!), but this dish is so delicious, it could make up a meal of its own with some crusty bread, or pair with a whole selection of dishes!

Happy eating.

A Summer Risotto, with Zucchini and Pesto

Zucchini Pesto Risotto

  • Servings: 4-6
  • Difficulty: easy-medium
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  • 1.5 shallots, minced
  • 1 large garlic clove, minced
  • 2 Tbsp olive oil
  • 3/4 cup white wine
  • 4 cups turkey broth
  • 1.5 cups arborio rice
  • 1 medium zucchini, spiralized
  • 1/2 cup shredded parmesan
  • 2 Tbsp pesto
  • Fresh basil, chopped, for garnish


Sauté the shallots and garlic in the olive oil until fragrant, but not yet brown. Add the rice, and stir constantly until the rice has started to become translucent, 1-2 minutes. Add the wine and stir continuously until the liquid has mostly been absorbed. Add the broth 1/2 cup at a time, stirring regularly between each pour, and waiting until the liquid has been mostly absorbed between adds. Once the rice has reached almost the desired consistency (~3 cups of broth), add the zucchini and stir gently into the risotto. Add the remaining broth in the same manner as the rest, until the desired consistency is reached, then remove from the heat and stir in the parmesan cheese. Turn out into a serving platter, top with the basil and pesto, and serve.

And now for the details…

I love risotto. It is one of my favourite dishes. But I don’t make it often. Not because it’s difficult, but because it’s a bit demanding. Seriously, talk about high maintenance. It requires regular attention from the moment you start cooking, needing to add the liquid bit by bit, and stir regularly to ensure you don’t end up with a layer of dried or burnt rice coating the bottom of the pot. And because you add the liquid gradually, the cooking time is usually 20-30 minutes of unceasing hovering like a helicopter mom to ensure the result is as desired. But that result? Pure deliciousness. A creamy, lustrous texture, with tiny “popping” bites of rice grain centres.

Risotto seems to go great with vegetables. And for this particular recipe, I had some nice zucchini in the fridge that seemed to be calling to be added. To bump the flavour up even more, I chose to top this off with some pesto (bought, I regret to say, I got a bit lazy with that one) and some fresh basil.

Let’s get to cooking. We will start by heating the broth. In a small to medium pot, heat your broth on low heat and hold it on low heat for the duration of the cooking. I used turkey broth, since I has some homemade broth in the freezer, and I find that turkey broth adds additional richness to the risotto. But a chicken broth would work, or a vegetable broth if you would like to make this a vegetarian dish.

Once the broth is heating on the stove, mince the garlic and shallots, and spiralize your zucchini. Set the zucchini aside, and add the garlic and shallots to a second pot, with the oil, on medium heat. Stir until fragrant and the shallots have slightly softened. Then, add the arborio rice and stir. Continue to cook and stir until the majority of the rice kernels have turned translucent, with just a bit of opaqueness in the middle of the kernel, about 1-2 minutes. Why do we cook the rice dry before adding our liquid? From the research I have done, it is to end up with a slightly skin around the rice kernel, to ensure the rice maintains a bit of that “bite”, instead of a mushy porridge-like consistency. To be honest, I have never tried risotto without doing this step, so I am not entirely sure the overall effect on the dish if I skipped it.

Next, add the wine and stir until most of the liquid has been absorbed by the rice. After the wine, we will add the broth bit by bit (about 1/2 cup at a time), stirring between each addition. Do not make the next addition until the liquid has been almost completely absorbed by the rice from the previous addition.

Scrape the rice on the sides of the pot down regularly, to ensure all the rice kernels are being cooked rather than dried out. Once you are nearing the end of your broth (around 1 cup left), taste test the rice to check the consistency. I like a bit of bite to my risotto, so I do not add all the liquid. But if you prefer a creamier texture, continue to add more broth until just before your desired consistency. When you are nearing the end of the cooking, with just a bit more bite than you would like, add the zucchini, and stir.

The zucchini will cook and soften quite quickly. Add a bit more broth if needed and pull the risotto off the heat. Add the shredded parmesan and stir well until the parmesan is melted and consistently mixed into the risotto.

Turn the risotto out into a serving platter, and top with you pesto. I was lazy this time around and used a pesto I got from my local Italian grocer. But there are plenty of recipes out there for fairly simple pestos, with basil, garlic, olive oil, parmesan, salt, and pine nuts.

After topping the risotto with the pesto, sprinkle with the fresh, chopped basil, and serve.

Happy eating.