Sautéed Swiss Chard and Butternut Squash

Overhead shot of swiss chard and buttern nut squash with pomegranates

Butternut squash is more versatile than you think! Beside a quick sauté adding swiss chard and pomegranate to the butternut squash, I’ve rounded up several other vegan and vegetarian recipes to inspire you (plus some storage tips). Today’s Dash of Science: What are carbohydrates and starches?

Persimmon Bread and 15+ Recipes for Persimmons

Loaf of spiced persimmon bread

Spiced persimmon bread with fuyu and hachiya persimmons is a great fall treat (or breakfast). And an additional 15+ sweet and savory persimmon recipes for using up the bounty of fall! Today’s Dash of Science: Ripening and freezing fruit.

Pear Sage Galette with a Flaky Olive Oil Crust

Overhead shot of olive oil pear galette on stand

A dairy-free take on the easiest of pies – the rustic galette! This one has an orange scented flaky olive oil crust with a pear and sage filling to highlight the best in fall flavours. Today’s Dash of Science: Saturated versus unsaturated fats and how to use them in pastry.

The Science of Better Gluten Formation – In Pizza!

Pizza with potato, onion, and salami on a thin and chewy pizza crust

All about the science of gluten formation and kneading in dough – in relation to pizza! How gluten bonds are formed, how kneading facilitates rising, and how to create a regular or loose crumb. Plus some suggestions for fresh produce pizza toppings, including my favourite: fresh zucchini and corn pizza.

Ricotta Stuffed Mini Peppers

ricotta stuffed peppers in blue dish

Mini peppers stuffed with ricotta, shallots and fresh oregano are a tasty appetizer for late summer or early autumn. Also great with other sweet peppers if you can find them, like habanadas – the capsaicin-less (non-spicy) version of habeneros.

Blackberry Cream Puffs

Blackberry cream puffs bitten into

This late summer take on the classic cream puff blends a fresh blackberry flavour into the cream and is coated in rich dark chocolate. Perfect mouthfuls of blackberry cream puff indulgence and the chemistry of raising and stabilizing your choux paste for best results.

Savory Plum and Goat Cheese Tarts

Overhead shot of plum goat cheese tarts on green plate and wood

These savory plum and goat cheese tarts  are a great summer appetizer, including a spiced plum jam swirled with mild, whipped goat cheese blend in a nutty pastry case. Beautifully highlighted by a bit of mint and a drizzle of aromatic olive oil.

Stone Fruit Meringue Pie

Side view slice of stone fruit meringue pie with stand in background

This variation on the traditional lemon meringue pie can be made with any combination of stone fruits – peaches, nectarines, cherries, apricots, or plums. A fun use for whatever stone fruit you have an excess of. Less tart than the original, most of the sweetness comes from the fresh fruits and is topped with a pillowy meringue that gets lightly toasted in the oven.

Blueberry Buckle

Side view of blueberry buckle on cake stand with nasturiums

This blueberry buckle is a coffee cake with lots of fresh blueberries and a generous helping of streusel topping. Serve with yogurt and you can almost convince yourself it’s breakfast.