The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I?ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice...

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well...

Although I rarely use store ground meat, I?ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same...

As cherry season has just started, I immediately put my mind into using some of the cherries I?ve bought in a cake. At the same time, I, once again, had a couple of ripe bananas that could only be used in a cake. So it made sense to combine the two...

Despite the fact we recently had a few warm days; the weather has changed to a bit colder again, so a warm soup came to mind. However, since it?s really not that cold, I’ve decided to skip the heavier wintry soups, and make a lighter vegetables...

Coconut milk and peanut butter sauce, in all kinds of variations, is one of my favorites: its velvety texture, and its wonderful flavors, ranging from savory to sweet to spicy and to slightly acidic, always work so well, especially with seafood. So,...

When looking for a quick lunch, I usually opt to use chicken breast, as it cooks quickly, and absorbs flavors beautifully. Keeping some vacuum packed chicken breast in the fridge, or freezer, makes it very easy to use them in different ways anytime....