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Roasted Beets and Sauteed Beet Greens

Reviewed: Aug. 28, 2008

I loved the simplicity of this recipe! I did modify it slightly. I very lightly caramelized the onions because I have stomach issues and I also only used a drizzle of oil for the onions with a non stick pan. I gave the greens a tiny hit of lemon juice at the end to brighten the flavour. Next time I’ll finely slice the onions rather than chopped. There's nothing nicer than picking some fresh beets from your garden and serving up both the beets and the greens!

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Sweet Potato Gnocchi

Reviewed: Oct. 22, 2009

WOW! I made this after Thanksgiving. I cooked the gnocchi in turkey soup and it was awesome! As many reviews suggested have lots of flour and keep the gnocchi small. Uncooked they freeze well.

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Dash's Donair

Reviewed: Dec. 9, 2012

Wow! My hubby just retired and was looking for different lunches. I made a 3 lb batch following the recipe exactly. I sliced and froze them in portion sized batches. 3 Weeks later I'm making another batch!! He didn't care for the sauce, here in Ottawa it seems to be mayo based. The meat is to die for. Make sure to give the meat a 2nd grind and the throwing down the meat is key. Thank you Dash!

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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Mar. 10, 2013

I followed the recipe exactly except I cut down on the sugar and salt. Tasted it after the 2 hours cooking and it was OK but too sweet and sour. Looked over the recipe again and realized I'd forgotten the butter! Shot a pat or so in and cooked for another 45 min and tasted again and it was fantastic. The butter gives a rich earthiness so don't omit it. My Papa is coming over for dinner for a German meal. Rouladen, Spaezle & Red cabbage. Can't wait to see what he thinks because we usually cook it with caraway.

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