Nordic Fish Chowder

Posted On: 1 Apr 2023
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Though Scandinavian cuisine has gotten a turn-of-the-century facelift through the Michelin-starred restaurant, Noma, there's really nothing better on a cold, snowy day than a cozy, hearty chowder loaded with potatoes and tender fish. In Nordic countries, where salmon, cod, crab, and potatoes are staples, hearty soups and creamy stews using local ingredients are just as common as meticulously-plated elk medallions and sliced truffles.  Continue Reading

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Lemon Zest

A healthy obsession with deliciousness
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Thanks for stopping by. We love to share recipes that are great tasting and good for you. Lemonzest is not only a place where I share recipes with other folks but it is my own cookbook. So I often re-visit older recipes and update them with better ingredients, better english, or a different picture. Enjoy!

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Lemon Zest

A healthy obsession with deliciousness
author photo

Thanks for stopping by. We love to share recipes that are great tasting and good for you. Lemonzest is not only a place where I share recipes with other folks but it is my own cookbook. So I often re-visit older recipes and update them with better ingredients, better english, or a different picture. Enjoy!

Nordic Fish Chowder
Posted On: 1 Apr 2023
Though Scandinavian cuisine has gotten a turn-of-the-century facelift through the Michelin-starred restaurant, Noma, there's really nothing better on a cold, snowy day than a cozy, hearty chowder loaded with potatoes and tender fish. In Nordic countries, where salmon, cod, crab, and potatoes are staples, hearty soups and creamy stews using local ingredients are just as common as meticulously-plated elk medallions and sliced truffles. 
Continue Reading
Sausages with Acorn Squash
Posted On: 8 Aug 2024
The sweetness of the squash and dried cherries is a great counterpoint to savoury sausages.
Continue Reading
Recently on LemonZest

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Casseroles are a friendly way to cook in large quantities, hit every food group in a single pan, and generate yummy leftovers for the rest of the week.
Casseroles can also be adapted to suit any number of tastes and are categorically creamy and cheesy, leaving us with a welcome case of the warm fuzzies.

Architect’s Pasta

Pasta dell’Architetto , as it is referred to in Sicily was contributed to Eating Well magazine by the Sicilian Architect and winery owner , Giusto Occhipinti .

Moussaka

This is one of the most famous Greek dishes. It is also well known in Lebanon, Turkey, and the Arab world. It features eggplants, zucchini, tomatoes, and potatoes. This version is topped with Parmesan cheese. Satisfies the biggest hunger on cold winter nights.

Warm Chevre Salad

"Chevre" is French, for both goat and goat cheese. Look for BC brands, Carmelis, Happy Days, Salt-spring, or Goat's Pride. This salad uses Red, and Butter Lettuce.

Oma's Paska

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Beef Roulades with Walnut Parsley Pesto

You can use prosciutto instead of the bacon (no need to cook, it's already cured), or skip it all together and just do a roll-up with the pesto of your choice.

Hildegard's Brown Bread

Nice heavy country bread, baked at Christina lake

Ham and Cheese Sliders

Baked ham and Swiss nestled in soft rolls and brushed with a buttery Dijon, onion, and poppy seed topping!

Chicken Pot Pie

This delicious one-pan spring chicken pot pie with spinach, peas, asparagus, leeks and herbs is quick to make and is topped with crispy buttery phyllo pastry instead of puff pastry for a lighter finish. Perfect for when you want a hearty meal with all the fresh flavours of spring.