The Globe and Mail's Food & Wine section offers a great feature - Lucy Waverman's Weekend Menu. Wavermen takes inspiration from her own life to develop recipes to spread over a weekend. The recipes all stem from a theme and cover desserts, soups, entrees, and salads. I enjoy trying new recipes and cooking at home on the weekends. If you're the same, and want to shake up your regular rotation of meals, try Waverman's current recipes - mushroom soup, black cod with Jerusalem artichoke and white turnip puree, and blood orange and almond tart - all takes on meals she experienced on a recent trip to Montreal.
Spaghetti with Tuna, Olives and Capers
Pasta is a staple in our kitchen. As such, I look forward to trying recipes from the February 21 edition of the column - three easy takes on pasta. The first offering is a spaghetti with tuna, olives and capers/caper berries. While spaghetti may be expected in our home, tuna and capers are certainly not, and I normally pass on olives. The other recipes are easy rustic lasagna with sausage, cheese and nutmeg, and pasta with zucchini and prosciutto.
Last weekend, I tried a curry zucchini soup that was less impressive than the photo in my recipe book lead me to believe. Zucchini is a little hard to find in Edmonton in early March, but the penne recipe looks delicious.
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