Linguine Gremolata + ScallopsIngredients* 4 cloves garlic, minced (I like garlic, you may want to cut back as it's raw and overly generous)* Grated zest from 1 orange* Grated zest from 2 large lemons* 1/3 cup flat leaf parsley* 3/4 tsp sea salt* 1 1/2 tsp lemon juice* 1/4 tsp fresh ground black pepper* 1/2 cup extra virgin olive oil* 1 pound linguine* 1/2 pound sea scallopsDirections1. In a glass or stainless steel bowl, mix together the grated lemon and orange zests, garlic, parsley, lemon juice, salt, pepper and olive oil.2. In a large pot of boiling, salted water, cook the linguine until just done.3. Meanwhile, pat the scallops dry and season with salt and pepper. 4. Heat 1 tbsp of oil in a large, nonstick pan over medium-high heat and sear for 1-2 minutes per side. 5. Drain pasta and toss with the sauce then top with the scallops.Bon Appetit!
Slow Cooker Boeuf BourguignonIngredients1 tbsp vegetable oil (15ml)4 oz chunk of bacon or salt pork belly (125g)2 lbs stewing beef, cut into 1-inch cubes (1kg)1 lb mushrooms, halved (500g)3 carrots, peeled and thinly sliced2 onions, thinly sliced2 garlic cloves, minced2 sprigs of fresh thyme1 tsp kosher salt (5ml)1/2 tsp ground black pepper (2ml)1/2 cup all-purpose flour (125ml)1/2 cup condensed beef broth (125ml)2 cups young red wine Beaujolais, Cotes du Rhone eg. (500ml)1