Tag Archives: cheese

Mushroom Risotto (Risotto ai Funghi)

A traditional northern Italian dish, mushroom risotto is the ultimate comfort food. Saucy arborio rice cooked in wine and broth until it's gone, and topped with sautéed mushrooms and parmesan, it's just the thing to warm you up on a cold winter's day.
A traditional northern Italian dish, mushroom risotto is the ultimate comfort food. Saucy arborio rice cooked in wine and broth, and topped with sautéed mushrooms and parmesan, it's just the thing to warm you up on a cold winter's day.  There is nothing so relaxing as making a big pot of risotto. Stirring that pot… Read More

Nightshade Free Antipasto Platter

Nightshade Free Antipasto Platter - I Say Nomato
Learn how to create a colourful, welcoming Nightshade Free Antipasto Platter that will be a hit at your next party!    Is there anything more welcoming than a platter full of your favourite foods? I don't think there is. My family tends to go all out for holidays. And I mean. All. Out. I'm part of… Read More

Roasted Beet and Feta Hummus

Roasted Beet and Feta Hummus - I Say Nomato
This Roasted Beet and Feta Hummus is a show-stopper with its beautiful pink colour and smooth, subtly sweet flavour! This is a continuation of my local Nova Scotia food series, featuring fresh, local beets! I. Hate. Beets. You heard me. I mean, just look at them: (more…) Read More

Spinach Salad with Strawberries and Goat Cheese

A beautiful and fresh summer salad, this Spinach Salad with Strawberries and Goat Cheese from guest poster Simple and Savory is a decadent yet healthy dish!   Hello readers! I'm on vacation this week so Anne from the blog Simple and Savory is sharing one of her local recipes. Anne focuses on holistic and healthy food, and… Read More

Fiddlehead Stuffed Portobello Mushrooms

What better way to enjoy fiddleheads than on the barbecue in these Fiddlehead Stuffed Portobello Mushrooms?
Welcome to Week 2 of my on-going Nova Scotia Food Series! And guess what? It's another Fiddlehead Recipe: Fiddlehead Stuffed Portobello Mushrooms! The season's so short, you gotta make it count, and these definitely count. Barbecued until tender, these melts are so cheesy and garlicky it's hard to wait until they're done cooking! One of… Read More

Chicago Style Popcorn

Half of the enjoyment of watching a movie is the popcorn! This recipe for Chicago Style Popcorn is loaded with caramel and, yes, cheese for a fantastic and addictive snack! The bowl will be empty before you know it!
Movies have always been a big deal in my house. At least once a month we'd have movie nights, and the whole tribe of us would pile into the TV room.  I'm sure there was more than one bruise over the battle to get one of the precious few couch seats! (Sorry, younger siblings, but the older… Read More

Hearty Winter Butternut Squash Soup

This Hearty Winter Butternut Squash Soup recipe will stick to your ribs! It's thick and creamy and ohhh so delicious!
There’s a picture that’s been floating around our little Maritime nook of the internet, on Facebook, on twitter. It's an infamous picture of a stack of wilted, withering cauliflower at the grocery store with a sign reading '$7.99 each' underneath it. Another picture is of cucumbers - $3 each. Lettuce, spinach, $6.00. Canada, it seems,… Read More

Crunchy Pear and Brie Crepes

Crunchy Pear and Brie Crepes - I Say Nomato Nightshade Free Food Blog
One of my most favourite book series of all time are the Redwall books by Brian Jacques. Thick, but easy books aimed for the young and the eternally young, they’re stories written for those yearning for adventure, the clash of good and evil. You could argue that the main characters in these books are all the creatures that inhabit… Read More

Pesto and Goat Cheese Pizza

Pesto and Goat Cheese Pizza - I Say Nomato Nightshade Free Food Blog
I’m going to be real honest with you here. This blog should not be called I Say Nomato. It should be called "Confessions of a Pizza Addict". Because seriously, I’ve got a problem. Thanks, Raffaele Esposito for a lifetime of tight pants, because you basically created the most delicious and versatile food ever. You can… Read More