Cheese FondueThere's no real "wrong" way to enjoy fondue. It's a fabulous means to enjoy whatever breads, cured meats, fresh fruits and vegetables you might have on hand. Basque ChickenThis easy and robust dish is just the ticket for cooler weather. It features smoked Spanish paprika and is a perfect recipe to enjoy in a Staub One Pot Wonder.Smoked Trout Salad with Fresh Local GreensHorseradish in a salad? Who knew! California meets Scandinavia in this easy, nutritious, fresh and healthy salad.Wild Mushroom Risotto with Peas and Truffle OilComforting risotto gets a spring lift with bright green peas, specialty mushrooms and fresh sprouts. A drizzle of truffle oil elevates it to "special occasion" status.Lentils with Beets, Walnuts and Goat CheeseI love lentils, particularly the French green Du Puy lentils. These lentils keep their shape and texture much better than most, and the color is more intense. Once you’ve had these it’s hard to go back to any other kind. This salad features sweet roasted beets and goat cheese with the lentils, along with toasted walnuts and a delicious vinaigrette. One of my favourite main-course salads, it can be served with the lentils warm or chilled.Chocolate Panettone Bread PuddingChocolate panettone on its own is fabulous but make it into bread pudding, warm from the oven and served with ice cream—you have an over-the-top dessert.TourtièreThis is a special traditional treat Jill makes every Christmas Eve. The pastry is very easy to prepare and so tender and delicious. Serve this with Jill’s Table Apple Tamarind chutney to make it extra special.Rana Pasta SaladThis recipe uses two of our all-time favourite ingredients at Jill's Table: Rana ravioli and Sacla oven baked tomatoes with garlic and capers. This is the ideal recipe for a quick pasta salad. The oil in the jar becomes part of your dressing.Farro SaladFarro is one of the most ancient grains, with its roots in the Mediterranean. This healthy salad features crisp fennel and cucumber. You can buy great local fennel at the outdoor farmer’s market at Covent Garden Market.Piri Piri PorkIf you want bold flavour in a hurry, look no further than this Portuguese inspired rub. Fabulous on pork, chicken and fish.
Greek Orzo Salad with Grilled Vegetables and Monforte HalloumiAn updated version of one of our most-requested recipes!Josie’s Balsamic BeefThe only disappointment will be that you hadn't discovered this recipe sooner.Quick Chicken CacciatoreThis is an amazing short cut of a classic Italian dish. Serve it over Rummo Pappardelle No. 119 pasta or mashed potatoes.Caprese Salad with Semi-Dried TomatoesA magical combination of texture and flavour. When you are waiting for local tomatoes to come into season, this salad is a must!Pasta with Semi-Dried TomatoesO Sole Mio tomatoes (sold in-store) are extraordinary... perfect, semi-dried tomatoes packed in sunflower oil with basil leaves. Fantastic on bruschetta, in special salads or in this delicious and easy pasta dish! Pasta e FagioliThis humble pasta and white bean dish is a cross between a soup and a stew. It gets terrific flavour from the addition of a Parmesan rind that simmers in the first stages of cooking.Jill’s Cabbage Roll SoupUnlike cabbage rolls, this soup recipe goes together quickly but provides all the wonderful cabbage roll flavours. It is so delicious!Leek & Potato SoupThis is one of the most satisfying soups, made from two of the most humble ingredients! It is delicious served cold in the summer - and then it is called Vichysoisse. Jill’s Tuna PastaThis is one of our all time pasta dishes using our favourite essentials using tomatoes, pasta and tuna.Dessert CrepesLooking for something special for dessert? Dessert crepes are a year-round favourite. These are packed with colour and flavour thanks to Plaid Shirt Farms' black currant products.Roasted Herb Spatchcocked ChickenSave yourself time and effort with this easy spatchcock chicken. Flattening makes for even cooking and better contact with the lemon bed below. Works best in All-Clad's stainless lasagna pan. Pumpkin Panna Cotta with Toasted PecansPanna cotta is an Italian dessert that translates to “cooked cream”. Infinitely variable and can be made a day ahead. In this Thanksgiving version we’ve used canned pumpkin and pumpkin pie spice. Using gelatin leaves provides a beautifully silky texture. Chicken ProvençalIn under an hour, Jill's Chicken Provençal recipe elevates just a handful of ingredients into a sublime classic. It's a great option for informal entertaining or a quick midweek family dinner (and is tested to work perfectly in our 20th anniversary oval casserole!).Ran’s Basic PaellaChef Ran prepared this hearty dish to highlight the Staub 'One-Pan Wonder' Collection. Be sure to try it out!Jill’s RatatouilleA Rustic French Classic. Stemming from the Provence region of France, this hearty country dish is a mélange of Mediterranean vegetables. Paired to perfection with bread, pasta and rice!Salad NicoiseHailing from Nice, France, salad niçoise (pronounced "nee-suaz") is a protein-rich, composed salad made with raw vegetables, canned tuna and more!Chocolate Mocha Pots de CrèmeThis French classic has been around since the 17th century. By adding espresso, you take the already decadent dessert to a whole new level. The perfect ending to any meal.
Panna CottaA simple dessert with a 'wow' factor. Panna cotta is a traditional Italian dessert that translates directly to "cooked cream".
Raspberry Chocolate Mousse ParfaitRich and creamy. Treat your valentine to a classic French dessert that really says 'I love you'.Jill’s Pasta alla PuttanescaThis robust Italian dish originated in Naples. It features black olives, anchovies, capers and lots of garlic. A pinch of red chile flakes adds a subtle heat. This is one of our favourite quick pasta dinners.