Duck Confit with Roasted Potatoes and Sautéed Kale
The combination of the rich, fall off-the-bone duck with the creamy potatoes and slight bitterness of the kale was a great contrast of flavours.
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Carrot Dill Soup
A warming, satisfying soup for a cool fall evening. It freezes well, just keep in mind the soup may need to be puréed again after thawing. Serve with a swirl of sour cream or a sprinkle of feta cheese for a little extra pizzazz.
Greek Inspired Turkey Burgers
With the warm November weather it’s still barbecue season for us!
