Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

“Tasting The Seasons”-by Kerry Dunnington



I do not say this to boast: D and I are really good cooks. I say this to explain why it is not very often in our house that D will go on and on about how tasty a recipe was. But such was the case, the first time I prepared a dinner from a new cookbook on my shelf “Tasting the Seasons”. I was looking for a one-bowl dish that we could enjoy in the living room whilst watching the Jets game. This dish was so easy to assemble with items that I already had on my pantry shelves and in my freezer.

The dish was entitled “Greek-Style Shrimp” and had caught my eye because we had just had a lovely visit with Boo and The Frenchman to hear about their upcoming honeymoon to Greece. As we spoke about all the things that they would see and taste, I had a yearning for olives, lemon and oregano. In this recipe, I had to switch out the shrimp for rockfish as that is what I had defrosted for our dinner.


The results were so delectable. Not only did D scoop up two helpings but he could not speak of anything else. This is even more unusual in the middle of a thrilling Jets game, where we are typically either in concentrated silence or yelling at the screen to go after the puck! The casserole was a layered dish starting with spinach, then tomatoes, garbonzo beans and brown & wild rice. Cooked shrimp was called for next but I layered the uncooked rockfish that I had tossed in olive oil and lemon zest and then placed it right on top of the other layers. More tomatoes and crumbled feta went over the fish and then it was covered and baked. The “icing on the cake” was a mixture of Greek yoghurt, oregano, red pepper flakes and pitted & diced Kalamata olives. Wow-deep pungent tastes enhanced by the spritely lemon zest and fish!

I guess that we could have ordered a pizza but in keeping with author Kerry Dunnington’s philosophy we were content to taste the seasons:

…we are reducing our fast-food indulgences (and their wasteful packaging) in favour of home-cooked meals, served with eco-friendly, china, glass and flatware. …the meals you cook at home are more likely to be nutritious and satisfying-as well as far less taxing on your budget and the environment-than store-bought, carry out, drive-thru or prepared food.


By the end of the evening D was delighted by another circumstances-the Jets beat Detroit in a shoot out! He had burned all the calories of our delicious one-bowl dinner by jumping up and down in front of the TV during the game’s exciting conclusion.

Kath’s quote: “It is probable that the lemon is the most valuable of all fruit for preserving health.” –Maud Grieve


Live simply, laugh often, love deeply.


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