Recipes by Chez la mere

Marinated Artichokes by Chez la mere

Turkey meatballs in gravy by Chez la mere

as seen in Fresh20 Cookbook

Spicy Roast Chicken by Chez la mere

Comes highly recomended from http://www.thewednesdaychef.com/

Sweet and Sour Pork by Chez la mere

Mongolian Beef by Chez la mere

Adapted from The Essence of Shangri-La

Kung Pao Chicken by Chez la mere

Butter Chicken by Chez la mere

coleslaw - the best you'll ever taste by Chez la mere

I could eat the whole thing by myself. Before it even has a chance to marinate in the fridge. But if you do let it marinate for any length of time, you will have to drain it in a seive before serving and maybe spice it up a bit again just before serving. Unless you like your coleslaw really really soupy.

Gamjatang (pork bone soup) by Chez la mere

courtesy Toronto Sun Jennifer Bain adamant that the pork must be soaked in cold water — preferably overnight and with several water changes — to draw out the blood. The rule of thumb for pork bone soup is two meaty pork bones and one white potato per person. Napa cabbage should be blanched and cut in “one mouthful size.” Ginger and…

carrot quinoa pie by Chez la mere

courtesy toronto star and counter culture