KATHERINEWANTS

When Katherine finds a deal on jumbo lump crab meat, she deserves Crab Cakes 🦀 Yield: 4 Crab Cakes (1 per serving) Prep Time: 12 minutes, plus 10 minutes to chill Cook Time: 5 minutes Ingredients: Crab Cakes 1 lb lump crab meat 1 large egg 3 tablespoons mayo 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 lemon, juiced 1 cup plain breadcrumbs 1 handful fresh parsley, chopped 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon EVVO 1 tablespoon unsalted butter Mustard Sauce 1 cup mayo 2 tablespoons heavy cream 1 tablespoon dry mustard 2 teaspoons Worcestershire sauce 1 teaspoon A.1. sauce ½ lemon, zest and juiced 1 teaspoon kosher salt Garnish 1 cup fennel, thinly sliced 1 teaspoon pencil chilies or bird’s-eye chillies, thinly sliced 1 teaspoon fresh chives, thinly sliced Directions: 1. Put all the ingredients, except the olive oil and butter, in a mixing bowl and, using your hands, gently mix, keeping some of the larger crab lumps intact. 2. Divide the crab mixture into four equal portions, about 5 ounces each, and form each into a large cake about 1 ½ inches thick. Place the crab cakes on a plate and set them in the fridge for 5-10 minutes. 3. Preheat the oven to 375F. 4. Heat the olive oil and butter in a large cast iron frying pan over medium heat. Gently lay the crab cakes in a hot pan, working in two batches. Cook until golden on the underside, 3-4 minutes, then carefully flip. If frying in batches, remove the partially cooked crab to a plate and repeat. 5. Place the pan with the partially cooked crab cakes golden side up in the oven. Bake for 7 minutes or until golden on all sides. 6. Combine all the ingredients in a medium bowl for the mustard sauce and set aside. 7. Serve the crab cakes with the sauce and garnish with the fennel, chillies and chives. . . . #katherinewants #crabcakes #crabcakes #crabcakerecipe #seafood #seafoodrecipes #appetizer #appetizerideas #costco #costcofinds #seafoodlovers #eat #recipes

✨Olive Oil + Cookbook GIVEAWAY ✨ We're celebrating years of jugging olive oil and the recipes that followed by teaming up with @TerraDelyssaOfficial to giveaway a cookbook and prize pack - olive oils, organic deglet noor dates, merch - to one lucky winner. Here's how to enter! 1. Follow us and Terra Delyssa 2. Like, comment and tag someone who wants this prize pack! While you wait to see if you won, enjoy our famous One Pan Potatoes 🥔 Yield: 2-4 Servings Prep Time: 6 Minutes Cook Time: 25 Minutes Ingredients 1 pound baby Yukon Gold potatoes, rinsed 1/4 cup Terra Delyssa Extra Virgin Olive Oil 2 tablespoons unsalted butter 4 cloves garlic, halved 1 shallot, sliced 2 tablespoons capers (optional) 1 sprig fresh rosemary 1/2 teaspoon kosher salt Garnish 1 tablespoon fresh lemon juice 1 teaspoon flaky sea salt 1/4 teaspoon ground black pepper 1000 chives, thinly sliced Directions: 1. Place the potatoes in a large frying pan and pour water to barley cover the potatoes. Do not overcrowd the pan. 2. Add the olive oil, butter, garlic, shallots and capers, rosemary, and salt. Bring to a lively simmer over medium heat and let cook until the potatoes are tender, and nearly all the water has evaporated, about 20 minutes. At this point, the potatoes will be starting to caramelize. 3. Smash the potatoes lightly with a ramekin and continue to caramelize, flipping them over once or twice. 4. When the potatoes have a very crispy exterior, garnish and serve. This giveaway is in no way sponsored, endorsed or administered by or associated with TikTok Open to American and Canadian residents only (excluding Quebec). One TikTok winner will be randomly selected and announced on April 4. . . . #katherinewants #terradelyssa #giveaway #cookbook #tiktokcookbook #onepanpotatoes #onepanrecipes #onepotmeals #PotatoLover #potatorecipes

When you finally cave to your partner and make them cabbage rolls! Serves: 6-8 Prep time: 18 minutes Bake time: 55 minutes Special tools: large pot & cabbage hat Ingredients: 1 large head white cabbage, core removed 1 cup rice, soaked 1 tablespoon evoo @TerraDelyssaOfficial 1 sweet onion, diced 4 cloves garlic, diced 1 lb ground pork 1 lb ground beef 1 egg 1 tablespoon paprika 2 tablespoons parsley, chopped 1 teaspoon kosher salt 1/2 teaspoons black pepper 1 teaspoon oregano Sauce 4 cups really good strained tomato 1/2 tablespoons kosher salt 1/4 cup torn basil 1 teaspoon oregano Garnish 1.5 cups double smoked bacon lardons 1.5 cups sauerkraut Method: 1. In a large pot of water simmer cabbage and remove one leaf at a time. 2. Sauté onions and garlic with olive oil until softened and translucent. Then mix into beef, pork, spices, egg and rice. 3. Place small amounts of this mixture into a cabbage leaf and roll. 2.5 oz or so. 4. Add your sauce to a large baking dish and place the rolls inside. 5. Top with bacon and sauerkraut and bake at 400F covered for 35 minutes. Remove cover and bake for another 20 or until bits get crispy. 6. Remove and serve with sour cream, pepper and parsley. . . . #katherinewants #cabbagerolls #cabbagerollsrecipe #comfortfood #Recipe #dinneridea #sundaydinner #cabbage #cabbagerecipe #onepanmeal

Pomelo Tasting! Watch to find out which one is Katherine's fave & comment yours below! . . . #katherinewants #pomelo #tastetest #taste #citrus #foodtasting #dateideas #dateidea #food #Foodie

Watch to find out why this Randy-Style Italian Sausage & Rapini Orecchiette is one of Katherine's favourites! Servings: 4 Prep Time: 10 minutes Cook Time: 20-25 minutes Total Time: 30-35 minutes Special Tools: Large pot, skillet, wooden spoon, tongs & cheese grater Ingredients: 4 Italian sausages, casings removed & crumbled into chunky bits 1 bunch rapini, trimmed, roughly chopped 3 cloves garlic, smashed and minced 2 chilies, fresh, sliced thinly 1.5 cups dry white wine 1 lb orecchiette pasta 1.5 cups pasta water 3 cups Parmigiano-Reggiano, grated Olive oil Salt, to taste Black pepper, to taste Instructions: 1. Fill a large pot with water, salt it like the ocean, and bring it to a boil. Add the orecchiette and cook until just under al dente (1-2 minutes less than the package says). Reserve 1.5 cups of pasta water, then drain the pasta. Set aside. 2. Heat a large skillet over medium-high, and add a hefty glug of olive oil. Toss in the sausage (casings off, crumbled). Cook, breaking it up with a wooden spoon, till browned and crispy, about 6-8 minutes. Keep the fat—it’s the soul of the dish. 3. Drop the heat to medium. Add garlic and chilies to the sausage. Stir for 1-2 minutes till fragrant—don’t let the garlic burn, or Randy’s coming for you. 4. Pour in the 1.5 cups white wine. Scrape up the skillet’s brown bits and let it simmer, reducing by half, about 3-4 minutes, till it’s thick and bold. 5. Add the rapini to the skillet. Stir and let it wilt into the mix, about 2-3 minutes, soaking up that sausage-wine swagger. 6. Toss the orecchiette into the skillet. Add the 1.5 cups of pasta water. Stir over medium heat till the sauce thickens and hugs the pasta, about 2-3 minutes. Splash more pasta water if it’s too tight. 7. Take it off the heat. Stir in 2 cups of Parmigiano-Reggiano till it’s creamy and melted. Hit it with black pepper and salt to taste—make it sing. 8. Dish it into bowls, top with the remaining 1 cup Parmigiano, and add extra pepper or olive oil if you feel it. Serve hot, with wine on the side. . . . #katherinewants #orecchiette #pasta #pastatiktok #pastarecipe #pastalover #dinner #DinnerIdeas #dinnerwithme #EasyRecipe #onepotmeals #onepotpasta #date #datenight

This Sausage Rapini Soup is a win win. It's affordable and puts a smile on your partners face! Serves: 4-6 Prep time: 12 minutes Cook time: 30 minutes Special tools: large pot Ingredients: Sausage Rapini Soup 4 cloves garlic, sliced 2 shallots, sliced 1 chillies, sliced 1.5 tablespoons EVOO @TerraDelyssaOfficial 1.5 cups dry white wine 1 lb Italian sausage nubs 1 bunch rapini, chopped 3 litres chicken stock 2 Yukon gold potatoes, diced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 parm rind Garnish 1 cup parmigiana, grated 1 cup fresh basil Method: 1. In a large soup pot sweat garlic, shallots and chillies in olive oil. 2. Add sausage, turn up the heat and get some colour. 3. Deglaze with white wine and reduce by half. Add rapini and stock. 4. Adjust seasoning and add potatoes and parm rind. 5. Simmer for 20 minutes and serve. 6.Garnish with lots of parmigiana and basil. . . . #katherinewants #onepotmeals #onepotmeal #soup #soupseason #souprecipe #souptok #familyday #longweekendeats #longweekend #EasyRecipe #affordablerecipes #quickrecipes #sasuage #rapini

#ad Potatoes so nice, we had to bake them twice! These are so decadent and extra creamy thanks to the Ontario-made dairy staples we had in our fridge. Serves: 3 Prep time: 8 minutes Bake time: 1 hour plus 20 minutes Special tools: fine strainer or ricer Ingredients: Potatoes 3 large russet potatoes 1 tablespoon olive oil 1 tablespoon kosher salt Filling 1 cup Ontario whole milk 3 tablespoons Ontario butter 1/4 teaspoon nutmeg 1/8 teaspoon white pepper 2 cups Ontario, mozzarella, havarti and sharp cheddar cheese, grated 12 slices hot Sopressata, baked until crispy 1/2 cup green onion, sliced 1 teaspoon kosher salt, to taste Method: 1. Wash and cover your potatoes with olive oil and kosher salt. 2. Bake at 425F for 1 hour or until soft and fluffy. 3. Remove the top and scoop out the potatoes. Push through a fine strainer. 4. Heat up Ontario milk and butter with seasoning and pour over hot potatoes add 3/4 of the cheese. Mix thoroughly and place back into potato jackets. Top with remaining cheese and bake until golden. 5. Garnish with chopped crispy sopressata and green onion. . . . @Ontario Dairy #ad #katherinewants #inspiredbydairy #twicebakedpotatoes #bakedpotato #potato #potatorecipe #sidedish #sidedishrecipes #sidedishideas #loadedtwicebakedpotatoes #recipes

Have leftover Prosecco? Toss it in this Couscous, Arugula & Fennel Salad! Serves: 2 Prep time: 8 minutes Cook time: 3 minutes Rest time: 6 minutes Ingredients: Salad 1/2 cup couscous 3/4 cup Prosecco 1/2 bulb fennel, sliced thin 3 cups baby arugula Dressing 1 teaspoon Dijon 1.5 oz lemon juice 3.5 oz Extra virgin olive oil, @TerraDelyssaOfficial 1/4 teaspoon kosher salt 1/8 teaspoon black pepper Garnish 1/2 cup parmigiana, grated Method: 1. In a small pot, top couscous with Prosecco and bring to a soft simmer and kill the heat. Let rest for 6 minutes then stir. 2. I like to soak my fennel after slicing in ice water. It makes it crispy and fresh. Then remove and pat dry. Add to a bowl with arugula and couscous. 3. Mix up your dressing and lightly toss all ingredients. 4. Head to the plate and cover in parmigiana. . . . #katherinewants #salad #saladrecipe #saladrecipes #saladtiktok #couscous #prosecco #leftover #leftovers #EasyRecipe #quickrecipes #lunch #lunchideas

#ad Katherine officially wants this creamy cheddar polenta as a side with every meal now. The creamy smooth texture of Ontario Milk and cheddar cheese makes this dish an irresistibly comforting side. Serves: 4-6 Prep time: 4 minutes Bake time: 35-45 minutes Special tools: baking safe dish Ingredients: 3 cups Ontario whole milk 3/4 cup fine cornmeal 1 cup Ontario sharp cheddar, grated 1 teaspoon kosher salt 1/4 teaspoon cracked pepper 1/4 cup Ontario heavy cream 1/2 cup Ontario cheddar, grated Method: 1. Set oven to 425F. 2. In a baking dish, add cold Ontario milk and whisk in cornmeal and 1 cup of Ontario cheese. Season cover and bake. 3. Remove when a pillowy soft texture has created and cover with Ontario heavy cream and cheese. 4. Broil until golden and serve with a smile. @Ontario Dairy . . . #ad #katherinewants #inspiredbydairy #polenta #polentarecipes #sidedish #sidedishrecipes #sidedishideas #comfortfood #comfortfoodrecipes #Recipe

This Tuscan Bitter Greens Salad with Roasted Beets, Toasted Almonds and Oranges will have you falling in love with beets and oranges in your salads again! Serves: 4 Prep Time: 20 minutes Cook Time: 45 minutes (for roasting beets) Special Tools: Baking sheet & small skillet Ingredients: Salad: 1 small head escarole, torn into bite-sized pieces 1 bunch Tuscan kale (lacinato), stems removed, chopped rough 1 small head red radicchio, torn into pieces 3 medium red beets, scrubbed clean ½ cup whole almonds, unsalted 1 tbsp olive oil (for beets) Kosher salt to taste Freshly cracked black pepper to taste Dressing: 1 orange segments and juiced (about ¼ cup juice) 1 tbsp Dijon mustard ⅓ cup extra-virgin olive oil 2 tbsp sherry vinegar Kosher salt to taste Garnish: ¼ cup Pecorino Romano, shaved or grated Method: 1. Roast the Beets: Preheat your oven to 400°F. Rub beets with olive oil, season with salt and pepper, and wrap tight in foil. Place on a baking sheet and roast for 45 minutes. Let cool slightly, peel (the skins slip right off), and dice into bite-sized chunks. 2. Toast the Almonds: Heat a small skillet over medium heat. Toss in the almonds and toast for 3-4 minutes, shaking the pan often, until golden and fragrant. Remove, let cool, and rough-chop ‘em. 3. Mix the Dressing: In a small bowl, whisk orange zest, juice, Dijon, sherry vinegar, and a pinch of salt. Slowly drizzle in the olive oil while whisking hard to emulsify it into a smooth, punchy dressing. 4. Build the Salad: In a big bowl, toss escarole, kale, and radicchio with half the dressing—get your hands in there to really coat those greens. Add the diced beets and toasted almonds, then drizzle the rest of the dressing over top. 5. Finish with Flair: Plate it up, scatter Pecorino shavings over each serving, and crack some extra pepper for good measure. Serve with a wink and maybe a chilled rosé on the side. . . . #katherinewants #salad #saladrecipe #saladrecipes #saladtiktok #saladideas #healthyrecipes #beetsalad #roastedbeets #lunch #lunchideas #lunchrecipe #ladieswholunch #Recipe #eats

3 dishes Katherine Wants at Leuca! 1. Fennel Salad 2. Fire Roasted Cabbage 3. Branzino Next time you're in Brooklyn, definitely check this place out. @thewilliamvale . . . #katherinewants #brooklyneats #brooklynrestaurants #nyc #nycrestaurants #nyceats #fennelsalad #roastedcabbage #branzino #eats #foodspots #food

The wait is over! Katherine Wants, Randy Cooks: The Ultimate Date Night Cookbook is here... From first dates to meeting the parents, this cookbook is filled with 100 delectable chef-created and Katherine approved dishes for every milestone of a relationship. One of our favourites, this Olive Oil Chocolate Tart. It's so delectable and will guarantee your date has a happy ending! Visit @indigo.ca in store or head to the link in bio to grab your copy now! . . . #katherinewants #cookbook #indigobooks #datenight #datenightrecipes #datenightidea #datenightideas #chocolatetort #chocolatetart #dessert #desserts #desserttiktok #Recipe #recipes #valentine #ValentinesDay

Date night in calls for Chocolate Maple Brown Butter Cookies and Hallmark Channel's Spring into Love movies only on @W Network! Available to stream on @STACKTV. Pick-up a copy of our cookbook for the recipe & head to wnetwork.com to see their Spring into Love premieres so you can plan your next date night in. . . . #katherinewants #wnetwork #hallmarkchannel #stacktv #datenight #datenightideas #datenightidea #couples #Relationship #chocolatechipcookie #chocolatechipcookierecipe #cookielover #cookierecipe

POV: You found the best pizza in Brooklyn! 🍕 📍: Leuca NYC . . . #katherinewants #nyc #leucanyc #Brooklyn #nycpizza #brooklynpizza #pizza #pizzapizzapizzapizza #lunchdate #lunchideas #nycrestaurants #brooklynrestaurantweek #Eats #nyceats #brooklyneats @thewilliamvale

🥗Salad Recreation Series 🥗 When the Carbone Gorgonzola Salad is so good, you have to recreate it at home! Serves: 2-4 Prep time: 6 minutes Bake time: 10 minutes Special tools: small jar and 2 pans Ingredients: Salad 5 cipolino onions, peeled and halved, roasted in olive oil 1/2 cup hazelnuts, roasted 1 small Radicchio De Luisa 1 small Radicchio Treviso 2 cups butter lettuce 1 cup dolce Gorgonzola 1 cup 1-inch chive sticks Vinaigrette 1/2 teaspoon Dijon 3/4 oz balsamic vinegar 3/4 oz sherry vinegar 2 oz EVOO @TerraDelyssaOfficial 1 pinch kosher salt 3 twists black pepper Method: 1. Toss your lettuce in a large bowl and spoon in chunks of Gorgonzola. Add chives, roasted onions and hazelnuts. 2. Mix up your vinaigrette and pour a desired amount over the greens. 3. Toss, adjust your seasoning and serve. . . . #katherinewants #salad #saladrecipe #saladideasforlunch #saladlovers #carbone #gorgonzolasalad #lunchideas #healthyrecipes #EasyRecipe #quickrecipe