About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

A Fall Escape to Cape Breton

Join me virtually for a culinary adventure around the world-famous Cabot Trail on beautiful Cape Breton Island.

Thanks to an Atlantic Canada travel bubble, those of us in the Maritimes are able to move around from province to province without needing to self-quarantine.

This has been the year for exploring locally, be it a family camping excursion, a PEI adventure or city staycation. Last weekend we crossed an item off the top of our Bucket List: driving the stunning Cape Breton Island Cabot Trail in peak autumn.

I know many of you are feeling stuck in your own neighbourhoods. Family travel feels like a lifetime ago – and future travel? Uncertain. For now, I’d encourage you to keep dreaming big and embrace armchair travel.

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Creamy Bacon, Leek and Mushroom Fettuccine


Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food.

With winter just around the corner, I’m looking for more excuses to slow down and savour time around the table.

Today’s recipe is so delicious, your family won’t want to be anywhere else except where you are dishing up this creamy pasta.

Might I suggest you bookmark this recipe for one of those first cool nights of fall. Then light a few candles, pour a glass of wine and twirl a bowl of mushroom fettuccine.

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More Than a Meal

Observing World Food Day by advocating for better food for all with ‘More than a Meal’ campaign.

My friends, good food is not always a choice.

Right now, 690 million people don’t have enough to eat. With the pandemic, the problem is only getting worse.

To raise awareness for healthy, nutritious meals, I’ve partnered with World Vision International and the Chefs’ Manifesto on this 2020 World Food Day.

I’m delighted to share that our ‘More Than A Meal’ global campaign launches today! Read on for recipes and inspiration.

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Recipes for Home Canning and Preserving in a Crock-Pot

Inspiration for preserving in a Crock-Pot with recipes for fruit butter, tomato ketchup and more.

My home canning history began at my mother’s side, just as she had learned, and as her Ukrainian mother before her.

My mother did things her own way, however, and in the world of preserving that usually meant reducing added sugar in recipes or eliminating it altogether.

We cooked over a wood stove and she kept a (now) vintage oval Le Creuset pot on the back of the stove, cooking fruit down for hours to concentrate the natural sugars.

The aroma from that flame-coloured pot would drive me wild: cinnamon, apples, plums and wild Saskatoon berries. Each ingredient preserved with as little intervention as possible into jams and butters, compotes and conserves.

Of course, I have also found my way of putting up the bounty of summer. I still reject the load of added sugar, but I wholeheartedly embrace technology, like preserving in a Crock-Pot.

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Recipes for a simple, smaller Thanksgiving

It’s October.

We’re on the homestretch of a challenging year. For purely practical reasons, I though I’d share a few favourite recipes for a simple, smaller Thanksgiving.

I know that the upcoming holiday will be very different for most people. Many of us who usually travel and attend large family gatherings will be instead staying in our own province – and in our own home.

And yet, there is still much to be thankful for. My hope is that you will find joy in the little things this autumn. We’re planning a few hikes, scenic drives to see the fall colours, and of course, plenty of homemade pie.

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