At Gluggable, we share the food we love to make people happy and this recipe makes us VERY happy. 

When we saw Bon Appetit’s Shockingly Easy Focaccia, we couldn’t wait to give it a go. And, as promised, it IS shockingly easy (forgiving too) and the results are nothing short of a bread showstopper. 

We forgo the garlic butter used in the original recipe so we have the option of enjoying it sweet or savoury. This focaccia (we like the thicker version baked in a 9″ by 13″ baking pan vs. a larger baking sheet) is perfect on its own drenched in olive oil and vinegar or, if you have a sweet tooth like Trevor, slather it with butter, honey and a splatter of sea salt. 

Shockingly good and shockingly easy indeed. Give it a try! 

Here’s the recipe from Bon Appetit (and us) to you:

Recipe by Bon Appetit. 


bowl of broccoli salad

If “desperately holding on to summer, but also loving the autumn” was a recipe, our Broccoli Salad is an easy multi-seasonal marvel that’s ideal for late summer BBQs or a Thanksgiving feast.

And though we call it a salad, it more-than-satisfies as a vegetable side dish, especially at big celebrations. Since it benefits from extra time in the fridge, you can make it ahead of time and not have to worry about cooking times, stovetop availability, or oven space. None of that stress – just fresh, satisfying, crunchy deliciousness. 

Serves 6-8

For the dressing
2/3 cup good mayonnaise 
1 tablespoon white vinegar
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

For the salad
5 cups broccoli florets (from about 2 crowns)
4 spring onions, finely sliced
6 strips cooked bacon, chopped
1 cup grated cheddar cheese, preferably extra old – plus more for serving

  1. In a small bowl, mix together dressing ingredients and set aside. 
  2. In a large serving bowl, add the broccoli florets (chop up any overly large florets; you’re going for bite-sized pieces here) followed by the chopped bacon and most of the cheese. 
  3. Pour over the dressing and toss together until everything is well-coated. 
  4. Cover and refrigerate for an hour or two to allow the flavours to combine and for creamy dressing to penetrate the broccoli (that sounds lascivious, but you know what we mean).
  5. Before serving, add another sprinkling of grated cheese on top. 


This is one of those casual, simple, yet utterly delicious recipes that can barely be called as such: It’s a bit of chopping and tossing before going into a hot oven. The creamy tang of goat cheese and the final fresh hit of parsley are the ideal counterbalances to the roasted sweetness of the veggies.

Shortly before sitting down to write this recipe, which has been one of my summertime grilling go-tos for years, I was planning a menu for a casual dinner with friends at the cottage. I was stuck on what to serve as a side. I figured inspiration would strike in those moments at the supermarket while shopping for said dinner, as it often does (or is that just called doing things at the last minute?) – but then the answer was there, right in my to-do list: “Draft post for Roasted Vegetables with Goat Cheese.”

Sure, friends come over for dinner to eat but my priority when hosting is to spend time together – connect, laugh, be silly. Joyous though it is, the more time spent in the kitchen fixing dinner is less time spent with my guests, which makes recipes like this a natural fit for a casual gathering.

Make-ahead tip: You can prep the veggies up to four hours in advance and keep them loosely covered in the fridge. When you’re 20 minutes from eating, just pop them in the hot oven.

1 large Red pepper
1 large Yellow pepper
1 Red onion
500 grams Mini potatoes
8 cloves garlic, unpeeled
¼ cup Olive oil
1 teaspoon Oregano, dried
1 teaspoon Thyme, dried
1 teaspoon Rosemary, dried
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
100 grams Goat cheese, crumbled
Handful fresh Italian parsley, chopped

  1. Preheat the oven to 425°F and line a baking tray with parchment paper
  2. Core, de-seed, and chop the peppers into large chunks and add to a large bowl that will hold all the vegetables
  3. Peel the red onion and slice into large rings or chunks, similar in size to the pepper chunks
  4. Cut each mini potato in half or into quarters depending on their size. The aim is to have all the pieces the same size. Add the potatoes to the bowl, along with the unpeeled garlic
  5. Add the olive oil, oregano, thyme, and rosemary, salt and pepper to the bowl and toss so that everything is fully and evenly coated in the oil.
  6. Tip the veggies on to the prepared baking tray, ensuring a single layer that’s not crowded (otherwise the veggies will braise and not roast)
  7. Place the tray in the oven and roast for 25-30 minutes
  8. Remove the veggies from the oven and allow to cool for a few minutes then strew over the crumbled goat cheese. Give a gentle stir to melt through the goat cheese before finally adding a blanket of chopped parsley.

Recipe created by Gluggable.


Years ago, I produced a fun breakfast event for a client. It was a 1920s Great Gatsby inspired celebration kind of thing. Was it over the top? No, it was perfectly appropriate and absolutely fun. Complete with handsome servers holding silver trays of cold-pressed juice welcome mocktails and a coffee station with an Australian barista who created made-to-order coffee creations. As guests explored the venue a flapper troupe set the tone through their acoustic melodies and everyone enjoyed miniature breakfast canapes surrounded by brilliant white orchids and black and gold furniture. Okay, maybe a little over the top. 

The whole point is, during the tasting meeting for this event, the caterer (one of Toronto’s finest, Daniel et Daniel) presented a breakfast parfait that was so delicious I went gaga over it. Not because of the rich and creamy greek yogurt or carefully crafted berry compote (but of course that’s a winning combo), but because of the satisfying and sweet crunch on top. 

“What IS this?” I exclaimed after I took my first bite. 

“It’s a breakfast parfait, of course.” 

“I understand that, but what is THIS!?” 

“Oh . . . that is chef’s quinoa granola. The crunch is the best part.”

“YES! That’s it. The CRUNCH. It is so satisfying and fun!” 

Duly noted. 

Fast forward a few years, I always remembered that texture and taste and started playing around with my own version of the recipe. The great thing about making granola, is that you really can make it your own and it is beyond simple to prepare. This version was created during a recent cottage weekend escape tossed together with whatever was in the cupboard. Truth be told, you could make this without nuts or dried fruit, but they do add additional flavours and textures. So give it a go and play around with the ingredients in your pantry or cupboards. It also keeps well for several weeks stored in an airtight container. 

Now, let’s bring back those roaring 20s and host more fabulous breakfast events. They are perfect for celebrating just about anything! 

2 cups rolled oats
1 cup quinoa
Generous pinch of salt
½ cup crushed salted pistachios
2 tablespoons brown sugar
½ teaspoon ground cinnamon 
¼ cup dried fruit (we used figs, but cranberries, cherries or apricots would work very well – or any combination thereof) 
4 tablespoons coconut oil
¼ cup maple syrup 

  1. Preheat oven to 350°F and line a baking tray with parchment paper.
  2. Mix oats, quinoa, salt, pistachios, brown sugar, and cinnamon in a large bowl. Drizzle in the coconut oil and maple syrup and toss everything together until well mixed/coated.
  3. Tip out and spread the mixture evenly on the baking tray
  4. Bake for 10 minutes then give the granola a stir. Continue baking a further 10-15 minutes until golden brown.

Recipe created by Gluggable. 


This recipe is retro-amazing and was something my mom always made during dinner parties. There is something that feels so decadent about glugging almost a cup of olive oil into a recipe.

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