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This Labour Day, #KatherineWants to do very little aside from enjoying this poutine and a @moosehead. Serves: 2 Prep time: 8 minutes Cook time: 15 minutes Special tools: Deep fryer and thermometer Ingredients: French Fries 3 Yukon gold potatoes, cut into 1/8 inch strips 2 tablespoons white vinegar 3 litres vegetable oil, for frying 225 grams cheese curds Gravy 2 tablespoons butter 2 tablespoons flour 1/2 can Moosehead 3 cups beef stock 1 tablespoon Worcestershire 1 tablespoon soya sauce 1 teaspoon salt and pepper, to taste Method: For the French Fries: 1. Toss the potatoes into ice water and add vinegar. Soak for as long as you can. 2. Fry at 300F until soft and remove. 3. Double fry at 375F until crispy season with salt and pepper. 4. Toss with half of the cheese and top with remaining. For the Gravy: 1. Melt the butter with flour and cook to a blonde stage. 2. Deglaze with Moosehead (last major brewery in Canada still owned by Canadians) reduce by half and slowly add beef stock. 3. Stir while continuing to reduce. 4. Season when you get to a proper consistency. Should coat the back of a spoon. For Serving: 1. Season fries with kosher salt and 1/2 cheese curds. 2. Top with more curds and aggressively add gravy. . . . #Ad #PleaseEnjoyResponsibly #KatherineWants #LabourDay #LabourDayWeekend #Moosehead #Poutine #PoutineRecipe #PoutineRecipes #FryRecipe #FryRecipes
1.86M
4.23K
143
6mo ago
katherinewants
This Labour Day, #KatherineWants to do very little aside from enjoying this poutine and a @moosehead. Serves: 2 Prep time: 8 minutes Cook time: 15 minutes Special tools: Deep fryer and thermometer Ingredients: French Fries 3 Yukon gold potatoes, cut into 1/8 inch strips 2 tablespoons white vinegar 3 litres vegetable oil, for frying 225 grams cheese curds Gravy 2 tablespoons butter 2 tablespoons flour 1/2 can Moosehead 3 cups beef stock 1 tablespoon Worcestershire 1 tablespoon soya sauce 1 teaspoon salt and pepper, to taste Method: For the French Fries: 1. Toss the potatoes into ice water and add vinegar. Soak for as long as you can. 2. Fry at 300F until soft and remove. 3. Double fry at 375F until crispy season with salt and pepper. 4. Toss with half of the cheese and top with remaining. For the Gravy: 1. Melt the butter with flour and cook to a blonde stage. 2. Deglaze with Moosehead (last major brewery in Canada still owned by Canadians) reduce by half and slowly add beef stock. 3. Stir while continuing to reduce. 4. Season when you get to a proper consistency. Should coat the back of a spoon. For Serving: 1. Season fries with kosher salt and 1/2 cheese curds. 2. Top with more curds and aggressively add gravy. . . . #Ad #PleaseEnjoyResponsibly #KatherineWants #LabourDay #LabourDayWeekend #Moosehead #Poutine #PoutineRecipe #PoutineRecipes #FryRecipe #FryRecipes
Two of Katherine's favourite things: entertaining & desserts! So we combined the two. We're whipping up a Rhubarb Milk Custard Pavlova for our friends. It's the richest, creamiest dessert out there because of the local dairy made right here in Ontario that shines through in it. But if they don't get here soon we may not have any left. Share your favourite dairy-inspired dish/memories in the comments. Serves: 6-10 Prep time: 20 minutes Bake time: 2 plus hours Ingredients Meringue 5 large egg whites, room temp 1 cup fine sugar 1/2 teaspoon local cream of tartar 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt Milk Custard 1/2 cup local butter 1 cup rhubarb, diced 1/4 cup sugar 1 vanilla pod 2 cups local whole milk 5 egg yolks 2 tablespoons vanilla pudding mix Garnish Strawberries, sliced to cover Rhubarb, sliced to cover Mint, torn to cover Method Meringue: 1. Preheat oven to 225F degrees. 2. In a stand mixer, add your room temperature egg whites and whisk on medium low speed. When they double in volume slowly add sugar 1 tablespoon at a time. 3. Halfway through, bring the speed up to medium and add cream of tartar, vanilla and salt. Scrape down the sides and continue with sugar until whites are at a stiff peak and shiny. 4. With a spatula make pie sized disks on parchment paper and place in the oven. 5. Bake for 60 minutes then kill the heat. Do not open the door and let rest in the oven for another hour. Now crack the door open with a wooden spoon and let cool for another 1/2 hour. Milk Custard: 1. Caramelize butter, rhubarb and sugar together until soft. Add vanilla and milk just before it boils. Remove the vanilla pod and blend until smooth. 2. In a separate bowl, mix egg yolks and pudding mix. Add 1/2 cup warm rhubarb mixture while whisking. 3. Now whisk back into the rhubarb mixture on low heat while stirring constantly. Do not bring up to a boil. Constantly stir on low heat until thick enough to coat a spoon. Remove and let cool. 4. Spoon aggressively onto the meringue and top with strawberries, thinly sliced rhubarb and mint leaves. #OntarioDairy #EverybodyMilk #InspiredByDairy #EatWithUs #SupportLocal #MadeInOntario #Ad
1.86M
1K
14
9mo ago
katherinewants
Two of Katherine's favourite things: entertaining & desserts! So we combined the two. We're whipping up a Rhubarb Milk Custard Pavlova for our friends. It's the richest, creamiest dessert out there because of the local dairy made right here in Ontario that shines through in it. But if they don't get here soon we may not have any left. Share your favourite dairy-inspired dish/memories in the comments. Serves: 6-10 Prep time: 20 minutes Bake time: 2 plus hours Ingredients Meringue 5 large egg whites, room temp 1 cup fine sugar 1/2 teaspoon local cream of tartar 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt Milk Custard 1/2 cup local butter 1 cup rhubarb, diced 1/4 cup sugar 1 vanilla pod 2 cups local whole milk 5 egg yolks 2 tablespoons vanilla pudding mix Garnish Strawberries, sliced to cover Rhubarb, sliced to cover Mint, torn to cover Method Meringue: 1. Preheat oven to 225F degrees. 2. In a stand mixer, add your room temperature egg whites and whisk on medium low speed. When they double in volume slowly add sugar 1 tablespoon at a time. 3. Halfway through, bring the speed up to medium and add cream of tartar, vanilla and salt. Scrape down the sides and continue with sugar until whites are at a stiff peak and shiny. 4. With a spatula make pie sized disks on parchment paper and place in the oven. 5. Bake for 60 minutes then kill the heat. Do not open the door and let rest in the oven for another hour. Now crack the door open with a wooden spoon and let cool for another 1/2 hour. Milk Custard: 1. Caramelize butter, rhubarb and sugar together until soft. Add vanilla and milk just before it boils. Remove the vanilla pod and blend until smooth. 2. In a separate bowl, mix egg yolks and pudding mix. Add 1/2 cup warm rhubarb mixture while whisking. 3. Now whisk back into the rhubarb mixture on low heat while stirring constantly. Do not bring up to a boil. Constantly stir on low heat until thick enough to coat a spoon. Remove and let cool. 4. Spoon aggressively onto the meringue and top with strawberries, thinly sliced rhubarb and mint leaves. #OntarioDairy #EverybodyMilk #InspiredByDairy #EatWithUs #SupportLocal #MadeInOntario #Ad
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 #CrabCake #CrabCakeRecipe #Seafood #SeafoodRecipe #Appetizer #AppetizerIdeas #Costco #CostcoFinds #SeafoodLovers #Eats #Recipes
1.35M
27.9K
184
11mo ago
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 #CrabCake #CrabCakeRecipe #Seafood #SeafoodRecipe #Appetizer #AppetizerIdeas #Costco #CostcoFinds #SeafoodLovers #Eats #Recipes
Katherine called, and she wants Grilled Calamari Salad with Tapenade for lunch! So guess it’s time to fire up our NEW @napoleonproducts Phantom Prestige 500 Connected. Giddy up! ✨🔥 Serves: 2-4 Prep time: 10 minutes Grill time: 12 minutes Special tools: Napoleon Phantom Prestige 500 Connected RSIB Ingredients: 2 zucchini, sliced in half 6 sweet peppers, de-seeded 6 small ripe tomatoes 2 artichokes hearts, quartered 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 4 twists black pepper 4 squid, cleaned and fins removed 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 3 slices ciabatta, rubbed with garlic butter Garnish: 15 fresh basil leaves 3 tablespoons loose olive tapenade 1 lemon Method: 1. Bring your Napoleon Grill to 450 degrees. 2. Toss the veggies in olive oil and grill with confidence knowing nothing sticks to the iconic wave grates 3. Toast your bread while slicing calamari every 1/4-inch 80% of the way through. This will help them cook evenly and curl up to give you some height. Toss on grill and turn when slightly charred. 4. Remove the veggies and bread when charred and cut into 1-inch pieces. Toss and adjust seasoning. 5. Head to the plate and top with grilled calamari, garnish with basil, tapenade and lemon. . . . #Ad #KatherineWants #NationalBBQMonth #GrilledCalamari #GrilledCalamariSalad #Tapenade #SummerGrilling #SummerEats #GrillingRecipe #GrilledSalad
954K
1.42K
45
9mo ago
katherinewants
Katherine called, and she wants Grilled Calamari Salad with Tapenade for lunch! So guess it’s time to fire up our NEW @napoleonproducts Phantom Prestige 500 Connected. Giddy up! ✨🔥 Serves: 2-4 Prep time: 10 minutes Grill time: 12 minutes Special tools: Napoleon Phantom Prestige 500 Connected RSIB Ingredients: 2 zucchini, sliced in half 6 sweet peppers, de-seeded 6 small ripe tomatoes 2 artichokes hearts, quartered 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 4 twists black pepper 4 squid, cleaned and fins removed 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 3 slices ciabatta, rubbed with garlic butter Garnish: 15 fresh basil leaves 3 tablespoons loose olive tapenade 1 lemon Method: 1. Bring your Napoleon Grill to 450 degrees. 2. Toss the veggies in olive oil and grill with confidence knowing nothing sticks to the iconic wave grates 3. Toast your bread while slicing calamari every 1/4-inch 80% of the way through. This will help them cook evenly and curl up to give you some height. Toss on grill and turn when slightly charred. 4. Remove the veggies and bread when charred and cut into 1-inch pieces. Toss and adjust seasoning. 5. Head to the plate and top with grilled calamari, garnish with basil, tapenade and lemon. . . . #Ad #KatherineWants #NationalBBQMonth #GrilledCalamari #GrilledCalamariSalad #Tapenade #SummerGrilling #SummerEats #GrillingRecipe #GrilledSalad
✨Olive Oil + Cookbook GIVEAWAY Closed ✨ We’re celebrating years of jugging olive oil and the recipes that followed by teaming up with @TerraDelyssa 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 @KatherineWants and @TerraDelyssa 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 Instagram/Facebook. Open to American and Canadian residents only (excluding Quebec). One Meta winner will be randomly selected and announced on April 4. . . . #KatherineWants #TerraDelyssa #Giveaway #Cookbook #CookbookLoveres #OnePanPotatoes #OnePanRecipes #OnePotRecipes #PotatoLovers #PotatoRecipes
798K
14.1K
2.14K
11mo ago
katherinewants
✨Olive Oil + Cookbook GIVEAWAY Closed ✨ We’re celebrating years of jugging olive oil and the recipes that followed by teaming up with @TerraDelyssa 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 @KatherineWants and @TerraDelyssa 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 Instagram/Facebook. Open to American and Canadian residents only (excluding Quebec). One Meta winner will be randomly selected and announced on April 4. . . . #KatherineWants #TerraDelyssa #Giveaway #Cookbook #CookbookLoveres #OnePanPotatoes #OnePanRecipes #OnePotRecipes #PotatoLovers #PotatoRecipes
🥗Salad Recreation Series Part Two 🥗 Katherine Wants Leuca Fennel Pistachio Salad so that’s what we made! Serves: 2-4 Prep time: 12 minutes Special tools: food processor Ingredients: 3 tablespoons raw pistachios 1/2 cup Asiago 1/2 cup extra virgin olive oil 1 small bulb fennel, sliced thin 1 Granny Smith apple, sliced thin 1 lemon, juice and zest 1/2 cup fresh flat leaf parsley 1 kosher salt tt 4 twists black pepper 1 splash EVOO, garnish 1/4 cup fennel fronds 12 pecorino, slices Method: 1. Blend the pistachio until smooth. Add Asiago and olive oil and blend until smooth. 2. Toss in a large bowl with apple and fennel. Season and adjust with lemon, salt and pepper. 3. Garnish with olive oil, fronds and pecorino. . . . #KatherineWants #LeucaNYC #Salad #SaladRecipe #EasySalads #SaladLovers #SaladIdeas #FennelSalad
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17.3K
174
11mo ago
katherinewants
🥗Salad Recreation Series Part Two 🥗 Katherine Wants Leuca Fennel Pistachio Salad so that’s what we made! Serves: 2-4 Prep time: 12 minutes Special tools: food processor Ingredients: 3 tablespoons raw pistachios 1/2 cup Asiago 1/2 cup extra virgin olive oil 1 small bulb fennel, sliced thin 1 Granny Smith apple, sliced thin 1 lemon, juice and zest 1/2 cup fresh flat leaf parsley 1 kosher salt tt 4 twists black pepper 1 splash EVOO, garnish 1/4 cup fennel fronds 12 pecorino, slices Method: 1. Blend the pistachio until smooth. Add Asiago and olive oil and blend until smooth. 2. Toss in a large bowl with apple and fennel. Season and adjust with lemon, salt and pepper. 3. Garnish with olive oil, fronds and pecorino. . . . #KatherineWants #LeucaNYC #Salad #SaladRecipe #EasySalads #SaladLovers #SaladIdeas #FennelSalad
We’re putting all the shrimp on the barbie this Father’s Day and sipping on @marencovini Asti Spumante DOCG while we wait! Grilled Shrimp with Citrus Mustard Emulsion Serves: 2 Prep time: 8 minutes Grill time: 6 minutes Special tools: blender Ingredients: Grilled Shrimp 8-10 larger black tiger shrimp, shells on butterflied 1/4 cup butter 1/2 clove garlic, chopped 1 teaspoon chilli, chopped 1 tablespoon parsley and chives, chopped 1 pinch kosher salt 1 twist black pepper Citrus Mustard Emulsion 1/2 grapefruit, grilled 1/2 lemon, grilled 1/2 lime, grilled 1/2 cup extra virgin olive oil 1/2 tablespoons Dijon mustard 1 splash Marenco Asti Spumante DOCG 1 pinch kosher salt 3 twists black pepper Method: For the Grilled Shrimp: Mix up garlic butter and spread onto butterflied shrimp. Grill over high heat until no longer transparent. Looking for a little char on the shells. For the Citrus Mustard Emulsion: Add citrus juice to a blender with mustard, olive oil, white wine and season. Blend until creamy and smooth. For Serving: Pour the citrus mustard emulsion onto a plate and cover with grilled shrimp. Enjoy with your hands and try to keep the wine glass clean. Campaign financed according to (EU) regulation NO. 2021/2115 ! 🇪🇺 Ministero dell’Agricoltura della Sovranità - Alimentare e delle Foreste! 🇮🇹 . . . #AstiVibe #MoascatoDAsti #AstiDocG #AstiSpumante #SparklingWine #Ad #GrilledShrimp #GrilledShrimpRecipe #ShrimpRecipe #GrillingRecipe #FathersDay #FathersDayIdeas #FathersDayRecipe
702K
10.6K
81
9mo ago
katherinewants
We’re putting all the shrimp on the barbie this Father’s Day and sipping on @marencovini Asti Spumante DOCG while we wait! Grilled Shrimp with Citrus Mustard Emulsion Serves: 2 Prep time: 8 minutes Grill time: 6 minutes Special tools: blender Ingredients: Grilled Shrimp 8-10 larger black tiger shrimp, shells on butterflied 1/4 cup butter 1/2 clove garlic, chopped 1 teaspoon chilli, chopped 1 tablespoon parsley and chives, chopped 1 pinch kosher salt 1 twist black pepper Citrus Mustard Emulsion 1/2 grapefruit, grilled 1/2 lemon, grilled 1/2 lime, grilled 1/2 cup extra virgin olive oil 1/2 tablespoons Dijon mustard 1 splash Marenco Asti Spumante DOCG 1 pinch kosher salt 3 twists black pepper Method: For the Grilled Shrimp: Mix up garlic butter and spread onto butterflied shrimp. Grill over high heat until no longer transparent. Looking for a little char on the shells. For the Citrus Mustard Emulsion: Add citrus juice to a blender with mustard, olive oil, white wine and season. Blend until creamy and smooth. For Serving: Pour the citrus mustard emulsion onto a plate and cover with grilled shrimp. Enjoy with your hands and try to keep the wine glass clean. Campaign financed according to (EU) regulation NO. 2021/2115 ! 🇪🇺 Ministero dell’Agricoltura della Sovranità - Alimentare e delle Foreste! 🇮🇹 . . . #AstiVibe #MoascatoDAsti #AstiDocG #AstiSpumante #SparklingWine #Ad #GrilledShrimp #GrilledShrimpRecipe #ShrimpRecipe #GrillingRecipe #FathersDay #FathersDayIdeas #FathersDayRecipe
You’re going to want to make this Honey Nut Squash Gratin for American Thanksgiving or your holiday season dinners! Trust us! Serves:12-20 Prep time: 15 minutes Bake time: 50-60 minutes Special tools: 11-11 baking dish Ingredients: 4 honey nut squash, peeled and sliced 500 ml 35% cream 1 @boursincheese (Shallot and Garlic) 1 tablespoon fresh thyme 150 grams Gruyère, grated (@gruyere_aop) 3/4 teaspoon kosher salt 1/4 teaspoon black pepper Method: 1.Preheat oven to 425 convection or 450 dead air. 2. Chop the bottom half of your squash into smaller pieces and place in a baking dish. 3. Slice the top of the squash into 1/4 inch disks and layer over top, cover with thyme and grated cheese. 4. In a small, saucepan, heat cream and Boursin until smooth. Season and pour over squash. 5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until golden and tender. 6. Remove and serve with a smile. . . . #squashrecipes #thanksgiving #thanksgivingdinner #thanksgivingrecipes #holidayrecipes #gratin #recipes
385K
8.46K
202
3mo ago
katherinewants
You’re going to want to make this Honey Nut Squash Gratin for American Thanksgiving or your holiday season dinners! Trust us! Serves:12-20 Prep time: 15 minutes Bake time: 50-60 minutes Special tools: 11-11 baking dish Ingredients: 4 honey nut squash, peeled and sliced 500 ml 35% cream 1 @boursincheese (Shallot and Garlic) 1 tablespoon fresh thyme 150 grams Gruyère, grated (@gruyere_aop) 3/4 teaspoon kosher salt 1/4 teaspoon black pepper Method: 1.Preheat oven to 425 convection or 450 dead air. 2. Chop the bottom half of your squash into smaller pieces and place in a baking dish. 3. Slice the top of the squash into 1/4 inch disks and layer over top, cover with thyme and grated cheese. 4. In a small, saucepan, heat cream and Boursin until smooth. Season and pour over squash. 5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until golden and tender. 6. Remove and serve with a smile. . . . #squashrecipes #thanksgiving #thanksgivingdinner #thanksgivingrecipes #holidayrecipes #gratin #recipes
I used to want girl dinner, but now I want Swirl Dinner. And with the @ninjakitchen Swirl by CREAMi® and Randy, I can have it. #NinjaPartner Strawberry Rhubarb & Flaky Salt Topper Serves: 10 Prep time: 4 minutes Cook time: 10 minutes Special tools: blender Ingredients: 1/4 cup butter 1.5 cups strawberries, quartered 1.5 cups rhubarb, chopped 1/4 cup sugar 1/4 cup white wine Method: 1. Melt the butter with strawberries and rhubarb. Add sugar and let it stew for a few minutes. Deglaze with white wine and cook until tender. 2. Purée and store in a squeeze bottle. 3. Perfect on Vanilla Soft Serve made in the Ninja Swirl by CREAMI with a pinch of flaky salt. . . . #NinjaCreami #NinjaSwirl #KatherineWants #VanillaSoftServe #SoftServe #StrawberryRhubarb #TreatYourSelf #Dessert #DessertRecipe #DessertIdeas
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1.12K
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9mo ago
katherinewants
I used to want girl dinner, but now I want Swirl Dinner. And with the @ninjakitchen Swirl by CREAMi® and Randy, I can have it. #NinjaPartner Strawberry Rhubarb & Flaky Salt Topper Serves: 10 Prep time: 4 minutes Cook time: 10 minutes Special tools: blender Ingredients: 1/4 cup butter 1.5 cups strawberries, quartered 1.5 cups rhubarb, chopped 1/4 cup sugar 1/4 cup white wine Method: 1. Melt the butter with strawberries and rhubarb. Add sugar and let it stew for a few minutes. Deglaze with white wine and cook until tender. 2. Purée and store in a squeeze bottle. 3. Perfect on Vanilla Soft Serve made in the Ninja Swirl by CREAMI with a pinch of flaky salt. . . . #NinjaCreami #NinjaSwirl #KatherineWants #VanillaSoftServe #SoftServe #StrawberryRhubarb #TreatYourSelf #Dessert #DessertRecipe #DessertIdeas
A salad so good you’re going to hand bomb it because you won’t be able to wait. 🥗 Serves: 2-4 Prep time: 8 minutes Cook time: 6 minutes Special tools: a cheese grater Ingredients: Salad 1 medium-sized radicchio, torn and washed 3 Belgian endive, torn and washed 2 pears, sliced 1 cup walnuts (@cawalnuts) 1/4 cup tree sauce (maple syrup) Vinaigrette 1 tablespoon Dijon (@maillecanada) 2 tablespoons sherry vinegar 5 tablespoons extra virgin olive oil (@terradelyssa) 1 large pinch kosher salt 6 twists black pepper 1 cup blue cheese, frozen and grated Method: 1. Toast maple syrup in a pan on medium heat. Add walnuts and cook until jammy. Remove to let cool and get crispy. Chop and toss with lettuce and pears. 2. Mix up vinaigrette in a small jar and add to the salad. 3. Toss and serve in a large bowl. Garnish with blue cheese. . . . #salad #saladrecipe #endivesalad #bluecheese #bluecheesesalad #sundayrecipe #weekendeats #recipe
334K
7.32K
139
3mo ago
katherinewants
A salad so good you’re going to hand bomb it because you won’t be able to wait. 🥗 Serves: 2-4 Prep time: 8 minutes Cook time: 6 minutes Special tools: a cheese grater Ingredients: Salad 1 medium-sized radicchio, torn and washed 3 Belgian endive, torn and washed 2 pears, sliced 1 cup walnuts (@cawalnuts) 1/4 cup tree sauce (maple syrup) Vinaigrette 1 tablespoon Dijon (@maillecanada) 2 tablespoons sherry vinegar 5 tablespoons extra virgin olive oil (@terradelyssa) 1 large pinch kosher salt 6 twists black pepper 1 cup blue cheese, frozen and grated Method: 1. Toast maple syrup in a pan on medium heat. Add walnuts and cook until jammy. Remove to let cool and get crispy. Chop and toss with lettuce and pears. 2. Mix up vinaigrette in a small jar and add to the salad. 3. Toss and serve in a large bowl. Garnish with blue cheese. . . . #salad #saladrecipe #endivesalad #bluecheese #bluecheesesalad #sundayrecipe #weekendeats #recipe
Katherine’s newest obsession? Carbonara Grilled Oysters + @Araldicavini. It’s the summer pairing you didn’t know you needed. 🍾🦪 Serves: 2 Prep time: 10 minutes Grill time: 3 minutes Special tools: shucker Ingredients: 12 shucked oysters 1.5 cups guanciale small lardon 2 cups parmigiana, finely grated 1 egg yolk 2 tablespoons guanciale fat 1 splash Asti Dolce Araldica 2 twists black pepper Method: 1. Render guanciale until shatteringly crisp. 2. Add warm fat to parmigiana and add egg yolk. Mix in Asti Dolce Araldicaaand finish with guanciale. 3. Adjust seasoning and glaze the oysters with the sauce. Lightly grill for 2-4 minutes and serve with a squeeze of lemon. Campaign financed according to (EU) regulation NO. 2021/2115 ! 🇪🇺 Ministero dell’Agricoltura della Sovranità - Alimentare e delle Foreste! 🇮🇹 . . . #AstiVibe #MoascatoDAsti #AstiDocG #AstiSpumante #Ad #Oysters #OysterRecipe #Seafood #SeafoodRecipe #CanadaDay #CanadaDayRecipe #GrillingRecipe #GrillingRecipes
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119
8mo ago
katherinewants
Katherine’s newest obsession? Carbonara Grilled Oysters + @Araldicavini. It’s the summer pairing you didn’t know you needed. 🍾🦪 Serves: 2 Prep time: 10 minutes Grill time: 3 minutes Special tools: shucker Ingredients: 12 shucked oysters 1.5 cups guanciale small lardon 2 cups parmigiana, finely grated 1 egg yolk 2 tablespoons guanciale fat 1 splash Asti Dolce Araldica 2 twists black pepper Method: 1. Render guanciale until shatteringly crisp. 2. Add warm fat to parmigiana and add egg yolk. Mix in Asti Dolce Araldicaaand finish with guanciale. 3. Adjust seasoning and glaze the oysters with the sauce. Lightly grill for 2-4 minutes and serve with a squeeze of lemon. Campaign financed according to (EU) regulation NO. 2021/2115 ! 🇪🇺 Ministero dell’Agricoltura della Sovranità - Alimentare e delle Foreste! 🇮🇹 . . . #AstiVibe #MoascatoDAsti #AstiDocG #AstiSpumante #Ad #Oysters #OysterRecipe #Seafood #SeafoodRecipe #CanadaDay #CanadaDayRecipe #GrillingRecipe #GrillingRecipes
There’s nothing Katherine craves more than her signature, classic tuna melt! Serves: 2 Prep time: 10 minutes Grill time: 6 minutes Special tools: 2 cast iron pans and a can opener Ingredients: 4 slices sourdough 2 nubs butter 1 can @oceansseafood Skipjack Chunk Light Tuna 2 tablespoons green onion, sliced 3 tablespoons artichoke, chopped 3 tablespoons olives green and black 2 tablespoons dill and parsley, chopped 1 tablespoon extra virgin olive oil 1 squeeze lemon juice 2 tablespoons mayo 1 kosher salt 1 black pepper 1 cup white cheddar, shredded Method: 1. Toast the bread with butter and add cheese. 2. Mix the remaining ingredients together, stir, season and divide onto two pieces of bread. 3. Close the sandwich and press with another cast iron pan. Flip and repeat until crispy. 4. Remove, cut in half and enjoy. When you make this recipe, be sure to check your cans for the MSC label! Small choice = big impact for the oceans. . . . #MSC #SustainableSeafood #CheckYourCans #CannedTuna #KatherineWants #TunaMelt #TunaMeltSandwich #Tuna #TunaRecipe #TunaRecipes #Seafood
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5.17K
67
11mo ago
katherinewants
There’s nothing Katherine craves more than her signature, classic tuna melt! Serves: 2 Prep time: 10 minutes Grill time: 6 minutes Special tools: 2 cast iron pans and a can opener Ingredients: 4 slices sourdough 2 nubs butter 1 can @oceansseafood Skipjack Chunk Light Tuna 2 tablespoons green onion, sliced 3 tablespoons artichoke, chopped 3 tablespoons olives green and black 2 tablespoons dill and parsley, chopped 1 tablespoon extra virgin olive oil 1 squeeze lemon juice 2 tablespoons mayo 1 kosher salt 1 black pepper 1 cup white cheddar, shredded Method: 1. Toast the bread with butter and add cheese. 2. Mix the remaining ingredients together, stir, season and divide onto two pieces of bread. 3. Close the sandwich and press with another cast iron pan. Flip and repeat until crispy. 4. Remove, cut in half and enjoy. When you make this recipe, be sure to check your cans for the MSC label! Small choice = big impact for the oceans. . . . #MSC #SustainableSeafood #CheckYourCans #CannedTuna #KatherineWants #TunaMelt #TunaMeltSandwich #Tuna #TunaRecipe #TunaRecipes #Seafood
Why go to Spain when you can make Honey Butter Pain Perdu at home with the help of your favourite local Ontario staples. @ontariodairy Serves: 4 Prep time: 12 minutes Soak time: 1 hour Special tools: non-stick pan Ingredients: Batter 1/4 cup local milk 3/4 cup local cream 2 eggs 3 tablespoons maple syrup 1.5 teaspoons vanilla 2-inch by 4-inch logs of stale bread Honey butter 1/2 cup local salted butter 1/4 cup maple syrup 1/4 cup honey 1 teaspoon soya sauce Whipped butter 1/2 cup salted butter 3 tablespoons honey 1/2 tablespoon cinnamon Method: For the Batter: Whisk up the batter until smooth and soak bread for 1 hour. Turn gently every 20 minutes For the Honey Butter: In a small pan, melt all the ingredients and keep slightly warm. For the Whipped Butter: Combine the ingredients until smooth and leave at room temperature. For the Pain Perdu: 1. In a large non-stick pan, over medium-low heat, melt a little butter. Add soaked bread and turn every 3-4 minutes. The goal is to get a golden crust and heat the bread to 100 degrees internally. Giving you a beautiful custard. 2. Take your time and if your temperature is too hot, turn down and add a lid to cook the bread internally. 3. Take it to the plate and garnish with whipped butter and smother with honey butter. . . . #KatherineWants #inspiredbydairy #ad #HoneyButter #painperdu #breakfastideas #breakfastrecipes #brunchideas #brunchrecipes #frenchtoast
201K
5.58K
125
5mo ago
katherinewants
Why go to Spain when you can make Honey Butter Pain Perdu at home with the help of your favourite local Ontario staples. @ontariodairy Serves: 4 Prep time: 12 minutes Soak time: 1 hour Special tools: non-stick pan Ingredients: Batter 1/4 cup local milk 3/4 cup local cream 2 eggs 3 tablespoons maple syrup 1.5 teaspoons vanilla 2-inch by 4-inch logs of stale bread Honey butter 1/2 cup local salted butter 1/4 cup maple syrup 1/4 cup honey 1 teaspoon soya sauce Whipped butter 1/2 cup salted butter 3 tablespoons honey 1/2 tablespoon cinnamon Method: For the Batter: Whisk up the batter until smooth and soak bread for 1 hour. Turn gently every 20 minutes For the Honey Butter: In a small pan, melt all the ingredients and keep slightly warm. For the Whipped Butter: Combine the ingredients until smooth and leave at room temperature. For the Pain Perdu: 1. In a large non-stick pan, over medium-low heat, melt a little butter. Add soaked bread and turn every 3-4 minutes. The goal is to get a golden crust and heat the bread to 100 degrees internally. Giving you a beautiful custard. 2. Take your time and if your temperature is too hot, turn down and add a lid to cook the bread internally. 3. Take it to the plate and garnish with whipped butter and smother with honey butter. . . . #KatherineWants #inspiredbydairy #ad #HoneyButter #painperdu #breakfastideas #breakfastrecipes #brunchideas #brunchrecipes #frenchtoast
You’re going to want to add Omee’s Artichoke Squares to your holiday appetizer spread! Serves: 12-16 Prep time: 10 minutes Bake time: 17 minutes Ingredients: 1 32-ounce jar marinated artichokes, drained and chopped 1 medium onion, finally chopped 3 cloves of garlic, sliced 1 tablespoon @TerraDelyssa Extra-Virgin Olive Oil 12 eggs beaten 1 cup breadcrumbs 1/2 tablespoon kosher salt 1/2 teaspoon black pepper 1 teaspoon oregano 1/2 teaspoon @Tabasco sauce 6 cups cheddar cheese, grated 4 tablespoons fresh parsley Method: 1. In a medium saucepan, over medium heat, sauté onion and garlic in olive oil until softened. 2. Add oregano and let cool in a separate bowl. 3. Combine eggs, artichoke, breadcrumbs, salt, pepper, oregano, and Tabasco. 4. Add in the cheese and parsley. Then add in the onion and mix. 5. Pour into a greased baking dish. 6. Bake at 350F for about 17-22 minutes and serve or keep in the refrigerator for up to 2 weeks. These freeze well also. 7. Bust out and reheat when guests arrive. . . . #artichokesquares #holidayapps #holidayappetizers #holidaybites #holidayrecipe #recipes #appetizers #appideas
199K
2.91K
103
3mo ago
katherinewants
You’re going to want to add Omee’s Artichoke Squares to your holiday appetizer spread! Serves: 12-16 Prep time: 10 minutes Bake time: 17 minutes Ingredients: 1 32-ounce jar marinated artichokes, drained and chopped 1 medium onion, finally chopped 3 cloves of garlic, sliced 1 tablespoon @TerraDelyssa Extra-Virgin Olive Oil 12 eggs beaten 1 cup breadcrumbs 1/2 tablespoon kosher salt 1/2 teaspoon black pepper 1 teaspoon oregano 1/2 teaspoon @Tabasco sauce 6 cups cheddar cheese, grated 4 tablespoons fresh parsley Method: 1. In a medium saucepan, over medium heat, sauté onion and garlic in olive oil until softened. 2. Add oregano and let cool in a separate bowl. 3. Combine eggs, artichoke, breadcrumbs, salt, pepper, oregano, and Tabasco. 4. Add in the cheese and parsley. Then add in the onion and mix. 5. Pour into a greased baking dish. 6. Bake at 350F for about 17-22 minutes and serve or keep in the refrigerator for up to 2 weeks. These freeze well also. 7. Bust out and reheat when guests arrive. . . . #artichokesquares #holidayapps #holidayappetizers #holidaybites #holidayrecipe #recipes #appetizers #appideas
The perfect salad for your holiday celebrations! Brussels Sprout Salad Serves: 4-6 Prep time: 8 minutes Toast time: 3 minutes Special tools: veggie peeler and microplane Ingredients: 4 cups Brussels Sprouts, shaved 1 large juicy lemon zest and juice 4 tablespoons EVOO Terra Delyssa, divided 1 teaspoon kosher salt 3/4 cup dried currants 1/2 cup pine nuts, toasted 1/2 cup manchego, shaved 1/2 manchego, grated 4 twists black pepper Method: 1. Toss shaved Brussels into a large bowl and massage in lemon zest, juice, kosher salt and 3 tablespoons of EVOO. Let it sit for 20-30 minutes. 2. Add in currents, pine nuts and shaved manchego. Toss and plate. 3. Garnish with grated manchego, olive oil and black pepper. 4. Serve with a smile. . . . #holidaysalad #holiday #holidayrecipe #holidayrecipes #salad #saladrecipes #saladlovers #recipe #recipes
186K
4.79K
88
2mo ago
katherinewants
The perfect salad for your holiday celebrations! Brussels Sprout Salad Serves: 4-6 Prep time: 8 minutes Toast time: 3 minutes Special tools: veggie peeler and microplane Ingredients: 4 cups Brussels Sprouts, shaved 1 large juicy lemon zest and juice 4 tablespoons EVOO Terra Delyssa, divided 1 teaspoon kosher salt 3/4 cup dried currants 1/2 cup pine nuts, toasted 1/2 cup manchego, shaved 1/2 manchego, grated 4 twists black pepper Method: 1. Toss shaved Brussels into a large bowl and massage in lemon zest, juice, kosher salt and 3 tablespoons of EVOO. Let it sit for 20-30 minutes. 2. Add in currents, pine nuts and shaved manchego. Toss and plate. 3. Garnish with grated manchego, olive oil and black pepper. 4. Serve with a smile. . . . #holidaysalad #holiday #holidayrecipe #holidayrecipes #salad #saladrecipes #saladlovers #recipe #recipes
Katherine wanted to spice up date night so we headed to @deltabingoandgaming’s newest and largest location in Etobicoke to check it out! Whether you’re a seasoned player or trying Bingo for the first time, Delta Bingo offers a welcoming environment, thrilling jackpots and exciting promotions for everyone 18+. We definitely recommend it if you’re looking for something new for your next date night! . . . #katherinewants #ad #DeltaBingo #datenight #datenightidea #datenightideas #Bingo #bingonight #dateideas #DeltaBingoAndGaming Must be 18 years or older. PlaySmart.
171K
265
16
10mo ago
katherinewants
Katherine wanted to spice up date night so we headed to @deltabingoandgaming’s newest and largest location in Etobicoke to check it out! Whether you’re a seasoned player or trying Bingo for the first time, Delta Bingo offers a welcoming environment, thrilling jackpots and exciting promotions for everyone 18+. We definitely recommend it if you’re looking for something new for your next date night! . . . #katherinewants #ad #DeltaBingo #datenight #datenightidea #datenightideas #Bingo #bingonight #dateideas #DeltaBingoAndGaming Must be 18 years or older. PlaySmart.
This Pineapple Margarita may be the drink of the summer. But taste it for yourself and let us know! 🍍 Serves: 1 Prep time: 3 minutes Special tools: blender Ingredients: 3/4 pineapple spear 1 oz pineapple, marinated in coconut water 2 oz tequila. 3/4 oz orange liqueur 1 fat juicy lime 5 ice cubes Directions: 1. Blend the ingredients in a blender. 2. Rim frozen glass with Tajin and serve. . . . #KatherineWants #PineappleMargarita #PineappleMargaritaCocktail #PineappleMargaritaRecipe #CostcoFinds #Costco #Pineapple #Cocktial #Margarita #MargaritaRecipe #CocktailRecipe #CocktailsToMakeAtHome
169K
4.13K
69
9mo ago
katherinewants
This Pineapple Margarita may be the drink of the summer. But taste it for yourself and let us know! 🍍 Serves: 1 Prep time: 3 minutes Special tools: blender Ingredients: 3/4 pineapple spear 1 oz pineapple, marinated in coconut water 2 oz tequila. 3/4 oz orange liqueur 1 fat juicy lime 5 ice cubes Directions: 1. Blend the ingredients in a blender. 2. Rim frozen glass with Tajin and serve. . . . #KatherineWants #PineappleMargarita #PineappleMargaritaCocktail #PineappleMargaritaRecipe #CostcoFinds #Costco #Pineapple #Cocktial #Margarita #MargaritaRecipe #CocktailRecipe #CocktailsToMakeAtHome
@jacksdiningroom, Katherine approves this sandwich! . . . #KatherineWants #JacksDiningRoom #YesChef #Sandwich #SandwichLover #SandwichRecipe #SandwichTime #LunchRecipe #LunchIdeas #Lunch
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3.54K
78
9mo ago
katherinewants
@jacksdiningroom, Katherine approves this sandwich! . . . #KatherineWants #JacksDiningRoom #YesChef #Sandwich #SandwichLover #SandwichRecipe #SandwichTime #LunchRecipe #LunchIdeas #Lunch
We love showing visitors around to iconic NYC spots and that’s what we did with @katherinewants and @chefrandyfeltis because it’s what Katherine wanted 😉 🌟 first stop @russanddaughters for a classic lox bagel to see how it measures up to the bagels at @____saltyblonde 🌟 a thick pastrami sandwich from @katzsdeli 🌟 @apollobagels crusty sesame bagel with jam and butter 🌟 finally ended with a staple, @joeandpatsnyc for their tri-pie and some penne vodka • • • #sistersnacking #nyc #nycfood #newyorkcity #nycfoodie #newyork #katherinewants #saltyblonde #saltyblondebagel #pastrami #katzsdeli #katzs #russanddaughters #loxbagel #bagel #nycrestaurants #newyorkfood
157K
2.82K
72
11mo ago
katherinewants
We love showing visitors around to iconic NYC spots and that’s what we did with @katherinewants and @chefrandyfeltis because it’s what Katherine wanted 😉 🌟 first stop @russanddaughters for a classic lox bagel to see how it measures up to the bagels at @____saltyblonde 🌟 a thick pastrami sandwich from @katzsdeli 🌟 @apollobagels crusty sesame bagel with jam and butter 🌟 finally ended with a staple, @joeandpatsnyc for their tri-pie and some penne vodka • • • #sistersnacking #nyc #nycfood #newyorkcity #nycfoodie #newyork #katherinewants #saltyblonde #saltyblondebagel #pastrami #katzsdeli #katzs #russanddaughters #loxbagel #bagel #nycrestaurants #newyorkfood
🥗Salad Recreation Series Part Three 🥗 Tarragon & Apple Endive Salad is a winner in Katherine’s eyes. Serves: 2-4 Prep time: 8 minutes Toast time: 3 minutes Special tools: sharp knife Ingredients: 2 heads Belgian endive, separated 1 gala apple, sliced 1/4 cup walnuts, chopped 1 splash EVOO 1 pinch harissa 2 tablespoons chives, chopped 1 tablespoon tarragon, torn 1/4 cup manchego, grated 1 lemon, juice and zest 3 tablespoons extra virgin olive oil @terradelyssa 1 kosher salt 4 twists black pepper Method: 1. In a small saucepan toast walnuts in a splash of oil and a pinch of harissa. 2. In a large bowl, toss apples with endive, lemon juice, zest, chives and tarragon. 3. Toss, let walnuts cool. Add with cheese, olive oil and season. 4. Adjust lemon and seasoning and serve. . . . #KatherineWants #Salad #SaladRecipe #EndiveSalad #SaladLovers #HealthyRecipes #EasyRecipes #SaladRecipes
156K
3.48K
50
10mo ago
katherinewants
🥗Salad Recreation Series Part Three 🥗 Tarragon & Apple Endive Salad is a winner in Katherine’s eyes. Serves: 2-4 Prep time: 8 minutes Toast time: 3 minutes Special tools: sharp knife Ingredients: 2 heads Belgian endive, separated 1 gala apple, sliced 1/4 cup walnuts, chopped 1 splash EVOO 1 pinch harissa 2 tablespoons chives, chopped 1 tablespoon tarragon, torn 1/4 cup manchego, grated 1 lemon, juice and zest 3 tablespoons extra virgin olive oil @terradelyssa 1 kosher salt 4 twists black pepper Method: 1. In a small saucepan toast walnuts in a splash of oil and a pinch of harissa. 2. In a large bowl, toss apples with endive, lemon juice, zest, chives and tarragon. 3. Toss, let walnuts cool. Add with cheese, olive oil and season. 4. Adjust lemon and seasoning and serve. . . . #KatherineWants #Salad #SaladRecipe #EndiveSalad #SaladLovers #HealthyRecipes #EasyRecipes #SaladRecipes

Katherine Wants (@katherinewants) Instagram Stats & Analytics

Katherine Wants (@katherinewants) has 214K Instagram followers with a 1.69% engagement rate over the past 12 months. Across 296 posts, Katherine Wants received 312K total likes and 18.6M impressions, averaging 2.07K likes per post. This page tracks Katherine Wants's performance metrics, top content, and engagement trends — updated daily.

Katherine Wants (@katherinewants) Instagram Analytics FAQ

How many Instagram followers does Katherine Wants have?+
Katherine Wants (@katherinewants) has 214K Instagram followers as of March 2026.
What is Katherine Wants's Instagram engagement rate?+
Katherine Wants's Instagram engagement rate is 1.69% over the last 12 months, based on 296 posts.
How many likes does Katherine Wants get on Instagram?+
Katherine Wants received 312K total likes across 296 posts in the last 12 months, averaging 2.07K likes per post.
How many Instagram impressions does Katherine Wants get?+
Katherine Wants's Instagram content generated 18.6M total impressions over the last 12 months.