Apr 232019

Garlic Mint Beets

Top view of beets on plate
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Follow A brighter spring take on roasted beets, marinated with mint and garlic and drizzled in yogurt. This post may contain affiliate links. These help me support the blog so I can continue bringing you more recipes. All opinions are my own. H really loves beets. Unfortunately I occasionally run out of interesting ways to incorporate them into a meal. Personally, I get a little bored of steamed, and while roasted with olive oil and pepper is excellent (particularly in a salad), I wanted to try for something lighter and more spring-like.   I pulled the last of the winter…Continue Reading

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Apr 202019
Side view mixed greens spread with potato wedges
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Follow A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Ever wonder what to do with radish, turnip, or even carrot greens? You could certainly make pesto variations, and I suppose this is one – with a few tweaks. What greens can be used for this? Almost any. I haven’t tried a significant portion of kale or beet greens, and I’m guessing those would change the texture and processing time given their thicker cuticle (that’s the exterior part that makes a leaf stiff – not in reference to a nail bed),…Continue Reading

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Apr 162019

Super Citrus Cake

Citrus cake with a blue stripe towel
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Follow An amazing citrusy cake with cream and multiple types of fruits and a slightly caramelized glaze. Well here’s another creamy citrus dessert before it gets too far away from citrus season. In this cake I originally used tangelo, lemon, and mandarin, but you could use a variety of different fruits. Using grapefruit in the cake and orange for the glaze would also be great. It you want an intense orange flavour, you could certainly use orange in all layers. I started off considering a loaf cake with a glaze and serving cream alongside, but I rarely make layered cakes…Continue Reading

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Apr 132019
Rosemary lemon ice cream with almond toffee
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Follow Rosemary infused ice cream with a lemon curd swirl, served with a nutty almond toffee. Hopefully you had a chance to make some lemon curd this citrus season. As I mentioned previously, I certainly have. So now we get more creamy, citrusy desserts. I rarely make ice cream in the winter and early spring, simply because people are less interested in eating it. It just sits in the freezer getting freezer burn, and isn’t that a sad fate for any ice cream? But when I had an abundance of lemon curd, using it as a swirl was just too…Continue Reading

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Apr 092019

Spring Turnips with Herbed Chicken

Spring turnips and herbed chicken in baking dish
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Follow Herbed chicken roasted with fresh turnips and spring onions for an easy but flavorful spring supper. Well, I’m almost keeping to my promise of recipes on Tuesdays and Saturdays. It counts if it’s before midnight (my time) right? Unfortunately life was really trying to get in the way this week. I’ll get better about it. But it’s spring; still early enough to have a limited number of vegetables, but herbs and some root crops are nice and fresh. I really enjoy Tokyo turnips, the little, sweet, white ones. Fortunately we got some in our CSA box a couple weeks…Continue Reading

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Apr 062019

Baklava Blondies

Baklava blondies and dripping honey horizontal
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Follow Blondies with lots of nuts and honey to mimic the flavors of your favorite baklava can be made easily in one bowl for a fast treat.   I had a major hankering for baklava a few days ago. But baklava is a pain to make (though there is a local place that does some excellent baklava) with the filo. So I used the flavors and made a one pan/pot blondie. Ok, maybe it’s not that close to most baklavas being made with multiple types of nuts, but it sure is tasty and has that wonderful honey flavor coming through.…Continue Reading

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Apr 032019

Is It Spring Yet? – a non-alcoholic cocktail

Mandarin, fennel, ginger cocktail
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Follow Early spring and the last of winter flavors meld in this mandarin, fennel, and ginger non-alcoholic cocktail. Very refreshing and there’s no reason not to have two! *A quick little news blurb before we get to the piece you are actually interested in: I’m going to commit to start posting twice a week regularly – Tuesdays and Saturdays. Check back regularly for more recipes, or sign up for the weekly newsletter over in the sidebar!* I have a couple more citrus recipes to sneak in before mandarin season is done for everyone else. Here, they’re still the primary fruit…Continue Reading

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Mar 302019

Lamb and Polenta Bites

Polenta bites on cutting board
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Follow Lamb spiced with coffee and paprika on polenta makes for tasty appetizers (or when you’re making a meal of small bites). While not strictly seasonal or scientific, this is one of those recipes that turned out too good not to share. The combination of paprika, coffee, and red wine makes the lamb incredibly flavorful. It balances out well on simple discs of polenta with a little sharp onion. And as the lamb is cooking, it makes the house smell amazing. While not quick, these are definitely worth the wait. Print Pin Lamb and Polenta Bites Servings 15 IngredientsPolenta½ c/80g…Continue Reading

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Mar 262019

Lemon Thyme Tarts

Lemon thyme tart on grey plate
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Follow Creamy and lemon sharp, these tarts have a hint of thyme and almond, perfect for an early spring dessert. Particularly if you still have too many lemons! I love lemon and other citrus desserts, but I always want something creamy to balance it out. But if I don’t have something, I feel unsatisfied, so I eat another piece of whatever it was. You can see where this is going. These tarts are great since the cream is combined with the lemon. I added the thyme to make it a little more spring and for the earthy flavor to balance…Continue Reading

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Mar 032019
Dr. Blossom cocktail side view
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Follow A subtly spiced pomegranate liqueur that is delicious added to some soda water or in a bright cocktail – like this Dr. Blossom recipe! Alright, the last of the promised winter syrups and liqueurs (for now): pomegranate spice liqueur. For those just joining us, you can read the rest of this saga in Part 1, Part 2, and Part 3. Part 1 has most of science notes about making liqueurs. There’s not a lot to say about this recipe, besides that it was born out of an “I have pomegranate arils in the fridge that need to be used…Continue Reading

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