Fresh tomatoes and cucumber highlight these chicken lettuce wraps with Asiatic flavours. Perfect for summer appetizers or eat several as a light meal.
A white nectarine salsa with a subtle sweetness, earthy flavours and just a hint of spice. Excellent with fresh tortilla chips or served on chicken or fish.
This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.
A summery salad with flavourful vegetables, crispy chickpeas, and a thick avocado dressing.
A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure. With spring nearly ending I was intent on making a rhubarb syrup to share. But I wanted something different than my typical fruit and spices or herbs. Well I did just pick up a wine club shipment. And who doesn’t like a red wine reduction? I suggest a fruity red for this rather than something dry. I used one of our California fruit bomb cabernets. And because I had a bit of extra rhubarb,…Continue Reading
Peaches and fresh garden snap peas combine in a light vinegary dressing with some nutty cheese in a light salad for the cusp of spring and summer. Only in California will peaches and snap peas be in season at the same time. Honestly, I’m not cheating. The peaches came from the farmer’s market last week and the peas came from my garden. As an aside, I’m so pleased I actually managed to have a few snap pea vines producing this year. Every year I try to grow them and only get a couple peas. This year I have lovely sweet…Continue Reading
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 beets…Continue Reading
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), but…Continue Reading
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 tempting.…Continue Reading
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 ago,…Continue Reading