Jul 162019

Asiatic Chicken Lettuce Wraps

2 plates of chicken lettuce wraps with bowls of tomatoes almonds and basil

Fresh tomatoes and cucumber highlight these chicken lettuce wraps with Asiatic flavours. Perfect for summer appetizers or eat several as a light meal.

Jul 092019

White Nectarine Salsa

Side view salsa in a grey bowl with tortilla chips

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.

Jun 292019

Cherry Mascarpone Ice Cream

White bowl of cherry mascarpone ice cream with mint sprig

This cherry mascarpone ice cream has a mild, fresh fruit flavour that balances with the cheese for a sweet, creamy treat.

Jun 082019

Red Wine Rhubarb Syrup

Candied rhubarb, rhubarb wine syrup, syrup on ice cream

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

Jun 042019

Peach and Snap Pea Salad

Peach and snap peas salad in white bowl

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

Apr 232019

Garlic Mint Beets

Top view of beets on plate

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

Apr 202019
Side view mixed greens spread with potato wedges

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

Apr 132019
Rosemary lemon ice cream with almond toffee

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

Apr 092019

Spring Turnips with Herbed Chicken

Spring turnips and herbed chicken in baking dish

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