A tangy blackberry tomato ketchup with just enough sweetness and a hint of heat. Especially amazing with sweet potato fries, but also so many other things.
These savory plum and goat cheese tarts are a great summer appetizer, including a spiced plum jam swirled with mild, whipped goat cheese blend in a nutty pastry case. Beautifully highlighted by a bit of mint and a drizzle of aromatic olive oil.
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.
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
A sweet and spicy marinade for chicken with honey and balsamic, perfect for grilling or baking.
Nutty almond and lavender cookies sandwiched with strawberry jam and topped with white chocolate and more lavender for fun spring treat.
A chutney with fresh strawberries, herbal cilantro, and a hint of spice from ginger and white pepper. And for more spring strawberry madness: strawberry cilantro chutney! I really wanted to create a semi-savory strawberry garnish, and cilantro or parsley seemed to be the key (also I have both of those in the garden now). I tried eating both herbs with fresh strawberries before setting off in a direction. While I liked the parsley, it could too easily dominate the strawberries. The cilantro was a better balance, highlighting the herbal flavours in the fruit without overwhelming them. Chutney is one of…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
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 the…Continue Reading
Often, I like to work with the pieces of produce and meat that don’t get much use. The tops of root vegetables, hock bones, and peels. Radish greens don’t get a lot of love, except as the occasional odd pesto variant. Here I used that same principle but made it a little saucier to complement the fish I was working with (it would also work very well on chicken). I don’t cook or eat much fish. I didn’t use to like it at all, but I’ve since realized that is mostly because of how it was prepared/varieties that were very…Continue Reading