A free form caramelized onion tart robust with potatoes and brightened with crème fraiche and thyme.
A summery salad with flavourful vegetables, crispy chickpeas, and a thick avocado dressing.
Tender, flaky scones with slightly caramelized spring onions and sharp cheddar.
Fresh fava beans marinated with dill and caraway make for a great recipe to add to your next mezze platter or cheese board. Like peas, fava beans are one of the things I planted in the garden this year that are doing well for once. Not many, but some. I also get a lot of them during the spring from our local farm stands. I typically use them in salads or as part of a sauté, but I wanted to offer something different for a change and with this heat I’ve been eating a lot of cold vegetables for supper.…Continue Reading
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 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
Asparagus and favas in a warm farro base, tossed with some mint and lemon for a light meal highlighting the best in early spring vegetables.
A recipe for homemade gnocchi with a bright and creamy sauce that answers the what to make with fennel question. I’ve tried making gnocchi a few times in the past. Usually the recipes I find call for 2 eggs and the dough ends up far too sticky. I can’t get good pieces to form and they get very crumbly in the water while boiling. Add to it that I do not have the typical tools to mash a potato finely and, well, I’ve never wanted to share the results even with friends. This post may contain affiliate links. These help…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
A chewy focaccia-like flatbread with creamy cheeses, sweet onions, and seasoned radicchio. I have a love hate relationship with radicchio. I really enjoy eating it when I am out, but every time I try to cook with it, my dish becomes intolerably bitter. Recently I came across a recipe on SugarLoveSpices for a radicchio pizza and a recipe for a caramelized onion focaccia on The Candid Appetite and thought that the combination would be great. And for once, it was. The sweetness of the caramelized onions balances out the bitter of the radicchio with creamy cheeses to cut it further.…Continue Reading