May 112019

Strawberry Cilantro Chutney

3 jars of chutney, one open

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

May 072019

Strawberry Bars

Strawberry bars on parchment side shot

A strawberry curd with fresh bites of strawberries on a nutty oat and whole wheat base for a not-too-sweet and creamy treat. It’s strawberry season! Well ok, in California strawberry season lasts from April to November sometimes, but the best ones are here now. I have several strawberry-centric recipes coming up for you. Including several for when you let yourself buy the whole flat at the farm stand and now you need to use them up fast. I have been waiting to share this recipe since last year – strawberries were still in season for me, but not most people…Continue Reading

May 042019
Two plates of farro salad and flowers on a table

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. I like dishes which highlight the flavors of their primary ingredients with their simplicity. Especially during spring and summer when produce is so plentiful and flavourful. This is one of those recipes, capturing the flavours of early spring in asparagus, fava beans, and young onions. Add some farro for its nuttiness and mint, and all you need in terms of dressing is a squeeze of lemon. Of course if you have someone in your house…Continue Reading

Apr 302019

Carrot Cupcakes with Candied Orange Peel

Carrot cupcakes with several on cake stand

Tender carrot cake studded with walnuts and candied orange peel, in cupcake form topped with mascarpone frosting. Great for decorating as little or as much as you like. I know posting carrot cakes is customary before Easter, but since I don’t celebrate, it didn’t really occur to me to do so. But it’s still spring, there’s still tasty fresh carrots coming out of the ground, and is anyone really going to argue with cupcakes? And a good carrot cake recipes is nice to have at any time of the year. I adapted this recipe from a cookbook I use for…Continue Reading

Apr 272019
Creamy fennel caper gnocchi side shot

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

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 162019

Super Citrus Cake

Citrus cake with a blue stripe towel

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 and…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