This unique pasta salad with sweet apricots and salty prosciutto is an excellent addition to any summer event.
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
A chutney with fresh strawberries, herbal cilantro, and a hint of spice from ginger and white pepper. Perfect for a spring cheese or charcuterie board or just to have on toasty as a savoury alternative to jam.
Asparagus and favas in a warm farro salad base, tossed with some mint and lemon for a light meal highlighting the best in early spring vegetables.
A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Good as a dip or a spread!
Herbed chicken roasted with fresh Tokyo turnips and spring onions for an easy but flavorful spring supper.
Braised lamb spiced with coffee and paprika on polenta rounds makes for tasty appetizers (or when you’re making a meal of small bites).
Sweet, citrusy, orange coconut macaroons dipped in dark chocolate for an everyday-is-a-special-day treat.
An earthy, wintery vegan soup with cauliflower and parsnip that is rich and creamy (without any cream), highlighting the subtle sweetness of parsnip as an under-appreciated vegetable.