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

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. Perfect for a spring cheese or charcuterie board or just to have on toasty as a savoury alternative to jam.

Warm Farro Salad with Spring Vegetables

Two plates of farro salad and flowers on a table

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.

Lamb and Polenta Bites

Polenta bites on cutting board

Braised lamb spiced with coffee and paprika on polenta rounds makes for tasty appetizers (or when you’re making a meal of small bites).

Cauliflower and Parsnip Soup

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.