Blackberry Tomato Ketchup

blackberry tomato ketchup with sweet potato fries

A tangy homemade blackberry tomato ketchup with just enough sweetness and a hint of heat made with fresh tomatoes and summer blackberries. Especially amazing with sweet potato fries, but also so many other things.

Savory Plum and Goat Cheese Tarts

Overhead shot of plum goat cheese tarts on green plate and wood

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.

White Nectarine Salsa

Side view salsa in a grey bowl with tortilla chips

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.

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 Lavender Cookies

Strawberry lavender sandwich cookies with a blue napkin

Nutty almond and lavender cookies sandwiched with strawberry jam and topped with white chocolate and more lavender for fun spring treat.

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.

Lemon Thyme Tarts

Lemon thyme tart on grey plate

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 (includes my recipe for lemon curd)!

Caponata

When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading