Tender, flaky scones with slightly caramelized spring onions and sharp cheddar.
A tangy blueberry shrub with garden basil and balsamic for an exciting summer beverage that can be served with (or without) alcohol.
Fresh fava beans marinated with dill and caraway make for a great recipe to add to your next mezze platter or cheese board.
Peaches and fresh garden snap peas combine in a light vinegary dressing with some nutty cheese in a light salad for the cusp of spring and summer.
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
Nutty almond and lavender cookies sandwiched with strawberry jam and topped with white chocolate and more lavender for fun spring treat.
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.
A strawberry curd with fresh bites of strawberries on a nutty oat and whole wheat base for a not-too-sweet and creamy treat. Strawberry bars are a unique alternative to lemon bars for gatherings, pot lucks, and bake sales.
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.
Tender carrot cake studded with walnuts and homemade candied orange peel, in cupcake form topped with mascarpone frosting. Perfect recipe for highlighting the difference between using baking soda and baking powder in baked goods.