This salad is best made with Swiss chard and cherry tomatoes–fresh from the garden. The chewy leaves and creamy, smoky dressing create a satisfying salad that can be enjoyed on its own or as a side paired with corn and grilled chicken.
Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone which resembles a single-handed axe. Perfect on the Q — it is also referred to as the “Cowboy Steak” or a “Bone-in Ribeye”.
This twist on a classic recipe is perfect when your kitchen garden is overflowing with tomatoes and fresh herbs. The confit tomatoes are amazingly sweet, and the roasting oil, herb and garlic mixture in the bottom of the pan makes for the most delicious and light pasta sauce.
Pancakes topped with fresh rhubarb curd are the perfect breakfast for lazy weekend mornings. Pulling out this colourful topping for brunch is sure to impress, and it can be used to spice up a variety of other breakfast foods, from topping off a bowl of oatmeal, to spreading it on toast with strawberries, I love having this condiment in the fridge all spring long!
This spring pasta dish incorporates some of our favourite fresh, seasonal vegetables, tossed in a creamy source that lends a warm and hearty character for those cool spring days. The recipe can easily be made gluten and dairy free by substituting gluten free pasta, brown rice flour and nutritional yeast.