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.
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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!
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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.
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A hearty, warm galette is the perfect way to use up those last fall zucchinis. Layer it with a generous serving of goat cheese, sweet caramelized onions, and salty sundried tomatoes to create a beautiful, filling meal with the last garden produce of the season.
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A lemon posset is a simple, make-ahead, lemon pudding recipe. Perfect for the holidays when you need a quick dessert that doesn’t require hours in the kitchen! Serve it with a simple
rosemary shortbread cookie to dip in for some added holiday charm.
Who isn’t looking for new menu ideas? How about one that is unique, tasty, all natural, free range, lean and reasonably priced? Sounds too good to be true doesn’t it? Its not, when you get to know wild boar…
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A simple Tuscan bread and tomato salad, panzanella is perfect for those long hot days when you don’t want to spend time in the kitchen…
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This decadent summer cake is best enjoyed in cupcake form, served individually with a dollop of cream and a pile of fresh juicy summer berries…
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