Strawberry Rhubarb Crisp
From Ancient Remedy to Beloved Dessert – A Spice Route Treasure – Rhubarb’s roots stretch back thousands of years to the mountainous regions of northern and central Asia (China, Mongolia, and Siberia), where it was cultivated primarily for medicinal purposes. The Chinese prized it as a digestive tonic and laxative,
Thyme-Roasted Parsnips and Pears
Another scrumptious recipe from Ripe. I have enjoyed this color-drenched cookbook and because it’s that good I have attached a quick video of the book. Once you view the video you’ll soon see why I love it. I’m a advocate for mixing things up and combining food groups that perhaps in the past were considered…
Grilled Potato Rounds with Pesto and Shaved Asparagus
Who couldn’t love a little potato round dressed up like this? Simple ingredients and these won’t last long once you bring them to the table! Asparagus, now in season, is one of my favorite Spring vegetables. It is an excellent source of vitamin K, A, and C and this humble perennial is also a natural…
Blackberry-Lime Cornmeal Shortcakes
I love interesting and unique types of cookbooks. I received my copy of Ripe last week and thus far have cooked 4 dishes from this beautifully, color co-ordinated book. Whenever I get a new cookbook I always flip through the pages and jot down the page number of the recipe I want to try. Thirty-six…
Steak and Kidney Pie (A Tribute to England)
Today is St. George’s Day, a day for England. My 88 year-old mother in-law arrived on Saturday from England and to celebrate today I asked Aida if she would make her famous steak and kidney pie. This recipe originally came from her mother. Aida was born in Gibraltar and moved to England in 1946 –…
Grilled Sirloin Steaks with Pepper and Caper Salsa
John and I recently bought the new iPad and at first struggled to get our heads around it. We thought it would have the same operating system as the Mac. We are a big supporter of Apple and have been for 10 years. Although we are still finding our way with this tablet, we are…
Grilled Asparagus Salad with Lemon Parmesan Vinaigrette
A while ago I confessed to being hooked on Pinterest. I still am but what I have happily discovered is that it has introduced me to other food sites I had never heard of. Easy Eats is one of them. For those looking for a gluten-free diet visit their digital food and lifestyle magazine. This…
Apple Pie Egg Rolls with Cardamom Whipped Cream
In this recipe, the humble apple pie gets a make over…finger-food style! These were so easy to whip up and I absolutely love the warm, lemony flavor of cardamom. It can be the predominant spice or as a background note. Cardamom goes well with cinnamon, ginger, clove combinations and is the third-most expensive spice in…
Roasted Bell Peppers Stuffed with Quinoa
A colorful plate of food usually means it’s a nutritional one and such is the case with this dish. Bell peppers are the Christmas ornaments of the vegetable world. Beautifully shaped glossy exterior with a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Red peppers are high in…
Zucchini and Broccoli Hummus
Looking for an alternative, healthy dip? This raw spin on the bean version of hummus is eye-catching and nutritious. Tahini is the ground paste of sesame seeds. It looks like a smooth peanut butter and has a nutty flavor with slight bitter notes. It is very easy to digest and many of its nutrients find…
Wild Rice Mushroom Soup with Maple Syrup
This was served last month at TIBS Family Dinners. Two If By Sea Cafe (TIBS) opened its doors over 2 years ago in Dartmouth, Nova Scotia. The young dynamic duo of Zane Kelsall, master barista and Tara MacDonald, baker extraordinaire paired up to share the love of their products and voilà a unique cafe was born. …
Caramelized Onion, Mushroom and Gruyère Tartlets
Who doesn’t enjoy a savory tartlet? They’re tiny, delicate, delicious and the perfect party food. Cook the onion and mushroom mixture ahead of time so you are not rushing to pop these in the oven. I like that this recipe doesn’t call for any tart pans leaving less to clean up – yay! Be creative…
Avocado with Bell Pepper and Tomatoes
I enjoy combining raw vegetables and using them as an appetizer…fresh and pure instantly come to mind. Plus there’s no need to worry about nutritional loss due to cooking. This is such an easy recipe and looks wonderful on a plate! Your family and friends will definitely take notice. The avocado has been around for…