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Breakfast Wrap
Breakfast on the go in 10 minutes: eggs scrambled with green onion, sun-dried tomato and feta, rolled in a warm pita. Tuck in a few slices of avocado or a spoonful of your favourite sauce and make it your own.
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Fiddlehead Salad
Fiddleheads with asparagus, artichoke and feta, finished with fresh dill and sun-dried tomatoes.
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Rhubarb Simple Syrup
A rosy spring twist on the classic, with fresh rhubarb steeped right into the syrup for cocktails, lemonade, or iced tea.
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Farinata
A thin, savoury chickpea flour flatbread from Genoa, crisp at the edges and simple to make.
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pasta with olive sauce and pangrattato
Pangrattato makes perfect use of leftover bread. It has also been dubbed as a poor man’s parmesan and a centuries-old technique used in poorer Italian communities where aged cheeses such as parmigiano reggiano were too expensive for everyday use.
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Simple Syrup
Just sugar and water, but endlessly useful: flavour it with vanilla, ginger, or mint for cocktails, iced drinks, and desserts alike.
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homemade grenadine – so easy to make!
Grenadine is from the French word grenade which means pomegranate. Before you run out to the store to pick up a bottle, read the label. It’s most likely maraschino cherry juice, not grenadine.
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Blueberry Breakfast Drink
Start your day with a fibre boost: frozen blueberries, banana, yogurt and almond butter, blended thick and creamy. Satisfying on its own, it’ll keep you full until your next meal.
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Escargot Stuffed Mushrooms
Mushroom caps stuffed with garlicky escargot and herbed breadcrumbs, baked until golden.
