Gooseberries just started showing up in the market this week. This early in the season they are small and super tart. And I knew just what to do with them. Much as I like a good Gooseberry Fool or tart, I wanted to use that sharp flavour to work with the rich fattiness of […]
Ingredient Archives: Arugula
The sugar snap peas I picked up this week at the market are criminally good. Crunchy, good sized peas and so sweet you could gobble them up for dessert. So when it came time to make a dish with them I wanted something that would show them off to best effect.
A gratin is a delicious, but usually a somewhat heavy affair. A traditional gratin dauphinoise is made using milk, cream, eggs and Gruyère so no wonder it’s rib-stickingly good. But today I want to make something that’s just a little lighter, in taste if not in calories. So this turnip gratin is a riff on […]
A quick sunny afternoon roast parsnip salad. Usually when I think of parsnips I think of winter. Snow on the ground, sweet roasted parsnips and a nice plate of roast beef is a great thing to behold. Today however it’s warm(ish), sunny and spring-like. I want to play on the same sweetness of the parsnip […]
I was quite enamoured with the bundle of chickweed I picked up from Paffenroth Gardens this week. A perky ball of round stalks and perky leaves with a mild grassy flavour. I decided to use up some produce left over from last week’s canelloni to make a delicious spring herb lasagna and treat it to […]
Sometimes the tiniest bit of seasoning or subtlest flavour can define a dish. When I was planning to make this warm roasted root salad and wilted arugula as a bridge from winter into spring I had some things in mind. I didn’t want the roots to be too heavy and figured that lemon would lift […]