July is the start of yellow bean season and this easy-breezy crisp salad will help you enjoy the lazy days of summer. Strut your beautiful three bean asparagus salad at any gathering or on a bed of spinach trimmed with prosciutto and toasted almonds for a fine patio meal!
An empanada is effectively a savoury or sweet stuffed bread pocket. When baked, they come out like calzones and when fried they come out like samosas. Eaten as a snack or meal, this South American inspired beef recipe is the most popular in the Western hemisphere of the world. Having said that our scrummy little pies are a bit of work from scratch, they’re healthful and worth it!
These little green furled tips of ferns have a short season and are somewhat of a food lovers delicacy in North America. Fiddleheads are only available two to three weeks every year so grab them when you see them and get cooking! Their woodsy flavour is fine enough on its own but paired with morel mushrooms, this dish captures the essence of spring.
If homemade crackers strike you as one of those things likely to be more effort than they’re worth, think again. In reality, crackers are one of the easiest homemade pantry projects once you learn one of my favourite hacks to get the dough thin and even in seconds… the tortilla press!
Rice pudding can be something extraordinary encompassing fun ingredients from around the world. The name itself is exotic and denotes the richness of a delicate Indian dessert but giving in to your cravings isn’t giving up on healthy eating with this one. Dessert snobs might even concede, the proof is in this pudding!
An unexpected blend of warm spices achieve this all-star salad’s complex aromatic flavour. Lemon juice adds brightness while pomegranate arils add interest; tart sweetness from the fruit and nutty crunch from the seeds. It is crucial to allow the given time for the flavours to marry and mellow since the ingredients are raw.