Strawberry Rhubarb Sorbet in Ice Bowls

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This easy strawberry rhubarb sorbet is one of my favorite ways to celebrate spring and the arrival of rhubarb!

Strawberry Rhubarb Sorbet recipe

I love its creamy texture and bright flavour and the best part for me is that you don’t need an ice cream maker to prepare it.

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Spring Radish Salad

Spring Radish Salad recipe

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Radishes are one of the great joys of spring! There’s such pleasure to be had in gently pulling the bright red bulbs right out of the ground. And at farmer’s markets, there is often a bounty of choice in radishes of many varieties, colors, shapes, and sizes.

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No-Knead Bread

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Today I’m going to share with you the recipe that turned me into a regular homemade bread baker. You may have heard of it before. It’s Jim Lahey’s magical No-Knead bread and it became an internet sensation some years back. Over the years, I’ve introduced many people to this bread and most of them have exclaimed after the first bite that it’s the best bread they’ve ever eaten. Yes, that’s how good this bread is.

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Naturally-Dyed Greek Yogurt Deviled Eggs

Easter Deviled Eggs

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Spring is in the air! And these days, the chickens are laying eggs like there’s no tomorrow.

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Lentils Stewed in Tomatoes and Red Wine

Lentils Stewed in Tomatoes and Red Wine recipe

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This hearty, warming and deeply flavorful lentil stew is a great way to use up frozen tomatoes, or blemished overripe ones that have been sitting on your counter too long. And since it’s clean-out-the-freezer time of year, I’ve been scrambling to use up a whole assortment of random things from the freezer lately to make space for the bounty that this new growing season is about to bring. There’s oh, only about a gazillion jars of pestos (garlic scape, basil, cilantro pesto, you name it we have it), bags of salsa verde, tubs of rhubarb sauce… But the most space-consuming of all are the giant ziplock bags filled with tomatoes that we hurriedly shoved in there last fall.

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French Canadian Maple Syrup Pie

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As a kid growing up in Québec, maple syrup season was a much anticipated time of year. Every March, the local maple syrup producers would set-up rows of snow-packed troughs that stretched all the way down the schoolyard in preparation for tire d’érable (maple syrup taffy). From grades one through six, the entire student body would pack like sardines, a rainbow of hats and scarves, popsicle sticks in hand, as generous ribbons of hot golden maple syrup were poured all up and down the snow. There would be an awestruck silence as we watched the hot syrup solidify into a gooey taffy as it hit the snow and then we snapped into action, wrapping as much of the taffy as we could around our little sticks.

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Homegrown Microgreens Salad

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It has always pained me to buy salad greens that have been shipped from halfway around the country. In the summer, salad greens are easy to grow or purchase locally. But in these colder months, there aren’t really any local options where I live. So this winter, I decided I would grow my own baby salad greens right in my home. Even though it’s a snowy tundra outside my window, I’ve had a steady flow of vibrant microgreens, grown right on my windowsill. It’s been a very delicious (and very nutritious) adventure!

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Beet-Colored Red Velvet Pancakes

Beet-Colored Red Velvet Pancakes recipe

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What do Valentine’s Day, the Olympics, and these pancakes have in common? Beets!!!

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