Summer flowers are not only fragrant and beautiful to look at, but some of them are also delicious to eat. I’m a long-time fan of cooking with flowers. On my blog, I’ve shared recipes for lilac scones, dandelion marmalade, and rose coconut semifreddo. But I haven’t yet shared my love for one of summer’s most prolific and yummy flowers: daylilies.
I really cannot believe it’s July already! Strawberry season is already coming to a close and because it was our first year growing strawberries, I wanted to give our beloved berries one last hurrah. So I made these. And by these, I mean: decadent, rich, creamy, gooey frozen bundles of strawberry chocolate delight.
Tunisia is a country that has a very special place in my heart because when I was 19 years old, I lived there during a 7-month cross-cultural exchange program which changed my life. I was paired up with a young Tunisian woman who became my lifelong friend and we lived and worked on volunteer projects together in our community. She has jokingly been described as my Tunisian twin separated at birth in part because she is every bit as food obsessed as I am. So when we see each other (which is not often due to the large body of water separating our two continents), we spend all of our time talking about food, sharing recipe and cooking and eating together. She recently came to stay with me for two months and gave birth to her baby boy here. You can read about our incredible adventure here and see photos of her adorable baby here.
This easy strawberry rhubarb sorbet is one of my favorite ways to celebrate spring and the arrival of rhubarb!
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.
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.
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.
Spring is in the air! And these days, the chickens are laying eggs like there’s no tomorrow.
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.