I grew up in a home that had a garden the size of a football field. No Joke. We lived next door to my grandma and grandpa and my aunt and uncle and, our families turned the large plot of land below our houses into a massive garden. There was corn, lettuce, carrots, cucumbers, squash, zucchini, english peas, tomatoes, radishes, green beans and likely all of the rest of the vegetables that I didn’t mention. As I am sure I have mentioned before, I grew up a vegetarian, so I learnt to love my vegetables very quickly.

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I remember having fresh toasted tomato and cucumber sandwiches with my mom, fresh peas stolen from the vines with Ginger and for one reason or another, my dads philosophy on salads has always stuck with me too. That isn’t to say that I always follow his salad rules but I do certainly remember them. Back in the day, my dad seemed to have three main salad rules that he lived by, one: use all the raw vegetables that you have on hand, two: always add an onion, three: top generously with nuts to add a little crunch. There was also a fourth. But it was less of a salad rule and more of a general life guideline: top with nutritional yeast. Yes, that is right, top your salad, your sandwich, you waffles… or whatever else you might be putting in your mouth with a little yeast. It has a lot of vitamin B in it you know!

All jokes aside, my dad may have been channeling the Niçoise salad back in the day, as it does incorporate half of his salad rules and if I would have sprinkled a few nuts or seeds onto it, it would have been just perfect! This fast and fresh dinner is a perfect companion for the longer sunny days that we have been having lately. The inspiration came from Saveur, visit their site for the full recipe. I was delighted with the results, I followed the recipe nearly exactly, except I omitted the anchovies. To be honestly I was a little scared of them and I figured that two types of fish in one salad might be a little much for me. The recipe halves well and the leftovers packed up nicely for a lunch the following day. Happy spring time!!

A few weeks back, I mentioned my radish craze. Each season, I feel like I cannot get enough of the spring-fresh roots, so I plant them all throughout the garden. Staggering the plantings across several weeks, I am always hoping for a steady supply of radishes until the summer heat gets the better of them. As luck would have it, my first planting of radishes grew out of control this year.

Radishes are one of those garden crops that are fast. Twenty two days from planting until harvest, boasts my seed packet. It may not be quite true, but I didn’t bother counting. In the early stages of spring, 22 days sounds like another season. But there they came, those hardy first seedlings pushed out of the ground with determination and haven’t looked back. So when I came back from another weekend away, more than 22 days later, my ombre french breakfast radishes were a little bigger than desirable. I felt some dedication to the radishes, my first harvest of the season. So I carefully pulled them up, left their leafy foliage in the garden and scrubbed away the last bits of dirt that clung to the roots.

If you have ever seen a radish grow past it’s prime, you’ll know what I mean when I say they can get a little spongy inside. But I was still determined to get to use the radishes. So I put together a salad recipe that I hoped would save them. And even though we’ve eaten our way through the giant radishes, we’re still enjoying variations of this salad with the more appropriately sized roots!

I have also been using a recent addition to my pantry in this salad. Browsing the vinegar section of a local grocery store, (I know, who goes searching out vinegar for fun!) I found a store brand bottle of rosé vinegar. Being a bit of a rosé enthusiast, I couldn’t pass it up. Deliciously pink, the vinegar has a bit of a sweet hint. It adds a lovely flavor to the radish quick pickle, but if you can’t find any, I can’t help but think a champagne or similarly mild vinegar would work out just fine.

Radish and spring green salad

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Serves 2

Radishes, about 8, thinly sliced and cut into matchsticks
1 tablespoon rosé vinegar
Sprinkle of salt
2 cups mixed greens, baby arugula, pea shoots, fresh herbs, etc.
1 tablespoon olive oil
Salt and pepper to taste
2 chunks of feta cheese

Combine radishes, vinegar and salt in a small bowl and let sit for at least 10 minutes. Toss radishes with salad greens and olive oil and arrange on two plates. Season to taste. Top with the feta cheese and serve.

Have you ever opened your cupboard only to find a surplus of odds and ends? Last night I decided to take a little peek into my baking bin to see what I had in store. Things had reached a critical point and more items were falling out than actually staying in the bin, so the timing seemed right.

I opened the cupboard, made my way past the tub of brown sugar, the container of raisins, the two jars of popcorn and I finally unearthed the baking bin and began rummaging. Sure enough, I found that the bin was filled mainly with bits of this and that. Four half used bags of slivered almonds, five quarter cup bags of roasted peanuts, three half used bags of chocolate chips, one half empty bag of butterscotch chips. Some dried cranberries, dries apricots, currents, seed and nuts galore. It was a regular old “not enough to do anything with but, to much to just trash” party under there!

My fridge is often in a similar state, and yesterday was no different. It housed a couple carrots, a few apples that have seen better days, a bit of mint, a little thyme, one stock of rhubarb and a few other things I’m sure. What I needed was a recipes that made use of all the bits and bites of left over this and that.

As I dug through the baking bin I was reminded of a muffin that I occasionally get at our local Whole Foods market, a kitchen sink muffin. The muffin really does have everything, except the kitchen sink in it and somehow it still manages to be delicious. It is filled with pumpkin seeds, sliced almonds, grated carrots and a host of other items that I had floating around in my kitchen. This muffin is the real deal if you need to do a little cupboard cleanse. If you don’t have carrots you can use zucchini, if you don’t have pumpkin seeds you can use sunflower seeds or any mixture there of. And if health is the name of your game I would imagine that you could experiment with reducing the sugar and oil and adding more banana.

Kitchen Sink Muffins
Makes 12 large muffins

2 cups flour
1 cup sugar
2 tsp baking powder
1 Tbsp cinnamon
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1/3 cup chopped dried fruit (I used apricots & dried cranberries)
1/3 cup pumpkin seeds
1/3 slided almonds
1 cup chocolate chips
3/4 cup coconut
1 banana mashed
3 eggs
3/4 cup oil
2 tsp vanilla

Preheat oven to 375F. In a large mixing bowl combine flour, sugar, baking powder and cinnamon. Mix well. Stir into the flour mixture dried fruit, nuts & seed, grated carrots & apple, chocolate chips and coconut. Mix until fully incorporated.

In a bowl whisk together mashed banana, eggs, oil and vanilla. Add the wet mixture to the flour mixture and stir until batter is just incorporated.

Divide the batter evenly between 12 lined muffin cups and bake for 25 to 30 minutes. Or until the tops of the muffins are golden and when poked a wooden skewer comes out clean.

Breakfast is a meal that I can’t live without. I am starving when I wake up in the morning and even after a good breakfast I am ready to eat again before noon rolls around. On weekdays I keep things fairly straight forward, steel cut oats with cinnamon and fruit, the weekend is a different story, I like to leave things open for meals that are a bit more exciting. After last weeks rhubarb blitz I have been feeling ready to embrace the flavours and bounties of spring. Asparagus is another seasonal veggie that I often forget to enjoy when it is actually fresh and local. Usually by the time I remember that it is asparagus season, the best of the spears have long since be snatched up by other foodies like Ginger, who must have some sort of alarm system set up in their smartphones reminding them which items are currently in season! At any rate, the grocery store was full of local asparagus this past weekend and I greedily snatched up a bag full with the hopes of turning it into a weekend breakfast delight.
The internet seems to be teeming with spring asparagus ideas, here are a few that I have been excited about trying out:
Asparagus, Zucchini and Ricotta Tart
Asparagus Leek Flatbread 
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Asparagus with Fried Eggs

I decided to start with The Jewels of New York’s Spring Breakfast Tart, mainly because the photographs looked so lovely. Yes, I am a sucker for a good looking photograph, and if there are no photos with a recipe, well it is like the recipe didn’t even exist. Keep that in mind if you are trying to get me to make one of your recipes :). With cheese, eggs, bacon and asparagus (I had to ditch the arugula flowers because my local grocery isn’t cool enough to carry them) this tart is sure to impress any breakfast guest!

It seems like we have been everywhere but home lately. For the last month or so, we’ve packed up and piled into the car most weekends, bound for some destination or other. We’ve seen family and city, spent time camping and celebrating anniversaries. And while I love my fair share of travel, it has put a small crimp in my garden planting routines this spring.

I am happy to report that everything is finally in the ground as of just a few days ago. I might be a little late this year, but I think everything will pull through nicely. Instead of a weekend activity spread over a day or two, it took weeks this year. And my little plot is relatively small. Planting the garden has crept into my week night routines, planting a tomato start or two before dinner or sowing another row of radishes in the early morning before heading off to work. Seriously, people, these things happened!

The radishes are usually the first things I try to get into the garden. The very best radishes always seem to be the early ones, pulled from the ground in the still-cool spring, snappy and crisp. So as soon as the garden is mapped out, in they go. I get a little anxious with radishes—will there be enough for me to get my fill and share? Since their season seems to be so short, I plant them everywhere I can. Here is a little space between the tomatoes and the peppers—it won’t be open space for long, but the radishes will be long eaten and enjoyed before the other plants have filled that space.

The other thing that happens early in the season is our transition to outdoor meals. Weather permitting, we eat almost all of our meals on the patio from May until about September. Maybe October, depending on the day. We’ve already had several meals outside, long afternoon lunches in the spring sun and evening drinks with friends. But it seems like we’ve settled into a good routine and we’re outside every night now. It’s kind of hard to keep the dining room table clear when we’re not eating there much, though.

We also dusted off the barbecue. Now that we’ve reached the long weekends of May, it is almost a requirement! I love this salad for rounding out a meal cooked on the grill. The salad can be prepped quickly and added to the grill at the last minute for a fast finish.

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Grilled romaine lettuce salad

Serves 2 per head of lettuce

Wash and trim lettuce. Slice head in half lengthwise and season with a drizzle of olive olive and sprinkle of freshly ground black pepper. Place lettuce, cut side down, on a hot grill and cook until char marks appear, 3 to 5 minutes. Turn and cook a few minutes longer. Serve warm with caesar dressing, lemon wedges, freshly grated Parmesan cheese and more black pepper.

We have all had a few tragedies in our day I’m sure, but some of us have had a few more than others. The word tragedy is perhaps a little strong as it conjures up more serious events, I however am talking about “tragedies”. Those events that were so totally devastating at the time but now, in hindsight, are actually pretty amusing and are the stories we often share and laugh about. I have had my fair share of these sort of tragedies. For me, tragedy started striking early. There was the time that I fell down a flight of concrete stairs with my arms zipped inside my jacket, the time I decided to draw a raggedy ann doll face on my own face with markers, then there was the time that I ran over our dog Max while racing down a hill on my bike, and the time I was biking so fast that I missed my corner and hit a telephone pole… the list goes on.

But aside from the physical tragedies, kitchen tragedies also started early too. There was the cornstarch and powdered sugar debacle (which I may have mentioned before), the time I sneezed into the cookie dough and of course the time Ginger and I did an extra thorough cleaning job on my grandma’s cast iron pan. As I’m sure you can see, I didn’t have a smooth start in the kitchen.

While I may not be the most graceful person around town, I have gotten things a little more under control. It has been so long since my last kitchen tragedy that I really couldn’t even tell you about it. Now instead of kitchen tragedies, more often you will see what I like to call “kitchen disaster bombs” around my house. The disaster bomb differs from the tragedy as it isn’t rooted in failure, but rather it refers to the beautiful mess left by a cooking project. This delicious, tart and sweet rhubarb crumble was a total kitchen disaster bomb! The remains of which can still be found sprawling across my kitchen.

One of my favourite and regularly under used spring time treats in rhubarb. This vegetable, as it turns out, is often times just a conduit for strawberries. Strawberry rhubarb this and strawberry rhubarb that, what about just rhubarb? Last spring, a favourite dessert to come out of my kitchen, was a plain old rhubarb pie. Calling it both plain and old really isn’t fair, because it was nothing of the sort, but it’s simplicity was delightful. This spring I am hoping to make a few more rhubarb-centric kitchen disaster bombs, starting of course with this Rhubarb Crumble, which was inspired by a crumble over at Local Kitchen.

Rhubarb Crumble

Filling
½ brown sugar
1 tablespoon cornstarch
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zest and juice of 1 lemon
pinch of fleur de sel

Topping
¾ cup flour
⅔ cup almonds, toasted and chopped
½ cup old fashioned rolled oats
⅓ cup brown sugar
½ tsp fleur de sel
⅓ cup butter, melted
pinch of fresh ground black pepper

Preheat oven to 375 degrees F.

Make filling: In a medium bowl mix together sugar and cornstarch. Add the rhubarb, lemon juice and zest, and salt. Mix well to incorporate all the ingredients. Set aside.

Make topping: Combine in a large bowl flour, oats, almonds, sugar, salt and pepper. Using a fork blend in the melted butter.

Make crumble: Transfer rhubarb and all its juices to a 9-inch baking dish. Using your hands press the crumble into large chunks and place it on top of the rhubarb sprinkle with remaining smaller bits of the topping. You can use your hands to even out the crumble so that all the rhubarb is covered.

Place baking dish in the oven on a rimmed baking sheet, in case of drips. Bake until golden brown and the juices are bubbling, about 40 minutes. Serve hot or at room temperature and always topped with ice cream!

I’ve been feeling a little out of sorts lately. For one thing, I developed a serious injury three weeks before my half marathon. I managed to injure the tendon in my upper thigh and couldn’t walk, much less run, without some sort of limp and a great deal of pain. Resting for a few weeks was not enough and in the end, I was unable to run with Tina. I decided to at least start the run with her and as we approached the first transit station home, ease out of that crowd of runners to meet up with her at the finish line. I wanted to go on. That throng of runners gives off such amazing energy. It was a gorgeous morning for a run—just the type of day that I envisioned on many of my cold dark winter runs. I knew that if I could hold on through that pain, I could make it. After all, I hadn’t trained for four long months to have this result. But in the end, the realization that building on that injury  was going to keep me away from running even longer won out. The disappointment that came along with opting out of that goal kind of took the wind out of my sails. I may have been a little mopey. I’m sorry.

In the midst of all of that injury nonsense, I haven’t been able to figure out what to eat. Usually I have some idea or ingredient that sits in the back of my brain until mealtime. But for the past week or so, there’s been nothing. All I could come up with was salad, craving the crunch and texture of fresh veggies. Not too long ago, I was on a pho kick with a crisper drawer full of Thai basil, cilantro and bean sprouts to accompany a simmering pot of broth. As the temperature warmed up, the mint began to grow wild in my herb pot and soup bowl became salad bowl. What’s more, I got carried away with the idea of an iceberg lettuce salad. Thinking back, I am pretty sure it was fueled by Eva’s amazing photos of Kronner Burger that she shared here.  I know, I know, the burger is supposed to be the star of that show, but the wedge salad spoke to me. I don’t think I’ve created the right recipe yet, but let’s just say it is inspirational.
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While I was in Vancouver, Tina and I grabbed a couple of salads to take home while the boys dined on poutine—while in Canada, right? Tina had finished her big run earlier in the day and we were wracking our brains for something simple and delicious to eat. Which is when we landed on the idea of takeaway salads from a local Vietnamese restaurant. Pouring over the menu, we quickly narrowed down our options to the taro and pomelo salads. The kitchen was tiny and surely represented generations of one family, all working together. A young girl up front juiced her way through a mountain of fresh limes that perfumed the air. Dad or uncle somebody stood further back in the kitchen, mixing up dressing for our salads and grandma prepped vegetables with a selection of sharp and colorful mandolines. We took our meal home, spreading it across the apartment table so we could share. The taro salad was spiked with pungent rau ram (a flavorful herb sometimes known as Vietnamese cilantro) and savory fried shallots. The pomelo salad was sweet with juicy citrus and fresh mint. And they both paired beautifully with the bottle of celebratory cava we had on hand to celebrate the end of our run. Happily, Tina shared with me despite my lack of participation. Thank goodness for sisters.

I know, I know, it has only been a few weeks since we last cooked the cover of Bon Appétit but… what can you expect really? Have you taken a look at the May issue?

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These delightful maple pancakes where just about as big of a treat as getting to spend a long weekend together with Ginger!

There is a small corner of my mind that is always flirting with the concept of savoury drinks. It started a few years back when I was working as a barista and doing the occasional competition. I had grown tired of the sweet drinks. Seriously, we are so bombarded with sweet drinks that something a little savoury always sounds like an intriguing break to me. The problem with savoury drinks is that they are tricky. I have tried numerous ideas, and based on trial and error I can tell you this for sure, NEVER EVER EVER make yourself a sparkling iced Americano. Really bad idea. If you think about the number of savoury options that are out there, the caesar and the bloody mary are two of the few drinks that come to mind. Perhaps it is a sign, savoury is just to tricky to make well.

I however am not ready to give up on the idea just yet. Perhaps the answer to the savoury drink conundrum lies in infused syrups. In fact some of my favourite coffee drinks are ones that feature herb infused syrups. So, a few weeks ago when I saw Love and Lemons Lavender French 75 it got me thinking about what other options might just work. I decided to start slowly with this recipe from Martha Stewart. It is lightly sweet, a little tart and has just a hint of celery on the end. If you aren’t to sure about savoury flavours in a cocktail this is the place to start.

Celery French 75
Adapted from Martha Stewart

1/2 cup sugar
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2 tablespoons packed fresh celery leaves, plus more for garnish
3/4 cup fresh lemon juice (from 4 to 5 lemons)
6 ounces gin, chilled
1 bottle (750 mL) sparkling wine, such as cava or prosecco, chilled
lemon twists, for garnish

Directions
In a small sauce pan combine sugar and water. Simmer the mixture over medium heat, stirring until the sugar has dissolved. Remove pan from heat and add the celery leaves. Allow to cool. Strain out the leaves and discard.

For the cocktail, combine 1 tablespoon of celery syrup, 1 tablespoon of lemon juice and a half an ounce of gin. Top with sparkling wine. Stir lightly to incorporate. Garnish with a celery leaf or a twist of lemon.

I haven’t always been in the loop regarding Cinco de Mayo. But I am generally pretty excited for any chance to add a party to my routine! I had only just mentioned this to my husband before he started coming up with questions for me—what was I doing celebrating Cinco de Mayo? This wasn’t my holiday, nor that of any of my people. What business did I have poaching someone else’s party? Apparently he is a little more possessive of holiday celebrations than I am. I suppose this might have something to do with the fact that I’ve been straddling two different holiday calendars for years.

Ever since I moved to the US, I’ve been back and forth between various holidays. How am I to handle Thanksgiving with the Canadian holiday in October and the American in November? No matter, I’ll celebrate twice! Is the May long weekend Victoria Day or Memorial Day? They are not the same weekend, but close enough to cause confusion. And let’s be honest, I wasn’t really thrilled to have to give up the extra holidays that seem to pepper the Canadian calendar or answer the now-routine question of “What, you mean it’s not a long weekend for you?”

Perhaps fueled by this shedding of vacation days, I’ve been eager to pick up more. And what’s more, these holidays come with the chance to discover new flavors. First up was Bastille Day or le quatorze julliet—why not throw another holiday into the month of July? It actually fit perfectly with what has become a French-inspired month in our house as we follow along with the epic three-week Tour de France.

So far, I have not been able to connect Cinco de Mayo with any cycling event, which I am sure would help its acceptance at our house. But that might be why they invented margaritas. And while I lack any real knowledge of traditional foods prepared for this meal, I figured that a taco party couldn’t be so far off course. We love those around here. And while I usually favor vegetarian taco fillings, this spicy chicken seems like a special dish to make for a holiday or get-together.

So it may not surprise you, but I am going to take a little break from my Monday post next week. I’m going to be in beautiful Vancouver, B.C., visiting Tina. And if all goes as planned, we’re going to spend a few hours of Cinco de Mayo running a half marathon together. And if that isn’t reason to celebrate, well, I don’t know what else could be! Except for those margaritas…

Chicken Tinga

Adapted from Sunset magazine

This tasty filling works well with tacos or mini tortillas. I liked the fixings piled high on crisp tostaditas, so I am listing that preparation here.

Tostaditas
Vegetable oil
16 small corn tortillas

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1/4 cup chopped red onion
1 shallot, finely chopped
1/2 teaspoon salt, plus more to taste
1 6 oz. can tomato paste
1 1/2 tablespoon puréed canned chipotles in adobo*
2 teaspoons sugar
2 cups cooked and shredded chicken

Garnishes
Finely sliced green cabbage
Fresh pico de gallo
Thinly sliced radishes
Crumbled queso fresco
Avocado, cut into thin slices
Crema, thinned with water so it’s pourable
Cilantro leaves
Limes wedges

Make tostaditas: Heat 1/4 inch oil in a large frying pan over medium-high heat. Once oil begins to shimmer, add tortillas to the pan and cook until golden, about 2 to 3 minutes, turning once. When done, transfer to a paper towel-lined plate and set aside.

Cook tinga: Spoon 1 tablespoon of hot oil from the tostaditas into a second frying pan. Over medium heat, sauté onion for a few minutes until soft and golden. Add in shallots and salt; continue cooking for a few minutes. Stir in 3/4 cup water, tomato paste, chipotle sauce and sugar and mix to combine. Add chicken. Cook for about 2 minutes, until mixture is bubbling. Add more salt to taste and more water if needed to keep the mixture saucy.

To serve: Set tostaditas on plate and serve alongside the tinga and garnishes.

*Purée the contents of the can and freeze the remainder. It keeps beautifully in the freezer and is so convenient.