Fiddlehead ferns with lemon
What are fiddleheads? They are another amazing, fleeting flavor of spring – a furled baby fern. They taste fresh and green – like a mix…
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Rhubarb with blackberries and ginger cookies
We have already established that I love Speculoos cookies, and I love finding new ways to work them into various recipes. Ginger and sweet and…
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Pear and ricotta parfaits
Good morning! Here is a pear and ricotta treat that, with the addition of maple syrup, I have decided can be made appropriate for breakfast….
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Brown butter, chestnut honey, and thyme roasted pears
These are, in a word, delicious. How can they not be? You can cut through the pears like butter and oh, that great nuttiness of…
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Swiss chard with walnuts, garlic, and lemon
I find that a lot of people are intrigued by the sound – and look – of leafy greens like swiss or rainbow chard, but…
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Prickly pear lemonade
What is lemon month without lemonade? Here is a fun recipe using prickly (or cactus) pears that is one tall drink of natural, fuchsia-colored goodness….
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White sweet potato, lentil, and meyer lemon soup
It may be unseasonably warm outside today, but it is still very much soup weather. Looking to finish our lemon month strong, I was inspired…
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Beef stew with dates, chard, and mustard greens
Friday night dinner time so here is my version of a beef bourguignon – a French beef stew made with red wine. It is full of…
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Roasted tomato salad
A colorful and creative dinner or lunchtime salad. This was interesting for me because I tend to slow-roast tomatoes while these are cooked faster at…
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Lemon curd
Homemade lemon curd – I’ve always loved it, always made it, but now it could not be simpler. While browsing Baking Banter a few weeks ago, I…
