Snap Pea and Radish Salad

Snap Pea and Radish Salad

It's a bit of a stretch to go around calling this a recipe. Summer salads are all about taking the most perfect produce around and making it shine with good quality olive oil and salt. I used Salt Spring Sea Salt (the same one I use in all of my granolas) and the intensity of flavour took this salad over the top.

This salad is so darn pretty that my favourite way to serve it is heaped on a giant platter in the middle of the table for everyone to serve themselves. If you're feeding a crowd and need to bulk it up a bit, feel free to layer everything on top of some big handfuls of arugula.

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Roasted Rhubarb

Roasted Rhubarb

The rhubarb season is coming to an end and if you don't get on things quickly this delicious excuse for a vegetable will be gone for another year.

For those short on time, rhubarb is one of the easiest things to preserve; with just a quick wash and chop it will live happily in the freezer for the better part of a year. But if you have a couple of minutes and want to be handily rewarded for the next week... give this roasted rhubarb a go.

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Potato Flour Fold Over Cookies

Potato Flour Fold Over Cookies

I'm sure there's a Swedish name for these cookies. And the originals probably aren't glitzed up with red and green sprinkles. But in these, authenticity is not the goal. I love them so much just the way they are.

It's a good idea to regulate consumption on these gems because, you know, they're basically just butter. Oh yeah, and because a batch doesn't make that many cookies and you'll want one every day.

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Kimchi

Kimchi

In the middle of winter the comfort of roasted vegetables is undeniable. But around the holidays when eating habits take a turn for the worse and we all needs something a little fresher to brighten up our taste buds and stomachs, kimchi is there for us.

We usually have a couple of jars packed away either fermenting on the shelf or hanging out in the fridge ready to be used. Some favourite applications are on brown rice with a poached egg and some steamed greens, piled on a grilled cheese sandwich, or topping roasted vegetable tacos. Start experimenting and you'll soon find kimchi making appearances in breakfast, lunch, and dinner.

This recipe is a great starting point, but feel free to adjust based on your taste - more or less garlic, vegetarian substitutions, pear instead of apple... the variations are limitless.

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Split Roasted Chicken with Preserved Lemon

Split Roasted Chicken with Preserved Lemon

Split roasting chicken has a lot of benefits: you're guaranteed to get perfectly crispy skin, your cooking time is reduced, and the direct contact that browns the bones releases a ton of flavour. This is a recipe I shared during during the inaugural Provence tour this year.

In the south of France you see a lot of North African culinary influence. Here, preserved lemons are finely chopped and stuffed under the skin (with a bunch of garlic) for a bright burst of flavour. If you happen to have a wood fired oven accessible, this is a great recipe to take advantage of the super high temperature and slight smokiness.

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