Without fail, every year at Thanksgiving and Christmas there's an outcry over the number of pumpkin pies made. As in not enough. Never enough.
It's the hardest time of the year to get dressed. Layer up in the morning and brace yourself for a damp cold, then die of heat by the middle of the afternoon.
But the air smells oh-so-good, fall sweaters are cozy, and I've been missing ramen.
Last week I had an immersive introduction to the Rocky Mountains. Going the last thirty years without making the trek now seems like I was done some gross injustice righted only by the thought that at some point in the past I may not have appreciated it quite as much.
I was thrown in the deep end with a trip comprised almost entirely of back country hiking. Long days. Sore muscles. Mosquitoes. Dehydrated food. Spectacular alpine meadows.Read More
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.
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.