Category Archives: Spring

Ingredient of the Week: Mint

by Laura

Mint

Refreshing and delicious, mint does more than just freshen your breath. From plant to oil, it doesn’t take too much digging to find its benefits, like providing sinus relief when inhaled, or relaxing those tense muscles. Herbalists believe inhaling mint oil incense helps open the mind and calms the nerves. It has some antioxidant properties and can be used as an anti-itch relief for bug bites or other skin irritations.

Though you can buy mint by the handful at the grocery store, it’s just as easy to grow mint. But a word of caution: it spread like wildfire! To prevent it from taking over the garden, consider planting it in a clay pot, then sink that pot into your herb garden. You can also grow mint fairly easily indoors or bring it inside for the winter months.

Here are the recipes that Lisa and I are going to be giving a test-run this week. What will you be cooking?

This week, join us in trying out these or other mint recipes and sharing your results. We are looking for tried-and-true mint recipes to add to our recipe book. Share your favourites below!

Ingredient of the Week: Summer Savory

by Laura

Summer Savory

Our end of month wildcard ingredient is back, and this week we’re talking summer savory. An easy to grow backyard herb that can add that delicious flavour your dish is craving. Summer savory can be used in subtitution for sage, so if ever you see a recipe calling for sage and are feeling wild and adventurous (okay, maybe not so wild) try this out!

This tasty herb has been shown to provide relief for nose and helps with overall congestion. It is also a useful digestive aid for flatulence and colic. Bet you didn’t know this: Rubbing a sprig of Summer Savory on a bee or wasp sting is said to give instant relief.

Here are some recipes we’ll be trying out this week:

As always, we’re looking for recipes you go to when you have savory lying around the house. Make sure to drop us a comment!

Ingredient of the Week: Fiddleheads

by Laura

Fiddlehead

An ingredient that most of us probably haven’t tried, but boy when you try them you just might be hooked. You’ve seen them when they are in their “uncurled” form, the traditional fern, but as an ingredient their colourful curls, and slightly nutty flavour will have you curious.

Not only are they cool looking, Fiddleheads have antioxidant activity, and are a source of Omega 3 and Omega 6, and are high in iron and fibre.

If you’re ever in New Brunswick, check out Tide Head, it calls itself the “Fiddlehead Capital of the World.” Fiddleheads are also exported fresh and frozen. They are typically steamed or boiled before being eaten hot, with hollandaise sauce or butter and lemon, or chilled, in salad or with mayonnaise, the possibilities are endless!

When you’re ready to buy your Fiddleheads this week, look for bright green with tightly coiled tops. Ideally, you want only 1 to 2 inches of stem attached to the coil. Fiddleheads tend to quickly loose their bright flavor and crisp texture, so use them as soon as possible to experience the best taste and texture. If you need to store them, wrap fiddleheads lightly in plastic wrap and keep chilled.

Join us on this week’s journey and try out a new ingredient with us! Let us know what recipes you plan to try (or have already tried) as we build our favorites. Here are the recipes we’ll be trying out this week:

Ingredient of the Week: Rhubarb

by Laura

Rhubarb

Tangy, colourful, and tasty, Rhubarb is slowly warming its way into my culinary world. Sometimes called the “pie plant” because it is so versatile and often accompanies strawberries in a deep dish, I bet you’d be surprised that it’s actually a vegetable! It contains a good dose of potassium, vitamin C, Vitamin A, dietary fibre, and calcium, but this kind of calcium isn’t generally well or easily absorbed by our bodies.

Rhubarb also has a long history of herbal usage. Its root, commonly used in Chinese medicine as a herbal medicine, has a positive and balancing effect on the digestive system.

Rhubarb is sold by the bunch, which is normally comes out to about usually 2 to 2-1/2 lbs., Remember that cooking 1 lb. of rhubarb will probably only give you 3/4 cups once the water is extracted from it.

When buying Rhubarb choose fresh crisp stalks, and peel off any stringy-ness covering it before use. Stand the stalks in cold water for an hour or so to refresh them before cooking. The stalks can be stored for 2-4 weeks in the fridge.

We’re on the hunt for your go-to rhubarb recipes, but in the meantime, here are a few we’ll be trying out this week!

Delicious Dish: Artichoke and Goat Cheese Tart with Rosemary Cornmeal Crust

by Laura

Artichoke Tart

Colour Commentary

I set out last week to find a recipe that included artichokes, that didn’t just involved eating them straight from the jar. I wanted to set my standards higher than that. What I did was stumble across Maria Speck’s Artichoke Rosemary Tart with Polenta Crust. When looking at this recipe, I thought I’d do a few twists to make it my own, and the result was awesome. This could be served as a meal, or look (and taste) great as a side.

Ingredients

Polenta crust

  • 1-1/2 cups chicken broth
  • 1-1/4 cups water
  • 1/2 teaspoon fine sea salt
  • 1-1/4 cups cornmeal
  • 1/2 cup Parmesan cheese, shredded
  • 1 large egg
  • 1 tablespoon rosemary, finely chopped

Artichoke cheese filling

  • 1 cup Greek yogurt
  • 2 large eggs
  • 1/2 cup green onions, finely chopped (about 2)
  • 2 tablespoon fresh rosemary, minced
  • 16-ounces artichoke hearts, drained and quartered
  • 4 ounces goat cheese, crumbled (about 1 cup)
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup crispy pancetta, cooked

Recipe

1.  To make the cornmeal crust, bring the broth and water to a boil in a large heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the cornmeal, and continue whisking until mixed. Remove the saucepan from the heat and let sit for 10 minutes. The polenta will be fairly stiff. Stir in the cheese, egg, and rosemary.

2.  Grease a 10-inch spring-form pan with margarine or coat with cooking spray. Have a glass of cold water nearby. once cornmeal mixture is cool enough to handle, dip a wooden spoon (or fingers) into the water as needed to help spread the cornmeal mixture across the center of the pan, pushing it up the sides to form a rim about 3/4 inch thick, pressing firmly.

3.  Meanwhile, preheat to 375°F.

4.  Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions, and rosemary in a medium bowl and combine well. Distribute the artichoke quarters over the crust. Sprinkle the goat cheese and pancetta on top and gently pour the filling over the artichokes. Sprinkle with the Parmesan cheese.

5.  Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes.

6. When cool enough, release the springform pan, and serve.