My Croque Madame Crêpes are a savoury take on the classic French Croque Madame sandwich. In this recipe, I swap the bread for a thin homemade crêpe packed with ham, cheese and an egg. They make a great spring recipe and are perfect for either a casual brunch or a light dinner with a side…
Continue reading ➞ Croque Madame Crêpes: A Savoury Spring Brunch Recipe
Say bonjour to the ultimate spring brunch recipe: the Croque Madame. This classic French triple-decker sandwich is stacked with ham, mustard, melty cheese, creamy Mornay sauce, and finished with a sunny-side-up egg on top. Serve it with a crisp green salad for a festive spring gathering that’s sure to impress. This recipe made with local…
This Leek & Cauliflower Soup is smooth, silky, and velvety, all while being completely vegan! Leeks are sautéed with onion, garlic, cauliflower, russet potato, vegetable stock, and parsley before being puréed until smooth. Pair this soup with a cold glass of Haywire King Family Vineyard Pinot Gris and enjoy! This recipe is made in collaboration…
New potatoes are in season, and they are best celebrated in this Crispy Potato Tart with Kale Microgreens. This easy recipe is made with puff pastry that is topped with smoked gouda, shallots, thinly sliced new potatoes, and fresh kale microgreens. Since the shallots are potatoes are thinly sliced using a mandoline, there is no…
Spring is here and I'm celebrating the upcoming long weekend with my new recipe: Spring Gnudi with Beurre Blanc. Gnudi are light and pillowy Italian dumplings made with ricotta cheese. This recipe for Spring Gnudi with Beurre Blanc celebrates the flavours of the season with fresh asparagus and peas. A rich and creamy beurre blanc…
Rhubarb is such a diverse plant that does not always have to be used in sweet dishes. Its bitterness can work in a variety of recipes and can really enhance the flavours of other ingredients. My Five Spice Pork Belly with Rhubarb Compote combines sweet, savoury and spicy flavours to make a truly unique summer recipe.…
Continue reading ➞ Five Spice Pork Belly with Rhubarb Compote
This Pea & Pesto Risotto is spring in a bowl! This creamy risotto is made with sweet green peas tons of Parmesan cheese to add a wonderful creaminess. The risotto is topped with fresh pesto, pea shoots, and a fried poached egg for extra decadence. Read on down below to see how to make this…
Continue reading ➞ Pea & Pesto Risotto with Fried Poached Eggs
Of all the delicious spring vegetables that are in season right now, the gorgeous globe artichoke is one of my favourites. A filling made with bread, garlic, oregano, black olives, and parsley is stuffed between the leaves of whole artichokes and is steamed with yellow potatoes until tender. Topped off with lots of olive oil…
One of my favourite vegetables that I love to eat in the spring are fresh peas. They are incredibly sweet, tender and flavourful and are a nice little treat instead of frozen peas that we eat year-round. This recipe celebrates delicious fresh peas that are best eaten during the springtime. I mix fresh peas into…