Recipe

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

This side or salad is a rip off of Yucatan street food where you get a coal burned cob seasoned with chili spices and lime and butter. With a beer, it’s lunch, or at least a late afternoon snack.

This salad has spark, colour and enough weirdness to arouse the curiosity of a co-worker: radishes and black olives?

I am happy to report the fiddlehead quiche was a complete success! Based on the theory of “time before total disappearance” that exists in my house, it scored a 10 (minutes).

Adapted by Nicola Ross from the Rustic White Bread recipe in High Plains: The Joy of Alberta Cuisine, by Cinda Chavich (Fifth House, 2oo1)

These can be prepared up to two days in advance. Serve with blueberry syrup or chocolate sauce.

A simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.

Starter for a simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.

Use the small varieties of heirloom tomatoes for this. They collapse on the trays and the taste is deep, rich and oily after roasting for 2 to 3 hours.

There’s just no comparison in taste! If you’re a foodie, you must move towards heirloom tomatoes. You’ll get completely spoiled once you move to the heritage tomato camp.

When pickling whole cucumbers, take a thin slice off the blossom end to help keep the pickles crisp.