Recipe: Nut-Free Basil Pesto

Rustic Rhubarb Tarts

Homemade Granola Recipe

Butternut Carrot Ginger Soup

Portobello, bacon, red onion quiche with homemade shell. 

Potato Leek Soup

Made a batch of Garlic Dill Pickles the other week, everything (less the vinegar) from the our local farmers. Last year’s batch was so salty I had to rinse them off before eating, oopsies, here’s to hoping for a more eatable batch. 

Recipe

These were the first veggies I got from our garden a few weeks ago … yeah I’m a bit behind. 

Every Sunday I head to the Kitsilano Farmers Market to buy some food for the week (well it usually lasts a couple days), my new thing is to buy whatever is on sale and try to make something new with it … introducing Apricot Butter! It’s kind of like apple sauce but completely different, haha. Making fruit butter is like going a step past jam (less all the sugar), you simmer fruit with a dash or sugar or honey for a couple of hours until it because this thick flavourful deliciousness. I’m told you can make it in a slow cooker and then you don’t need to sit around for hours in the sweltering heat stirring it like I did. Canned and stored, booya apricots, see you in the winter when I need a summer reminder. 

In other news - I really despise foodmills or (“moo-lays” as the kiwi boyfriend calls them - yeah doesn’t make sense to me either), I seem to get most of the food on the counter and walls. Le sigh. 

Market goodness, ahhh summer food.