Today, spring truly feels like it’s on our doorstep. There are a few days in early spring, when it just feels like spring has really arrived. Somehow in a matter of days the frogs are louder, and the birds are busier. The horse pastures are vibrant green, while the crocii have opened up under the bursting forsythia. The thermometer has moved into the double digits (celsius), and it feels sooo good! To celebrate spring, and my sister’s birthday, I just felt the need to show it in food.
Just in time for St. Patrick’s, this is a very green dish, with a light, tart salsa in small mounds on top of bright green little pancakes. I’m sure they should be called something like “Emerald Isles”. Bonus: they work really well Gluten Free. Continue reading
When I was devising a recipe that wrapped fresh Sockeye salmon & spinach in a Phyllo crust, this is the sauce I came up with to work as a binding agent and flavour boost. Since then, I’ve used it with chicken and salmon, and as a pasta sauce. Continue reading