RHUBARB COCONUT ICE CREAM (VEGAN)

I don't talk about it very often, but I'm lactose intolerant. For years I fooled my body into thinking otherwise by popping a dairy pill just before devouring a pizza, a soft serve cone or a big bowl of yogurt. On the cusp of turning 30 though, my body has decided that its done with the pills and now chooses to just reject dairy all together.

Sure I'm a bit bummed, but I'm taking this on as a new culinary challenge. Pizza toppings need to be more exciting to make up for the lack of cheese, breakfast can't just be yogurt and granola, and ice creams need to be coconut based. So here I am, almost exactly one year later, trying to replicate last years rhubarb ice cream goodness, but without the dairy.

If you've been around here long enough, you'll know that my love for rhubarb runs deep. We inherited a garden that's bursting with perennial rhubarb (winning!) and I couldn't be more excited. This week alone there's already been crisp, compote, this ice cream, and dreams of this cake. Its going to be a good couple of weeks. Happy end of Spring friends!

STRAWBERRY RHUBARB CRISP (GLUTEN FREE + DAIRY FREE)

We spent the weekend up at the cottage and it was absolute bliss. We were outside practically the whole time, hanging en famille, boating, drinking and playing cornhole with friends.

When the whole family is up at the cottage, meals can often be a little challenging. Everyone has their preferences, and everyone has their dietary restrictions -- no dairy, no gluten, no cinnamon, no tomatoes. Breakfast is easy, everyone kind of does their own thing, depending on what time you wake up. Lunch comes together as a giant salad with a side of protein (for those who want it). Then there's dinner - always barbecued and always delicious. Finally, dessert. Often just fruit and dark chocolate, but not this weekend. This weekend, I was on dessert duty. Using what I could find in the kitchen, I tweaked my go-to crisp recipe it into something dairy and gluten free. Not sure if it was the country air, the last of the season's rhubarb, or the fun of being all together as a family for the weekend, but the crisp turned out better then I could have imagined. Do your best to swoop up some of the last of the rhubarb before it disappears; if not, no stress, bookmark this recipe for next year!

GINGER RHUBARB ICE CREAM

Somehow I got caught up in the kerfuffle of Passover, work trips to Toronto, and hosting Mother's Day and Dad's birthday dinner, blinked, and it was already mid-May. I'm not entirely sure how that happened, but I'm rolling with it. We're doing our best to maximize our time outside and enjoy the sun. We've already downed our first patio caesar, fired up the barbecue, and have taken a few walks/bikes/runs along the canal.

In the spirit of "summer is coming," I decided to take the ice cream maker out of winter hibernation. Last weekend's festivities (and my first attempt at strawberry shortcake) left me with heavy cream in the fridge, so the timing just felt right. What started as a simple ginger ice cream, quickly morphed into something amazing when I spotted Ontario rhubarb at the store (I may or may not have squealed with excitement). The result was far more delicious then I could have ever imagined. If you don't have an ice cream maker, make this cream instead, but either way, do not miss out on this lip-smacking flavour bomb!

GLUTEN-FREE ROASTED RHUBARB + CORNMEAL MUFFINS

Growing up, rhubarb wasn't a thing around our house. Not to blame my parents or anything, but it was one of those things that we didn't eat because they didn't like it (fried eggs was on that list too, but more on that later). I grew up thinking that the only way to eat rhubarb was combined with strawberries in pie. False.

Last year I fell hard and fast for rhubarb. I doused countless morning yogurt bowls (and waffles) in compote, and scooped fluffy cream on everythaaang. This year, I went the roasting route, and my life will never be the same. Make sure to grab some rhubarb while you can, and get roasting!

MARKET HAUL SWEET POTATO FRIES WITH RAMP PESTO

Ahh, long weekends. How I love them so. For once, we decided to stay put, relax in the comfort of our own city and it felt great.

The four day weekend kicked off with cookies, drinks (possibly too many) with an old friend, and a really delicious dinner. On Saturday, we made a trip to the farmer's market and took in some really great live music. We don't often venture over to the farmer's market, but man was it a treat! Never have I ever stumbled onto baby turnips or ramps before, and I was so excited to get back to the kitchen. I made this giant bowl of goodness for lunch yesterday -- we grabbed 2 forks, 2 beers and just plunked ourselves on the patio. Long weekend perfection if you ask me.

SPRING PEA + MINT DIP WITH ZA'ATAR PITA CHIPS (AND A DIP ROUNDUP)

This past weekend was sunny, warm and glorious -- some may even say it almost felt like summer. We had loads to do around the house, but sipped our morning coffee outside, ate lunch on the porch and strolled over to the record store for a fabulous new album.

With backyard//patio/picnic season slowly picking up, I figured it was time for a dip recipe -- something new that screams SPRING, and a few trusty favourites. So pull out the food processor, invite some friends over, crack open a bevvie, and get dipping!

CRISPY POLENTA WEDGES WITH SPRING GREENS AND A LEMONY-DILL PESTO

Spring, finally! It took a little while to get here, but fingers crossed it's here to stay. Spring produce is slowly creeping its way into the market, and though I'm still waiting on rhubarb and adorable radishes, I'll happily settle for the green guys in the interim. This was my first attempt at polenta, and if I'm being totally honest, I was pleasantly surprised. I love a good cornbread, but was worried that the texture of polenta and I just wouldn't jive. Nothing a little roasting and crisping can't solve. Happy Spring Folks!

SALMON BOWLS WITH PICKLED RED ONIONS, ROASTED SWEET POTATOES AND SAUTEED LEEKS

This past weekend was the first of several bachelorette parties, showers and weddings to come (whoa summer 2015). A sun drenched, spring time weekend in NYC with my ladies, was just what I needed. Big hugs to the gaggle.

After a few too many beers + fries, unlimited mimosas, and some of the best desserts I've ever had, I came home both exhausted, and craving something fresh, light and seasonal. Spring has finally arrived (!!!!!) and dinner had to reflect that - colourful, tangy, crunchy and doused in a lemon-dill vinaigrette.

ps. looking for some tips on NYC - check out last years trip! 

ZUCCHINI NOODLES WITH A NUTTY-DILL DRESSING AND ALL THE SPRING VEG

All winter long, vegetables are oven roasted to bring out their flavour. Throughout the summer months, no dinner is eaten that hasn't passed over the grills of the barbecue. Spring however, is this funny in between season, where vegetables are eaten every which way. This salad satisfies all the spring cravings - simple produce, ample crunch, varied textures and a tasty dressing.

There's a few other spring inspired dishes that I'm itching to try: potato, asparagus & lentil salad; spring chopped salad; grilled caesar salad; asparagus, pea and broccoli saute; and spring greens with chili and mint.

ZUCCHINI NOODLES WITH A NUTTY-DILL DRESSING AND ALL THE SPRING VEG // serves 4

Ingredients:

2 large long zucchinis
1 bunch asparagus, cut into 1/2" pieces
1 cup peas (fresh or frozen - recipe described here uses frozen)
4-6 radishes, sliced thinly
1 can white beans, rinsed and drained
juice from half a lemon
s+p

nutty-dill dressing...
4 T cashews
2 T sunflower seeds
juice from half a lemon
splash of sherry vinegar
2 tsp honey
4 T water
s+p
4 sprigs dill, roughly chopped

What to do:

Combine the cashews and sunflower seeds in a small bowl. Cover with water and let sit for 2 hours.

Set a small pot with a steamer insert on the stove. Bring to boil and drop the asparagus and frozen peas inside. Steam for about 5 minutes, until cooked through yet still crunchy. Strain and transfer to a large bowl. Add the beans and radishes, toss with juice from half a lemon, salt and pepper and set aside.

Using a julienne peeler, prepare your zucchini noodles. The longer the zucchini, the longer the noodles :). Transfer to a large bowl and set aside until your nuts have soaked for 2 hours.

When the nuts are ready, you can prepare the dressing. Drain the nuts and transfer to the body of a bullet or blender. Add all the remaining dressing ingredients except for the dill. Pulse until a smooth dressing is formed - add more water if need be. Drop the dill into the dressing and stir to combine. Dress the zucchini with all the dressing.

When ready to serve, plate the zucchini noodles and top with a heaping spoonful of veggies. Finish with a squeeze of lemon juice and a decent dose of fresh cracked pepper.

LENTIL, ASPARAGUS AND PORTOBELLO TACOS

It finally feels like Spring is upon us; sun shining, joggers, cyclists and park-goers smiling from ear to ear, and asparagus and fresh herbs everywhere you look. It seemed appropriate to whip up a spring inspired dinner taco - and I couldn't be happier with how it turned out. This dinner throws itself together in 20 minutes, which is totally perfect for those rushed week night meals. The ingredients are light, yet hearty, and the asian inspired dressing is packed with so much taste and flavour, you're going to want to pour it on everything!

LENTIL, ASPARAGUS AND PORTOBELLO TACOS // serves 4

Loosely inspired by Roost

Preheat oven to 400.

Ingredients:

1 bunch of asparagus, chopped into 1" pieces
2 medium size portobello mushrooms, roughly chopped
1 cup lentils
1/2 cup loosely packed herbs (cilantro, basil, mint, etc.), roughly chopped

dressing...
2 tsp rice vinegar
1/2 tsp sherry vinegar
2 tsp honey
2 tsp tamari
1 1/2 T sesame oil
juice from 1 lime

for serving...
corn or flour tortillas, lightly toasted
1 avocado
micro greens
lime wedges
hot sauce (optional)

What to do:

Toss asparagus and portobellos with a dash of olive oil, salt and pepper. Spread onto a parchment lined baking sheet and roast for 15-20 minutes.

While the veggies are roasting, combine the lentils and herbs in a large bowl and set aside.

Combine the dressing ingredients in a glass jar, seal, and shake vigourously. Set aside.

When the veg are ready, add them to the lentils, dress, and toss to combine.

When ready to serve, lightly toast the tortillas in a pan over high heat. Spread each tortilla with avocado, and top with a large scoop of lentils and veg. Garnish with microgreens, a squeeze of lime and hot sauce (if desired).

FINGERLING POTATO, LEEK + MUSTARD SALAD

Served warm or cold, this 'salad' is perfect for spring barbecues, park picnics, or a simple weeknight side. Its quick to prepare, keeps well, and is fully loaded with flavour. If you're wanting to eat this as a main, toss in a can of lentils before serving.

FINGERLING POTATO, LEEK + MUSTARD SALAD // serves 4-6 as a side

Ingredients:

15 fingerling potatoes, halved lengthwise
1 leek, halved lengthwise then roughly chopped
1/2 cup loosely packed flat leaf parsley
1 T mustard seeds
5 T olive oil, divided as described below
1 T white wine vinegar
1/2 T dijon mustard

What to do:

Place the halved potatoes in a large pot. Cover with water plus ~3". Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until fork tender.

While the potatoes are boiling, heat 1 T olive oil in a frying pan on med-high heat. Saute the leeks for roughly 6 minutes, until slightly browned. Stir throughout to avoid sticking and even cooking. When ready, transfer to a large bowl and set aside.

Using the same pan, heat 2 T olive oil and the mustard seeds over medium heat. Heat until the seeds begin to pop, then transfer to a glass measuring cup or small bowl (seeds and oil).

Add the remaining dressing ingredients to the mustard seeds: 1 T olive oil, vinegar, dijon and a dash of salt and pepper. Whisk well.

Drain your potatoes and transfer to the large bowl with the leeks. Toss in the parsley and the dressing and mix well. Be gentle so as to not destroy the potatoes.

LEEK, CREMINI AND DILL QUICHE WITH AN ALMOND CRUST

I grew up eating my mother's quiche - a simple mushroom and onion combination, baked in my grandmother's tart pan from 'the old country.' Our quiches were never thick like in restaurants, but they were always packed with flavour and held a perfect texture. I decided to attempt my first quiche this week, taking cues from my mother's recipe, spring produce, and a light and airy gluten-free crust.

LEEK, CREMINI AND DILL QUICHE WITH AN ALMOND CRUST // serves 6

Preheat oven to 400.

Ingredients:

Crust...
2 cups almond meal
1/3 cup olive oil
1 T + 1 tsp water
s+p

Filling...
1 leek, sliced lengthwise and roughly chopped
1 1/2 cups cremini mushrooms, sliced
6 eggs
1/3 cup milk
3 sprigs dill, chopped
2 pinches red pepper flakes

What to do:

In a large bowl, combine the almond meal, olive oil, water, salt and pepper. Mix to combine. Transfer the dough to your quiche dish and use your hands to spread it evenly throughout the dish. Bake the crust for 15-20 minutes until golden brown.

Heat 1 tbsp of olive oil in a pan on medium. Saute the leeks for 7-10 minutes, until they start to brown slightly. Transfer to a bowl and set aside.

Place the dry pan back on the burner. Saute the mushrooms for about 5 minutes, until they release water and shrink in size. Transfer the mushrooms in with the leeks.

Combine the eggs, milk, dill and red pepper flakes in a large bowl. Whisk to combine. Add the leeks and mushrooms to the egg mixture and stir to incorporate.

Your crust should be ready by now. Pour the egg mixture over the crust, transfer back into the oven and bake for 30 minutes, until the centre is set. Let cool before slicing.

SCRAMBLED EGG BREAKFAST WRAPS WITH PEA SHOOTS, RADISHES AND AN AVOCADO + DILL SPREAD

I had some girlfriends over for dinner the other night, and the evening came together as a quality team effort. There was a main, some sides (these chips are killer), beautiful tulips, wine and a delicious grapefruit dessert (definitely making this soon). These spring inspired scrambled egg breakfast wraps practically threw themselves together with dinner's leftovers: dill, an avocado ready to go and an abundance of radishes and pea shoots. Feel free to toss in whatever veggies you have in the fridge, but whatever you do - don't skip the avocado + dill spread - its way too tasty!

SCRAMBLED EGG BREAKFAST WRAPS WITH PEA SHOOTS, RADISHES AND AN AVOCADO + DILL SPREAD // serves 2

Ingredients:

3 sprigs dill
1 avocado
1 lime

pea shoots
2-4 radishes
4 eggs
1/4 cup milk (optional)
4 flour tortillas

What to do:

Prep all your veggies before scrambling your eggs. In a bowl, combine the avocado, dill and juice from 1 lime. Use a fork to mash into a guacamole consistency, set aside.

Using a mandoline, food processor with slicing blade or awesome knife skills, thinly slice the radishes, set aside.

Crack the eggs into a bowl, add the milk and whisk to combine. Heat a pan over medium heat with a dash of olive oil. Scramble the eggs.

While the eggs are cooking, toast the tortillas in a dry large skillet over medium-high heat. Keep a close eye, they will brown quickly.

To assemble, slather a scoop of avocado + dill spread on the tortilla. Top with eggs, radishes and pea shoots. Though the photos say otherwise, use a pair of scissors to chop the leaves off the tops of the shoots and discard the stems - they are really tough and difficult to chew. Finish with a crack of fresh pepper.

SPRING TIME THAI CURRY

I had been eyeing Heidi's cookbook for a little while now. After falling for her blog and online store, buying the cookbook seemed like the natural next step, right? I resisted for a while, telling myself that I really didn't need more books in the kitchen. N was ordering something off Amazon and needed to hit the free-shipping quota. PERFECT. When the book finally arrived, this recipe seemed like a fabulous place to start - I had just bought my first asparagus of the season. How timely.

SPRING TIME THAI CURRY // serves 6

I often find curry takes too much time to prepare for a week night - not this one! Its super quick to make and the flavour really pull threw, even tastier as leftovers the next day.

Adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

2 tsp coconut oil
1 yellow onion, chopped
2 cups snow peas, cut into thirds
1/2 cauliflower, chopped
10-12 asparagus, cut into 1" pieces
2 chicken breasts (or 8 oz tofu)
2/3 cup coconut milk
1 tbsp red curry paste
1/2 cup water

rice
peanuts, to garnish

What to do:

Combine the curry paste with a spoon of coconut milk. Stir to combine and set aside.

In a large pot or dutch oven, heat 1 tsp coconut oil over medium heat. Cook the chicken, browning on each side, and set aside.

Reusing the same pot, heat the remaining oil. Add the onion and sauté until they are translucent.

Add the chicken and curry paste back to the pot. Stir to coat everything, then add the rest of coconut milk and the remaining veggies.

Bring to a simmer, cover, and cook until the vegetables are cooked to your liking (I liked my crunchy, ~5 minutes).

Add the water, stir, and taste. Add more coconut milk or curry paste if you'd like.

Serve over a bed of rice with a sprinkle of crushed peanuts.