Food, Travel, and Cooking!
I like to serve a big, bowl of crunchy greens with savory tarts dressed with lemon vinaigrette, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell.** I prefer to use a glass pie dish because it
For a printer friendly version of this recipe, click here. The very first time I made quiche was probably in the 1970’s! I had invited a bunch of my “girlfriends” over for Sunday brunch and wanted to make them something
For a printer friendly version of this recipe, click here. Similar to my ramp (wild leek) tart but this one has nutmeg instead of herbs. Not only is it delicious in the spring, but also in the fall & winter when the new leeks become available. Makes an
At our house stinging Nettles has become one of the welcome early “greens” of the spring; it seems only right to make something delicious for dinner with them! Makes an 8″ or 9″ Tart Pre-baked pie shell** I prefer to use a
Ramps grow in the wild. There are foragers that bring them to the Farmer’s Market or at times, the Wild Guy at Granville Island. They have a slight garlic flavour to them & are delicious. If you are unable to find some,
