Warm salmon & spinach salad with roasted beets, avocado, feta and olives

We did a quick road trip over the Easter long weekend to the coast. Specifically, the East Coast. More specifically, Halifax.

What? That’s faaaaar, you say? Too much driving for a weekend? Naw. We stretched the weekend to five days, and took our time getting there, visiting family in Quebec City and friends in Moncton. Besides, we’re seasoned travellers – especially the kiddos.

We enjoyed a much-needed break in one of Canada’s most charming cities, and spent most of our Easter Sunday beachcombing at Crystal Crescent Beach and scaling the bluffs at Herring Cove. Glorious. We spent a slow grey morning sipping lattes at our favourite café and ate lobster, fish and chips at a dive diner. It felt like a mini vacation.

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Beet Buckwheat Pancakes

The bright pink batter was a cause for alarm among my children at the start of a recent weekend pancake breakfast.

They expressed their concern as a stack of vibrantly coloured pancakes steadily grew next to my stove. “Don’t worry”, I assured them, “You love chocolate beet cake and you will love these too. I’m testing a new recipe for the blog.”

The first bite was hesitant; the second much more confident, and then: “Tell your readers they don’t taste like beets at all”Noah offered up, between enormous bites of fluffy pink pancakes.

Thanks for the tip, buddy. And so, readers? Today’s recipe is one hundred percent kid approved.

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Eat Seasonal: Beet Braised Lentils with Thyme and Apples

Fall comfort foods tend to have a reputation for being all kinds of rich and that is probably why we love them so, but today’s recipe proves that healthy can also be craveable.

We love our lentils around here and they make frequent appearances on the table in the vegetarian versions of Shepherd’s Pie and Sloppy Joes. They take on a satisfying meaty quality when cooked low and slow that makes them an ideal meatless main dish. Today’s braise is another perfect example.

I first intended this simple recipe as a side dish, but when topped with a quick slaw of julienned apple and tangy sauerkraut, I found it was everything I wanted for dinner.

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