How to make croutons from leftover stuffing

So you’ve probably heard of making stuffing or dressing out of croutons – but have you considered the reverse?

Why not turn leftover cubes of herb-scented stuffing into crispy croutons for topping soups and salads? I’m here to introduce you to this recent revelation I had in the kitchen, in hopes that you’ll put your leftover stuffing to good use this week – or after Christmas dinner.

Trust me, these buttery sage stuffing croutons are the ideal topping to your turkey noodle soup. I mean, what could be a better flavour pairing?

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Grilled Zucchini Salad with Hazelnuts, Feta and Yogurt Mint Dressing

Today my children go back to school, and I return to my desk as well to assume responsibility of my work life, both online and off.

As a closing note to the end of our carefree summer days – which were really and truly relaxing – I threw together a laid-back dinner on the weekend. My sister and brother-in-law had stopped by for a visit, so we put the baby to bed early, lit the coals on the kettle grill and opened a bottle of my favourite late-summer wine.

In a way, it was an intimate version of our harvest dinner which I host every August. My cookbook has more details and all the recipes from this annual backyard event, but essentially it is a slow dinner in the garden to celebrate the bounty of summer. It’s the one time of the year when I bring the white tablecloth and stemware outdoors –  a simple way to add elegance to a table with little effort.

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5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils

We’ve been brunching more than usual this summer, taking advantage of our own farm fresh eggs, garden herbs and produce.

I prefer more of a savoury start to the day and find that a breakfast featuring vegetables and eggs – with coffee of course – takes me a lot further in the morning than a sweet carb-y meal.

This extra fuel is essential for keeping up with three kids all summer long; kids who don’t believe in sleeping in and are functioning at one hundred percent by seven-thirty in the morning. Oh, big breakfasts are entirely necessary.

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Herbed Avocado Egg Salad Tea Sandwiches

Originally, I thought I’d keep this post short and sweet. It’s egg salad, after all. How much could I say on the subject?

Quite a bit, as it turns out. As I was working with each ingredient, I thought about why I prepared them the way I did, and how the sum of their parts all add up to a sublime sandwich that has everything going for it: taste and texture, crunch and creaminess.

These Herbed Avocado Egg Salad Tea Sandwiches recently graced the tiered serving plates of an afternoon tea baby shower I had the pleasure of hosting. A few guests asked for the recipe, and since Mother’s Day is coming up soon, as well as picnics and other spring parties, I decided to share my method here.

We’ve also just picked up six spring chickens from a nearby farm and are already getting our first brown eggs from the pullets. Also, my chives are starting to take off in the garden. So you see, eggs and herbs are always the first harvest from our urban homestead, and these delicate tea sandwiches are a perfectly appropriate way to celebrate.

Let’s get cracking (pardon the pun) and see how they are made.

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Kids in the Kitchen: Mexican Garlic-Oregano Bolillo Buns

Where I grew up in the frozen Yukon Territory, winter arrived early and stayed late, so the best way to cope was to embrace the snow.

Once a year our family hosted a sledding party that lasted all day; the crunch of our guests’ tires on snow beginning after breakfast and lasting into the night, when the Northern Lights flickered overhead.

Before the party, my mother and I would make bolillos, traditional Mexican crusty rolls, to serve with my mother’s hearty soup, and the pots of chili that guests brought. It was my job to shape the buns, making sure the ends were twisted and placing them on cornmeal-sprinkled baking sheets.

After the second rising, we would slash the tops lengthwise from end to end, and slide the pans into the oven to rise gloriously and turn brown all over.

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