Rhubarb & Orange Frangipane Galette

I hope you still have some rhubarb on hand, because we’re baking with it today.

I wasn’t originally going to share this galette with you as it is more of a hodge-podge of recipes than an original creation of my own, but it was so delicious, I knew I had to at least point you in the direction of my inspiration and hope that you are similarly compelled to bake.

As is the custom, it started with an over abundance of rhubarb in my garden and a not much time to fuss over a dessert. Rhubarb cornmeal muffins are delicious, as is my upside down cake, but I was contributing the sweet finish to a family dinner and wanted to contribute something light and pretty. Something that said “Spring!”.

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Sea Salt Focaccia with Radish Ramp Butter

Like each of my monthly #EatSeasonal recipes, today’s post was inspired by a couple of ingredients that are coming into their own right about now.

It wasn’t until I had worked out the kinks of the recipe and started photographing the dish, that I realized my Sea Salt Focaccia with Radish Ramp Butter would make a delightful addition to a Mother’s Day tea. Perhaps because of the blush pink spread or the sheer decadence of crusty white bread slathered with butter, but this recipe denotes a fancy tea and deserves as much.

(Oh hey, if you are going the afternoon tea route next Sunday, may I suggest these Herbed Avocado Egg Salad Tea Sandwiches and maybe these Triple Berry Scones. And then please invite me over.)

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Ten ways to enjoy more spring spinach

Each spring, spinach is the first package of seeds I scatter over the earth in our backyard garden. It’s a hearty seedling and easy to grow, and brings a welcome touch of green to our menu after a long winter.

Spinach precedes asparagus, artichokes and most other spring produce, which means we’re adding it to everything in May. Fortunately spinach is very versatile, as this post demonstrates.

As a rule, if you are enjoying your spinach raw (salads and smoothies) choose baby spinach, which will be tender and slightly sweeter. If you’re cooking the spinach, choose mature, larger-leaf spinach and remove the stems before cooking. Once picked, spinach does spoil quite quickly, so keep this post handy for when you need to add a little green (and iron) to you diet.

From breakfast to dinner, here are ten ways to enjoy more spring spinach.

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Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble

The boys had a few well-rehearsed pranks for us on April First, such as glue on the toilet handle (!), but the worst prank by far was played by Mother Nature: yet another snowstorm.

Snow in April isn’t a big surprise, but was still disappointing; I’m really, really ready for the snowbanks to melt. Yesterday the sun shone brightly, daring us to escape outdoors and defy the snow. So we did.

The boys shovelled the snow off of the fire pit and Danny built a roaring campfire. I brought pots and pans out from the kitchen and simmered maple beans and a cider ham over the open flame. In the coals I roasted sweet potatoes, and we boiled maple syrup to pour in the snow for maple taffy.

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Pork Chops with Roasted Pears, Sage and Shallots

Happy Thanksgiving to my Canadian readers! It’s a long weekend from coast to coast and I hope you are enjoying the time with family and friends.

This post was written and scheduled last week, so that I could spend my holiday baking pumpkin pies, roasting the turkey and dishing up dinner around my table. We’re hosting a wonderful big gang for a feast today and I am definitely in my happy place- the kitchen!

If you like, join me in the Simple Bites kitchen today (and any day!)by using Instagram Stories. First follow @aimeebourque on your Instagram app, and then tap on my profile picture to play the stories. Make sure you have the most recent update of the app.

Okay, now on to today’s recipe and a recipe round-up from our #EatSeasonal blogging group.

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