A round up of recipes featuring eggs

With Easter just around the corner, I’ve got Eggs on my mind. Although grocery stores make it possible to have eggs all year round, Spring is when eggs are naturally at their nutritional peak, which partly explains why they are featured so prominently on the Easter menu.

If you are looking for a way to use eggs as part of your Easter decor, check out this post on  How to Dye Easter Eggs Naturally.

If you are looking to understand why all eggs aren’t created equally and how beneficial it can be to buy local eggs this Spring, check out this post on The Beauty of Farm Fresh Eggs and How to Source Them.

And if you need recipes, to fill up the Easter Menu or to use up all those leftover eggs after your holiday guests hit the road, we’ve got you covered. Here are Eight Great Egg Recipes for Spring that the whole family will enjoy!

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Cobb Salad Sandwich with Avocado Spread

Easter is right around the corner, and, for my family, that means there’s bound to be leftover ham and boiled eggs. I rarely want to eat leftovers as-is, so I always try to find a way to turn them into a different meal. Leftover roasted chicken becomes chicken salad or taquitos, or other favourites.

With ham, the obvious choice is to put it on a sandwich and call it a day. However, I also wanted to make use of the dyed eggs that are sure to fill our refrigerator the day after Easter. Enter the Cobb salad sandwich.

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Eat like the Irish: Baked Cheese Toasties

Happy St. Patrick’s Day! As we discussed last year, part of my family hails from the Emerald Isle, and as every March 17th approaches, I eagerly anticipate another chance to cook food from the country of my ancestors.

You’re probably already familiar with Guinness beef stew, Colcannon, and soda bread/biscuits, traditional and popular Irish fare, not to mention the many green dishes that take over the table at this time of year.

I love most of these dishes, I truly do, but I’ve been increasingly interested in wanting to know a little more about the meals that aren’t the most familiar or famous, but are the hearty plates that a home cook prepares for their family on a daily basis, like today’s toasties.

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Feed a child, nourish a mind (Recipe: Tuna Cheddar Lunchbox Bites)

When my children first started school, I learned a vital lesson in nutrition, communication, and well, Mothering 101.

Here’s what happened: occasionally the boys would come home irritable; falling apart at the slightest grievance, snappy, and unable to focus. I’d power through those tough afternoons, admittedly breathing a sigh of relief when they were down for the night. As part of the evening kitchen clean-up, I’d tidy up their lunch boxes; often so tired or distracted that I hardly noticed what was left over.

Eventually, I connected the dots. On the difficult days, there was considerable leftover food in their lunch. Perhaps they had wasted time during their lunch hour or disliked what I had packed for them, but whatever the reason, their energy hadn’t been sustained for the whole day. It was a humbling moment for me as a mother. Of course. I had blood sugar crashes, so why wouldn’t they?

We started talking more about their preferences (how fortunate we are to have options). I encouraged them to help me prepare their lunch boxes in the morning and they had more of a say in fruits and vegetables. We baked together on weekends: chocolate chunk cookies, oatmeal muffins, and zucchini bread and froze the goodies for future lunches.

It broke my heart to think of them going hungry at school; I should have communicated better. Fortunately those crotchety after-school attitudes are now a thing of the past.

After that learning experience, I’ve had a heart for less privileged mothers who daily see the hunger signs in their own school children (oh, how they watch and ache) but are unable to provide even the most basic of lunch.

Today’s post is a little unusual, but it is one I am proud to share. In short,  I’ve partnered with a group of food bloggers to help provide school lunches for South African children. It’s really exciting! I’m also sharing a recipe for an absolute favourite (and totally simple) lunchbox staple, so please keep reading.

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Breakfast in minutes: One-Pan Crispy Bacon and Roasted Asparagus with Baked Eggs

Our weekend farmer’s market outing was a soggy affair, the kind where you dash through the droplets, a child in each hand, and make a beeline for the tarps. It was not the time nor the place to leisurely stroll from stall to stall admiring the butter tarts and the goose eggs; instead I headed straight for the asparagus.

I picked up two fat bundles, thinking I would -finally- get a batch of pickles put up, but the asparagus didn’t last more than a few hours in my kitchen. On Sunday, as the water dripped down off the porch roof and I faced yet another chilly, wet day, I wrenched open the fridge and pulled out bacon, eggs – and the local asparagus.

We needed something substantial and beautiful to beat the weather blahs. Strong coffee is good and all, but it only does so much. This quick breakfast of crispy bacon, eggs, and roasted asparagus hit the spot and I’m a little shy to admit that Danny and I polished off the entire pan between the two of us.

Later on the sun came out, but at that point, the weather didn’t matter anymore.

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