Spring Ramp, Radish & Spinach Soup

As much as I love the hearty sugar shack fare we enjoy during sugaring off season in Quebec, I’m ready to lighten up for spring.

Last weekend, we had one final maple-coated feast, which we were privileged to enjoy with Alana and family, who were passing through town. Cider-glazed ham, maple baked beans, tourtiere, and heaps of roasted asparagus with ramps kept us around the table for over an hour. Then dessert – maple taffy poured on a slab of snow from my chest freezer – kept us at the table a while longer.

Later, the children scattered to play a board game while we lingered over coffee and discussed blogging, cookbook writing, food and family. It was wonderful to have a slow afternoon, with no nagging thoughts about what I should be doing instead. Since handing in my manuscript for Brown Eggs and Jam Jars, I’ve been reveling in the spare hours and the respite from the enormous project.

It’s a new season, both out and about on the homestead, as well as in my work life of blogging and book writing. Today’s soup recipe feels like a cleanse, and in many ways it could be squarely placed in the detox camp. I wholeheartedly believe in spring cleaning my body with real foods, so consider this the beginning.

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Creamy Broccoli Spinach Soup

I love the stretch of days between Christmas and the New Year. The holidays slow down again and there is a lot more time for relaxing and enjoying the family at home.

There is also a lot of time for eating and snacking . . . perhaps a little too much time! If you’ve already eaten as many candy canes and sweet rolls as I have this holiday season, this Creamy Broccoli Spinach Soup will help get you back on track.

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Spotlight Ingredient: Spinach (Recipe: Spinach Ricotta Shells)

As the Dowager Countess innocently inquired “What is a ‘week-end’?” on Downton Abbey, I too have experienced my days merging together into one blur. However, I haven’t been idly sipping tea and sacking servants, rather I am so immersed in the routine of feeding-burping-changing-bouncing Clara, that most days feel the same.

We’ve passed that six-week milestone together, Clara and I. She is more alert and smiling sweetly, stealing my heart every time her little mouth turns up at the corners. I have so enjoyed the early days, but truth be told, I’ve missed blogging, and I can’t wait to get back into developing recipes and sharing them with you.

I have to extend a big “thank you” to the guest bloggers who helped fill my shoes while I took some time off. Annie, Kelsey, Andrew, Jan, Katie, and Jessica – thank you for sharing your expertise with my readers! You’ve enriched this space and lent a different perspective on everything from freezer cooking and finicky eaters, to fresh mozzarella and feeding tweens. So, thank you!

Now let’s talk about spinach. It’s one of the earliest spring vegetables, and as my son loves to remind me, is a super food. That alone is reason enough to make this pasta for dinner tonight.

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