Cobb Salad Sandwich

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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Asparagus - Header

Roasted Asparagus with Buttery Lemon Breadcrumbs

Our traditional Easter dinner is looking a little different this year.

My beloved first born’s birthday happens to fall on Easter Sunday, so we’re shifting things around to make space for both special occasions. My sister-in-law is hosting a multi-family dinner on the Saturday night of the holiday weekend, and I’m taking on Easter brunch the next day, reserving dinner later that night for Ben’s birthday celebration.

Seeing as he’s in charge of the menu that evening, I imagine we’ll be dining on pulled pork, poutine, and donuts for dessert, a decidedly un-Easter meal if there ever was one. In an effort to make up for it, I’m planning a buffet of seasonal spring foods for the brunch earlier in the day.

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urban homestead

A homestead tour and an interview with Aimée

Spring is gradually edging out signs of winter on our little property, but it isn’t pretty.

The remaining snow lies about in grey icy heaps, a far cry from the pristine powder that fell for so many months. Rain has left pools of sludge in patches where the snow has melted and various unwanted items (like the butt ends from our New Year’s Eve fireworks) are revealing themselves in the mud.

I’m impatient for greenery, which is why Faith’s article over on the Kitchn was such a fun reminder of all that is to come in a few short weeks. The executive editor of one of the most popular food sites on the web dropped in for brunch last fall and I gave her a little tour of the homestead.

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Sugaring off | Simple Bites

10 things you probably didn’t know about making maple syrup (Recipe: Maple Sausage Patties)

We’ve been waiting for the sap to start running so we can continue to make maple syrup. And waiting. And waiting some more.

The ideal conditions for sap collection is above freezing temperatures during day, and below freezing at night. Unfortunately, it’s been consistently so dang cold that nothing has really happened. Then we had one glorious day with full buckets, and now it has been consistently above freezing – so no more sap.  Sheesh.

Since we can’t elaborate further on our personal progress, I’ll share a few particulars I’ve recently gleaned about making maple syrup and then add in a killer recipe for your Easter brunch to boot. Ready?
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Cobb Salad Sandwich

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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