Herbed Avocado Egg Salad Tea Sandwiches || Simple Bites

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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Afternoon tea baby shower || Simple BItes

An Afternoon Tea Baby Shower

It almost seems like a cliche to write about a shower in April, but I had to share a few details from a recent celebration that was a long time coming.

This afternoon tea is also another chapter in my sister’s story, and since you’ve already joined us virtually for the winter engagement, the West Coast wedding, and the backyard reception here on the homestead, it’s only fitting we tie things up with a baby shower.

Now this joyous event had originally been planned to take place back in November, when my sister, Miranda, was six months pregnant, a comfortable stage of the pregnancy to travel from her Halifax home.

The invites had been sent, Miranda had purchased a plane ticket  – and then my nephew was born early. Almost 2 months early.

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Easy Homemade Harissa Recipe || Simple Bites

Quick Homemade Harissa from ‘Whole Bowls’

Step into any book shop these days and you will be greeted by a fresh array of new spring cookbooks. It’s hard to know which ones are keepers amid the wide selection.

A large percentage of these books come across my desk, and I spend many evenings reading them cover to cover. In spring and in fall, the busiest times for publication, cookbooks are my novels. I binge on them like a cult Nexflix show. A few make it to my kitchen, a handful more remain on my shelf, and the rest go on a pile to give away.

Fellow Canadian food blogger Allison Day has a new cookbook, Whole Bowls, and it landed in my hands a few short days before my Noah was diagnosed with pneumonia. This was a few weeks ago, when I was sufficiently ‘done’ with winter produce, yet I became excited to cook while reading Whole Bowls – the first sign of a great cookbook.

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Easy Maple Mustard Chicken Drumsticks with Roasted Radishes & Asparagus :: Simple Bites

Easy Maple Mustard Chicken Drumsticks with Roasted Radishes & Asparagus

If you make it past the little family table anecdote I am about to recount, then you will find a simple dinner recipe that needs to go on your week’s menu plan.

It’s inspired by maple season, of course, but combines classic French flavours – lemon, garlic, mustard and tarragon – into a sticky glaze for pan-roasted chicken drumsticks. Spring vegetables roast alongside the chicken and are tossed in the pan juices just before serving.

We’ve been loving it with roasted radishes, potatoes, asparagus and sweet potatoes; basically, whatever we can get our hands on this time of year.

On a side note, I had forgotten how much I enjoy chicken with tarragon and now I must remake an old favourite for entertaining, Chicken with 40 Cloves of Garlic. The roasted garlic perfumes the whole house and marries with cream and tarragon for a sauce that garners your guests’ full attention.

But back to my story, and then the recipe. Read on!

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Make-Ahead Steel-Cut Oatmeal with Maple-Stewed Berries :: Simple Bites

Make-Ahead Steel-Cut Oatmeal with Maple-Stewed Berries

This past week offered the opportunity to actually get outside and tromp around the homestead a bit. Hello Spring!

Among my discoveries, I noticed that the snow melted from the raised beds and small scarlet nubs of rhubarb are pushing through the mulch. The oregano patch is starting to show some green underneath the tangle of brambles and the raspberry canes are finally free of ice. Life is returning.

We’ve ordered our pullet hens from the farm and next weekend we’ll make repairs on the coop. Small brown eggs are synonymous with spring around here and in a few weeks production will start.

Say, if you haven’t toured our homestead yet, why not take a peek? And of course, find the expanded version, with recipes, stories and urban homesteading tips in my recent cookbook.

I’m holding out for local berries and our homegrown raspberries and (so far) have not been tempted by the imports from Mexico. Thankfully I still have a stash of Quebec strawberries and blueberries in the freezer from last summer. Gently stewed with some of this-season’s maple syrup, they make a delicious topping for nutty oatmeal.

Speaking of oatmeal, my favourite variety just became a lot more easily available, thanks to a new do-ahead method that I have been playing with for weeks.
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