This delicate salad is bursting with spring flavours and ingredients. The chickpeas provide added sustenance, making this a perfect side to a delicate Mother’s Day lunch or spring bbq. To make the salad spread further, toss it with 3 to 4 cups of baby spinach or other spring green.
Even though the calendar shows that we are almost into Spring, it still feels decidedly Winter-like outside.
A staple recipe that I like to make for busy weeknights, or any cool-weather evenings is chili. This version is made in a slow cooker, so set it on low in the morning and it will be ready to serve by dinner. Continue reading “Slow Cooker Quinoa Chili”
This hearty stew has a creamy red lentil sauce spiked with traditional pot pie veggies and seasonings topped with pillowy dumplings acting like the crust. Continue reading “Veggie Pot Pie Stew and Dumplings”