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Recipes

Serve Stuffed Fried Zucchini Blossoms with marina sauce

Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms, which are generally not for sale at a standard grocery, are a different story. So this recipe for Stuffed Fried Zucchini Blossoms is aimed at home gardeners, who know two things for sure: First, like caterpillars to a butterfly, zucchini blossoms are the earlier life form of the zucchini squash.

Eggs and half-and-half help make fluffy strawberry shortcake

The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.

Our Strawberry Topping was perfect here; it had clean, pronounced berry flavour and a thick, chunky texture that didn’t slip off our tender biscuits. For fluffy, not dense, biscuits, we called on our food processor for streamlined, foolproof mixing.

This summer, drink your vinegar as part of a delicious shrub

When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do with it. I usually make a pie or a crisp with rhubarb but I wanted to do something different.