April/May 2019

Save your fennel fronds for this tasty dish.

Don't throw away your radish greens! Use them (or in a pinch, spinach) to make this easy, cheesey dip. Best of all, you can prep it the day before!

You won't miss the meat in this hearty and flavourful bolognese. Sprinkle with  nutritional yeast for a vegan-friendly cheesy flavour. 

Rhubarb coffee cake with a streusel topping is a tasty spring treat.

Rhubarb-apple crisp is the spring version of your favourite fall recipe. It's perfect for stretching smaller bunches of rhubarb, when you don't have enough to make a rhubarb-only crisp.