We’re waiting with delicious anticipation for the start of summer fruit season here in BC.
The season is short and sweet, just like the fruits but plentiful; luscious and fragrantly ripened fruits with vibrant colours; from delicate shades of peach, rich golden apricots to deep ruby hues of cherries.

In the meantime we have apples, which are practically year round in these parts, and when the sunshine has us craving fruit, we turn to apples.

Apples are awesome! Rich in disease-fighting antioxidants and soluble fibre, they’re a staple on my weekly grocery list – sometimes we buy a lot and don’t eat them fast enough, and in the summers, fortune occasionally smiles on us with a shipment of Envy apples from New Zealand.

Our over-abundant apples usually go into making these apple hand pies, or some other delicious apple filled pastry.
I love these portable and old fashioned pies! They’re adorable and make a delightful snack.

Chopped apples cooked gently in cinnamon, vanilla and sugar, stuffed into flaky pastry dough and baked – they’re aromatic, warm and comforting.

The sweet flavours of apples and cinnamon, with the hint of lemon, the buttery crust… absolutely addictive.

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When my last tin of Bird’s Custard Powder was nearing its use-by date, I scoured the internet looking for different ways to use it up quickly, which is how I found these custard shortbreads.

I’m so glad I found them, they’re quick and easy to make, and melt-in-your-mouth delicious, now I’m kind of sad I ran out of custard powder – I need an excuse to get another tin, because I want to make these over and over again.

I recently made a batch for my friend K’s dad to take on his flight back home to the UK, he loved them so much (or appreciated the gesture), he’s promised me a large tin of custard powder when he’s coming back this summer.

The cookies are similar to these Christmas time cookies, with custard powder instead of almond meal, the texture is a little bit more airy and delicate, and the taste is lighter.

They make the perfect snack-time treat, and I’m in love with their bright yellow colour.

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I’ve been feeling a little unmotivated lately; or perhaps lazy would be appropriate, but that’s such a four letter word…
Something must have happened to me in New York because I don’t think I’ve been myself since I got home.

I’m still struggling to finish unpacking from that little trip, and all I seem to be doing lately besides going to work, is staying in bed and reading – because, you know…“literature is the most agreeable way of ignoring life”

Admittedly, the few times I forced myself to go out were actually nice, like the afternoon I went grocery shopping for this tomato, basil and cashew sauce – it was a bright sunny day.

This sauce is bright too; I love it for its simple fresh ingredients; it’s a little creamy from rich-tasting cashews and has a smooth tangy flavour from the tomatoes and basil.

I make a big batch, usually doubling the recipe and freeze some for later use; of course, it’s good tossed with pasta, but I use it in a few other dishes as well – on toast, sandwiches and flatbread, or tossed with roasted vegetables.

It’s technically a ‘summer sauce’, but occasionally I’ll come across some good looking hothouse tomatoes and the perfect bunch of basil and cave, also because it’s one of those easy no-brainer sauces that one makes when one is feeling unmotivated.

Like I said, I made a big batch… just in case it takes me a while to get out of this funk I find myself – it makes dinner interesting without too much work.

A little note on when making this sauce; depending on how you prefer your sauces, feel free to add another 1/4 – 1/2 cup of wine or water to the sauce while it simmers, if you feel it’s too thick.

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It finally feels like spring and this weekend we had just the perfect weather to prove it.
I love, love this time of the year when spring begins and our little part of the world feels rejuvenated.

On Saturday, our first official spring weekend of the year, we took a leisurely drive on the Sea-to-Sky Highway to Porteau Cove (more on that soon).
We lingered, but not for too long because we had a late lunch planned; a modest but good vegetarian fare with good friends.

My contribution to lunch was this black-eyed pea salsa; I really like this salsa, the concept, the textures and flavours are stirring, and it’s livened with this bold herbed sauce inspired by this magic sauce from 101 Cookbooks.
I use mostly dry herbs for this sauce and a lot of crushed pepper flakes (but you don’t have to).

My secret ingredient is baharat, a Middle Eastern spice that impacts warmth, a slight sweetness and a smoky aroma to the sauce.
The name baharat probably sounds exotic but it just means spice in Arabic, I get mine from a superb little spice company from Salt Spring Island, although I recently found a simple enough recipe, so I may start making my own.

This is a kind of salsa that is even better the next day (or the day after…) when all the ingredients have gotten to know each other better.
It’s yummy on its own or as a dip or a side, I love how simple and yet delicious it is over rice or couscous, it’s ridiculously addictive with chips.

You could use black beans, chickpeas or your favourite type of beans, but I do prefer black-eyed peas for its creamy flavour.
Canned beans are very much ok, but if you’ve been holding off on cooking your own beans because you’re unsure (I used to be), my friend B. of the wonderful blog, Recipes from a Pantry has a handy guide on how to cook black-eyed beans.

I made a big batch hoping to have leftovers for my trip to New York tomorrow night (for which I’m very excited!).

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I went to my first Pilates class several weeks ago having wanted to try it for a while now.
My class is filled with mostly lithe women doing impressive twisty-bendy things with their bodies; while our encouraging instructor, in a soothing lyrical tone directs us in fluid poses, promising rewards like flexibility, loosened and opened hips, and a graceful mind.

I met another newbie in the first class, an older woman on the mat next to me; we seemed to be the only ones struggling.
After a particularly hairy pose, she asked, whispering; “Do you know why it’s so important to have our hips opened?” I laughed, lost my balance, and fell out of the pose.
The next class, the woman saved me a spot by her side and we worked in silent camaraderie.

It’s been a few weeks now and the class feels less intimidating, we’re getting better, the woman and I; and I feel good after each class.
So now I’m always running around on Tuesday evenings, rushing to get to Pilates – I’ve become one of those people.

Tuesday dinners are quick, not too heavy but still substantial – this is where these veggie flatbreads come in.
Fresh flavourful vegetables piled on top of thin crispy bread, it’s versatile and fast – the dough is premade and the veggies prepped ahead of time, all that’s left to do at dinner time is to assemble and bake.

For this tomato, pepper and onion flatbread, I slathered red cabbage pesto and an antipasto spread on the dough before heaping the vegetables on top. My antipasto spread made the flatbread a tad oily, so I’m thinking hummus next time, and maybe throw in some spinach to green it up.

There isn’t a step by step recipe for this, but here’s a guideline:
Stretch or roll out medium-sized bread or pizza dough, spread your favourite type of sauce; tomato sauce, pesto, hummus, etc.on the top.
Pile on chopped tomatoes, peppers and onions. Bake for 10 – 15 minutes at 350 degrees F. until golden brown. Sprinkle with salt and pepper flakes and enjoy!
Alternatively, you can use pita bread or naan and bake for 5 – 10 minutes at 350 degress F.