A week ago my fridge was full to the brim with strawberries and rhubarb. I put out the call on facebook - what would you make? And, I was shocked to see how many people said jam! We must be friends.

So that settled it in my mind, the first thing I was going to make was jam. When I went on my search for the winning recipe I had some criteria in mind. 1) I didn’t want to use commercial pectin. I prefer a looser and more natural set to my jam and I find that the pectin makes it too stodgy for me so I generally try to stay away from it. 2) Less sugar. Seriously, so many jam recipes have a ridiculous amount of sugar in them. I understand that it helps with preservation and with set, but when recipes are calling for 10 cups of sugar and only 8 cups of fruit, that’s a little lot overboard for me. 3) I wanted it to be fresh tasting. Which is a big reason why I wanted less sugar, because it can give the jam more of a candy flavour and hinder the freshness of the fruit from shining through.

When I found this recipe I knew it was the one to try. There’s no pectin and it has a fraction of the sugar compared to the other recipes I came across. But, the biggest thing that caught my eye and sealed the deal was the way it was cooked down. You start by cooking the fruit just enough to release the juices, then you strain the fruit, set it aside and then cook the juices until reduced by half. After that, you return the fruit to the pot and cook it until the jam is set to your liking. The reason I love this is because the fruit is cooked less, preserving more of a fresh flavour. Bingo! All criteria check marked!

This particular recipe is heavier on the rhubarb. This means that the rhubarb flavour really shines and the strawberry helps to sweeten it up and round it out. It has clean, crisp flavours and is just the recipe I needed to kick off the spring canning season. I already know that I’ll be making a double batch yet, before spring is through, because we are inhaling this stuff pretty quickly. And, we’re using it in so many yummy things. Which reminds me, make sure to whip up a batch soon because I have a delicious treat to share with you soon that uses this jam as it’s star ingredient!

P.S. If you’re not up to canning this recipe you don’t have to miss out. Just freeze it instead!

Rhubarb Strawberry Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

• 2 lbs fresh rhubarb cut into 1/2-inch pieces (about 6 cups)
• 1 lb fresh strawberries, hulled and diced (about 3 cups)
• 1/2 cup water
• 2 cups sugar
• 1/4 cup fresh lemon juice

Place rhubarb, strawberries, water and sugar in a medium-sized pot set over medium heat. Cook, stirring often, until the juices are released and begin to cover the fruit. Pour the mixture through a fine mesh sieve to separate the fruit from the juices. Set the fruit aside. Return the the juices to the pot and bring to a boil over medium-high heat. Allow to cook, stirring frequently, until reduced by approximately half (an easy way to check this is to use the handle of a wooden spoon. Dip it into the liquid to “stain” it. Then use that as a measuring guide for how much it’s cooking down). Skim off any foam that rises to the surface, as you go. Add the fruit back to the pot, along with any accumulated juices. Stir in lemon juice. Bring to a simmer and cook until a spoonful of the mixture mounds on a frozen plate without spreading. Once ready, you can pack it into jars, or tupperware, and freeze. Or, follow the process below for canning.

To can: While jam is cooking, sterilize 5, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 5 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

Makes: 4 cups

Adapted from Smells Like Home. Originally from Canning for a New Generation

I’ve made my fair share of onion dip. It’s always been one of my faves as far as dips go, and I always seem to be trying something new in search of that perfect go-to recipe. Most recipes I’ve made start out with a wack load of mayo. I love mayo as much as the next gal but there’s something about that, that gives me a little bit of the heebie jeebies – that’s a lot of mayo! Well, this dip is mayo free and is so delicious it immediately jumped to the top of my onion dip list. Now when I get a craving for onion dip, it is specifically for this recipe.

The first time I made it, it was Christmas and all of us ladies were hiding the bowl of dip and sneaking bites because I had obviously not made enough for the entire family and we just didn’t want to share. Finally the Christmas spirit won out and we put it out for everyone to enjoy. But man was it ever hard to give up.

I recently made it again for company and I knew I wouldn’t be able to live with my conscience another moment if I didn’t share it with you. It starts with a base of sour cream, which gets mixed with deliciously rich goat cheese, some deeply caramelized onions and a handful of chives. The flavours are so rich and deep I’m afraid you won’t be able to go back to the mayo stuff (never mind store-bought)!

I have to say that this dip makes one of the best burger spreads I have ever had. I mean caramelized onion and goat cheese on a burger? I really can’t think of a better combination.

P.S. Stay tuned for the homemade potato chips that we served with it. They are super-duper easy-peasy and I can’t wait to share them with you.

Caramelized Onion and Goat Cheese Dip

For a smoother dip, process in a food processor instead of mixing by hand.

• 1 tablespoon olive oil
• 2 cups diced onion (about 1 medium)
• 1 garlic clove, minced
• salt and pepper, to taste
• 1 cup sour cream
• 4 oz. soft goat cheese
• 1/4 cup finely chopped fresh chives

Add oil to a skillet and preheat over medium-low heat until oil starts to shimmer. Add onions and garlic, season with salt and pepper. Cook, stirring often, until onion caramelizes and turns a deep golden brown. Set aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork to break it up. Stir in the caramelized onions and garlic along with the chives. Taste and season again with salt and pepper. Cover and refrigerate at least one hour before serving.

Makes approximately: 2 cups

Adapted from Chow.

My husband doesn’t get to cook in the kitchen much. Give him a grill and a slab of meat and he’ll whip out one mean steak that’s perfectly charred and melt in your mouth tender. Since I love cooking so much, there aren’t many reasons for him to get in the actual kitchen on a regular basis, but one thing he can crank out like a pro is crepes. He is the crepe master. And, it’s one recipe that I know he can easily make with the kids without my interference. In other words, it’s a win for Mother’s day.

Crepes are not usually something that you think of for beginner cooks. And, with Mother’s Day coming up I think it’s safe to say that there will be a lot of beginner cooks in the kitchen this weekend. This recipe is for them. And for you, Mom.

No matter who’s making these crepes they turn out fabulous every time. When little hands are pouring the batter or swirling the pan they will more then likely come out in all sorts of funny shapes and sizes, but they will be just as tasty. Besides the most important thing, that makes them taste the best, is that they’re made with love. (Awww.)

These aren’t as fragile as a lot of crepe recipes are, so they won’t be as paper thin, but that’s what makes them have such consistent results. I think they’re just as delicious as a wispy thin crepe but there’s none of the heartache of throwing out the ones that don’t work. Win. Win.

I’ve included a video at the end of this post that me and my son created together to show just how easy it is for kids to make these crepes (with adult supervision of course!). Granted, it won’t win any awards for cinematography, but it was a fun little project for us to do together and he is so proud that those are his fingers in the video. And his little sister always cheers “Ma! Ma!” (Max! Max!) whenever we watch it. So with all that sweetness I couldn’t really resist sharing it with you. A visual always helps when you’re getting started in the kitchen right?

No-Fail Crepes

• 1/2 cup water
• 1/2 cup milk
• 1 cup flour
• 2 eggs
• 1/4 teaspoon salt
• 2 tablespoons oil (olive oil or canola)

Place all ingredients into a blender. Blend until smooth.

Heat a non-stick skillet over medium heat. Ladle 1/4 cup batter into the pan while you tilt it in a circular motion to spread evenly. Cook until the edges start to curl up, flip and cook until both sides light golden brown. Set prepared crepe on a plate and continue with remaining batter, stacking crepes on top of each other (you can keep them warm by placing the plate in an slightly warm oven). Top with desired toppings and roll up to serve.

Makes: 9 crepes

Filling Ideas

• peanut butter + banana + honey
• ham + cheese + mustard
• berries + whipped cream + chocolate sauce (for dessert!)
• cooked apple slices + cinnamon + maple syrup
• almond butter + sliced peaches + maple syrup
• butter + cinnamon sugar

Video

No-Fail Crepes for Mothers Day from Kitchen Simplicity on Vimeo.

Are you familiar with chia? Besides the pet. ;) I’ve been seeing a lot of chia puddings out there these days, and for good reason. These little seeds boast so many healthful properties – tons of protein, fibre, Omega 3′s, antioxidants and much, much more.  I’ve tried a couple different versions, even chocolate ones, but this was the first chia pudding that turned out just right for me and that we actually found crave worthy. It’s delicious on it’s own but the addition of in-season strawberries doesn’t hurt one bit.

These little seeds get a gel coating that expands as they soak up the liquid, turning milk into the thickness of pudding. The end result is very reminiscent of tapioca pudding except that the chia seeds retain their crunch. Keep in mind that while they are perfectly fine to eat without soaking them first, they can potentially dehydrate you, because of their eagerness to soak up surrounding liquids. But, this shouldn’t be a problem as long as you make sure you’re drinking lot’s of water, which you should be anyways!

Growing up, my mom used to chop up our fresh hauls of strawberries and toss them in sugar. I’d eagerly wait for them to soften and release their juices so we could start spooning them onto ice cream, pancakes, or anything we could get our grubby little hands on. Going with the healthier theme of this dessert I decided to toss them in honey just to give them that little bit of extra oomph they need to become soft and saucy. This is also one of our favourite topping for homemade yogurt.

With all the warm days ahead this is a refreshing, energizing and healthful treat to help power you through your day.

P.S. I buy my chia seeds from Costco. You should also be able to find them at your local health food store.

Vanilla Chia Pudding with Honeyed Strawberries

Chia Pudding

• 2 cups milk (or almond milk)
• 1/4 cup honey
• 2 teaspoons vanilla
• 1/2 cup chia seeds

In a medium sized bowl or tupperware container, whisk honey and vanilla into milk until honey is dissolved. Gradually whisk in chia seeds. Cover and refrigerate for 4 hours, whisking to break up clumps after one hour.

Honeyed Strawberries

• 1 cup diced strawberries
• 1 tablespoon honey

Mix together strawberries and honey in a small bowl. Let sit five minutes, stirring occasionally, until strawberries have softened and release their juices. Spoon over pudding to serve.

Makes: 4 servings

Pudding adapted from Weelicious.

In this post I’ve included a list of what’s in season right now, along with links to recipes on the blog that use them in their fresh (not frozen) form, to enjoy them at their best. I’ll be updating this space as I add more recipes to the blog, so feel free to bookmark this page for future reference and inspiration. I don’t have recipes for all of the vegetables yet, but I’m excited to dig in and get started!

Vegetables

Asparagus

Peak season: February-June

Asparagus Recipes

Asparagus with Easy Hollandaise Sauce

Artichokes

Peak season: March-May

Arugula

Peak season: early spring (and fall)

Avocados

Peak season: spring-fall

Avocado Recipes

Chipotle Chicken Tacos with Spicy Avocado Cream

Grilled Fish Tacos with Avocado Salsa

Guacamole Turkey Wraps

Beets

Peek season: late spring-fall

Kale

Peak season: late fall-early spring

Kale Recipes

Parmesan, Kale & White Bean Burgers

Green Beans

Peak season: May-October

Green Bean Recipes

Hoisin Chicken with Noodles and Green Beans

New Potatoes

Peak season: spring-early summer

New Potato Recipes

Summer Chicken Stew

Peas (Green/Sugar Snap/Snow)

Peak season: spring (and fall)

Snow Pea Recipes

Healthier General Tso’s Chicken

Radish

Peak season: April-July

Spinach

Peak season: early spring (and fall)

Spinach Recipes

Breakfast Wafflewich

Spinach Walnut Pesto

Greek Orzo Pasta Salad

Chicken Barley Soup

Vegetable Bibimbap

Greek Chicken Kabobs and Salad

Spinach Salad with Red Onion Vinaigrette

Watercress

Peak season: April-June

Wild Morel

Peak season: April-June

Fruit

Rhubarb

Peak season: April-June

Rhubarb Recipes

Strawberry Rhubarb Crumble Pie

Pavlovas with Lemon Whipped Cream & Vanilla-Rhubarb Compote

Sparkling Rhubarb Vanilla Lemonade

Rhubarb Crisp

Rhubarb Crunch Coffee Cake

Strawberries

Peak season: April-June

Strawberry Recipes

Mixed Berry Jam

Strawberris & Cream Soda

Strawberry Scones

Strawberry Poppy Seed Dressing & Salad

Strawberry Rhubarb Crumble Pie

Strawberry Lemonade Concentrate

Strawberry Mango Sherbet

Last-Minute Strawberry Jam

Strawberry Banana Meusli

Strawberry & Lime Layer Cake

Strawberry Cheesecake Mousse Towers

Free Printable

This handy printable includes the name of the fruit and vegetable along with the general timeline of when it’s in season. Keep in mind that this is a guideline for the northern hemisphere, so if you live somewhere like Australia, the dates will be different. Tack it on your fridge, on the inside of a cupboard, or in your recipe binder for easy access and reminding. Enjoy!

Head here for the free printable of what’s in season in spring.

We’ve been trying to find more ways to incorporate veggies into our breakfasts. Fruit is a lot easier to work into breakfast then veggies seem to be. A raw apple verses a raw carrot first thing in the morning? Apple please. So I’ve been getting creative with taking our go-to breakfasts and working veggies in, in a tasty way that you actually want to eat them first thing in the morning.

This oatmeal has become one of our favourites. It’s an instant oatmeal, but it uses rolled oats instead of instant. I can’t stand the texture of instant oatmeal, so this is a must for me. We like the versatility of making individual servings in the microwave because it’s quick, I can whip one up fresh when each person comes to the table, and everyone can customize their own easily. I can’t even remember the last time I made a big batch on the stove.

Filled with carrots, spices and maple syrup (or brown sugar) this oatmeal tastes remarkably like carrot cake. And, when you top it with walnuts and raisins, it just seals the deal. If grating carrots first thing in the morning sounds like too much work then grate a batch earlier in the week to have on hand for breakfasts. A food processor with a grating attachment makes quick work of it.

Enjoy some veggies for breakfast. I promise, it won’t be a chore. ;)

Instant Carrot Cake Oatmeal

To make this gluten-free use gluten-free certified oats.

• 1/3 cup rolled oats
• 1/4 cup grated carrots, packed
• pinch salt
• 1/4 teaspoon ground cinnamon
• pinch of ground cloves, ginger and nutmeg
• 1 tablespoon maple syrup or brown sugar
• 2/3 cup hot water
• 1 tablespoon raisins
• 1-2 tablespoon chopped walnuts
• splash of milk or almond milk for serving

Place oats, carrots, salt, spices, syrup and water in a microwavable bowl. Microwave for 2 minutes. Stir. If needed continue microwaving in 30 second intervals until desired consistency. Top with raisin, walnuts and milk just before serving.

Serves: 1

In a perfect world we would all have unlimited access to all-natural maple syrup at our fingertips (or if you’re Aimée you’d tap your trees and make your own. Brilliance I tell you!). But in reality, for most of us, it’s just so darned expensive, especially if you live outside of Canada or the US. It’s no secret that maple syrup is my favourite processed sugar alternative, but I know it’s not always possible to be as carefree with it as I tend to be (I’m Canadian, I practically bleed maple syrup). So today I’m sharing my go-to homemade syrup that replaces the butter flavoured stuff from the store. It’s not meant to be a maple syrup substitute so don’t go substituting it for maple syrup in recipes (that would kind of ruin the point ;)).

This syrup is just as delicious as Aunt Jemima’s but the ingredient list is a lot shorter. I always think it’s a good idea to make these kinds of things at home so you can see just how much sugar goes into it – it makes you more mindful when you get to pouring it over your pancakes. Syrup will never be healthy but you can make it just as flavourful and a lot more healthfully (i.e. less processed) at home. Plus it’s quick and simple, and pretty cheap to boot.

It’s the weekend. Go forth. Make pancakes. Make syrup. And, enjoy!

Butter Flavoured Pancake Syrup

• 1 cup packed brown sugar
• 1/2 cup water
• 3 tablespoons honey
• 2 teaspoons butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure maple extract

Place sugar, water and honey in a small saucepan. Bring to a boil. Boil one minute. Remove from heat, stir in butter, vanilla and maple extract until butter is melted. Serve immediately or cool (syrup will thicken as it cools). Store, covered, in the fridge.

Makes: 3/4-1 cup

We had a late Easter celebration a couple weeks ago. I decided to stray away from the more traditional pies and tarts and make cupcakes instead. Partly because they transport so well, and we were driving 2.5 hours to get to my parents, but mostly because I was in the mood to make cupcakes! And when the mood strikes for cupcakes, I listen.

When it comes to cupcakes, chocolate is where it’s at. But since this was an Easter celebration I wanted something a bit more springlike than just plain chocolate. So, I took my favourite triple chocolate cupcakes and adapted them to be chocolate raspberry. Seriously. Yum. I’m not exaggerating when I say that everyone who tasted them immediately fell in love. And really, how could they not? A fluffy, not too sweet, chocolate cupcake gets stuffed with rich raspberry ganache and topped with a whipped raspberry frosting. Divine!

I had one last jar of homemade seedless raspberry jam from our raspberry haul last summer and I really think that made a big difference in the flavour. If you don’t have homemade, go with the best quality you can, because you want maximum flavour not just sweetness. I made eight grain-free cupcakes alongside the regular ones, and the filling and frosting were enough for those as well, so you may have some leftover or you can just pile on extra frosting and drizzle the tops with extra ganache. I don’t think you’d here any complaints about that!

I had a heck of a time making the frosting. I used my mom’s old handheld mixer that she got as a wedding gift 30+ years ago. Ha ha. It was a gong show and slightly terrifying. The beaters would randomly come flying off or it would shut off suddenly because the cord fell off. It took both me and my husband to keep that thing together and pieces were still flying off. So the frosting was probably not as smooth and fluffy as it would normally be, but we had a good laugh. :) And, it was worth all the flying pieces in the world because that frosting, oh that frosting, it was absolutely scrumptious. And it ended up being everyone’s favourite part. When frosting beats ganache, you know it’s good!

Raspberry Truffle Cupcakes

Chocolate Sour Cream Cupcakes

• 1.5 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 oz. bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup unsweetened cocoa
• 1/2 cup boiling water
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 1/2 cup buttermilk*
• 2 large eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (you will need 15-18). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.

*To make a quick sub for buttermilk add 1/2 tablespoon white vinegar or lemon juice to a 1/2 cup measuring cup. Fill the rest of the way with milk. Let sit for 5 minutes. Use as directed in recipe.

Raspberry Ganache

• 5 oz. semi-sweet or bittersweet chocolate, finely chopped
• 1/4 cup seedless raspberry jam
• 1/3 cup heavy cream

Put the chocolate and jam in a small bowl. Bring cream to a boil and pour over the chocolate and jam. Let stand 3 minutes. Stir until smooth. Allow to cool to room temperature before using. If making ahead store, covered, in the fridge. Reheat in the microwave until spoonable.

Whipped Raspberry Frosting

We love the frosting just the way it is, but it will be hard to pipe because it’s on the sticky side. Feel free to add more icing sugar to make it more pipe-able, just keep in mind that the more sugar you add the sweeter it will be and less raspberry punch you’ll get. Kept as is, you can just spread it on with an offset spatular or with the back of a spoon or knife.

• 1 cup butter, room temperature
• 1/2 cup seedless raspberry jam
• 2 cups icing (confectioners) sugar
• 1 teaspoon pure vanilla extract

In a stand mixer, beat butter until pale and creamy. Add remaining ingredients and beat until fluffy and creamy.

Assembly

• fresh raspberries, for garnish

Cut out a small cone in the centre of each cupcake. Save scraps for another use, or discard. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out (see here for a visual). Refrigerate to set, if needed. Spread on frosting in desired fashion. Top with raspberries just before serving. Store, covered, in the fridge.

Makes: 15-18 cupcakes.

Cupcake recipe adapted from My Recipes. Filling and Frosting adapted from Annie’s Eats, originally from Culinary Concoctions by Peabody.

Oh man, am I yearning for spring. I mean, technically it is spring, but apparently Alberta hasn’t gotten the memo. Last weekend we woke up to snow, I made myself a mug of tea, grabbed some of these cookies out of the freezer, planted myself in the corner of the couch with a soft blanket, and watched the snow fall. It all sounds so cozy, if we hadn’t had six months of this already. I am supremely jealous of all the spring photos I’m seeing everywhere. I’m happy for you, I really am. But I am so sad for me. Poor, poor me. ;) At least I have these cookies to comfort me. With the prediction of snow again this weekend I have a feeling I’m going to need them!

I’m always on the lookout for good gluten-free recipes that satisfy even the pickiest wheat-eaters palate. I think it’s important to make everyone feel included at social gatherings, but making separate food for everyone isn’t really the optimal thing to do. So why not just make delicious gluten-free recipes that everyone can enjoy together? That is what my Easy Gluten-Free series is all about.

These cookies are just what an oatmeal cookie hopes to be – nice and chewy with hint of spice. One bite tastes like a chocolate chip cookie, the next like cinnamon and raisins. It’s a happy surprise with every bite. They’re a tad bit crumbly compared to a traditional flour-based chocolate chip cookie, especially after you freeze them, but I think they fall nicely into the oatmeal cookie category. Just don’t go smashing them around, ok?  ;)

Oatmeal Chocolate Chip Raisin Cookies

• 4 1/2 cups rolled oats*, divided
• 2 tablespoons cornstarch
• 1.5 teaspoons ground cinnamon
• 1 teaspoon baking powder*
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup chocolate chips
• 3/4 cup raisins

*check the labels to ensure they’re gluten free.

In a blender or food processor, process 1.5 cups rolled oats until finely ground. Pour into a medium-sized bowl along with cornstarch, cinnamon, baking powder, and salt. Set aside.

In a large bowl beat together butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in oat mixture until evenly mixed. Stir in chocolate chips and raisins, along with remaining 3 cups rolled oats.

Drop cookies 2 inches apart onto parchment lined baking sheets (about 2 tablespoons each), forming into a rough ball shape. Bake at 350ºF for 15-18 minutes, or until they begin to turn golden brown on the edges. Let cool 2 minutes before removing to wire racks or paper towel to cool completely.

Makes approximately: 3 dozen

Adapted from Everyday Food.

A couple of years ago I couldn’t have imagined our family eating a meal where the star ingredient was mushrooms. My husband was never a fan, but every once in a while I would make them anyways just in case he changed his mind. And, he did. The changing point came when I first made these cajun grilled pork chops with creamy mushroom pan sauce. Don’t they always say that you have to introduce a food to a child 10-20 times before they’ll start liking it? I guess it works with husbands too. Hehe.

Ever since then I’ve realized that, very often, someone may not like a certain food simply because they don’t like the way it was prepared. That’s why we never say never in this family. If we don’t like something we try it a new way until we find the preparation we like.

Now we can’t seem to get enough of mushrooms. We put them on everything from burgers to pizza, in frittatas and salads. We almost always have a stash of mushrooms in our fridge. What a change!

These sandwiches are truly crave worthy. Start with some toasted, crusty whole grain bread, slather on a quick mustard aioli, pile on fragrant mushrooms and garlic, top it all with cheese and broil until the cheese is melty and golden. Just describing it makes my mouth water.

You can serve it for lunch with smoothies, for a quick dinner with a salad, as a side to grilled meat or pasta, or even as an appetizer for a guest worthy meal. A recipe that is as delicious and versatile as that definitely has a place in my recipe folder.

Mushroom Aioli Toasts

Any cheese can be used to top these toasts. On an everyday basis we like cheddar. For a dinner party feel free to splurge on some fontina. If using for appetizers serve on baguette slices for smaller servings.

Mushrooms

• 1 tablespoon butter
• 1 tablespoon olive oil
• 16 oz. mushrooms, sliced
• 3 garlic cloves, minced
• salt and pepper, to taste

Mustard Aioli

• 1/4 cup mayonnaise
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon honey
• 1 garlic clove, minced
• salt and pepper, to taste

To Assemble

• 8 slices crusty bread
• 1 cup shredded cheese (cheddar or fontina)

Place butter and oil in a large nonstick skillet, let melt over medium heat. Add mushrooms, cook until softened. Season generously with salt and pepper, cook until liquid is gone and mushrooms start to brown a bit. Add garlic and cook 30-60 seconds, just until softened.

Meanwhile stir together all of the ingredients for the aioli in a small bowl. Set aside.

Preheat broiler to high. Place bread slices on a large baking sheet. Broil for 2-3 minutes until golden brown. Spread each toast with aioli. Divide mushrooms evenly between toasts and top with cheese. Place under broiler until cheese is melted and bubbly. Serve immediately.

For a fresh take, top with salad greens before serving.

Makes: 8 toasts

Adapted from How Sweet It Is. Mustard Aioli adapted from Bobby Flay’s Barbecue Addiction.