Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.
You can roast more than one colour of beet, such as golden and red, at the same time. Just remember to wrap each colour individually in foil to prevent them from bleeding into each other. Garnish with fresh tarragon, if available.
Serve with: Rice and wilted spinach. Boneless skinless chicken breasts are lean and quick to prepare. For something different throughout the month, try a variation.
Sweet honey mustard vinagirette dresses up a spinach and radicchio salad.
The filling in this pie-cum-cake varies. Rhubarb is the spring favourite, and plums are a juicy fall alternative.
Perfect for a cozy winter dinner, these tasty patties are seasoned with thyme and served with a Worcestershire mushroom sauce.
At a glance, this may look like an everything-but-the-kitchen-sink salad, but its seasonal ingredients meld beautifully. Soaking the shallots in vinegar pickles them slightly.
These delicious biscuits are full of cheesy goodness. They are best served with just about any meal: breakfast, lunch, dinner or as a snack. They can be reheated in the microwave if you don't devour them right out of the pan.
The rich, tasty buttercream in this torte has the silkiest texture and best flavour when made with good-quality chocolate.
