Halloumi is a semi soft briny cheese with such a high melting point that you can literally grill it and it doesn’t melt. It’s a perfect protein to combine with vegetables for a meatless meal. Halloumi is traditionally made from goat’s and sheep’s milk, so it may contain less lactose than other cheeses. Check the label though because now that it’s more readily available, it may be made with some cow’s milk which is cheaper and more plentiful.
The tart flavour of rhubarb and cranberries with fresh lemon are a perfect match for the sweet crumbly streusel topping on these muffins. They’re not too sweet and even include a few healthier elements. You can make them when rhubarb is in season or any time from frozen rhubarb.
Nothing says spring like fresh cut asparagus. Chop some up with lots of other veggies and fresh herbs and make a delicious Spring Vegetable Frittata. This versatile dish can be served hot, room temperature or cold for breakfast, lunch or dinner.
If you’ve spent any time in the US, you’ll know that biscuits are a way of life. Not to be confused with scones which are typically made with eggs, or biscuits in Great Britain which would be called a cookie in North America, the Buttermilk Biscuit is a quick bread that’s soft and fluffy or flaky. I’m not a fan of the white gravy that’s sometimes served along side but I’m a huge fan of any variation of a Buttermilk Biscuit served warm with butter.
Carrot and Ginger Soup is silky smooth with a vibrant colour and a hint of warm spicy sweet ginger. There are very few ingredients in this speedy to make comforting soup and it’s thickened naturally with pureed carrots so there’s no gluten or dairy. And it’s budget friendly too, made with ingredients easily found year round.