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by Alice Warner •

Rainbow Chard with Pine Nuts, Parmesan and Basil, Rustic Rhubarb and Strawberry Tray Pie with Caramel Sauce, Shaved Turnip and Radish Salad with Poppyseed Dressing and Thai Sesame Red Cabbage and Carrot Salad

Rainbow Chard with Pine Nuts, Parmesan and Basil from Fine Cooking is a quick and delicious way to use this nutritious veg. So good you can eat it by itself. Taste has a recipe for Rustic Rhubarb and Strawberry Tray Pie with Caramel Sauce that offers a different option for one of my favourites. Shaved Turnip and Radish Salad with Poppyseed Dressing uses two beautiful Spring root vegetables. Serving them shaved really allows the dressing to balance with the peppery roots.  Finally, we have a Thai Sesame Red Cabbage and Carrot Salad from Bowl of Delicious. It’s sour, salty, sweet and crunchy and will freshen your palette. Happy cooking, Alice