Every month that brings us closer to summer means that we get more and more selections to choose from in the produce department. My local farmers market is really beginning to blossom with choices like asparagus, broccoli, cauliflower, Spring greens, herbs, leeks, mushrooms, peas, mango, rhubarb, and soooo much more.

Like every month, below I’ve highlighted the in-season produce for May plus links to five recipes for each fruit or vegetable. Enjoy!

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Three cheers for Cinco de Mayo!! It’s quickly approaching and I can’t think of a better way to celebrate this fine holiday than with a fancy-pants margarita!

Strawberry Rhubarb Margaritas with Muddled Lime

Actually, a bunch of us food bloggers have decided to celebrate in a HUGE online party that we’re calling MARGARITA WEEK. This whole deliciously fun event is hosted by Kate at ¡Hola! Jalapeño and you can click HERE to see all of our favorite margaritas (with more recipes to come over the next couple days). So wonderfully exciting!

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I’m back in Montreal after a looooong weekend away and it feels GREAT! Paul and I have a date night booked at our favourite wine bar for this evening and I can’t wait to sit back and sip some serious red.

Best Banana Muffins

After months and months of planning, the bachelorette weekend that I planned for my best friend is completed. We dressed her up in ’80’s gear, got our make up done, did yoga, ate too much cake, played a whole whack of games and danced our hips sore. It was such a fun weekend to plan!

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It’s here! It’s here! You know that bachelorette weekend that I’ve been planning for months? Well, it starts tomorrow! And I can’t say a thing about it just in case the bride-to-be happens to read this. I’ll fill you in after the weekend, but what I CAN tell you is that I bought fluorescent pink tights and a tutu for it. Totally reusable, right?? 😉

Seedy Sourdough Bread

About three weeks ago I decided that it was absolutely imperative that I make my own sourdough bread. Besides challah, it’s my favourite, and now that I know I’m moving away from the city in a few months I absolutely needed to know that making good sourdough bread at home could be done.

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These past few days have FLOWN by. Paul and I got back from British Columbia on Friday and we’ve been dreaming about what our lives will be like living out West ever since.

Coconut Almond Breakfast Quinoa

We had a great vacation! We looked around the Fraser Valley for where we’d like to live, did quite a bit of hiking, and drove around the area looking for microbreweries and picnic spots. We also stayed at the cutest little mountain cabin without any internet and really enjoyed some “time away”.

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It’s a big day today. A few of my blogging friends and I are celebrating one of our lady-loves by throwing her a virtual baby shower!! Joanne is having her first baby this Spring and it’s going to be a girl!!

New York-Style Rhubarb Crumb Cake

When I think of baby showers I think of big-batch potluck food and when I think of Spring I think of rhubarb, so naturally something like this New York-Style Rhubarb Crumb Cake came about in my mind.

Also, Joanne is as obsessed with rhubarb as I am, so it fits the occasion perfectly.

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Spring has sprung! It’s here! And all this means to me is this: more fun in-season produce to play with. Colourful selections like asparagus, beets, broccoli, brussels sprouts, cabbage, cauliflower, citrus fruits, tonnes of Spring greens, kale, leeks, mushrooms, peas and my personal favourite, rhubarb!


Like every month, below I’ve highlighted the in-season produce for April plus links to five recipes for each fruit or vegetable. Enjoy!

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Even in 2016, I still get asked “if you don’t eat meat, what DO you eat?” Seriously. And as much as I would love to just reply with “raw tofu and carrot sticks”, there are some benefits to not always being a sass monster.

Sweet Chili Vermicelli Tofu Bowl

Having a food blog, I can address this question head-on. I can show people recipes like this, ones with some vegetables, protein, and grains so that they can see for themselves what vegetarians eat.

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