A light honey-Dijon glaze coats tender-crisp Ontario Brussels Sprouts and Carrots. Crisp bacon, tender onion and a thin layer of melted cheese put the finishing touches on this hearty side dish.

I was a little worried about including a kale salad in this book because they were very trendy for a while, and I don’t want the book to seem dated. But this is a magical version of kale salad. It has so much of what other kale salads are often missing: crisp cheese for texture, a creamy dressing for richness, and a serious kick from a strong Dijon mustard. Don’t use something like Grey Poupon here. You need to look for a brand that has some real heat, like Edmond Fallot.

Great with soups or stews, these moist golden biscuits can be made ahead and frozen.

It’s hard to beat the classic combination of berries and cream. The chocolate crumb crust complements both blueberry and strawberry variations. You could also use a graham crumb or baked pastry crust. 

A menu which incorporates a salute to St. Patrick's Day with an Irish classic, a savoury pie and a celebration of spring - Maple Crème Brulee. 

Each year when the holiday season approaches the world is filled with messages of good cheer and hopes of peace. Despite these warm, heartfelt offerings, the sounds of the season expose an inevitable rift that has been dividing us for centuries: those who love mincemeat and those who hate it.

Read the entire article below or in Relish Elgin Holiday 2015

Fall may mean back to busy routines – here are three recipes which make use of seasonal bounty and each takes less than fifteen minutes of preparation time. Berry Fool  is from the Berry Hill Fruit Farm website – a delicious and simple way to use some of the  berries you may have managed to squirrel away in your freezer.  Curried Carrot and Potato Soup is quick to prepare with Ontario potatoes, onions, carrots and garlic. Roasted Pear Salad with Chèvre  is perfect for a light luncheon or starter at a dinner party.

Read the entire article in the Relish Elgin Fall 2015 Edition

Moosberger Farms, located on Nova Scotia Line just west of Port Burwell on Lake Erie’s north shore, has long been a landmark and popular stop for fresh potatoes. A large distinctive sign marks the farm which has been dedicated, for four generations, to a way of life and to growing really good potatoes.

Read the entire article in the Relish Elgin Summer 2015 Edition

There aren't too many vegetables that grow on five continents, can be prepared using just about every cooking method, and grace the plates of both the most refined and simplest of dining tables. But the potato does.

Read the entire article, plus find Cindy's recipe for Crispy Potato Cakes in Relish Elgin Spring Edition 2015