Sour Cherry Muffins


I adapted Smitten Kitchen's Perfect Blueberry Muffin recipe for all of the sour cherries I had left after devouring my blueberries in a single sitting. This worked quite well, I'm sure they are delicious with the blueberries too! 


  • 5 tablespoons (70 grams) unsalted butter
  • 1/2 cup (3 1/2 ounces or 100 grams) sugar
  • Finely grated zest from 1/2 a lemon 
  • 3/4 cup plain unsweetened yogurt 
  • 1 large egg
  • 1 1/2 teaspoons (7 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 cup sour cherries, pitted. Cut Large cherries in half or quarters 
  • 1.5 tablespoons turbinado (sugar in the raw) sugar


Heat oven to 375°F. Line a muffin tin with paper liners. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and cherries.  Divide between prepared muffin cups and sprinkle each with 1/2 teaspoon turbinado sugar. Bake for 30 minutes or until a toothpick runs dry. Let cool in pan for 10 minutes then the rest of the way on a rack.

Grilled Pizza!

If you have a grill, pizzas are a great way to use tons of veggies while keeping your kitchen cool on a hot summer night. Grills can get waaay hotter than ovens, so they are the best way to perfect a crispy crust. I used broccoli and eggplant on mine, plus pureed tomatoes that I canned last year, but anything goes here. 

First, get your grill super hot. At least 550 degrees. This will take about 15 minutes. 

Next, roll out some pizza dough (home made or store bought) to your desired shape and thickness. Use a little flour or cornmeal to keep it from getting too sticky. Brush one side of the dough with olive oil to keep it from sticking to the grates on the grill. 

The secret to this pizza is that you are going to put on the toppings while it is on the grill, so make up a tray with bowls of your desired sauce, cheese and toppings. Thicker veggies (like broccoli) should be slightly precooked. About a minute in the microwave is fine for them. 

Put the dough on the grill oil-side down and close the lid. Let it cook for a couple of minutes. Use tongs, a big spatula or both to flip the pizza dough over once it feels cooked a little and is sturdy enough to flip. 

Very quickly arrange your desired toppings on the pizza. Close the grill again and let it cook for a few more minutes. Once the cheese is melted, start lifting the pizza up to check how done the crust is underneath. When it reaches your desired color, take it off the grill. 

Pesto Pasta With Radicchio

This recipe is courtesy of Elena Zeller and has been adapted from Bon Appetit

It's a great way to use pesto made from last week's basil as well as this week's radicchio and white onions!

8 ounces of pasta of your choice
4 cups thinly sliced white bulb onion
1 small head radicchio thinly sliced
¼ to ½ cup homemade pesto
grated parmesan

Cook pasta al dente according to package directions.

Heat 1 tablespoon olive oil in skillet over medium high heat and add onion.  Season with salt and pepper and cook onion until soft and translucent, about 10 minutes.  Turn off heat and add radicchio and pesto, to taste.  Add extra parmesan as garnish and toss with pasta.  

Leftovers also go well in omelets.  


Rainbow Chard Spicy Shakshuka

This recipe is by Francis Lam for Gilt Taste. It is no longer available online, so we can't link to the original version. 

This is one of my favorite recipes because it's super healthy but tastes really creamy despite having no dairy.  If you leave out the eggs and add pasta, it's a big hit with vegans.

You will need an immersion blender or cuisinart to blend the cooked chard stems into the sauce. The chard greens can bee cooked separately and served on the side.

6 cloves garlic, sliced thinly

¼ cup extra virgin olive oil,

1 bunch red swiss chard, stems stripped from leaves. Chop the stems into 1 inch long pieces

24 ounces crushed tomatoes

1 cup chicken or vegetable stock

Salt, to taste

Red pepper flakes, to taste

1. In a large saucepan over low heat, heat the ¼ cup of olive oil and garlic, being careful not to burn the garlic. You just want it a little toasty. 

2. Stir in the stems and season salt and red pepper. Sweat the stems for 8 minutes. Add the stock and reduce by half. Add the tomatoes, bring to a boil and turn down to a gentle simmer.

3. Cook the sauce until chard stems are tender then puree the sauce in a blender or with a handheld blender.

4. Add the sauce back to pan, and either reduce or add water or stock to get the texture of thick pasta sauce. Season to taste with salt, red pepper flakes, and (optional) a little bit of sugar.

5.  Make little wells in the sauce and gently crack an egg into each well. Simmer on very low heat until eggs are cooked to your liking. 

6. Optional: add feta cheese, sprinkle some parsley and serve with crusty bread and sauteed chard leaves on the side. 

Brown Butter Zucchini Streusel Bread


From CSA member Erin, who blogs about food and takes the most amazing photos over at Cloudy Kitchen.

This recipe comes together in one bowl, and is super quick to throw together with ingredients you will most likely have on hand. I elevated the flavour of this bread a little by browning the butter - totally not a necessary step, but the toasty nutty taste it imparts on the bread is lovely. I then totally ramped it up by dumping an oaty brown butter streusel on the top. Again not necessary, but there are few baked goods that don't taste better with a solid whack of streusel on the top. Leave it off if you like, but it's extra awesome with it added. 

  • If you want to keep this dairy free, replace the butter in the zucchini bread with a neutral flavoured oil, and the butter in the streusel with melted margarine.

Brown butter zucchini streusel bread
- Makes one loaf -

Zucchini bread adapted from Smitten Kitchen

4 Tbsp (60g) unsalted butter
1/2 cup (100g) raw sugar
1/4 tsp salt
1/4 cup rolled oats
1/2 cup (75g) flour

Zucchini bread
1 1/2 sticks unsalted butter
1 cup (200g) raw sugar
2 eggs
1 1/2 tsp cinnamon
1/8 tsp nutmeg
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cup grated zucchini (about 220g zucchini, or 2 smallish)
2 cups (300g) flour




Place the butter in a small saucepan over medium heat. Heat until melted, then continue to cook, whisking occasionally, until it goes the colour of caramel and begins to smell nutty. Watch carefully to ensure you do not burn it. Pour into a medium bowl.

Add the sugar and salt, and stir to combine. Add the oats and flour, and mix well until it begins to go clumpy. Set aside while you prepare the zucchini bread.


Preheat the oven to 350˚f / 180˚c. Grease a 9"x5" loaf pan and set aside.

Place the butter in a small pan, and brown following the method above. Pour into a large bowl and allow to stand for 5 minutes to cool slightly. 

Add the sugar and eggs, and whisk well to combine. Add the cinnamon, nutmeg, baking soda, baking powder and salt, and whisk again. Fold in the grated zucchini. Add the flour and mix until just combined.

Scrape the mixture into the prepared loaf pan, and smooth down with an offset spatula or back of a spoon. Sprinkle over the streusel. 

Bake for 45-50 minutes, or until a skewer inserted in the middle of the loaf comes out clean. Cool on a wire rack. Serve thick sliced, with butter.



Did you know that the stalks and stems from most of your greens are edible? And in many cases, they tend to be more nutritious than the leaves they're holding up.

Go ahead and de-rib the leaves, then slice the stalks and add them to the sauté pan with some chopped garlic, sweating them over medium-low heat until they begin to turn soft and translucent. Chop up the leaves, add them to the pan, and saute until the greens are cooked through. Finally, toss the sautéed greens with some pasta, drizzle a little extra virgin olive oil and shave a little Parmigiano-Reggiano and you've got yourself a tasty little meal.

So, before you decide to chuck those stems from your Kale, Swiss Chard, Collard Greens, Broccoli, Spinach or any of your dark greens, try making something delicious out of them.



So, this past week we received garlic scapes and many of you are probably wondering what they are and what you can do with them. 

Garlic Scapes are the flower bud of the garlic plant. The bud is typically removed from June through July allowing the bulbs to thicken up. Garlic Scapes taste just like garlic and are delicious to eat!. They can be used in exactly the same way as garlic in any recipe. 

One easy and delicious way to use garlic scapes is to make a tasty pesto.  Try making this great recipe from


  • 1/4 cup pine nuts
  • 3/4 cup coarsely chopped garlic scapes*
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half herbs such as basil, dill and chervil


  1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
  2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.