A sweet, fruity and nutty rhubarb and pistachio flatbread. This is the perfect use for those thin stalks of rhubarb. You can also use chopped rhubarb.
With a crunch layer on both the bottom and the top and sweetened rhubarb in between, this dish is rhubarb perfection! Baked in a cast-iron skillet for extra crunch.
A perfect use for left-over cooked ham, this simple but elegant meal comes together in less than 30 minutes! Uses frozen puff pastry vol au vent shells.
A fresh way to enjoy asparagus, with an orange and shallot dressing and shaved Parmesan cheese. Perfect for Spring or as an Easter vegetable side dish.
A quick and easy french toast bagel recipe, flavoured with pure maple syrup and cinnamon and topped with real maple sugar flakes.
A lovely, sweet yeast bread, topped with sweet, fresh cherries, cream cheese and a crumble topping. A great bread for breakfast or tea time.
A beautfiul, white sandwich bread, made with maple syrup as the sweetener. Makes excellent toast.
See how easy it is to make maple butter quickly and easily at home. Starts with real maple syrup and butter that is boiled and then mixed until light and creamy.
A delicious way to enjoy Spring asparagus. Asparagus is baked with a quick white sauce and sprinkled with aged cheddar cheese. Ready in about 20 minutes.
A lovely, moist cake that can be made with either fresh or frozen rhubarb. Lovely served warm with ice cream or a dollop of whipped cream.
A delicious Maple Syrup Pudding Cake, reminiscent of warm, syrup-soaked pancakes and baked in a cast-iron skillet.
A beautiful Spring dish, crostini, topped with roasted asparagus and prosciutto and topped with a Fontina cheese sauce. Great as an appetizer for a special dinner, or for brunch or a light supper.
A delicious and easy apple and maple syrup cake that is baked upside-down. The maple syrup soaks into the cake and tastes just like a stack of warm apple pancakes!