Bunchland

Spring produce is screaming for homemade tarts

Tarts are most versatile dish out there. They can be adapted into desserts, dinner, breakfast or lunch. We’ve rounded up five recipes that eliminate the delicate and time consuming affair of the cutting of butter into flour, waiting while the dough chills in the fridge, and gingerly pressing it into tart pans. Not kid-friendly. These ones let you cut to the chase — filling that shell. We reckon tarts can taste just as good when you buy frozen because after all, what really matters is the seasonal fillings. Spring food is happy food!

ASPARAGUS TART WITH CAULIFLOWER CRUST

Get even more veggies in by making a pastry crust out of cauliflower! No magic assembly required, just a food processor or a cheese grater and a hankering for some killer vitamins. This creative recipe comes from ABC’s and garden peas.  Read more...

Your Sunday Morning Plan

We’ve been thinking a lot about art this week, what with Aelita Andre’s NYC gallery show and Bunchlander art, not to mention the kickoff to Luminato. We know that Sunday Morning is a specific brunch food and activity, but this week they are one in the same! What do we want you to eat? Artsy pancakes! What we want you to do? Artsy pancakes!

EAT:

You can fancy things up, or go most basic of basic, but find a good pancake recipe. Pick something like this, or even grab a box of your favourite instant mix. The key to this breakfast is in the toppings/art supplies.

You’ll need:  Read more...

• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter