Finally, it’s that time of the year where the sun is shining and gardens are calling for some much needed attention. We all know working on the garden can be a great source of exercise and you can definitely work up an appetite in the process. I always think of having mushrooms and toast when gardening: it’s that earthy taste that doesn’t make you feel like a slug on a rock.

This is an easy recipe that takes you leaps and bounds in the flavour spectrum. Oh, and if you don’t feel like firing up the old BBQ, then just toast your favourite baguette in the oven or toaster oven.

In addition to mushrooms, I think about spinach when gardening. Nothing beats a fresh spinach salad with a tangy honey Dijon dressing. You can really use whatever salad veggies you like and any protein or even add quinoa to this salad for additional fiber and protein. We have given you our favourite version of it and we hope you enjoy it and possibly make your own version next time.

Garlicky Mushrooms on Grilled Baguette

2 tbsp oil

2 cups any variety of mushrooms you like, chopped

3-4 cloves garlic, diced

1 oz sweet sherry

3/4 cup heavy cream

Fresh parsley to garnish

Salt and pepper to taste

Place a large pan on high heat then add oil. Once the pan is smoking add mushrooms and cook until golden brown;

Add garlic and sherry and cook for 1 minute;

Add cream, salt, pepper and finish with fresh parsley;

Pile on your favourite grilled baguette and serve.

Honey Dijon Yogurt Vinaigrette

1/2 cup honey

3 tbsp Dijon mustard

1/2 cup plain yogurt

1/4 bunch fresh chopped tarragon

Salt and pepper to taste

Combine all ingredients in a small mixing bowl, finishing with tarragon. Keep refrigerated until ready to serve.

Salad

1/4 cup cooked bacon bits

1/4 cup red onion, sliced thin

1/2 cup cherry tomatoes, halved

1/2 cup cucumber, sliced and halved

4 cups baby spinach

Combine all ingredients and drizzle with honey Dijon dressing. Serve immediately.