The Bounty Hunter

The Bounty Hunter is a website about cooking and eating delicious, seasonal and local foods.

Breakfast

Carrot Spice Muffins

This muffin recipe is one I have been baking for a while and felt it was time to share as it reminds me of my parents (I just shared a story about them and Serenity Farm) and the cool and crisp days of fall. Baking was the first thing I learned to do in the kitchen when I was little and I fell in love with the process and the results. While I love cooking, I still find the greatest comfort in baking. There is something about homemade baked goods that just can’t be beat.

The amount I bake and the ingredients I use has changed a lot over the years but I love the process just as much as when I first learned. Muffins were a fairly common happening around our house growing up and we would often have them Sunday morning for breakfast with fruit and cheese. Nothing like waking up to the smell of fresh muffins. These muffins are gluten and dairy free and sweetened with maple syrup. The smell of the cinnamon and ginger will be sure to fill the house with the ultimate smell of fall baking.

Enjoy!


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A Spring Frittata of Nettles and Purple Sprouting Broccoli

I have vegetables on my brain even more than usual. I am helping organize a group art show that is opening this Thursday, April 7th. The theme for the exhibition is Eat Your Veggies. Also, it is really feeling like spring. We are starting to see the first signs of the season in nature and at the farmers markets. I cleaned up our little vegetable patch and planted some seeds on the weekend.

I love how vegetables and fruits follow the seasons. This rhythm is one of the defining influences of my cooking style and what I choose to eat. I find cooking seasonally keeps me inspired and challenges me to try new recipes and ingredients. The last month or so I have been cooking a lot with the spring shoots from kale, collards, and arugula as well as beautiful purple sprouting broccoli. Chives have come up and I cooked up the first rhubarb into a compote with honey and vanilla. This week I came home from market with gorgeous red radishes, stunning red veined sorrel and some green garlic. I also went foraging for nettles a few weeks ago with a dear friend of mine who lives on Bowen. The best!

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Coconut Buckwheat Granola with Rose Petals

After well over a year of quiet, spring seems like as good a time as any to come back to writing and posting on my website. It has been a long break and I feel ready to create and post on this space again. I had thought about a redesign of the site and other changes but in the end decided that what was most important was to simply get posting again and sharing some of my creative energy and inspiration.

The last year has been one of health challenges and many different dietary changes, which at times left me feeling unsure and uninspired in the kitchen. I was unable to use ingredients I had long relied on in my pantry and couldn’t make many of the staple recipes I cooked on a regular basis.

The positive side is that these changes opened up an opportunity to try new ingredients and ways of cooking I had not previously explored, to embrace fruits and vegetables to the fullest, and to find some new favourite foods. More than ever food and cooking have become about nourishing myself and those around me.

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