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Strawberry Tarts by Bos Kitchen

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Blueberry Greek Yogurt Popsicles 

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Rosemary Roasted Potatoes

1 ½ lbs (750 g) ”B” size red potatoes (about 2 in./5 cm in diameter), unpeeled 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) fresh rosemary leaves, finely chopped 2 garlic cloves, pressed ¾ tsp (4 mL) salt ½ tsp fresh cracked pepper

Mix cut potatoes with oil, garlic, rosemary, salt and pepper.

Arrange potato wedges in a single layer over large sheet pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Adapted from a recipe from The Pampered Chef

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Strawberry Banana Bread

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Seared Scallops with Porcini Mushroom Risotto

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Easy One Pot Cheesesteak Pasta

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Pistachio Pomegranate Granola by Carrian

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Chocolate Mousse

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A Valentine's Day Treat For Everyday uncredited

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Ripe, juicy, sweet and home-grown! by Photo Tasty

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Chocolate Peanut Butter Shortbread Squares by Martha Stewart

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Double Dipped Oreos by Melissa

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Heat by Renee Rendler-Kaplan

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檸檬起士 by 紅襪熊

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Slow Cooker Sesame Garlic Chicken by Melinda Novak