Special to the globe and mail
Recipes
Burnt Apricot Tartines
When it comes to summer food, tartines are a no-brainer. These simple open-faced canvases provide perfectly toasted vessels to carry all the awesomeness that begins to pour out of a sun-ripened summer garden in August.
Grilled Sardines and Broccolini
Spring might just be the best season. Not only does it mean asparagus and strawberries (which taste oh so incredible after all the endless winter months of practically nothing but beets and celery root), but it also means that there is hope in terms of the weather. Trees everywhere start to blossom, the days get longer and the weather finally starts to get warmer. It also means that it is finally time to drag out the ole’ barbecue and get back to grilling!…