New taped segments are available for viewing on Real Life with Sharon Caddy. Catch up on a decadent Raspberry & Fig Gratin as well as upcoming Easter segments where I show you how to decorate your Spring Table and show you a simple but spectacular recipe for Grilled Asparagus & Haloumi Salad that is a perfect way to start off your Easter meal. Simply go to the Real Life website and click on the Multimedia/Video Gallery.

Traditionally March heralds the end of winter and the start of spring. And even though the amount of snow here in Toronto does not seem to be letting up I know that eventually we will come out from under this blanket of white. I can’t wait for that first sniff of spring air, the early flowers to poke their heads out of the still cold ground and of course for all the wonderful tastes and flavours that herald the start of spring.

I find myself at this time of year craving fresh-tasting dishes which remind me that summer is just around the corner. Meals like warm salads, grilled fish and light springy vegetables such as asparagus are great stopgaps between hearty winter dishes and lighter summer meals.
Take a look around your local grocery store and see what is new and fresh to rev up your cooking and your spirits. You’ll do your body and mind a favour by tricking them into thinking spring is here just that little bit earlier. Because it is coming isn’t it? Isn’t it?

And for those of you not fortunate enough to be heading off for a sunnier location during March Break check out my most recent column “In Like A Lion and Out Like A Lamb”. I share with you two recipes that I call “snacktivities” that will have you spending time in the kitchen with your kids reinforcing good eating habits as well as the importance of them gaining confidence and independence in the kitchen. And it also helps to eat up time during this long break!!! To read the column check out my entry below or any of these websites and while you’re there see what else they have to offer you during March Break.

www.kiddingaroundtoronto.com www.lifewithkids.ca www.torontoparentsguide.com www.workingmoms.ca www.oakvillemoms.com www.cityparent.com

So keep shoveling, it will end and we’ll soon be sipping margaritas by the pool and complaining about the heat. Happy Spring and Happy Easter to you all. Bon Appétit.

In like a lion and out like a lamb. This old saying might have been referring to the rapid weather change in March but in my house I think it’s more like the mood of my children. With March break hurtling towards us, my 7 year old is hopping around like crazy with anticipation of 19 (yes I did say 19!!) glorious school free days. I on the other hand am hopping around trying to figure out just what the heck I am going to do with him for all those hours.

Like all extended school breaks the first few days will be filled with excitement and noise (this is where the roar of the lion comes in) but then it will soon peter off to the whine of the lamb, “I’m bored. There’s nothing to do.” In my house this is the time to pull out all the stops; arts and crafts, library visits, dress up time and of course Kitchen Creations. My two boys and I will head into the kitchen and make “snacktivities”. We get creative and playful with our food and for once don’t worry about the mess we make. Snacktivities eat up lots of time, reinforces good eating habits and also continues their appreciation of making their own meals.
Here are a couple of favourites of my sons that you can try with your little lions. Enjoy!



Apple Saturn Biscuit Circles
Serves 4+
Special Equipment Needed: Rolling pin, 3 inch round cookie cutter, melon ball scoop
Ingredients:

* Baking mix, such as Bisquick
* 1 apple, peeled (you can substitute pears as well)
* Butter, optional

1. Preheat oven to 425F. Prepare biscuit batter according to the package directions.
2. Roll out the biscuit dough with a rolling pin to about 1/2 inch thick.
3. Cut the biscuits with a 3 inch round cookie cutter (or use rim of glass) and then cut out a smaller 1 inch circle inside the 3 inch round so it resembles a doughnut shape.
4. Put the “doughnut” biscuits on a baking sheet.
5. Using a melon baller, scoop into the apple and turn to scoop out apple balls. Place an apple ball in the hole of each biscuit.
6. Bake the apple biscuits according to package directions, usually about 8 minutes or until golden brown.
7. Remove from oven, let cool slightly and serve with butter if desired.

*Recipe adapted from “Cooking Art”- MaryAnn F.Kohl and Jean Potter





Sailboat Eggs
Makes 8 sailboats
Special Equipment Needed: Toothpicks for masts, scissors, and paper for sails
Ingredients:

* 4 hard-boiled eggs
* 1 tablespoon mayonnaise
* 1 teaspoon mustard
* 1 cup diced green peppers (or red, or yellow)
* Carrot sticks
* Celery sticks
* Chopped pickles
* Lettuce leaves

1. Peel the hard-boiled eggs and discard shells.
2. Cut the eggs in half lengthwise.
3. Remove the yolks and place them in a bowl with the mayonnaise and mustard and mash together.
4. Spoon the mixture back into the egg white sections.
5. Decorate the egg sections with the celery sticks, carrot sticks and chopped pickles.
7. Cut paper into small sail shapes and attaché to the toothpicks with glue or tape. Decorate eggs with sails.
8. Place the lettuce on a serving plate and put the eggs on top like ships floating in the sea.

*Recipe adapted from “Cooking Art”- MaryAnn F.Kohl and Jean Potter