Brown Eggs and Jam Jars is Aimée’s long-awaited cookbook inspired by her urban homesteading through the seasons and the joyous events they bring. It embraces year-round simple food with fresh flavours—celebrating spring with a stack of Buttermilk Buckwheat Pancakes and pure maple syrup, enjoying a simple late-summer harvest dinner of Corn on the Cob with Chili Basil Brown Butter and Lemon Oregano Roast Chicken. Autumn favorites include Apple Cinnamon Layer Cake and Make- Ahead Currant Scones that are delicious topped with homemade Strawberry-Honey Jam. Comfort meals include Chicken Leek Shepherd’s Pie and Slow Cooker Cider Ham, and homemade treats abound: Whole Wheat Chocolate Chunk Cookies with Orange Zest, Cinnamon Shortbread Bars with Dark Chocolate Ganache, Ice Cider Caramel Corn and much more. Created for the family-minded home cook, Brown Eggs and Jam Jars shares over 100 recipes that have a touch of nostalgia, feature natural ingredients and boast plenty of love.