This is surely one of the best ways to enjoy asparagus – lightly cooked and served with a punchy vinaigrette. Here the asparagus are blanched and then sautéed, but grilling them on the barbecue is also a good way to go.
Using his own free-range pigs, chef and friend George Smith from Middle River makes amazing pancetta, bacon, and sausages. He was kind enough to share samples. I’ve used some of his pancetta to add a nice peppery note to the vinaigrette. Alternatively, you could try it with smoked bacon.
We just discovered a small rhubarb plant growing in the garden. Although it didn’t produce much this year, there was enough to make a batch of this refreshing beverage. As for the mint, it’s everywhere, so if anyone wants a cutting, let me know.
To make this a nerve-soother, add a few ounces of your favorite alcohol. Enjoy!
Made with sharp wild cranberries and local raw honey, this moist, flavourful cake is perfect with tea/coffee or as a light dessert. I ended up baking a double batch, making one large and two smaller cakes. It was a perfect day for paying visits to neighbours, and baked goods are one of those foods that’s really meant to be shared. For smaller cakes, make sure to adjust the cooking so they don’t dry out.
I was in Dartmouth last weekend as one of the chefs preparing this year’s Slow Food Spring Supper. It’s always a thrill for me to meet other people who value local quality food and drink.
Before heading back to Cape Breton, I swung by the Farmers’ Market to try one of Evan’s famous fish burgers and stock up on some spring produce. I also picked up some cellar carrots from Noggins Corner, which are featured in this salad. Many friends who claim to dislike carrots will quite happily devour bowls of this crisp salad. Such is the power of the very thin slice and of flavours like ginger, sesame, and maple.
This salad is delicious on its own, but feel free to throw in a handful of bay shrimps. Enjoy!
I love working with pickled foods. They assume the flavors of whatever you’ve preserved them in. The beats used in this soup were pickled in a mixture of apple cider vinegar, onions, and dill.
Inspired by the gutsy-colored flowers starting to pop up everywhere, I decided to make this vibrant soup. It has a powerful sweetness and earthiness — just the kind of flavors to excite you for a new growing season. If you don’t have the time to bake cornbread, you can top the soup with a dollop of cream or yogurt.
This dish is very satisfying. The mild goat cheese and slightly sour crumbs are worthy complements to the complex, briny taste of mussels.
I get my goat parmesan from Ran-Cher Acres is perfect for this recipe. It’s not as sharp as regular parmesan and therefore doesn’t overpower the taste of the mussels. If this is not available in your area, you can go for parmesan, but reduce the quantity a bit. It’s also important to save the cooking liquid so you can pour some over the mussels right before serving. The crumbs will soak up the briny juice and make your mouth very happy.
Feel free to prep in advance. Enjoy!