A collection of recipes to make cooking easy-peasy
Recipe Feature
Soon, very soon, we will smell the dirt of the tiny new potatoes and taste earthy sweet pea shoots; the lemony tang of sorrel and the first strawberries. That’s what we crave in May and June.
Days get longer, green shoots start appearing in the sea of last year’s leaves and yellowed grass. It happens quickly—the rhubarb is tiny nubs then full stalks three weeks later. Chives spring up almost instantly, radishes follow.
Time to ease off the root veg. Instead, enjoy the fresh spring flavours of asparagus, radishes, ramps and strawberries.
Edmonton chefs and cooking instructors welcome the season with recipes brimming with fresh spring flavours.
Recipes to freshen the tail end of winter, featuring lemon as the main character
Recipes that not only nourish but are easy on the budget and the body
