by Leanne Smoliak Getting ready for the festive season isn’t just about ensuring we have…
Starters: Vegan recipes
This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
This soup is built on a base of roasted vegetables which adds depth of flavour
This is the way to make squash taste like candy
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
This new version of the stellar Two Room’s lentil soup is guaranteed keep you warm this week
“I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.” Daniel Costa
Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishin
“We wait so long in Alberta to taste the new season. This easy and delicious salad celebrates three of the first spring ingredients in such a wonderful way.” -Kaelin Whittaker, Awn Kitchen.
Adapted from a recipe found on kozliks.com
This is an easy make-the-day-before side dish for a pot luck or easy summer lunch or dinner. Adapted from Provence: The Beautiful Cookbook by Richard Olney
Got lots of ripe tomatoes? Gazpacho is delicious on a hot day. This recipe doesn’t involve peeling the tomatoes, contributing to the easy breezy summer feeling
This fresh and light salad, rich in nutrients, textures and flavours is at its peak in the middle of our market season –Daniel Costa, Corso 32
Not quite ready to move on from the light and fresh tastes of summer? This Thai-influenced tomato and cucumber salad does the trick. Adapted from a recipe by chef Alexa Weibel
The trick to nicely roasted fall vegetables is to cut them all the same size. In the fall I prefer to leave the skins on my acorn squash, carrots and parsnips, I enjoy the contrast once they’ve been roasted off. –Spencer Thompson, The Marc
Chef Shane Chartrand’s salad combines both fried and blanched kale with an irresistible taste of fall, fresh pumpkin seeds. From his new cook book Tawâw: Progressive Indigenous Cuisine