“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
Starters: Gluten-Free recipes
Fall’s green beans taste great in this classic Greek dish—a dish Kristina Pappas’ yiayia (grandmother) Dina made often.
Got some green tomatoes? Make a tangy salsa for nachos, sandwiches or use as a dip.
Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishin
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
Adapted from a recipe found on kozliks.com
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 dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be. The silky potatoes bathed in sweet and garlic-tinted cream could be a meal on their own. Or serve them with a crispy, pan-fried fish fillet or with a bison pot roast or a simple roast chicken. –Shane Chartrand
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