Celebrate this glorious weather with two of the best things about summer, fresh corn and new potatoes
Mains: Herbivore recipes
My husband Brad recently closed the doors to his 10-year-old business, Kitchen by Brad Smoliak, in downtown Edmonton
Add some fresh herbs or onions or just salt and pepper
This recipe is an easy way to enjoy the stone fruit you bought at the market, especially the not quite ripe peaches and nectarines
This wild onion relative is not only one of the first signs of spring, it is delicious
Time to eat up those winter carrots and soup is great way to do it
These delicious little nuggets are delightful and infinitely customizable
The forecast is for snow. All the better for the last ski and to have a winter picnic—warm soup, hot chocolate with a twist, hand pies.
Make this with Lacombe’s Sylvan Star cheeses for a savoury local take on the classic
Khichadi has four friends, yogurt, radish, ghee (clarified butter) and pickles
Lentils are cheap, low in calories and packed with nutrients
You won’t need the pasta, simply delicious. For a vegetarian version substitute the sausage with mixed mushrooms
Wine pairing: Terre Bianche Riviera Ligure di Ponente Pigato, Liguria
This risotto is inspired by the classic Siclian pasta dish alla Norma
Elotes de feria are a savoury street food treat enjoyed at festivals across Mexico
The smell of a tomato just plucked from its vine is at its best in the peak of summer, which is precisely when this dish should be eaten.
“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.
“This dish is lovely with grilled shrimps or vanilla and butter poached lobster. You can also substitute the morels with any other mushrooms.” -Chef Doreen Prei, food consultant, CBC Radio Active columnist