“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
Mains: Herbivore recipes
“I served this pasta as a course at our Open Farm Days Dinner at Prairie Gardens last year.” -Kathryn Joel, Get Cooking
This recipe is inspired by Sicily and is a classic combination of high spice and fresh, cooling mint. A long noodle such as spaghetti also works beautifully with this sauce
This recipe is one of my favourites from Micah Joffe (chef of Bar Bricco). I love the rich and creamy ricotta combined with the pop of the lemon and basil. This dish is also very adaptable to other combinations such as chili and parsley instead of basil and pine nuts
Salty pancetta and sweet peas are such a delicious combination! Try substituting smoky speck for the pancetta or remove the sage and parsley and stir in fresh mint for a variation on this classic recipe
Veggie-packed and gluten-free. It uses up the zucchini that might be a bit long in the tooth, takes advantage of spinach’s second coming and is nice and cheesy to boot. Adapted from a recipe by Donna Hay
This simple pasta dish uses a combination of the earliest vegetables available in spring—asparagus, peas and spring onions—making it a true celebration of the season
“We see the dumpling as a platform to do different things—not just Asian flavours. We like to use seasonal local ingredients when we can. We make our dough with organic flour, salt and oil and colour it with carrot juice and beet juice,” – Ray Ma