Serve this at your next brunch or as part of Thanksgiving celebrations. –Larry Steward, Hardware Grill
Starters: Herbivore recipes
This recipe works best with really good sausage and bacon so grab some good stuff from Meuwly’s or your local butcher! –Ryan Hotchkiss, Bündok
fresh radishes, sugar snap peas, asparagus … what could go wrong?
The sweetness of the beets are a terrific foil for the bitterness of the endive. Adapted from a recipe in Saveur. This recipe is easily doubled
The most classic way to eat asparagus is with hollandaise sauce, considered one of the French mother sauces—automatically scary for most home cooks
This is a relatively simple dish that highlights the freshness of local asparagus. You don’t want a wine to overwhelm that, which makes the Emiliana a good choice
This is why we love the asparagus from down the road—it’s so fresh and good you can eat it raw. Feel free to add a poached egg and chunky croutons to make it a meal.
The Two Rooms Café on Whyte Avenue made the most amazing lentil soup. Lemony, not heavy, so delicious. This is the closest I have been able to come to the taste memory of it
All veg, no ham and easy to make. Adapted from a recipe by the Barefoot Contessa, Ina Garten.
This makes the classic old school ham and pea soup. If you had ham over the hols, this is a thrifty great way to use up leftovers and get the most from the bone. Otherwise, buy a ham hock.
Adapted from Jamie’s Italy, uses canned chickpeas for ease. Hearty, quick and kid friendly
This soup is built on a base of roasted vegetables which adds depth of flavour. This part could also be done ahead. Alberta Pulse Growers adaption
This is a great recipe to serve to your guests as they arrive. It’s rich and flavourful and will be perfect with a glass of Champagne or a light crisp beer. You can make all of the components ahead, so it’s easy to execute at the last minute. –Christine Sandford
I like to make this for guests and I have put my own spin on this recipe. This is a simple recipe that you can prep ahead and finish just after dinner. You don’t have to use apples you could use peaches, berries or even fruit left over in the freezer from summer. –Christine Sandford
“When we were camping around Averyon, France, we came across this recipe for Aligot. It’s made with a special cheese called Tomme Fraiche de Vache that is melted in with the potato puree and mixed a certain way, so you get long strands of cheesy potato—puts on quite a show! –Christine Sandford