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.
Recipes
Chef Daniel Costa of Corso 32 Group brings the regional flavours of Italy to your summer get-together
These muffins are wonderful with any kind of fruit. We make them with the higher amount of sugar, but you can reduce it if you want.
“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
“This sauce is a great accompaniment to grilled beef, pork and lamb. Also great with fish and vegetables. -Davina Moraiko, chef de cuisine, RGE RD.
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
“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.
Strain into a goblet or wine glass or two, if you feel like sharing—this is a good-sized drink and sharing might not be bad
“I served this pasta as a course at our Open Farm Days Dinner at Prairie Gardens last year.” -Kathryn Joel, Get Cooking
“One of my favourite things to have on stock in the fridge is homemade lemonade – so I thought I’d share the recipe I use from Ballymaloe.” -Kaelin Whittaker, Ruby Apron
“This is such a quick, easy and bright way to preserve wild mushrooms. -Chef Bri Campbell, Three Vikings
“Rhubarb doesn’t freeze well. I prefer to preserve the abundance in the garden in a delicious cordial. Add to soda water, sparkling wine or gin.” -Kaelin Whittaker, Awn Kitchen.
Edmonton chefs and cooking instructors welcome the season with recipes brimming with fresh spring flavours.