“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.
Vegan recipes
“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 is such a quick, easy and bright way to preserve wild mushrooms. -Chef Bri Campbell, Three Vikings
Adapted from a recipe found on kozliks.com
This is an easy make-the-day-before side dish for a pot luck or easy summer lunch or dinner. Adapted from Provence: The Beautiful Cookbook by Richard Olney
Effortless and the rhubarb doesn’t get stringy. Delicious on ice cream (lemon gelato), with yogurt, on pavlova, or as rhubarb shortcake. You could probably cook it on the barbecue if you didn’t want to turn on the oven.
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
Making jam is simple and very satisfying, although the quantity of sugar might seem excessive, remember that sugar acts as the preservative when making jam. –Kaelin Whittaker, Awn Kitchen
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
Not quite ready to move on from the light and fresh tastes of summer? This Thai-influenced tomato and cucumber salad does the trick. Adapted from a recipe by chef Alexa Weibel
The trick to nicely roasted fall vegetables is to cut them all the same size. In the fall I prefer to leave the skins on my acorn squash, carrots and parsnips, I enjoy the contrast once they’ve been roasted off. –Spencer Thompson, The Marc
Chef Shane Chartrand’s salad combines both fried and blanched kale with an irresistible taste of fall, fresh pumpkin seeds. From his new cook book Tawâw: Progressive Indigenous Cuisine
This quintessential Sicilian dish is found throughout the island. Like so many other recipes in Italy there are countless versions and variations which vary from town to town and family to family.
The chewy bulgur, along with the crunch of the nuts and pomegranate seeds and the freshness of the herbs is a tasty accompaniment to preserved meats
One of our most popular items sold at Meuwly’s, simplified to make at home. –Peter Keith