Getting ready for the festive season isn’t just about ensuring we have enough Christmas balls and twinkly lights, it’s about planning what we will serve before, on, and after the big day.
Starters: Vegan recipes
This recipe, from chef Josh Wilhelm of Jaspers Avenue’s Toast Culture, is tangy and delicious
This soup is built on a base of roasted vegetables which adds depth of flavour
This easy and refreshing salad makes a terrific starter or a light main on a hot summer’s night
This new version of the stellar Two Room’s lentil soup is guaranteed keep you warm this week
“I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.” Daniel Costa
Excerpted from In Good Company by Corbin Tomaszeski with Karen Geier, with permission from Figure 1 Publishin
“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.
Adapted from a recipe found on kozliks.com