“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.
Hello Spring
“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.
“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.
“I served this pasta as a course at our Open Farm Days Dinner at Prairie Gardens last year.” -Kathryn Joel, Get Cooking
“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.