The secret to great food this summer? Keep it simple. Take home what looks good at the farmers’ markets and raid the garden.
Kaelin Whittaker
Easy and delicious, make a few hours ahead to let the salad absorb the kicky dressing
Days get longer, green shoots start appearing in the sea of last year’s leaves and yellowed grass. It happens quickly—the rhubarb is tiny nubs then full stalks three weeks later. Chives spring up almost instantly, radishes follow.
Time to ease off the root veg. Instead, enjoy the fresh spring flavours of asparagus, radishes, ramps and strawberries.
Edmonton chefs and cooking instructors welcome the season with recipes brimming with fresh spring flavours.
Recipes to freshen the tail end of winter, featuring lemon as the main character
Nothing like a big pot of lentils to fix you up. Eating them is good luck too!
Easy peasy, cheap to make and delicious
Recipes that not only nourish but are easy on the budget and the body
“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.