Eat Local
BELL PEPPERS
Veal-Stuffed Bell Peppers in Cherry Tomato Sauce
These stuffed bell peppers can be made in part, or wholly, with organic ingredients. We prepared the ground-veal mixture first…
APPETIZERS
Fried Smelts with Shallots
Inspired by the memory of perfectly crisp Mediterranean sardines on the Moroccan coast, we turned to smelts—another tasty, tiny fish…
ASPARAGUS
Cream of Asparagus with Mussels and Garlic Croutons
A huge share of Canada’s mussel production is exported and not consumed at home—a shame when you consider that farmed…
APPETIZERS
Crab Rillettes
Before every kitchen had a fridge, home cooks would often preserve fish and meat in pots under a seal of…
MAIN DISHES
Oysters with Pickled Samphire, Cucumber and Dill
We used Chebooktoosk oysters from New Brunswick for this superb dinner-party recipe, but any East Coast oysters will do fine—garnished…
ASPARAGUS
Creamy Broccoli Pizza
Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took…
APPETIZERS
Potato Ratatouille
For this heartier, potato-packed ratatouille, we chose a medley of organic vegetables: eggplant, celery, zucchini, tomato, green beans and green…
APPLES
Red Candy Apples
This shiny, sentimental sweet from childhood calls for your favourite snacking apple. The versatile, short-season Honeycrisp is our kitchen director…