Spruce Beer with Absinthe
Spruce Beer with Absinthe
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…
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…
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…
Crab Rillettes
Before every kitchen had a fridge, home cooks would often preserve fish and meat in pots under a seal of…
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…
Creamy Broccoli Pizza
Chock full of veggies, this riff on one of Ricardo’s favourite pies is a real slice of freshness. We took…
AppetizersBell PeppersEat LocalEggplantGarden Vegetable RecipesTomatoesVeganVegetablesVegetables and gratineesVegetarianZucchini
Potato Ratatouille
For this heartier, potato-packed ratatouille, we chose a medley of organic vegetables: eggplant, celery, zucchini, tomato, green beans and green…
Red Candy Apples
This shiny, sentimental sweet from childhood calls for your favourite snacking apple. The versatile, short-season Honeycrisp is our kitchen director…