Food
April 18, 2023
Make Our Best Recipes For Spring’s Freshest Flavors
Spring has sprung! Delicious seasonal produce like rhubarb, asparagus and radishes are going to be popping up in grocery store aisles, farmer’s markets and gardens. We’re sharing some of our favorite spring recipes, including a Yuzu-Marinated Cucumber and Radish Salad from Matty Matheson and a Rhubarb and Raspberry Olive Oil Cake from Jackie Kai Ellis. Scroll down for 8 delicious spring dishes to make right now.
Herb & Citrus Salad
Chris Nuttal-Smith was inspired to create this dish after a trip to Lebanon, where he ate a salad made of mint and lime juice. “The combination basically changed my life,” said Chris. The key to this particular recipe is to include a variety of herbs and a large quantity of each.
Get the recipe here.
Rhubarb Raspberry Olive Oil Cake
Rhubarb is in season now — and only for such a short time — so it’s a great time to try out Jackie Kai Ellis’s light cake. The combination of rhubarb and olive oil gives this spring cake has a savory taste.
Get the recipe here.
Yuzu-Marinated Cucumber and Radish Salad
The cucumber and radish in this bright spring salad are made even better with the addition of a spicy yuzu marinade. Leave this salad in the fridge overnight and the flavors will pop even more, according to Matty Matheson.
Get the recipe here.
Tahini Caesar
Try radishes a different way in this Middle Eastern take on a classic caesar salad by Top Chef Canada host Eden Grinshpan. Keep the lettuce leaves whole, and then you can eat this salad with your hands like taco lettuce wraps.
Get the recipe here.
Jerusalem Artichoke Soup
For those rainy spring days, try cooking up this delicious and creamy Jerusalem Artichoke Soup from interior designer and architect Catherine and John Pawson’s cookbook Home Farm Cooking. The creamy, smooth soup is contrasted by crunchy crisps on top as a garnish. The best of both worlds!
Get the recipe here.
Grilled Artichokes, Peas and Stracciatella
Toronto-based catering company Victor Dries, led by Grant van Gameren and Chris Brown, created this delicious spring dish. The stracciatella, a soft buffalo milk cheese, complements the flavor of fresh or jarred artichokes, mint and peas. The light flavors work together without overpowering one another.
Get the recipe here.
Spring Goat Cheese, Asparagus & Green Onion Omelette
From Trish Magwood’s most recent cookook, My New Table, this omelette has a light and airy texture and is filled with fresh seasonal vegetable. “This omelette is an ode to spring,” says Trish.
Get the recipe here.
Asparagus Quiche
Canadian television host and food writer Ricardo Larrivée created this luscious asparagus quiche as part his book focused entirely on sheet pan recipes. It’s a simple and straight-forward quiche topped with asparagus to add a spring twist!
Get the recipe here.