Created by Anne Yarymowich, the award-winning executive chef of Frank restaurant at the Art Gallery of Ontario, this menu highlights farm-fresh seasonal ingredients. These recipes are perfect for brunch, a special occasion lunch or a light dinner.
Crisp spring peas and leeks, tangy rhubarb and fresh cherries provide amazing flavour in these delicious recipes. Make the entire menu for a brunch or try the tart or soup as an evening meal. These recipes are terrific for a holiday buffet, shower or special event, too. Get even more easy spring food ideas in our May 2009 issue and watch chef Claire Tansey prepare the tart with Anne in this video.
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