Food
April 30, 2024
The Best Recipes With Spring’s Freshest Flavors
Seasonal produce like rhubarb, asparagus and radishes are starting to pop up in grocery store aisles, farmer’s markets and gardens. Take advantage of spring’s freshest ingredients with some of our favorite recipes including a Mint and Pea Ravioli dish from Chef Christie Peters and a Rhubarb and Raspberry Olive Oil Cake from Jackie Kai Ellis. Scroll down for 10+ delicious spring dishes to make right now.
Buddha Bowl
“People look to Klippers Organics for healthy food they can enjoy on the go, and this Buddha bowl is a perennial favorite. Its ingredients change with the seasons, but this vegan and gluten-free version is sure to satisfy,” says Dawn Postnikoff. This version with beets, radishes and carrots is a perfect meal idea for the beginning of spring.
Get the this Buddha Bowl recipe.
Mint & Pea Ravioli
Mint and peas make for a fresh pairing in this luscious pasta dish — a favorite on Primal’s menu since the restaurant opened. “I like working with what’s in season in Saskatchewan; I have a huge mint patch that comes back stronger every year,” says Chef Christie Peters. “This ravioli is the perfect way to showcase an early spring herb.”
Get the recipe for Mint & Pea Ravioli.
Fogo Island Cod With Rutabaga
Come spring, embrace seasonal vegetables like rutabaga and cabbage for a fresh and flavorful meal. At the Fogo Island Inn, chef Timothy Charles uses the same ingredients but tweaks the local classics by incorporating techniques like fermenting and searing instead of salting and boiling. This makes for dishes that are as beautiful as the island and all of its wonderful traditions.
Get the Fogo Island Cod recipe here.
Wild Rice Risotto With Morel Mushrooms
This spring dish is a feature menu item at Calories restaurant in Saskatchewan They use traditional arborio rice for the risotto and add ingredients grown in the province for local flair, including wild rice, morel mushrooms, and fiddleheads.
Get the recipe for Wild Rice Risotto.
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.
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.
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.
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.