Food

Adapt this recipe for the grill by butterflying the whole chicken and cooking 30 minutes each side, beginning breast side down, until the skin is golden and the juices run clear.

Use the freshest green peas to make this simple soup. The same philosophy applies to the whitefish, although you may opt to change the fish to your local availability and liking.

The taproot of the young burdock plant is more commonly consumed in European and Asian diets, where it is known as the gobo root. Try it as a nice addition to any regional plate.

2 Tbsp (30 mL) light cooking oil
1 Tbsp (15 mL) cumin seeds
2 or 3 potatoes, cut into cubes
1/2 tsp (2 mL) red chili powder
1/4 tsp (1 ml) turmeric powder
Salt, to taste

2 Tbsp (30 mL) light cooking oil
3 or 4 cardamom pods, bruised
4 or 5 whole black peppercorns
1 or 2 dried bay leaves
1 cinnamon stick
3 or 4 whole cloves
1 large onion, finely chopped
2 or 3 green chilies, finely chopped
1 Tbsp (15 mL) ginger-garlic paste (made from 1 crushed garlic clove and 2 tsp/10 mL grated ginger)
1/2 tsp (2 mL) red chili powder
1/4 tsp (1 mL) cumin powder
1/4 tsp (1 mL) turmeric powder
1 tsp (1 mL) coriander powder
1/4 tsp (1 mL) garam masala powder (available at an Indian foods store)
2 medium-sized tomatoes, finely chopped
Salt, to taste
1/2 cup (125 mL) plain yogourt, stirred
2 large boneless chicken breasts, diced into 1 in (2.5 cm) cubes
Handful chopped fresh coriander leaves, for garnish

Muffulettas are stuffed pressed sandwiches that are the signature of New Orleans and a perfect make-the-night-before picnic entre. To ensure that the fillings dont fall out you need to cut the buns so that the base is deep enough to stuff.

4 - 1 cup (250 mL) packages of organic soy or cows’ milk, or your favourite 100 percent organic juice in Tetra Paks

Perch in the pan is a freshwater delight: low in fat and calories and rich with selenium, it is deliciously simple to prepare. Although the filets are small, their flavour is sweet and the price is reasonable enough to make it enjoyable on a regular basis.

Few summer soups capture the freshness of the season with the clarity of gazpacho. This version takes a bit of time to let the many layered flavours combine, but can be adjusted to accommodate whatever texture or ingredients you choose. It’s a wonderful starter or a summer lunch on its own.

Pannacotta elevates the final course to a sumptuous art. Spoon extra compote over yogourt to yield a delicious dessert.

Sweet Atlantic lobster is always a treat. It vies for attention when offset with a touch of tartness and dressed with fresh greens. Local farmers’ markets offer a great selection of greens at this time of year; don’t shy away from adding small doses of edible florals.

1 lb (454 g) fresh organic or local asparagus, washed, woody ends snapped off
1 Tbsp (15 mL) fresh lime juice
1 tsp (5 mL) extra-virgin olive oil

14 oz (400 g) boneless, skinless chicken breasts or thighs
1 Tbsp (15 mL) extra-virgin olive oil
1/3 cup (75 mL) fresh lemon juice
2 cloves garlic, minced
1/4 cup (60 mL) combination of diced fresh basil, oregano, and rosemary

Sourcing goat’s milk is easier every day; it has a unique flavour and ease of digestion that contributes to its increasing popularity. This is a year-round dessert that lends itself to whatever fruit is fresh and local.

Sourcing heritage-breed pork makes for more delicious and conscionable consumption. Brio uses Sloping Hill Farm heritage-breed pork from Qualicum Beach, BC.

Buffalo mozzarella is an artisan gem, but do not be discouraged working this recipe through with other high-quality mozzarella. Just avoid cheaper versions with higher moisture contents.

At the restaurant, Munn marinates his own sardines by combining 1/2 cup (125 mL) of white wine, 1 cup (250 mL) each of water and vinegar, and 1 Tbsp (15 mL) each of sugar and salt before bringing this mix to a boil, chilling it down, and pouring it over fresh sardines. Two days of pickling makes for perfection!

Salad

Filling

This field-fresh delight can literally be whipped up on the spot while someone else clears the table! The fresher the berry, the better, and top points if you pick your own the day of–the flavour will truly shine. Just keep a careful eye on the oven!

Sourcing organic protein and working with large cuts is both responsible and delicious, yielding unsurpassed flavour and value. The only way for the choice of protein to be improved is through consumer voice, so don’t be bashful with your butcher.

The key here is a good butcher with the bones to prove it! Naturally, you can work with other poultry as well, though the duck bones do bring a greater flavour to the broth.

Various types of beets and honey can take this dish in plenty of delicious directions. Honey takes its flavour from the fields that surround the apiary and there are many varieties to explore, ranging from fireweed to blueberry to wildflower.

3 cups (750 mL) water
3 cups (750 mL) sugar
8 cups (1.8 kg) rhubarb, chopped
3 Tbsp (45 mL) lemon rind, grated
1 1/2 cups (350 mL) lemon juice