It’s been a long, cold Winter with hearty stew recipes and more potatoes and kale that I care to admit!

BUT-What’s  that?  Longer days, warmer temperatures? Sudden blossoms swaying nonchalantly in the winds of unpredictable weather, their colours are such a pleasant surprise after a seemingly drawn-out Winter.

There are definitely warmer days ahead and the first crocus and daffodils have pushed their way through the semi frozen soil to survey the setting.

There is still some reluctance about completely packing away Winter and small piles of warmer clothing are left on standby while umbrella stands drip.

SPRING HAS DEFINITELY ARRIVED, GIFTING US WITH MANY SEASONAL INGREDIENTS…FRUITS, VEGETABLES, MEATS AND FISH TO INCORPORATE INTO OUR COOKING.

The “star” fruit, is, without a doubt, the sweet and tasty strawberry, perfect in salads or sweet and savoury recipes.

If Spring  has a flavour, it’s fresh and colourful vegetables and we cannot wait to fill our plates with bright, taste-packed veggies.  Among these, are locally grown asparagus, green onions, fiddleheads, garlic scapes, rhubarb, and sweet peas.  A few winter vegetables continue centerstage: cauliflower, broccoli and potatoes.  Make the best of Spring produce and incorporate these in light pastas, simple salads, pies, tarts, and, when the weather allows, a little grilling in al fresco dining.

Spring, with mild day temperatures and somewhat cool evenings, allows us to alternate warm and cold dishes.  We can, therefore, pair traditional pastas, risottos, polenta, cream soups with roasts stuffed with seasonal greens ( spinach, Swiss chard), veggie burgers with root vegetables, legumes or rich salads.

In Northern Ontario, annual tradition sees friends and families gather to net hundreds of slippery little fish and enjoy the long awaited warmer weather.  Large gatherings around an open fire share in an activity that you know you’ve done since you were a young lad or a young girl as a family event.

I remember my teaching days in Gatchell when, during the smelt run, I would ask my students to bring a handful of the smelts which their family had caught.  We would clean, flour and fry them, while learning about the parts of the fish, and later enjoyed our team effort of a “smelt fry”-simple, fun and delicious. This, paired with a salad of trimmed fresh dandelion greens drizzled with a dressing of  wine vinegar and EVOO, our Italian Surf and Turf. For many years to come, my students had fond memories of our CULINARY SPRING ADVENTURE!

BRING SOME  SUNSHINE INTO YOUR COOKING WITH SOME OF OUR FAVOURITE DISHES THAT CELEBRATE SPRING

MAY WE SUGGEST?

STARTERS-
-Gruyere fiddlehead frittata triangles
-Marinated artichoke salad with prosciutto and Parmesan shavings
-bruschetta with asparagus and soft boiled eggs

PRIMI PIATTI ( FIRST COURSE)
-risotto with asparagus, saffron and pecorino cheese
-creamy orecchiette with Spring onions fennel and pancetta

SECONDI PIATTI ( MAINS)
-local roast beef stuffed with asparagus and peas
-zucchini burgers
-grilled salmon with scallions and asparagus
-rapini omelette with provolone and sun dried tomatoes

CONTORNI (SIDES)
-sautéed seasonal greens
-gratinated asparagus and leeks

DOLCI ( DESSERTS)
-balsamic strawberries
-rhubarb and strawberry tart

TAKE A LOOK AT THE BEST INGREDIENTS TO EAT THROUGHOUT THE YEAR AND CELEBRATE THE DELICIOUS DIVERSITY OF THE CHANGING SEASONS.

Interested in our recipes?  Drop in to MY MOTHER’S PLACE, Tuesday to Saturday between 9 AM and 5 PM, we will be delighted to share them with you.
ARRIVEDERCI A PRESTO-SEE YOU SOON!