Spring has sprung - so let's get cooking! With a plethora of new fruits and vegetables in season, it's time to have a little fun in the kitchen. Of course, keeping sustainability in mind, there are endless recipes that allow you to repurpose food scraps and to make use of eco-conscious ingredients to bring incredibly vibrant colours and tastes to life. Here are just a few that fill our cookbooks, so that you can add them to yours!
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- 1/4 cup coarsely chopped pistachios
- 1 1/2 cup shelled fava beans
- 1 small shallot, finely chopped
- 2 tbsp white wine vinegar
- 1/3 cup olive oil
- 1 bunch of asparagus
- 2 cups trimmed watercress or arugula
- 1/2 cup mint leaves
- 2 tbsp tarragon leaves
- 2 tbsp chive blossoms
- Kosher salt and fresh ground pepper
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Preheat oven to 350 degrees. Toast pistachios on a rimmed baking sheet for 5-8 minutes, tossing occasionally, until fragrant yet not browned. Let cool.
- Cook fava beans for about 4 minutes in a large saucepan of boiling salted water until tender. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
- Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside for at least 10 minutes. Whisk oil into shallot mixture, and season vinaigrette with salt and pepper.
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Combine beans, asparagus, watercress, mint, and tarragon in a large bowl. Add vinaigrette and pistachios, and toss to combine. Transfer to a serving platter, and top with chive blossoms.
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- 1 cup semi-pearled farro, rinsed
- Kosher salt
- 14 oz. extra-firm tofu
- 1 1/2" piece ginger, grated
- 2 tbsp tamari or low sodium soy sauce
- 1 tbsp fish sauce
- 1 tsp ground cumin
- 6 scallions, coarsely chopped
- 12 oz. brussel sprouts, halved
- 4 tbsp vegetable oil
- 1/2 lemon
- 1/3 cup chopped parsley or cilantro
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- Preheat oven to 425 degrees.
- Toast farro for about 4 minutes in a large, wide pot over medium heat, stirring often until golden brown. Remove from heat and pour in cold water to cover grains by 1". Season generously with salt.
- Set pot over medium-high heat, and bring water to a boil. Reduce heat and simmer for 25-30 minutes, skimming foam from surface until grains are moderately tender. Drain farro and return to pot off heat. Cover to keep warm.
- While farro is cooking, cut tofu lengthwise to create 2 wide, flat slabs. Pat dry with paper towels to remove moisture, and arrange in a single layer in a large, shallow bowl.
- Whisk ginger, tamari or soy sauce, fish sauce, and cumin in a small bowl to combine. Pour half of marinade over tofu, and gently turn to coat evenly.
- Toss scallions and brussels sprouts with 2 tbsp oil and remaining marinade on a large rimmed baking sheet to coat well, and season with salt. Spread out vegetables to ensure they roast evenly for 20-25 minutes, tossing halfway through until deeply browned in spots.
- Finely grate zest from lemon over vegetables, then squeeze juice over. Add parsley or cilantro, and toss well to combine.
- Heat remaining 2 tbsp oil in a large non-stick skillet over medium-high heat. In batches, cook tofu, undisturbed for 2 minutes, until dark brown and very crisp. Carefully turn over and cook on other side. Transfer tofu to a cutting board and slice if desired.
- Divide farro and tofu evenly among bowls. Scatter brussels sprouts mixture on top, and enjoy!
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- 4 tbsp melted unsalted butter, cooled
- 1 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups sugar
- 1/4 cup sour cream
- 2 tbsp dark rum
- 2 tsp finely grated lemon zest
- 13 oz. rhubarb stalks
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- If possible, prepare one day before serving. Preheat oven to 350 degrees. Butter and flour your pan, and whisk baking powder, salt, and 1 cup flour in a medium bowl.
- Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl for about 1 minute until pale and thick.
- Whisk melted butter, sour cream, rum, and lemon zest in a small bowl.
- Whisk butter mixture into egg mixture to combine.
- Add dry ingredients and fold in until batter is smooth, and scrape into prepared pan. Chill 10 minutes to let batter set.
- Arrange rhubarb over batter, trimming as needed, without pressing into batter. Sprinkle with sugar, and bake for approximately 45-55 minutes until golden on top and browned on the sides.
- Transfer pan to wire rack, and let cool for 10 minutes.
- Slide knife around the sides to loosen the cake, and slide directly onto the rack. Let cool completely and serve.
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