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!
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.
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.
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!
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.
