Food

Satisfying and nourishing dals and curries are synonymous with Indian and Sri Lankan cuisine. This is a heavenly spiced, dal-like soup you may get with a meal in southern India or northern Sri Lanka. Pol roti (Sri Lankan coconut flatbread) is an unleavened flatbread made of wheat flour (atta), salt, freshly grated coconut, and water that is rolled out into a circle and cooked on a hot cast iron skillet. It’s a wonderful accompaniment to this saucy lentil dish. You can find packages of frozen grated coconut and fresh curry leaves at Indian markets.

This is a refreshing kale salad highlighted by juicy red grapefruit. Thinly sliced kale and a slightly spicy dressing of garlic, grapefruit juice, paprika, and crushed red pepper flakes give this spring salad a zingy flavour. The whole thing gets topped with a crunchy buckwheat and pumpkin seed granola for an interesting texture.

This dish takes inspiration from two classic fish dishes―the mushy peas served with fish and chips and spicy fish tacos. We’ve made the peas fresh, bright, and a little spicy by using fresh or frozen peas, lots of fresh cilantro, serrano pepper, and lime juice. Combined with lightly marinated and baked halibut and topped with radishes and more cilantro, these tacos are satisfying and delicious.

Even though the weather’s warming up, there’s room in the still-cool days of spring for a delicious warming soup, especially one that includes young greens. Made with turkey and young collards, this soup has a light, fragrant broth flavoured with rosemary and thyme.