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Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons

Serves 6


    Pretty on the plate, this salad of delicate greens contains bright, juicy, tart sorrel; crisp radish; and delicate bachelor’s buttons. Despite the blue, pink, and purple hues of bachelor’s buttons, also known as cornflowers, their flavour is fresh and green. The dressing comes together with a bachelor’s button vinegar made in advance by infusing the flower heads into apple cider vinegar for a bright, subtly sweet flavour. If you can’t find bachelor’s buttons, you can use nasturtium or violas.


    Powerful pigments

    While many take cornflower or bachelor’s button tea to treat all sorts of ailments, from fever and constipation to chest congestion and menstrual disorders, there isn’t enough scientific evidence to say whether these are effective. What we do know is that their intense blue colour is due to a pigment called protocyanin that may help reduce inflammation in the body, which in turn has powerful effects on health.


    Mixed Greens with Pea, Asparagus, Sorrel, Radish, and Bachelor’s Buttons


      Bachelor’s button vinegar
      • 8 to 10 bachelor’s button flower heads
      • 1/3 cup (80 mL) apple cider vinegar
      • 1 Tbsp (15 mL) Bachelor’s Button Vinegar
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • 1 tsp (5 mL) honey or maple syrup
      • 20 young asparagus spears
      • 5 oz (140 g) mixed seasonal baby greens
      • 10 to 15 sorrel leaves (optional)
      • 1 cup (250 mL) sliced radish
      • 1 cup (250 mL) snap peas
      • 15 to 20 bachelor’s buttons or other edible flowers such as violas, for garnish


      Per serving:

      • calories121
      • protein4 g
      • total fat7 g
        • sat. fat1 g
      • total carbohydrates 12 g
        • sugars5 g
        • fibre4 g
      • sodium25 mg



      For Bachelor’s Button Vinegar, in Mason jar, combine bachelor’s buttons and vinegar. Close lid and store in a cool, dark place for 24 hours.


      For dressing, in small Mason jar, combine 1 Tbsp (15 mL) of Bachelor’s Button Vinegar with olive oil and honey. Shake well and set aside.


      In large pot of boiling water, blanch asparagus spears for 2 minutes and remove to large bowl of ice water to stop the cooking process. Drain and dry thoroughly. Cut each spear into 2 in (5 cm) pieces.


      In large bowl, combine greens, sorrel (if using), radish, snap peas, and dressing. Arrange on large platter with asparagus, strewing bachelor’s button flowers overtop.



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      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.