Food

Tomato plants love heat. Come late fall when they will no longer ripen on the vine the question arises, “What do I do with the green tomatoes"? Try this recipe. It’s a great accompaniment to cheese plates and grilled meats. Adjust the sweet/sour ratio to suit your taste.

Reducing a tomato’s water content will intensify its flavour. The meatier Roma variety works well here. These are delicious as pizza or bruschetta toppings, in sandwiches, pastas, and salads.

To enjoy a perfectly ripe tomato, you can eat it out of hand or try this delicious Latin-influenced salsa. (shown served with free-range, organic, roast chicken breast)

2 yellow onions, peeled and diced
1 Tbsp (15 mL) extra-virgin olive oil
4 cups (1 L) tomatoes, chopped
Sea salt and fresh pepper to taste
1 cup (250 mL) basil leaves

Use the best olive oil you can get your hands on for maximum flavour, says David Rocco. This whole grain salad works well warm or cold.

Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious!

The black beans marry well with the vegetables and spices in what can only be described as a chili that warms even if the weather outside is frightful.

Roasted squash is a great alternative to potatoes. Eat it by itself, as a side, or add it to a salad or risotto.

You won’t miss the pasta with this savoury spaghetti squash dish.

Loaded with folic acid, potassium, vitamin A, and beta carotene, spaghetti squash is an excellent low-fat alternative to pasta.

Fresh asparagus is the truest sign that spring has sprung. These edible spears have been cultivated throughout the ages by Egyptians, Greeks, and Romans. Rich in dietary fibre, folic acid, and potassium while low in calories and containing no fat or cholesterol, these young shoots are now prepared nearly worldwide in countless ways and an be easily pickled for keeping.

The first fronds yet unfurled of a young fern, fiddleheads get their name from their shape and are also referred to as crosiers, the curved staff used by shepherds. A seasonal delicacy requiring a good rinse and thorough cooking, fiddleheads are a traditional dish of Canada’s East Coast.

Tart, sweet, and filled with the flavour of spring, this is an easily made and readily enjoyable treat to be spooned atop your favourite vanilla ice cream or yogourt. A topping of berries makes for further delight.

3 cups (750 mL) water
3 cups (750 mL) sugar
8 cups (1.8 kg) rhubarb, chopped
3 Tbsp (45 mL) lemon rind, grated
1 1/2 cups (350 mL) lemon juice

Filling

Salad

1 lb (454 g) fresh organic or local asparagus, washed, woody ends snapped off
1 Tbsp (15 mL) fresh lime juice
1 tsp (5 mL) extra-virgin olive oil

Few summer soups capture the freshness of the season with the clarity of gazpacho. This version takes a bit of time to let the many layered flavours combine, but can be adjusted to accommodate whatever texture or ingredients you choose. It’s a wonderful starter or a summer lunch on its own.

The taproot of the young burdock plant is more commonly consumed in European and Asian diets, where it is known as the gobo root. Try it as a nice addition to any regional plate.

This refreshing, semi-tart lemonade spices it up with a hint of ginger. You may find this version a tad on the tart side if you have a sweet tooth, so make it as the recipe suggests, sample a bit, and then add extra agave if needed. Be sure to add lemon zest because it contributes important antioxidants, making this lemonade a healthier alternative to commercial products.

The signature drink of the Kentucky Derby, mint juleps are a great drink to serve on a summer afternoon at happy hour if the fresh mint is taking over your garden.

For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries.

For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries.

Chanterelles provide a wonderful earthiness to the flavour of this soup, but feel free to experiment with other exotic varieties. The key is freshness.