Celebrate spring with delightful local flavours

by CRYSTAL MURRAYRecipes and styling by ERIN PETTIPASPhotography by STEVE SMITH, VISIONFIRE

As days get longer and the weather warms up, it’s the perfect time to celebrate with a delicious, effortless spread. Whether you’re planning a Mother’s Day brunch or a casual spring gathering, this collection of fresh and fast recipes will have you covered. From vibrant salsa verde to a showstopper strawberry rhubarb galette, these dishes are designed to be simple yet stunning, allowing you to spend less time in the kitchen and more time enjoying the company of loved ones. Let’s dive into these crowd-pleasers that capture the essence of spring!

Strawberry Rhubarb Galette

Serves 8-10

Ingredients

2 cups (500 mL) strawberries, sliced

2 cups (500 mL) rhubarb, sliced

1/3 cup (80 mL) brown sugar

Zest and juice of 1/2 lemon

1 tbsp (15 mL) honey + extra for drizzling

1 tbsp (15 mL) cornstarch

1 store bought puff pastry

1 egg, whisked with 1 tbsp (15 mL) water Basil

Method

Combine strawberries, rhubarb, sugar, zest and juice of 1/2 lemon, honey, and cornstarch. Allow to sit for about 30 minutes so the extra juices release.

Reduce juices in a small saucepan to make a sauce to drizzle over top of the ice cream or whipped cream.

Working quickly so the puff pastry keeps cold, add strawberry rhubarb mixture to the centre, setting aside extra juices. and spread out so there are about 2 inches of pastry around the whole diameter. You may want to cut it down for a cleaner look if necessary. Fold the edges over and brush with egg wash. Bake at 425F/218C for 20 minutes. Remove, drizzle with honey and fresh chopped basil, and serve with ice cream or whipped cream and strawberry-rhubarb drizzle.

Fresh Herb and Olive Salsa

Makes 1.5 cups

INGREDIENTS

1 cup (250 mL) loosely packed parsley leaves, finely chopped

1/2 cup (125 mL) loosely packed basil leaves, finely chopped

1/2 cup green Castelvetrano olives, pitted and finely chopped

2 tbsp (30 mL) capers, chopped

2 tbsp (30 mL) capers brine

Zest and juice of 1 lemon

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) pepper

1 tsp (5 mL) chili flakes or more to preference

1 clove garlic, very finely minced

1/2 cup (125 mL) olive oil

2 tbsp (30 mL) white wine vinegar

METHOD

Combine ingredients and taste for seasoning. Serve with entrée or fresh vegetables.

Pasta Salad with Veggies and Goat Cheese

Serves up to 12 as a side

INGREDIENTS

1 lb (500 g) short pasta such as rotini, cooked in generously salted water, drained and rinsed with cold water

½ cup (125 mL) olive oil

2 tbsp (30 mL) olive oil

1 zucchini, thinly sliced

1 bunch of asparagus, sliced into 2-inch pieces, discard woody ends

1 bunch green onions, cut into 2-inch pieces then sliced vertically

2 cloves garlic, roughly chopped

1/2 cup (125 mL) fresh basil, roughly chopped

1/2 cup (125 mL) goat cheese, crumbled Zest and juice of 1 lemon

Salt and pepper to taste Chili flakes to taste

METHOD

Cook pasta in generously salted water, drain and rinse with cold water. Transfer to large serving bowl.

Add 2 tbsp olive oil to a large hot skillet on medium high heat, sauté zucchini and asparagus for just a couple moments. You want the asparagus to be bright green and zucchini just softened and browned on the edges. Season with salt and pepper then remove from pan and add zucchini and asparagus to pasta.

Add 1/2 cup olive oil into pan with scallions and garlic, sauté just a couple minutes until garlic is fragrant and toss the flavoured oil with aromatics into the pasta. Add the zest of a lemon plus the juice, roughly chopped basil and chili flakes. Adjust to your heat preference. Top with goat cheese and garnish with extra basil, chili flakes, and lemon zest.

Miso Butter Lobster Roll

Serves 5-6

Enjoy a touch of exotic taste on your lobster roll with ginger-lime aioli, scallions, and cilantro.

INGREDIENTS

4 tbsp (60 mL) butter

1 tbsp (15 mL) miso

1/2 cup (125 mL) kewpie or regular mayonnaise

1 tsp (5 mL) grated fresh ginger

Zest and juice of 1/2 lime

1/4 tsp (1 mL) salt

5-6 brioche hot dog buns

1 lb (454 g) lobster meat

Cilantro, green onions, and sesame seeds to garnish

METHOD

Combine lobster meat, kewpie, lime, ginger, and sriracha.

Melt butter with miso and combine, brush onto the inside of each bun and then place in a 425F/218C degree oven for 3-4 minutes to warm and lightly toast.

Fill with the lobster mixture and top with sesame seeds, chopped scallions, and cilantro.