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Tastes of spring

Our editor posts some eye candy and delish recipes of spring-inspired food.

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A roundup of delish spring recipes and photos

I thought it would be fun to post some eye candy and recipes of spring-inspired food. I’ve heard rumours that asparagus is already for sale at local farmers’ markets in the Valley. Wow—that’s pretty early but I’m not surprised.

Here’s a shot of Pete Luckett’s recipe for Asparagus Pasta Salad. Photo by James Ingram. Click here for the recipe.

This is a shot of Seared Lamb Loin with Celery Root and Pear Purée, Nutmeg Scented Baby Spinach and Gorgonzola Sauce (mmmm, what a mouth full). Instead of lamb and mashed potatoes, this luxurious alternative by Gordon Bailey, chef at Lot 30 Restaurant in Charlottetown, uses celery root and spinach. Photo by Louise Vessey.  Click here for the recipe.

We feature rhubarb in our Spring 2012 issue that’s on newsstands now. Here’s a photo of Halifax chef Richard Julien’s amazing Rhubarb Strawberry Pie. Isn’t it incredible? Chef Julien is with Chef Live catering in Dartmouth. Photo by Dennis Evans. Click here for the recipe.

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