Appetizer

In our March/April issue we feature a number of chowder recipes from Nathan Fong. Here are two more sure to delight and satisfy

Make the best of BC Coho Salmon season with this light and summery ctirus recipe.

Canoe sends us this delicious recipe of olive oil poached wild BC salmon, artichokes hearts, kalamata olive tapenade, soft boiled egg, amarosa tomatoes, pancetta, potatoes, and lemon vinaigrette. Canoe has embedded itself in sustaining the local farm markets and environment by selecting its produce from Ragley Farm, Saanich Organics and Quist Farms. They are members of both Oceanwise (they only have ocean sustained seafood) and Lifestyles (contributing sales dollars to support local employment).

Indulge in artichokes and make the most of citrus season with this dish from our feature book of the week.

Megan Turner, Executive Chef at Rebar shares this lip-smacking recipe that's fresh on her menu for the season.

Matthew Rissling, Executive Chef at the Marina Restaurant, shares this fresh, citrus ceviche, perfect for a summer appetizer.

Zoe O'Doherty, sous chef at the Marina invented this rhubarb borscht that eliminates the need for vinegar by playing on rhubarb's natural tartness.

Minestrone means “Big soup” in Italian: a big soup of many vegetables. In order for them all to be cooked through at the same time, they’re added in stages. First a tasty soffritto (a base of aromatice vegetables) is made, long-cooking vegetables are added and moistened with the water or broth, and the soup is brought to a boil, at which point the more tender vegetables are added. Dried beans and pasta are cooked separately and added at the end.

Pluck your first verdant greens for this simple and fresh Spring salad from Hilside Estate's Bistro.

Long considered an aphrodisiac, the oyster is a luxurious way to woo your Valentine. Try this recipe for steamed oysters from BC's Fanny Bay Oyster Company.

This recipe from Pierre Lamielle's Kitchen Scraps humorously guides us through the paradox of making onion soup. 

The Sandbar Seafood Restaurant on Granville Island shares their recipe for mussels.

From the article 100 Mile Holiday

The White Corn Tamale from this week's reviewed book, Entertaining in the Raw, uses Serrano chiles and a raw cacao mole for extra kick.

Chef Markus Wieland from Markus' Wharfside Restaurant shares his killer recipe for wild clams that impressed at the Vancouver Island Feast of Fields.