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SPRING CORN CHOWDER

Ingredients:

• 4 corn on the cob with husks and silks 
• 4 cups (1L) low-sodium chicken or vegetable stock
• 1 washed dark green leek top (can be very sandy)
• 4 oz parmesan rind
• 1 bay leaf
• 1 tsp whole fennel seeds
• 1 tsp coriander seeds
• 1 tsp whole black peppercorns
• 4 Tbsp butter or olive oil 
• 1 onion or 2 shallots, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1 Tbsp fresh thyme 
• 1 cup diced potato, cut into 1/2-inch dice
• 1 medium zucchini (preferably yellow), diced
• Salt and pepper to taste
• 1 cup half-and-half milk
• For garnish: ¼ cup chopped chives
• Optional: chili flakes for some heat

Method:

1. Remove husks and silks from corn and set aside. Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. Repeat with remaining cobs.
2. Use the back of a knife to scrape corn cobs into a medium saucepan to collect any milk left in the bases of the kernels. Break corn cobs in half and add to the saucepan with leek top, Parm rind, bay leaf, fennel seeds, coriander seeds, and whole black peppercorns. Pour over stock and bring to a boil, reduce to a simmer, and let steep for 10 minutes. Strain infused broth through a fine mesh strainer into a large bowl. 
3. While stock infuses, melt butter or oil in a separate saucepot over medium-high heat. Add onion, garlic, and corn kernels, and cook, stirring frequently, until onion is softened, and kernels are tender, about 5 minutes. Reduce heat if butter begins to brown. Add flour and fresh thyme and cook, stirring constantly, for 1 minute.
4. Stirring constantly, gradually add infused stock, and bring to a simmer. Add potatoes, season with salt and pepper and let gently simmer for 10 minutes, stirring occasionally. Add in zucchini and continue to simmer until potatoes are fork tender.  
5. Sit in half-and-half and transfer 1/4 of the soup to a blender and blend on high until smooth, about 1 minute (try avoiding the zucchini if using green or your soup will be lightly tinted green– does not affect flavour, just look). Return to pot and whisk to combine. Alternatively, use a hand blender to blend in the pot until desired consistency is reached. 
6. Taste and adjust seasoning if needed with salt and pepper. Serve with chopped spring chives. Serve hot or chilled. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.)

RHUBARB RICE PUDDING

Ingredients:

• 2 cups cooked rice
• 2-3 cups whole milk, divided (or unsweetened alternate milk, like coconut)
• ⅓ cup sugar
• ¼ tsp salt
• ½ cup golden raisins (optional)
• Pinch of cinnamon and/or nutmeg
• ½ tsp vanilla extract
• 1 Tbsp rose water (optional)

For the Stewed Rhubarb:

• 4 cups chopped rhubarb
• 1 cup brown sugar
• ½ cup water
• 1 Tbsp grated ginger
• 1 Tbsp vanilla extract

Method:

1. Place cooked rice in a medium saucepan. Add 1 1/2 cups milk, salt, and cinnamon. Cook and stir until thick and creamy, about 15 to 20 minutes.
2. Add remaining 1/2 cup milk and raisins, continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
3. Remove saucepan from heat; stir in vanilla extract.
4. In a saucepot, add all the ingredients for the Stewed Rhubarb except the vanilla. Bring to boil, reduce to simmer until you have a thick and sauce like consistency, about 15 minutes. Stir in vanilla.

WASTE FREE CHIMICHURRI

Ingredients:

• ½ cup extra virgin olive oil
• 2 Tbsp red wine vinegar or fresh lemon juice
• ¼ cup roughly chopped parsley stems and/or leaves
• ¼ cup roughly chopped herbs and/or stems of choice, such as cilantro, mint, and/or basil
• 3-4 cloves garlic finely chopped or minced
• 1-2 small red chilies, deseeded and finely chopped, or 2 tsp red pepper flakes
• ¾ tsp dried oregano
• 1 tsp sea salt
• ½ tsp pepper or to taste

Method:

1. In a food processor, add all ingredients and pulse to desired consistency. Ideally, let it sit for more than 2 hours before serving.

SPRING ROASTED POTATO SALAD

Ingredients:

• 3 lbs baby potatoes
• 1.5 lbs asparagus
• 1 Tbsp extra-virgin olive oil
• Salt and pepper to taste 
• 6 radishes, sliced
• 1 ½ cups fresh or frozen thawed peas
• 1 washed and grated carrot
• Couple handfuls of arugula
• ¼ cup chopped dill
• Lemon zest to taste

For the Dressing:

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp red wine vinegar
• 1 Tbsp Dijon mustard
• ½ garlic clove, minced
• 1 tsp salt
• Freshly ground black pepper to taste

Method:

1. In a pot, cover potatoes with salted cold water and bring to a boil over high heat, uncovered. Cook until JUST fork tender, about 10-15 minutes.
2. Drain in colander and transfer them to a large bowl.
3. Meanwhile, trim the ends of asparagus and toss them in the olive oil, salt and pepper to coat them. Grill or broil the asparagus until nicely browned with some charred spots, about 5 minutes under the broiler. On a hot BBQ, about 10 mins.
4. For the dressing, add all of the dressing ingredients to a jar, seal it tightly with a lid. Shake vigorously until the dressing is emulsified.
5. Cut the cooked asparagus stalks to your liking and add them to the bowl with the cooked potatoes. Add the sliced radishes, peas and chopped herbs and pour the dressing overtop. Toss everything together and taste for salt and pepper. Sprinkle lemon zest over the top to finish the dish.
6. Serve warm or at room temp or chill it and serve cold. Leftover potato salad will keep for 3 days covered and refrigerated.

UNBEETABLE CHILLED BORSCH

Ingredients:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 large garlic cloves, grated
• 1 cup chopped beet stalks
• 3 oz (½ can) tomato paste
• 2 cups red cabbage, thinly sliced
• 1 large or 2 small beets, peeled and cut into matchsticks
• 2 medium carrots, chopped 
• 2 large potatoes, peeled and cubed
• 4 cups low sodium beef or vegetable broth or stock
• 2 cups roughly chopped beet greens
• Salt and pepper to taste
• 1 Tbsp red wine vinegar 
• 1/4 cup dill or parsley, finely chopped
• Yogurt, sour cream, kefir and/or buttermilk to taste

Method:

1. In a large pot over medium high heat, add oil and onions, sautéed for 3-5 minutes until softened. Stir in garlic and beet stalks and sauté another 2-3 minutes. Season with a pinch of salt and pepper.
2. Stir in tomato paste, red cabbage, beet, carrots and potato. Poor over broth and bring to a boil. Cover and reduce heat to low and cook for 20 minutes.
3. Turn off heat. Add vinegar. Transfer soup to a food processor or blender and blend until smooth. Taste and adjust seasoning if needed. Stir in chopped dill.