A delicacy prized for their sweet, succulent flavour, wild B.C. spot prawns are in season May through July. During the off-season, substitute with Aquaculture Stewardship Council (ASC)–certified large shrimp. You can use frozen spot prawns instead, but they tend to lose their nice texture when thawed.
Fresh fennel adds a highly complementary licorice note to fish. If you have any leftover, slice it to add to a green salad. You can use skin-on fillets instead of a whole fish; just grill them skin side down.
Much like the French, we love adding a poached egg to our salads. Serve up this bistro classic for a tasty and satisfying lunch or dinner.
Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce, this salmon roll makes an elegant dish for holiday entertaining.
Superfoods unite in this hearty meat-free main. If you can't find baby kale, use chopped stemmed kale instead. For a special garnish, top with a drizzle of truffle oil and extra Parmesan.
A little butter, honey and a few spices create a wonderfully aromatic glaze that brings the naturally sweet flavour of carrots to life. Try using a mix of orange and yellow carrots for a colourful presentation. If you can't find whole cardamom pods, use a generous pinch of ground cardamom instead.
Mild ricotta cheese, lemon, nutmeg and piquant chilies make a zesty, creamy sauce for seafood pasta.
