Fiddleheads are a springtime favourite and taste a bit like a cross between asparagus and green beans. Look for fresh fiddleheads that are bright, firm and tightly coiled.
This is a fantastic way to incorporate other vegetables into a classic meat-and-potatoes dish. Kids will never notice them disguised as delicious pizza toppings. Serve with Golden Roast Potatoes or Creamy Mashed Potatoes.
If basil is out of season, look no further than the produce section for spinach, a tasty and cheaper alternative. Fresh is best, but you can use frozen (see Tip below). Add a sprinkle of Parmesan at the table if you like.
By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category
Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.
If you have a side burner on the barbecue, you can cook your eggs at the same time as grilling the bacon and toasting the buns. Honey mustard or a Dijon mayonnaise combo is a delicious addition to the toasted bun.
Serve with a crusty baguette for a satisfying cold-weather meal.
In this Middle Eastern take on baked eggs, also called shakshuka, the eggs are poached in a zesty spiced tomato sauce for an all-in-one meal. Serve alongside warmed wedges of pita or crusty bread to soak up all of the rich sauce.
Luscious is the perfect word to describe this no-bake dessert with its top cobbled with garnet red or pink-cheeked sweet fresh cherries. We like the dark cherries — Bing is a well-known variety. Use intensely gingered English-style cookies for the crust.
