Monday: Smoked Salmon and Fiddlehead Salad
Fresh fiddleheads are only in season for a few weeks in the spring. So if you don’t want to wait another whole year to cook with them, it’s now or never! For everything you need to know about fiddleheads, click here.
Tuesday: Cream of Wild Mushroom Soup
This deliciously creamy soup is the perfect occasion to use the various wild mushrooms that are found in our forests: chanterelles, morels, fairy rings, horns of plenty and many more!
SOUPS AND BROTHS
Cream of Wild Mushroom Soup
Wednesday: Poached Cod with Vegetables and Sorrel
Ah, sorrel! This fish and vegetable dish is your perfect introduction to the vivacious plant. Given that these tangy leaves are too fragile to cook with, we use them here as a garnish.
30-MINUTE RECIPES
Poached Cod with Vegetables and Sorrel
Thursday: Dandelion Salad
Found in both suburban grass and the woods, we aren’t exaggerating when we say that dandelions grow everywhere! They’re completely edible, from root to petals, but we simply use their leaves here in this nourishing salad. Hello, springtime cuisine!
SUMMER COOKING
Dandelion Salad
Friday: Shrimp Croque Monsieur on an English Muffin
Nordic shrimp are little pink crustaceans that live in cold waters, such as the estuaries in the Gulf of St. Lawrence. Even though they are easily munchable straight out of the bag, be sure to keep a few for this Friday night recipe!
WEEKDAY RECIPES
Shrimp Croque Monsieur on an English Muffin
Seasonal Drink: Pineapple-Elderflower Fizz Mocktail
From shrub to grass, we’re ending the week with this fragrant pineapple mocktail that features elderflower syrup. Festive aromas and colours are in the cards!
