It’s been a rough spring, hasn’t it? I’m not
sure whether to pack up my winter clothes or not. Last weekend,
I hesitantly stowed away my hats, mitts and scarves, but I
haven’t yet packed away my winter coats. They’ve made some
appearances in the past few weeks!
So today, on this grey Toronto day, I’m looking for some spring
inspiration from food: ingredients that are in season in May and
recipes to complement them. Here are a few
seasonal supplies to pick up and start cooking with this month:
artichoke, asparagus, broccoli, radishes, rhubarb, spinach,
apricots, grapes, pineapple, lamb.
Apricot-Glazed Rack of Lamb
Above: We could all use an excuse to fire up the
Matt Dunigan’s Grilled Garlicky Artichokes
- Article: The Spring Pantry
- Article: Spring Shopping with Chef Michael Smith
- Laura Calder’s Notes from Paris: Revival of
Inexpensive Restos Serving Good Food?