Seared-salmon salad with ruby red grapefruit.
Photo, Michael Alberstat.
In anticipation of the fresh, local produce that will soon be gracing the market tables, we’re putting together a menu starring a few seasonal favourites! From a crisp artichoke starter, to a healthy salmon salad and a gorgeous rhubarb tea cake, tonight dinner is alive with the colours and tastes of the season.
Crunchy artichokes with a minty gin and tonic.
Photo, Roberto Caruso.
Appetizer and cocktail
Gin and tonic with crispy artichokes
Crisply coated artichokes meet a zesty lemon and sour cream dip in this simple starter. Add a little springtime fizz, and mix up a few minty G&Ts.
Seared-salmon salad with ruby red grapefruit.
Photo, Michael Alberstat.
Main
Seared-salmon salad with ruby red grapefruit
Loaded with healthy and colourful ingredients, this filling salad gets an extra pop of flavour from a light grapefruit and dill vinaigrette.
Rhubarb-buttermilk tea cake.
Photo, Roberto Caruso.
Dessert
Rhubarb-buttermilk tea cake
Crunchy pecans and tangy rhubarb make this moist banana-bread alternative addictively good.
