Mango and Snow Pea Salad
/The juiciest and most flavourful mangoes hit markets in late May, so use them to make a sensational salad starter. Look for wonderful teardrop-shaped Alphonso mangoes from India or their Mexican cousins, Ataulfo.
Read MoreRecipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
The juiciest and most flavourful mangoes hit markets in late May, so use them to make a sensational salad starter. Look for wonderful teardrop-shaped Alphonso mangoes from India or their Mexican cousins, Ataulfo.
Read MoreUse the last of the local pea pods for this. Snow pea greens are always available at Asian grocery stores.
Read MoreThe green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée.
Read MoreBraising halibut gives it a softer texture than roasting, allowing it to absorb more of the tangy tomato flavour.
Read MoreI use hot smoked paprika in this dish but the mild works well too. Make the pesto ahead of time and warm it when needed to serve with the shrimp. Scallops and halibut are both good substitutes.
Peas and carrots are a standard dish in most people’s cooking repertoire. Here they are raised to new levels with spicing. I use a small green bird’s eye chili but a serrano would also be fine. You can make this flavourful curry as hot as you wish.
Read Moreuse hot smoked paprika in this dish but a mild version works too. Make the pesto ahead of time and warm when needed.
Read MoreIt’s that time of year where peas are growing in my garden: snow peas, sugar snaps and shelling peas. Once the peas are harvested, the branches the snow peas grow on are wonderful in salads.
Read MoreSnow-pea greens are always available in Asian supermarkets; watercress, with its sharper taste, is a good alternative.
Lemony sorrel grows like a weed in the garden and is available in all farmers’ markets. It is often sold at the supermarket as an herb.
Read MorePowered by Squarespace.
© 2018, Lucy Waverman.