Make the most of fresh, spring vegetables
Delicious farm-to-table recipes celebrate spring vegetables
This week, we are excited to share some recipes from our latest cookbook, From Our Roots. Here at ATCO, we are proud of our Alberta roots and the strong partnerships that we’ve built within the local community.
In addition to delicious farmto-table recipes celebrating the bounty of our province, From Our Roots shares our story of growing as a business in Alberta, as well as the stories of 10 exceptional farms that we have partnered with over the years.
Our spring frittata with Swiss chard, asparagus and peas is a celebration of spring vegetables, as well as other Albertan products, like eggs, canola oil and dairy.
Whisking the eggs together with cream keeps the frittata light yet filling. This recipe is just as at-home alongside bacon and sausage for brunch, as it is served with a light salad for lunch or dinner.
As we move into summer, try our barley and fresh herb salad with roasted tomatoes. Barley is an inexpensive, nutritious and local crop that certainly deserves more attention.
In this salad, we add ripe cherry tomatoes that are roasted with oil, garlic and honey to bring out their natural sweetness, as well as crisp, fresh snow peas, aromatic herbs, crunchy sunflower seeds and savoury feta. Together, it’s a mix of flavour and texture that is the perfect addition to a summer barbecue or potluck.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.