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Chef Gabrielle LeGuerrier’s Saint-Jacques à la Crème de Spinach et Récolte Locale
This French-style St. Jacques recipe was created for a Parisian birthday celebration in Nova Scotia and highlights many local ingredients: seared Afishionado scallops, Snowy River garlic, vibrant Taproot Farms spinach, lemony Abundant Acres Farm radish, butter from Cows Creamery, fresh cream from Knoydart, Coastal Grove Farm chive blossoms, and Halifax Greens pea shoots.
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Pasta Salad with Veggies and Goat Cheese
Enjoy the bounty of local produce with this pasta salad.
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Miso Butter Lobster Roll
Enjoy a touch of exotic taste on your lobster roll with ginger-lime aioli, scallions, and cilantro.
Total items found: 1145