What’s In Season Episode 10: Seared Trout, Hollandaise, Warm Potato Salad, Spring Greens with Feta, White Balsamic & Honey Vinaigrette

This month, chef Rhonda Bill takes us on a taste adventure that combines winter and spring with three recipes we saw her whip up with under an hour’s work.

Seared Lake Trout with Hollandaise Sauce: sweet-fleshed fish pulled from icy northern waters paired with creamy Hollandaise sauce made with local eggs and butter.

Roasted Potato & Arugula Salad with Bacon: tender roasted potatoes, crisp bacon & spicy wilted greens from local farms.

Spring Greens with Feta: some of our much-missed favourite greenhouse produce is back in season this month, and it all pairs so well with sheep’s feta!

Buckwheat Honey & White Balsamic Vinaigrette: used on both the potato salad and the greens salad to tie the whole meal together, this is a staple recipe you’ll use over and over again.

Featuring so many local ingredients:

•  Jodi’s Select* Greens mix from Belluz Farms
• baby arugula from Pitch Creek Farm
• mixed cherry tomatoes* and mini cucumbers from DeBruin’s Greenhouses
• sheep’s feta from Walkabout Farm
• Buckwheat Honey from Bear’s Bees & Honey
• trout from Eat the Fish
• canola oil from Brule Creek Farms
• eggs from Tarrymore Farm
• butter from Slate River Dairy

* available later this month

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