 YES CHEF
By: Michael Killip, Chef, Entrepreneur, Restaurant Consultant and TV Personality |
Mother Nature Savours Spring Everything is coming up green! Spring is the time to start enjoying the freshness of locally grown goods, and eat them until you burst! The renewal and abundance of fresh produce is everywhere. First players on the scene are two of my favorites and can both be found growing wild around the creek beds of our community! Yup, I’m talking about fiddle heads and wild garlic. It’s the first shoots that you want; those too tender to chew as these are the ones that are full of fantastic flavor. Enjoy them lightly steamed, then drizzled with a generous helping of a full butter Hollandaise - delicious! 
Something else that blooms abundantly right now and is often over looked, are those beautiful purple chive flowers. These little blooms carry the same intense chive flavor as the green stem that they crown, and add a fantastic burst of flavor and color to any salad or savory dish. Like many things, use them while they’re here as they won’t be around for long. Another one of my spring favorites is something my Italian relatives call “Chicoria”; the tender first leaves of your local dandelion plant. I love this time of year as you can’t go a day with out driving past somebody with their best side pointed to the sun while reaching for those virgin leaves of spring! Now because they are slightly bitter they are often cooked, but you can also try adding them to a salad as an accent green for just the right zing. With the rebirth of all things green and good this season, it is up to each and every one of us to take pause, and reflect on the cold hard winter that we say good bye to and to regale in the abundance that we welcome as spring. My Honey Citrus Vinaigrette adds the sweet taste of spring to every salad with just the right combination of mint, basil, citrus and honey. This also lends itself as a brilliant marinade for chicken, pork and any firm fish on the barbeque. Enjoy it as you seize the day, knowing that with the rebirth of spring comes the promise of new life and opportunities for us all to savor.  Twisted Honey Citrus Vinaigrette
Ingredients 1 lemon zested and juiced 1 orange zested and juiced ¼ cup clover honey ½ cup champagne vinegar 1 finely chopped bunch of basil leaves 1 finely chopped bunch of mint leaves  1 1/2cups vegetable oil
Blend all ingredients together with a hand Braun or food processor. The color will brighten the longer you blend. While blending, gradually add a slow stream of oil. The gradual introduction of the oil while blending helps to emulsify the flavors together. Adjust seasoning with salt and freshly cracked pepper - store in fridge for up to 10 days. Enjoy! Take care for now and until next month,
Michael
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Be True to You 
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