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Impress your guests with radish salad, leek and potato soup, grilled asparagus and warm beet salad accompanied by the perfect vino
Asparagus is among the earliest and tastiest crops indicating that spring has sprung. It is actually a perennial and the tender spears are shoots. Look for bright green stalks with tightly closed, compact tips.
Serves 6
Pairing: Jackson-Triggs Reserve Sauvignon Blanc VQA is the perfect match with its citrus, grassy and gooseberry aromas and bold, refreshing taste, $12.
Leeks are easy to grow from seed and are a hardy vegetable. To clean leeks, cut off the root, and then slice through the green ends of the leek, leaving the white part whole. Fan open the leek and place under cold running water to thoroughly rinse out any dirt or sand in between their layers.
Pairing: The white portion of the leeks have a sweeter milder flavour than onions. Pair this hearty soup with Jackson-Triggs Reserve Chardonnay VQA, $10.
Radishes are fast growing, with the seed germinating in three or four days and the crop maturing in three to four weeks.
Pairing: Appreciated for their crisp texture and mild, tangy and sometimes peppery flavour, radishes are great in salads like this one that pairs nicely with Jackson-Triggs Reserve Riesling Gewurztraminer VQA, $12.
The beetroot is often enjoyed boiled, roasted, pickled or raw. Raw, they are crunchy and when cooked they turn soft and buttery. Not all beets are red/purple in colour—there are also golden and candy cane beets. Whatever the colour, they are all nutritious and sweet.
Pairing: This recipe also uses the green, leafy tops and pairs well with Jackson-Triggs Reserve Merlot VQA, $12.