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This recipe is, to me, the best of seasonal fare in these early days of Spring. Citrus is still at its best, the fennel bulbs are small and flavourful, and the organically grown pea shoots are just beginning to hit the market stalls. It also proves that grapefruits are not just a breakfast food! Combined with the fennel, this starter salad adds a level of sophistication and surprise to the starter course. Feel free to play with the quantities and build the salad out to your own liking. I have given the proportions for a family style platter and given a photographic example of an individual portion. If you want to bulk it up you can always add baby greens for a larger bed or swap out the pea shoots for watercress or other savoury shoot.

serves 6 – reduce to individual portions for two


  • 3 ruby red grapefruits
  • 1-2 blood oranges
  • 1 pack pea shoots, long stems snipped
  • 1 small bulb fennel, cut into fine julienne


  • 1/4 cup champagne vinegar 
  • 2 tbsp. freshly squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. honey
  • 3/4 cup olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

To make the vinaigrette, add all ingredients except olive oil together and mix together well. Slowly add the olive oil in a steady stream, whisking constantly to emulsify.

To make the salad, combine ingredients, toss with just enough vinaigrette to cover, and serve either on a family style platter or on individual plates.



Danielle Foreman Acken - February 10, 2013 - 12:59 am

looks delish!

Looking for some last minute inspiration the weekend’s Oscar celebration begins? This dip cooks up in just minutes and is fabulous with Rosemary Raisin Raincoast Crisps or our gluten-free Rosemary Oat Crisps. Be sure to give yourself an extra 30 minutes to chill it in the fridge and serve with some extra caramelized onions for garnish.

  • lsffrosemary½ medium onion thinly sliced
  • 1 Tbsp olive oil
  • 1/4 cup mayonnaise
  • 3/4 cup sour cream
  • 3 oz. blue cheese (Roquefort, Danish blue, r stilton)
  • 6 oz. cream cheese
  • 4 tsp. fresh lemon juice
  • sea salt and freshly ground pepper

Heat the olive oil in a small sauté pan to medium-low add onion, cover and cook until deep golden brown, stirring occasionally, about 20mins. Cool.

Whisk together mayonnaise and sour cream in a medium bowl add the blue cheese and cream cheese mash with a rubber spatula until smooth. Stir in caramelized onion. Season to  taste with salt and pepper. Refrigerate until ready to serve with Raincoast  Rosemary Raisin Crisps or our new gluten-free Rosemary Oat Crisps.

As we move from deep Winter into early Spring here in BC, I find I start to get excited by clean eating again – lots of fresh veggies and lighter fare start to replace slow cooked cassoulets and roasted shanks with gravy. And yet I still want something that can keep me warm and offer comfort from the chill in the air, that’s where this soup fits in perfectly! Light and fresh yet warming and gently spiced, it is the perfect choice for lunch or a light supper, and also acts as the perfect starter if you’re holding a multi-course soiree!

Cream soup of carrotServes 4

  • 2 Tbsp. coconut oil
  • 1 onion, peeled and roughly chopped
  • 6 cups carrots, unpeeled and roughly chopped 
  • 3 1/2 cups vegetable stock
  • One 15-ounce can full-fat coconut milk
  • 1 1/2 Tbsp. freshly chopped ginger root
  • 1 Tbsp. curry powder
  • 1/2 tsp. chili flakes
  • Salt and pepper to taste

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.

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Danelle Green Glassburg - November 15, 2014 - 4:16 pm

What happened to the Raincoast Crisps that contain chili peppers? That was my absolute favorite and it seems they are no longer produced.

Danelle Green Glassburg - November 15, 2014 - 4:17 pm

What happened to the Raincoast Crisps that contain chili peppers? That was my absolute favorite and it seems they are no longer produced.

Oscar Turchi - November 19, 2014 - 10:55 pm

Anybody knows who is the distributors for Raincoast crisp in Ontario?

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