FLOWERING GARLIC CHIVES

I've never met an allium I don't like, and flowering garlic chives are certainly no exception to that rule. Not only are they gorgeous, they're tasty, too. Whenever I spot these gems at the farmer's market, I've got to snag some. They've got a delightfully mild garlic flavor to them, and also possess some onion/chive-like qualities - a veritable one-stop flavor shop of sorts. Chop and add to an omelet, a soup or salad, or make some delicious compound butter. The possibilities are endless.

Here's a recipe for compound butter I've made using flowering garlic chives. Enjoy!

FLOWERING GARLIC CHIVE COMPOUND BUTTER
1 large bunch flowering garlic chives
1/2-1 cup unsalted butter, room temperature

Finely chop or place the green stems in a food processor and pulse a few times. Break apart bulbous flower heads by hand. Mix both in a bowl with desired amount of butter warmed to room temperature. Add sea salt if desired. You can store mixture in any container, or place in parchment paper to roll into a log or ball. Cool in refrigerator until desired consistency is reached. Serve any way you'd like!

HAI KAI, PARIS

If you find yourself hungry and in Paris, or frankly in Paris at all, I'd say Hai Kai is not to be missed. Since it was merely a last minute local dinner recommendation from my hotel, in a moment of hangry desperation, I can't say I had high expectations. However, it was easily the best dinner I had in my month in France.

Owner Gaby Benicio makes you feel so welcome, you might think you're dining in a friend's trendy (yet cozy) Parisian apartment. As fun as it's confetti-tape sign purports, it's also the most creative meal I've had in a long time. Chef Amélie Darvas serves playful dishes, where unexpected flavors come to mingle.  One course was a broth so frothy and savory, that it prompted me to start telling my friend about my favorite bone broth recipe. Only later we found out the stock was made simply, "from bread." I couldn't believe my ears... or my taste buds.

Hai Kai's menu changes daily, according to fresh local market deliveries and seasonal ingredients. Prepare to be wowed.

SAWMILL BAY SHELLFISH

If you've been to Vancouver's Winter Market at Nat Bailey, you may have had the pleasure of meeting Steve and Linda Pocock of Sawmill Bay Shellfish. I've been lucky enough to get to know them personally and have visited their farm on the waters of the gorgeous Read Island. Located between Quadra and Cortes Islands in the Discoveries, when I close my eyes and think of quintessential Pacific northwest island scenery, Read Island is the dream.

Sawmill Bay Shellfish farm, Read Island BC                             Sawmill Bay oysters on the beach

It's no wonder that waters so pristine produce such delicious shellfish. I may be biased because Steve and Linda are so fantastic, but whenever I have shellfish from elsewhere, I find myself measuring them against Sawmill Bay's in every way. The taste test doesn't lie!

For a bit more about Steve, Linda, and Sawmill Bay Shellfish, check out the Almost Spring Issue of Edible Vancouver.

Here's an awesome and surprisingly easy mussel recipe (courtesy of Katie Lysakowski) that will give you an excuse to head to the market and pick up some shellfish.

SUPER SIMPLY STEAMED MUSSELS
2-3 Tbsp (30-45mL) extra-virgin olive oil
1 sweet onion, finely diced
2-3 garlic cloves, smashed
1-2 tsp (5-10mL) salt

1/2 cup (120mL) white wine

4 lbs (2kg) mussels, debearded*

A fresh baguette, warmed and torn into chunks (for serving)

Heat oil in a wide pot over medium-low heat. Add onion, garlic, and salt, and cook, stirring often, until soft, taking care not to brown (about 5-7 minutes). Add wine, increase the heat, and bring to a boil. Boil for 5 minutes. Add mussels and cover with a tight-fitting lid. Cook, stirring occasionally, until mussels begin to open, taking care not to overcook (discard any that do not open).

Ladle mussels and broth into shallow bowls; serve with bread and a refreshing beverage.

*To debeard a mussel, hold on to its beard and pull up, away from its pointed end.