Western Living Magazine
8 Homes with Dark, Dramatic Dining Rooms
Bathroom Tip #6: Keep Your Loo Out of View for a Spa-Like Retreat
6 Staircase Landings That Have Been Transformed into Cute and Cozy Nooks
Around My Table: Recipes for Celebrating Love in February
6 Ways to Treat Your Sweetheart (and Sweet Tooth!) This Valentine’s Day
Ask a Chef: Get Expert Answers to Your Top Kitchen Questions
My Mexico City: Designer Ben Leavitt Shares His Mexico Itinerary
My Camogli: The Founders of Falken Reynolds Share Their Favourite Spots in Camogli, Italy
Staycation on the Sunshine Coast
Trending for 2024: Top 10 Stylish Furniture and Home Design Picks to Revitalize Your Space
How to achieve kitchen perfection: luxury appliance brand Fisher & Paykel shares all
Editors’ Picks: The Best Books We Read in 2023
Introducing the Winners of Our First Annual WL Design 25 Awards
WL Design 25 Winners 2024: White Out
WL Design 25 Winners 2024: Full Tilt
Spring has officially sprung.
Fresh spring vegetables are perhaps the best part of the season (I much prefer munching on a fresh veggie plate than cleaning out the attic!). Spring veggies seem to have a lighter feel to them than winter veggies, which makes them perfect for snacking, bringing to a picnic, or having on the side for BBQs. If you need to refresh your spring recipe lineup, Chef Tim Mackiddie with Jackson-Triggs Estate Winery has shared his favourite spring vegetable recipes with us, and told us which wines are perfect to pair with them.
This deliciously creamy leek and potato soup will have you begging for cold weather back so you can enjoy your spring veggies wrapped up in a blanket winter-style. Fortunately for this soup, here in Vancouver we get plenty of rain in the spring-time, so feel free to make your soup, and eat it too! This soup pairs well with chardonnay.
Asparagus is a delicious side for any meal, and you can never go wrong with goat cheese-anything. Combine the two and you’ll be loading your plate with asparagus so high there won’t be any room left. Pair it with sauvignon blanc.
Radishes are great because they grow and mature so quickly, so you can harvest multiple crops of it throughout the season. This salad is great because it uses every part of the radish, so there is little waste. Chef Tim suggests pairing it with a riesling-gewurztraminer blend.
Another waste-not salad, this recipe uses all parts of the beetroot for a flavourful salad. But be prepared, the delicious charred mushroom vinegar has to sit for two days before using.
Are you over 18 years of age?