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Corn Cob and Aged Cheddar SouffleˆSoufflés, both sweet and savoury, are served every day in bistros all over the world. They have a reputation as being difficult but they are actually a lot of fun to make. Fresh corn for this recipe really makes a difference, but frozen can be used in a pinch. I typically use white Canadian cheddar, but orange cheddar, Gruyère, Gouda or Oka are also great choices. It makes a great side dish for pot roast, roast chicken, roast pork or barbecued chicken.Salad NicoiseGreat year-round salads are often hard to find if you are focused on sourcing local ingredients — pickings are slim in winter and early spring. I love this salad because it is flexible throughout the year. When I can use fresh tuna, just seared and thinly sliced, with heirloom tomatoes and garden greens, great. In winter, canned tuna is usually in the pantry, and I use wonderful greenhouse hydroponic lettuces, tomatoes, and wintered fingerling potatoes. And of course, eggs are always fresh and available year-round. This salad makes a wonderful meal with some very good bread and a crisp white wine.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.