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Get seasonal: 12 Canadian chefs and their favourite spring ingredients Add to ...

Canadians go a little wild in springtime, but perhaps no one is more excited by the return of fresh, young, local things than tuber-weary chefs. We asked the most devoted locavores to tell us what puts the spring back into their step – and menus. The take-away for home cooks? Spring treasures are best enjoyed simply cooked – raw if possible – and judiciously adorned. Ditch the heavy cream sauces and slow roasting and reach for bright, vibrant flavours: A splash of B.C. riesling, local cold-pressed canola oil and a drizzle of Niagara verjus.

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