Surprising Spring Greens

PHOTOS BY NOUSHIN NOURIZADEH

Spring has sprung in the imagination of chefs all about town. Look at these dishes where the color green is popping up in unexpected—and tantalizing—ways.

Ranch 45

Campbell River Salmon

Salmon fishermen from the world over recognize Vancouver’s Campbell River as the salmon capital of the world. This succulent salmon lives up to its reputation, but what really blows us away about this dish is the way the slightly bitter taste and crunchy texture of the sauteed Chino Farms Chinese broccoli elevates the flavor of the fish. A drizzle of ginger soy beurre blanc provides the perfect finishing touch.

Elixir

Quinoa Rainbow Bowl

A complete protein and gluten-free, quinoa is the kind of food we feel good about eating. This nutritious bowl emphasizes the color green with fresh spinach, basil-based pesto sauce, and a garnish of sliced avocado. Dig in and you’ll discover chunks of feta and other veggies, too. The specific greens and veggies vary, but they’re always the freshest available.

Americana Restaurant

Green Eggs and Ham

Here’s proof that Sam-I-Am was right. This dense scramble of eggs, spinach, mozzarella, parmesan, fresh tomatoes, and fresh house-made pesto deserves to be tried in a box, with a fox, anywhere! But it’s easier to enjoy this dish that pays homage to the great Dr. Seuss at the restaurant. Served with a mixed salad of fresh greens and balsamic dressing.

Pomodoro

Artichokes

Although it’s commonly thought of as a vegetable with its vivid green leaves and stalks, the artichoke is actually the flower of a thistle plant. People have been enjoying eating it since ancient times but never quite as much as we do at Pomodoro. Served as antipasti, these giant, tender artichoke hearts are roasted slowly with onions, then sauteed with extra virgin olive oil and garlic. Crusty bread soaks up all the goodness.

Pummaro

Pizza Barese

Pizza Barese owes its special flavor to smoked Buffalo mozzarella and nutty gorgonzola cheese. It’s topped with a tender Barese sausage and broccoli rabe—which looks like it’s related to broccoli but tastes more like a mustard green. Here, broccoli rabe provides just the right amount of bitterness to cut through the rich cheese flavors and buttery crust. This is a delicious and beautifully balanced pizza.

Osteria Romantica

Risotto in Pesto Sauce Tossed with Jumbo Shrimp

This classic dish featuring short-grain Italian Arborio rice in fresh pesto with grilled prawns is so popular, it appears on the restaurant’s specials list once or twice a week. We think it’s because they blend the perfect amount of pungent pesto—made in-house with fresh basil, garlic, lemon, pine nuts, and olive oil—into the tender risotto. ✲