The Edible Garden

There are no better flavours than those from freshly picked fruits and vegetables straight out of the garden. As a Chef, I search constantly for the freshest ingredients to use in our Say-She-Ate menus. It is no secret that with fresh ingredients, you no longer require much of the excess salt, sugars and fats used to enhance the otherwise bland flavours of highly processed foods or long distance transported fruits and vegetables. 

With spring just around the corner, it is with great excitement that I plan my second year of experimentation with an edible garden. Last year, we learned all about what NOT to do. This year I look forward to applying that knowledge, especially when it comes to planting onions.  Onions are packed full of nutritional value. They have been noted to possess strong anti-inflammatory and even cancer-fighting qualities.

One of my favorite uses for onions is in fresh salsas. This cucumber, red onion and fresh herb salsa is especially nice over poached or grilled wild salmon with a dollop of plain yogurt. Serve that along side a blend of garden greens and you have a beautiful lunch.


Makes 3 1/2 cups

½ small red onion, peeled and finely diced

2 English cucumbers, halved lengthwise, seeds removed, cut into ¼ inch dice

¼ cup fresh dill, chopped

2 Tbsp Parsley, chopped 

2 Tsp chives, finely sliced

2 Tbsp organic apple cider vinegar

1 Tbsp lemon juice

1 Tbsp extra virgin olive oil

sea salt & fresh ground black pepper

Place all ingredients in a medium sized bowl and toss to mix flavours throughout. Season to taste.

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