A Special Seasonal Taste of the Gardens!

By Julia Velenosi, Food & Beverage Manager

RBG’s wonderful chefs have put together four seasonal recipes specially for readers of Paradise Found!

Spring: The First Taste of the Gardens

As the earth awakens, so too do our palates, craving fresh, bright flavors that celebrate the season’s first harvest. Spring at RBG is a time of renewal, with tender greens, edible blossoms, and fragrant herbs making their way from our garden to your plates. A simple yet elegant way to enjoy the season is with this refreshing Garden-Fresh Herbed Focaccia, perfect for accompanying fresh salads and roasted chicken.

Garden-Fresh Herbed Focaccia

Golden, pillowy focaccia infused with aromatic garden herbs and a drizzle of olive oil.

Ingredients

• 2 ½ cups all-purpose flour (or bread flour)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water (about 110°F / 45°C)
• 1 tsp honey (or sugar)
• 1 ½ tsp salt
• 2 tbsp olive oil (plus more for drizzling)
• 2 tbsp mixed fresh herbs (we like rosemary, thyme, basil, and oregano)
• Flaky sea salt, for topping

Instructions

1. In a small bowl, combine warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, combine flour and salt. Add the yeast mixture and 2 tbsp olive oil. Mix until a sticky dough forms.
3. Transfer dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Grease a baking pan with olive oil. Gently stretch and press the dough into the pan. Dimple the surface with your fingers and sprinkle with fresh herbs and flaky sea salt. Let rise for another 30 minutes.
5. Preheat oven to 400°F (200°C). Drizzle focaccia with more olive oil and bake for 20-25 minutes, until golden brown.
6. Let cool slightly, then slice and enjoy warm with more olive oil or herb butter.

Summer: A Floral Feast for the Senses

Summer at RBG is a sensory delight, with blooms in full splendor and gardens bursting with edible treasures. From the intoxicating scent of roses to the delicate beauty of nasturtiums, flowers add both visual and culinary magic. Try Lavender & Honey Panna Cotta, a floral-infused elegant dessert.

Lavender Honey Panna Cotta

A delicate, creamy dessert with a hint of lavender and the warmth of honey.

Ingredients (Serves 4)

• 2 cups heavy cream (or substitute half with whole milk for a lighter version)
• 2 tbsp honey
• 1 tsp dried culinary lavender
• 1 tsp vanilla extract
• 1 ½ tsp powdered gelatin
• 2 tbsp cold water

Instructions

1. In a saucepan, heat the cream, honey, and lavender over medium heat. Bring just to a simmer, then remove from heat and let steep for 10-15 minutes. Strain to remove lavender.
2. In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes until softened.
3. Reheat the infused cream gently (don’t boil), then stir in the bloomed gelatin until fully dissolved. Add vanilla extract.
4. Pour into ramekins or dessert glasses. Cover and refrigerate for at least 4 hours (or overnight) until set.
5. Garnish with a drizzle of honey and a few lavender buds or fresh berries.

Fall: Harvest Comforts & Forest Flavors

Autumn at RBG brings crisp air, golden leaves, and the bounty of the harvest. Root vegetables, apples, and nuts make their way into heartwarming dishes, while the forests offer inspiration in the form of foraged flavors. Embrace the season with a Maple & Walnut Roasted Squash dish, a tribute to Ontario’s rich landscape.

Maple & Walnut Roasted Squash

A perfect balance of sweetness and crunch.

Ingredients (Serves 2-4)

• 1 small butternut squash, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• ¼ cup toasted walnuts
• ½ tsp cinnamon
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, maple syrup, cinnamon, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, stirring occasionally.
4. Sprinkle with toasted walnuts before serving.

Winter: Fireside Warmth & Cozy Indulgence

Inspired by RBG’s award-winning Parsnapple Soup, this warming recipe celebrates the natural sweetness of roasted parsnips and apples, enhanced with a hint of warming spices and enriched with cream. The combination of earthy root vegetables and bright fruit flavors creates a velvety, comforting, silky dish that perfectly captures the essence of the season. Whether enjoyed as a cozy fireside treat or a festive starter, this soup is a tribute to the harmony of flavors found in nature’s winter bounty.

Roasted Parsnip & Apple Soup

A cozy, slightly sweet, and aromatic soup perfect for chilly winter days.

Ingredients (Serves 4-6)

• 1 lb parsnips, peeled and chopped
• 1 large apple (Honeycrisp or Granny Smith), peeled and chopped
• 1 small onion, diced
• 2 tbsp olive oil
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• ½ tsp salt (plus more to taste)
• 4 cups vegetable or chicken broth
• ½ cup heavy cream (or coconut milk for a dairy-free version)
• Optional garnish: toasted walnuts, fresh thyme, or a drizzle of honey

Instructions

1. Preheat oven to 400°F (200°C). Toss parsnips and apple with olive oil, nutmeg, cinnamon, and salt. Spread on a baking sheet and roast for 25-30 minutes, until caramelized and tender.
2. In a large pot, sauté the onion over medium heat until soft and translucent.
3. Add the roasted parsnips and apple to the pot along with the broth. Simmer for 5 minutes, then blend until smooth using an immersion blender (or in batches with a regular blender).
4. Stir in the cream and adjust seasoning as needed. Serve warm, garnished with toasted walnuts or fresh thyme.