This soup is ideal for using up leftover vegetables and fridge finds. The base recipe calls for pointed cabbage and leek, but feel free to throw in spinach, kale, or even a bit of broccoli if you ...

They're great thickly sliced and stir-fried with a little oyster sauce, steamed and topped with butter, salt and pepper, or blitzed into a soup, as I've done here.

Green borscht, rarely seen in Alberta, is the slightly sour cousin of the standard, beetroot borscht, and usually features a medley of sorrel, parsley, potatoes, onion and sour cream.

To try another recipe from the book, check out: seeded dillisk loaf, and fried cabbage and ham sandwich. “A big bowl of green goodness” beats a pint of green beer for St. Patrick’s Day.